Meaty fish, such as salmon or monkfish, work a treat on a barbecue and are also relatively quick to cook. Once the salmon side is barbecued to perfection, simply transfer to a board and let everyone tuck in.
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Yields:
4 - 6 serving(s)
Prep Time:
12 mins
Cook Time:
23 mins
Total Time:
35 mins
Cal/Serv:
412
Ingredients
3 Tbsp. olive oil, plus extra to grease
1 1/2 Tbsp. chopped fresh dill
Whole skin-on salmon side, about 800g
2 bunches spring onions, trimmed
Finely grated zest and juice 1/2 orange, keep separate
Large pinch saffron
100 g salted butter, softened
2 smoked garlic cloves, crushed
Directions
Step 1Mix 2tbsp oil with the dill and plenty of seasoning and rub over the flesh of the salmon. Chill until ready to cook.
Step 2Prepare the BBQ for indirect cooking, with the hot coals to one side of the grill. Toss the spring onions with the remaining olive oil and cook over indirect heat for about 6-8min, or until a little charred and soft. Remove from heat and leave to cool, then finely chop.
Step 3In a small pan, or in a bowl in the microwave, warm the orange juice. Add the saffron and leave to steep in the juice until cooled. Add the softened butter along with the orange zest, crushed garlic and chopped spring onions and mix well. Season and set aside.
Step 4Oil a fish basket and place the marinated salmon fillet inside. Cook over direct heat, skin-side down, for about 5min, then flip over and continue to cook over indirect heat for about 8min, until just cooked. Dollop about 1/2 the spring onion butter (see GH tip) over the top of the salmon and leave to cook for another 2min, until the butter melts. Remove from the barbecue and transfer to a board to serve.
GH tip Leftover butter is also great with grilled chicken or pork. You can also melt it over just-boiled potatoes for a warm potato salad.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
Sarah is Good Housekeeping's Kitchen and Homes Director, looking after all things food and homes for the brand. Sarah started her career in journalism, then retrained as a chef 15 years ago following a lifelong dream to work in food. Since retraining, she has worked as a private chef, assisted on tv commercials, created recipes for some of the country's leading brands and became the go-to birthday and wedding cake baker in her friends and family network. In 2025, she was shortlisted for Cookery Writer of the Year by the Guild of Food Writers
