Ingredients
- 1.5 kg side of salmon, in one piece
- 75 g butter
- 2 tablespoons fresh sage leaves, finely chopped
- 2 tablespoons fresh marjoram leaves, finely chopped
- 1 tablespoon fresh parsley leaves, finely chopped
- sea salt and black pepper
Preparation
Step 1
1.Preheat the BBQ on the highest setting. Once hot, place the griddle pan on the BBQ to heat for 10 minutes. Skip this step if you are cooking the fish directly on the BBQ.
2. Wash the salmon and pat dry with paper towels. Run your clean hands over the flesh side to feel for any stray bones. Pick them out with fish tweezers.
3. Season the skin with salt and pepper and place skin side down on the griddle pan or BBQ hot plate. Season the flesh side with salt and pepper. Cook for 10 minutes until the skin starts to crisp up then close the lid of the BBQ and continue to cook for 20-25 minutes until barely cooked through. The time will depend on the thickness of the fish, so check at 20 minutes and then 5 minute intervals until it is done to your liking.
4. While the fish is cooking, make the sauce. Place the butter, sage and marjoram into the milk pan or regular saucepan and melt over high heat. Swirl the pan using a flick of the wrist for 2-3 minutes until melted. Allow to continue cooking for 2-3 minutes more or until a light brown colour. Watch it like a hawk because it can burnt in a second. Stop just before your desired colour as the butter will continue to darken slightly, even when take off the heat.
5. Take off the heat and immediately throw in the parsley. Careful, it may splatter. Pour over the salmon and serve.