Whole Barbecued Salmon with Nutmeg

Whole Barbecued Salmon with Nutmeg
  • 6 servings
  • 0:15 Preparation
  • 0:30 Cooking
  • 2:45 Total Time


Add all
  • 2 lb
    (900 g)

    whole pink salmon without the head

  • marinade:

  • 1

    sprig fresh dill

  • 1

    sprig fresh basil

  • 2 Tbsp.
    (30 mL)

    chopped fresh coriander

  • 1

    medium size onion sliced

  • 2

    fresh lemons sliced

  • 1/4 cup
    (60 mL)

    extra virgin olive oil

  • 1 tsp.
    (5 mL)


  • Salt and pepper to taste


In a large rectangular glass dish, mix marinade ingredients together. Immerse salmon in marinade and refrigerate for about 2 hours.

Preheat barbecue to medium heat.

Remove salmon from the marinade and drain well.

Place fish on generously oiled aluminum foil. Fold up edges and seal tightly.

Cook salmon on covered barbecue, 12 to 14 minutes per inch (2.5 cm) of thickness.

Source: Metro

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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© Société des alcools du Québec, 2007