Barbecue salmon parcels

Cooking seafood on the bbq has never been easier than this delicious barbecue salmon parcel recipe! Quick, easy and fresh, this dish will be your go-to this summer

  • 10 mins preparation
  • 10 mins cooking
  • Serves 4
  • Print


  • 4 or 6 vine tomatoes, sliced
  • 12 Sicilian green olives, sliced
  • 1 small red onion, sliced
  • 4 salmon fillet portions (about 150g each)
  • 2 tablespoon sweet chilli sauce
  • 4 tablespoon olive oil
  • 4 sprigs thyme
  • 4 large sheets baking paper


  • 1
    Pre-heat the barbecue to medium heat. Lay out 4 sheets of baking paper (each about 40cm long) and top them all with 3-4 slices of tomato, 6 olive slices and a few onion rings. Arrange a salmon fillet on each and drizzle with the sweet chilli sauce and olive oil, and add a sprig of thyme.
  • 2
    Bring the long sides of the baking paper together and fold down to enclose, then fold the remaining two ends under to make a parcel. Place on the solid barbecue plate or hanging rack and cook for 5-6 minutes with the hood down.
  • 3
    Arrange each parcel on serving plates, season with cracked pepper and garnish with lime wedges and extra herbs, if desired.


These can also be cooked in the oven at 180°C for about 10-15 minutes, or until the salmon just starts to flake in the centre. PER SERVE Energy 519kcal, 2175kj• Protein 34g • Total Fat 36g • Saturated Fat 6.6g • Carbohydrate 11.7g • Fibre 3.9g • Sodium 379mg