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Tasmanian salmon with a tomato & herb salad


  • Spray the salmon all over with oil, sprinkle salt on the skin and cook on a lightly oiled ridged grill (or BBQ), skin side down first. 
  • Toss the cherry tomatoes and the chargrilled ones with a little of their oil, the balsamic, seasonings, dill and basil. 
  • Serve the salmon on a bed of the salad.


  • olive oil spray
  • 4 x 180 gm salmon steaks, boned, skin on
  • sea salt & freshly ground pepper
  • 1 punnet each red & yellow cherry tomatoes, halved
  • ½ small jar chargrilled tomatoes
  • a splash of balsamic vinegar
  • 1 heaped tbsp chopped fresh dill
  • 1 heaped tbsp torn basil leaves

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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