Summer is upon us, and in full on heatwave mode! The sunshiny days are glorious, but they don’t inspire a love for slaving over an even hotter stove. In protest, I take to the grill and opt to BBQ nearly everything that requires cooking. Fresh ears of half-husked sweet corn are plentiful in the grocery, and I keep my eye open for the sales of fresh fish and grillables. I recently saw a stellar deal on salmon fillets, so decided to grill the fish in a bid to tempt my children. They aren’t the most adventurous eaters, so when my 6yo proclaimed he loves salmon and wants it every night, I figured I had better share the recipe!
- Approximately 2.2kg/1lb fresh, skin-on salmon fillet
- 2–3 tablespoons lemon juice (fresh is best, but I tend to use the plastic squeezy type for ease)
- 2 teaspoons fresh pressed garlic (I keep a jar in the fridge)
- 1 cup fresh chopped coriander
- 1 teaspoon cumin powder
- 1+ teaspoon coarse salt
- 3–4 ears half-husked sweet corn on the cob
- Optional bag of mixed greens for a quick bed of salad
- Optional 1 cup of white rice for a bed of rice (I tend to have leftover rice in my fridge, but you can make it while the fish is grilling if you like)
Using a large sheet of aluminium foil, lay your salmon fillet skin down onto the centre of the foil.
Using a small bowl, combine the lemon, coriander, garlic, cumin and salt before spreading the mixture on top of the salmon.
Loosely cover the fish with the foil and seal the strip with a bit of crimping at the top and sides. Your salmon parcel is ready to marinate for about 15 minutes, while you get the grill ready (you can also use the oven at 200C/400F).
Using another sheet of foil, cover the grill and place the corn cobs husk up so the kernels are against the foil. This helps to steam the corn in the radiant heat and lessens the risk of burning.
After the corn has been on the grill for about 10 minutes, add the salmon parcel and reduce the heat to a medium flame/setting. Be sure to place the fish skin down, the top/opening of your foil parcel up and ready to open.
After 10–15 minutes, depending on the thickness of the fillet, you should open the parcel and allow the steam to escape. Check the centre to ensure the fish is fully cooked before removing from the grill. You shouldn’t need to have the fish on the grill for more than 20 minutes total.
If you’ve put the corn on before the fish, these should finish at the same time. Pierce a kernel beneath the husk to be sure it’s cooked through; it should squirt a bit of corn juice at you if it’s finished.
Clear off the husks once the corn is cooked and cooled slightly. Serve on the cob or sliced off into kernels.
The skin of the salmon may well be stuck to the foil, so if you’re a fan of the skin, I suggest oiling the foil and fish on the skin side when preparing. I love that the skin stays in place while I serve the flesh, but it’s my preference.
With the salmon and corn slightly cooled, you can enjoy these over a salad, with some steamed rice, or with a bit of mashed potato to your tastes. I serve the kids with flaked salmon and sliced corn mixed into rice, but my husband and I prefer to have a big salad. The flavor of the salmon with the coriander is so fresh and earthy, it’s just about my favourite summer treat. Enjoy!