Barbecue Salmon Parcels

clock 10 minutes + 10 minutes bowl Serves 4


  • 4 or 6 vine tomatoes, sliced
  • 12 Sicilian green olives, sliced
  • 1 small red onion, sliced
  • 4 salmon fillet portions (about 150g each)
  • 2 Tbsp sweet chilli sauce
  • 4 Tbsp olive oil
  • 4 sprigs thyme
  • 4 large sheets baking paper
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  • 1. Preheat the barbecue to medium. Lay out 4 sheets of baking paper (each about 40cm long) and divide tomatoes, olives and onion between them. Place a salmon fillet on each. Drizzle with chilli sauce and oil, and add a sprig of thyme.

  • 2. Bring the long sides of the baking paper together and fold down to enclose, then fold the remaining two ends under to make a parcel. Place on the barbecue plate and cook for 5-6 minutes with the hood down.

  • 3. Arrange each parcel on serving plates, season with cracked pepper and garnish with lime wedges and extra herbs.

  • Tip

  • These can also be cooked in the oven at 180°C (160°C fan-forced) for about 10-15 minutes, or until the salmon just starts to flake in the centre.


  • • Energy 2804Kj • Protein 36g • Total Fat 55g • Saturated Fat 10g • Carbohydrates 9g • Sugars 9g • Sodium 381mg

  • Dietary and nutritional info supplied by NZ Nutrition Foundation.

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