Christmas salmon with herb crust recipe

Avoid the hot kitchen on Christmas day and impress your guests with this BBQ baked salmon. We’ve shaken up this Christmas day favourite by adding a zesty herbed crust.

Serves: 8-10 people
Prep time: 20 minutes
Cooking time: 30-40 minutes


½ bunch fresh dill, chopped
½ cup fresh mint leaves, chopped
½ cup fresh parsley leaves, chopped
2 garlic cloves, crushed
1 large red chilli, seeded, chopped
1.2 kg fresh salmon side, skin on, pin-boned
¼ cup olive oil
½ cup fresh pomegranate seeds
3 tsp finely grated lemon rind


  1. Combine the dill, mint, parsley, garlic and chilli in a bowl.
  2. Place two large pieces of baking paper, wide enough to completely wrap the salmon onto the work bench. Place salmon skin-side down onto the baking paper.
  3. Rub herb mixture into flesh side of salmon. Drizzle with oil and season with sea salt and freshly ground black pepper. Wrap salmon to form a parcel and fold up edges to seal. Wrap in 2 large sheets of foil.
  4. Preheat barbecue to medium. Place salmon on barbecue and close lid. Cook for 30-40 minutes or until just cooked. Check by inserting a sharp knife into the thickest part of the fish and seeing if it is cooked to your liking.
  5. Carefully lift salmon into a serving platter. Sprinkle with pomegranate seeds and grated lemon rind.
  6. Serve with a side of couscous and green salad.

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