Herbed Side of Salmon

This simple yet flavour-packed Herbed side of Salmon recipe is ideal for your next outdoor gathering. Lightly brushed with olive oil and seasoned generously with fresh lemon zest, shallots, and herb stalks, this salmon fillet is gently baked on the EGG for a perfectly tender result. As the salmon cooks, it absorbs the delicate flavours of the aromatics, resulting in a succulent, flaky fish that’s bursting with freshness. Once done, a squeeze of lemon juice brings everything to life, while a garnish of chopped herbs adds a vibrant finish. Serve this baked salmon on a big platter with fresh salad greens, raw veggies, or grilled vegetables for an effortless yet elegant meal.

EGG
Set Up

Recommended Charcoal

EGG Target Temperature

Cooking
Time

Indirect

ConvEGGtor
(legs up)

Stainless Steel Grid

Oak & Hickory

90°C – 110°C

40 minutes, or until you reach an internal temperature of 45-50°C

Equipment

EGG Mitt BBQ Glove

Disposable Aluminium Drip Trays

ConvEGGtor

Stainless Steel Grid

Premium 100% Natural Oak & Hickory Lump Charcoal

Ingredients

1 side of salmon, centre cut (the thickest section), or a large trout fillet (about 600g)

Extra-virgin olive oil, for brushing

Salt and freshly ground black pepper

2 large shallots, finely chopped

Finely grated zest and juice of 1 lemon

A couple of small bunches of herbs (tarragon, chives or flat-leaf parsley), leaves and stalks separated and roughly chopped

Method

Brush the salmon fillet all over with a little olive oil and lay on a baking tray. Season generously with salt and pepper, then top with the shallots, lemon zest and the chopped herb stalks. Leave to marinate for a bit before lighting the EGG.

Place the tray on the grill, close the lid and bake the salmon for about 30–40 minutes. You can tell it is done when the fish feels just firm to the touch and the white juices are just starting to break through the surface. You can rest it for 10 minutes then serve right away, or let it rest, covered in foil, for up to 2 hours before serving.

Gently brush the herbs and shallots off the salmon and add a squeeze of lemon juice, keeping the remaining lemon to serve as wedges at the table. Pull the salmon into big flakes and put onto a big platter or onto plates, topped with the chopped herb leaves.

Serve with a salad of raw vegetables and leaves, grilled vegetables, or whole baked beetroot.