Moist, flaky salmon with lemon, dill and garlic, gently cooked in a secure rotisserie fish basket.
Serves: 6
Prep: 15 minutes
Cook: 25–40 minutes
ROTISSERIE SETUP
Rotisserie fish basket or flat clamping basket; do not thread the fish directly onto a bare rod
INGREDIENTS
• 1 whole cleaned salmon or large side, about 1.5–2 kg
• 2 tbsp olive oil
• 1 lemon, thinly sliced
• 1 small bunch fresh dill
• 2 garlic cloves, thinly sliced
• 1½ tsp salt
• ½ tsp black pepper
METHOD
1. Pat the salmon dry and season inside and out with salt and pepper. Add lemon, dill and garlic to the cavity if using a whole fish.
2. Brush the outside lightly with oil. Clamp the salmon securely in a fish basket so it cannot slip as it turns.
3. Prepare the BBQ for medium indirect heat, about 175–185°C.
4. Turn gently with the lid closed until the flesh is opaque and flakes easily. The thickest part should reach 63°C.
5. Rest for 5 minutes, then transfer carefully to a platter and serve with fresh lemon and dill.
FIRE NOTE
Oil the basket before loading the fish to protect the skin and make release easier.
Always use a reliable instant-read thermometer and follow the safety instructions for your BBQ and rotisserie equipment.