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Barbecued salmon with cucumber & chervil vinaigrette


  • Coat the salmon with oil and seasonings. Then cook for about 5-7 mins on a preheated BBQ (or ridged grill), keeping it slightly opaque in the centre. 
  • At the same time, toss the shallot, cucumber, chervil and chives with seasonings. Set aside for a few minutes, before adding about ¾ cup oil and the lemon juice. Gently toss. 
  • Serve the salmon with salad spooned over the top.


  • 4 x 180 gm salmon fillets, skin & pin bones removed
  • olive oil
  • sea salt & freshly ground pepper
  • 1 large shallot, finely chopped
  • ½ continental (telegraph) cucumber, peeled & very finely sliced
  • 1 cup fresh chervil leaves
  • 2 tbsp snipped fresh chives
  • juice of 1 lemon

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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