Grilling salmon on your BBQ or griddle pan is not rocket science but it’s pretty close! However with these simple tips you will have perfection every time, I hope! If you’re using a griddle pan or an open BBQ without a lid, use a stainless steel mixing bowl or similar that you place over the top to tap the heat.

Salmon cooked on the BBQ or griddle pan is such a beautiful meal, I particularly love it in the warmer months. Served with chimichurri, a traditional Argentinian sauce made with parsley, garlic, olive oil, red wine vinegar, and chili. It’s often used as a marinade or condiment for grilled meats, especially beef, and can also enhance vegetables and sandwiches. The fresh herbs and gßarlic provide a vibrant flavour, and letting it sit allows the flavours to meld.

My version is slightly different to authentic but it’s similar and marries perfectly well with the salmon fish. Chimichurri is originally central to Argentine and it also has health benefits, thanks to its antioxidant-rich ingredients so it’s a win win. Enjoy the salmon this summer or anytime really! Cheers!