Salmon Grilled

salmon grilled, are you looking for these recipes? check this for the best salmon grilled:

BBQ salmon with corn and zucchini salad

Image credit: James Moffatt –


  • 2 corn cobs, husks and silk removed
  • 2 tbs extra virgin olive oil
  • 4 Coles Australian Skin-On Salmon Portions
  • 2 zucchini, peeled into ribbons
  • 200g Perino tomatoes, halved or quartered


  • Step 1
    Heat a barbecue grill or chargrill on medium. Cook the corn, turning, for 10 mins or until tender and charred.
  • Step 2
    Drizzle 1 tbs of the oil over salmon. Season. Cook the salmon, skin-side down, for 3 mins. Turn and cook for 3-4 mins for medium or until cooked to your liking. Transfer to a plate.
  • Step 3
    Use a small serrated knife to cut down the side of the corn to release the kernels. Transfer to a bowl. Add zucchini and tomato to the corn in the bowl. Drizzle with the remaining oil. Gently toss to combine. Season.
  • Step 4
    Serve salmon with zucchini salad.

Spicy Korean pork with grilled corn and rice salad

Image credit: Vanessa Levis –


  • 1 large (about 550g) pork fillet
  • Toasted sesame seeds, to serve
  • Sliced long fresh red chilli, to serve

Spicy Korean marinade

  • 2 tablespoons gluten-free soy sauce
  • 1 1/2 tablespoons gochujang (find at some supermarkets and Asian grocers)
  • 1 tablespoon brown sugar
  • 2 garlic cloves, crushed
  • 1 teaspoon sesame oil

Grilled corn & rice salad

  • 2 sweet corncobs, husk and silk removed
  • 6 green shallots, trimmed
  • 2 x 250g pkt microwave long grain white rice, cooked
  • 1 red capsicum, deseeded, finely chopped
  • 90g (1/3 cup) kimchi, coarsely chopped
  • 3 teaspoons gluten-free soy sauce
  • 2 teaspoons sesame oil
  • 1 teaspoon brown sugar
  • Kimchi, to serve


  • Step 1
    To make the marinade, combine all the ingredients in a small bowl.
  • Step 2
    Place the pork in a glass or ceramic dish. Pour over marinade. Turn to coat. Set aside at room temperature for 1 hour to marinate
  • Step 3
    Preheat a barbecue grill on medium-high. Remove the pork from excess marinade. Spray with olive oil. Grill, turning, for 14 minutes or until cooked to your liking. Transfer to a plate. Set aside for 6 minutes to rest. Thickly slice the pork.
  • Step 4
    Meanwhile, to make salad, spray corn and shallot with olive oil. Grill corn, turning, for 6 minutes or until charred and tender. Grill shallot, turning, for 2 minutes or until charred and tender. Use a sharp knife to cut down the length of the corncobs, close to the core, to remove kernels. Coarsely chop the shallot.
  • Step 5
    Combine corn, shallot, rice, capsicum and kimchi in a large bowl. Whisk together the soy sauce, sesame oil and sugar in a small bowl. Pour over the rice mixture. Toss well to combine then transfer salad to a serving platter.
  • Step 6
    Arrange pork slices on top of salad. Drizzle over any reserved juices. Sprinkle with sesame seeds and chilli. Serve with extra kimchi.

Salmon and leek frittata

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  • 2 Red Royale or Royal Blue potatoes, thinly sliced
  • 1 leek, pale section only, thickly sliced
  • 1/3 cup dill sprigs
  • 185g Coles Tasmanian Hot Smoked Salmon Pepper Fillets, coarsely flaked
  • 8 Coles Australian Free Range Eggs, lightly whisked


  • Step 1
    Preheat grill on medium. Spray a 20cm (base measurement) ovenproof non-stick frying pan with olive oil spray. Place over medium heat. Add half the potato. Cook for 1 min each side or until light golden and tender. Transfer to a plate. Repeat with remaining potato.
  • Step 2
    Add the leek to the pan and cook, stirring, for 5 mins or until leek softens. Transfer to a medium bowl.
  • Step 3
    Coarsely chop half the dill sprigs. Spray the pan with olive oil spray. Arrange the potato, leek and salmon over the base of the pan. Whisk the egg and chopped dill in a jug. Season. Pour the egg mixture over the salmon mixture in the pan. Place pan over medium-low heat and cook for 5 mins or until egg mixture is almost set.
  • Step 4
    Cook under grill for 5 mins or until golden and cooked through.
  • Step 5
    Set the frittata aside in the pan for 2 mins. Cut into wedges. Sprinkle with the remaining dill to serve.

Jerk salmon tacos with mango salsa

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  • 1 tsp ground coriander
  • 1 tsp ground allspice
  • 1 tsp ground thyme
  • 1/2 tsp smoked paprika
  • 1/2 tsp ground cumin
  • 1 tsp brown sugar
  • 1 tbs olive oil
  • 4 skinless Coles Australian Salmon Fillets
  • 12 small tortillas, warmed
  • 8 butter lettuce leaves or green oak lettuce leaves, shredded
  • 1 cup finely shredded red cabbage
  • 1 carrot, peeled, cut into long matchsticks
  • 1 avocado, stoned, peeled, thinly sliced

Mango salsa

  • 1 mango, stoned, peeled, finely chopped
  • 1/2 red onion, finely chopped
  • 1 long red chilli, finely chopped (optional)
  • 1/2 cup coriander leaves
  • 1 lime, juiced


  • Step 1
    Combine the coriander, allspice, thyme, paprika, cumin, sugar and oil in a large bowl. Season. Add the salmon and turn to coat.
  • Step 2
    Heat a barbecue grill or chargrill on medium-high. Cook salmon for 2-3 mins each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 mins to rest.
  • Step 3
    Meanwhile, cook the tortillas on the grill, turning, for 1 min or until lightly charred and heated through. Divide among serving plates.
  • Step 4
    To make the mango salsa, combine mango, onion, chilli (if using), coriander and lime juice in a bowl. Season.
  • Step 5
    Coarsely flake the salmon. Divide lettuce, cabbage, carrot, avocado and salmon among tortillas. Top with salsa.

Sticky sweet chilli ginger salmon

Image credit: Jeremy Simons –


  • 125ml (1/2 cup) sweet chilli sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon finely grated fresh ginger
  • 4 x 200g skinless salmon fillets

Honey sesame coleslaw

  • 80ml (1/3 cup) apple cider vinegar
  • 2 tablespoons honey
  • 2 tablespoons sesame oil
  • 1 teaspoon sea salt
  • 200g (3 cups) finely shredded green cabbage
  • 120g (2 cups) finely shredded purple cabbage
  • 1 carrot, julienned into long strips
  • 1 cup fresh mint leaves, plus extra 2 tablespoons, to serve


  • Step 1
    Preheat the grill on high. Combine the sweet chilli sauce, soy sauce and ginger in a large bowl. Add the salmon and gently mix until evenly coated. Set aside to marinate while you make the coleslaw.
  • Step 2
    For the honey sesame coleslaw, whisk the vinegar, honey, sesame oil and salt in a small bowl. Place the cabbage, carrot and mint in a large bowl.
  • Step 3
    Line a baking tray with foil and lightly brush or spray with oil. Remove salmon from bowl and shake off excess marinade, reserving for later. Place the salmon on the prepared tray. Cook under the grill, without turning, for 8-10 minutes or until just starting to char at edges and flake when tested with a fork.
  • Step 4
    Meanwhile, place the reserved marinade in a small saucepan over medium heat. Bring to a simmer, then reduce heat to low and cook, stirring occasionally, for 3-4 minutes.
  • Step 5
    Lightly whisk the dressing again and pour over the cabbage mixture. Toss until well combined. Divide the salmon among serving plates, drizzle over the reduced marinade and serve with the coleslaw and extra mint.

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