This marinated salmon recipe is a fantastic way to barbecue salmon in the summer. Salmon is a wonderful lighter alternative to the usual meats that grace a barbecue grill, and Marcello Tully's recipe really makes the salmon shine.
The lemon in the marinade as a refreshing, citrus-y kick to the dish. For more ways to use lemon in your cooking, have a look through our collection of lemon recipes
When Brazilian-born chef Marcello Tully started his career at 14, he may not have anticipated working on the starkly beautiful island of Skye - but then he probably didn’t expect to be crafting some of the most exquisitely refined Scottish-influenced food on the planet, either.
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For the marinade, mix together the basil, thyme, parsley, olive oil, salt, black pepper, lemon juice, lemon peel, garlic and poppy seeds in a bowl
5g of fresh basil
5g of fresh thyme
12g of curly parsley
70ml of olive oil
1 pinch of salt
1 pinch of black pepper
25ml of lemon juice
5g of lemon peel
5g of garlic
5g of poppy seeds
Dice the salmon into 1 ½ inch cubes and transfer to a oven-proof dish
540g of salmon fillet
Pour over the marinade and leave for at least 30 minutes
Arrange the marinated salmon on the skewers, using around four pieces per skewer
Place directly onto the barbecue and cook for about 2 minutes on each side (alternatively you could cook the salmon under the grill which will take a little longer). While cooking, keep brushing the salmon with the marinade to keep it moist
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