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Atlantic Salmon and Seasonal Vegetables

Serving Size: 2-4

Prep Time: 5 minutes

Cook Time: 10-12 minutes BBQ / 15-20 minutes Oven Baked


Olive oil

1 tbsp rosemary

1 tbsp thyme

Salt and pepper

1 lemon

Balsamic vinegar


  1. In a dish, rub the portions with olive oil, on both sides, before seasoning. Place portions skin down. Season with salt, black pepper, rosemary, thyme and garlic. In a separate small bowl, squeeze 1/3 of a lemon and add 1 tbsp of balsamic vinegar. Drizzle the lemon and balsamic vinegar mix on the portions.

  2. Prepare the BBQ grill for direct heat. When the grill is hot, place the salmon on the grill skinless side up first. Close the grill lid and cook for 2- 5 minutes (or longer depending on how thick the fish is.)

  3. Look for grill marks and small layer of opaque (cooked) fish where fish is close to the grill. Using tongs and a metal spatula to help if necessary, turn the salmon over to the skin-side down. Close the grill lid. Cook for another 2-5 minutes (or longer depending on how thick the fish is.)

Oven Option: You can also bake the salmon portions in the oven. Preheat oven to 350°F. Line a baking sheet with parchment paper. Drizzle olive oil on the paper and place the portions skin-side down. Season as above. Cook for 20-22 minutes (or longer depending on how thick the fish is.)

Salmon should be barely opaque throughout when done. Light pink to white in colour and it should flake easily with a fork. If it needs longer, place it back on the grill/oven skin side down.

Note: Fish portion should be cooked to a minimum internal temperature of 158°F (70°C).

On the side: Add a side of grilled or steamed vegetables and salad of your choice.


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