‘Barbi for Britain’ is this year’s mantra from the team at National BBQ Week, which takes place from 25 – 31 May. This year’s event will add extra sizzle by using its Biggest Backyard BBQ Bash to say ‘thank you’ to NHS and supermarket staff.

 

To help you prepare for the event (and let’s hope the good weather continues), here are two fantastic BBQ fish recipesdesigned for outdoor cooking. Afterall, aren’t we all a little tired of burgers and sausages?

 

But before we get to the food, here are three top tips for grilling fish on the BBQ:

 

1. A clean grill = clean fish. Heat the grill for 10-15 minutes and scrape it clean before fish and flame make contact

 

2. Handling/flipping fish on the BBQ is easy – but you need the tools at the ready. Get everything you need prior to placing the fish on the grill

 

3. Leave the skin on. Not only can it taste delicious when crisp, but it also helps prevent the fish from breaking apart

 

Now, onto the recipes.

 

Barbeque Roasted Salmon

 

As a Scottish smoked salmon producer, you probably won’t be surprised to find that these are BBQ salmon recipes. And if you like our Kiln Roasted Salmon then you’ll love this.

 

Ingredients

 

4 x John Ross salmon fillets

100ml pineapple juice

2 x tablespoons lemon juice (fresh)

2 x tablespoons brown sugar

1 x tablespoon chilli powder

1 x teaspoon lemon rind

1 x teaspoon of cumin

½ teaspoon of ground cinnamon

A generous pinch of salt

 

Method

 

Take all the ingredients except the salmon and mix in a large bowl, forming a marinade. Once mixed, gently place the salmon fillets in there and spoon over the marinade. Leave for as long as possible – preferably overnight.

 

When ready to BBQ, heat the grill to around 200 degrees Celsius and brush oil over the surface you’ll be using to grill the salmon. When ready, place the fillets on the grill and cook each side four around 5 – 7 minutes.

 

Serve with salad.

 

Sticky BBQ salmon

 

This Jamie Oliver-inspired dish is delicious and can stretch to six people.

 

Ingredients

 

1 x side of John Ross fresh salmon

2 x lemongrass sticks

30g fresh coriander

5cm block of fresh ginger

4 x cloves garlic

4 x tablespoons of soy sauce

4 x tablespoons maple syrup (although Jamie uses honey)

2 x red chillies

4 x spring onions

2 x limes

 

Method

 

Trim and smash up the lemongrass, finely chop the coriander and garlic, and peel and grate the ginger.  In a bowl, mix this with the soy sauce and then rub it over the John Ross salmon side. Leave to marinade as long as possible.

 

When marinated and ready to cook, heat the BBQ for 10 – 15 minutes. Before placing the salmon on the grill, brush the entire salmon with the honey. Cook skin side down, with the lid down, for around 10 – 15 minutes.

 

Whilst cooking, deseed the chillies and slice the spring onions. When the salmon’s cooked, place on a large plate and sprinkle with the chillies, onions and any excess coriander. Squeeze over the lime juice and serve with salad.

 

Got any BBQ fish recipes you’d like to share? If so, get in touch via our Facebook, Instagram or Twitterpages.