Barbecued Onion Salmon

    Barbecued Onion Salmon

    (21)
    2saves
    25min


    21 people made this

    Salmon is such a great tasting fish that you have to be careful not to mask its flavour with too many ingredients.

    Ingredients
    Serves: 4 

    • 500g salmon fillet
    • 1 onion, sliced into rings
    • freshly ground black pepper

    Directions
    Preparation:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Preheat barbecue for medium heat and lightly oil grate.
    2. Place the salmon on a large sheet of aluminium foil. Place the onion rings on top of the fillet. Add pepper to taste. Wrap the foil around the salmon, but don't seal the top.
    3. Place the salmon (still in foil) onto preheated barbecue and cover. Cook for 15 minutes or until salmon flakes easily with a fork.
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    Reviews and Ratings
    Global Ratings:
    (21)

    Reviews in English (21)

    by
    43

    This is a great way to make salmon, but I modify the recipe a bit. It comes out very moist. I add lemon slices and some fresh rosemary. I also brush a little olive oil on the skin side and on top, before I add anything. I seal the foil, and it comes out juicier. You can cook in the oven as well, but cook at 400 degrees for about 20-25 minutes, and seal the foil.  -  13 Aug 2004  (Review from Allrecipes USA and Canada)

    by
    24

    I layed down a piece of foil and drizzled some olive oil and lemon juice on it, then put onion slices and minced garlic on the olive oil. I layed the fish on top of that, stuffed some fresh herbs and more garlic inside the fish, then drizzled the top of the fish with some more olive oil and onions. I barbequed it for about 20 minutes, it came out spectacular! I served it with tarter sauce, a fresh salad and garlic bread.  -  28 Apr 2006  (Review from Allrecipes USA and Canada)

    by
    14

    This is really good! Although the fish turned out a little dry. I would add some butter to the salmon. The onions gave the fish a really nice taste! I used sweet onions (Vidalias). Thanks for the recipe!  -  18 Mar 2003  (Review from Allrecipes USA and Canada)

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