Recipes: BBQ salmon fillet with lemon & dill

This makes a generous amount for a crowd, so invite your friends round and enjoy!

2 whole salmon fillets , about 750g each, skin on
a large handful dill , roughly chopped
2 tbsp roughly chopped chives
2 lemons , thinly sliced
olive oil
Lay one side of salmon skin-side down and cover with the roughly chopped herbs. Top with a layer of lemon slices and season well.
Put the other piece of salmon on top, skin- side up. Tie the salmon pieces together securely - you can use raffia or string for this, just make sure it's wet to stop it burning. Brush the salmon all over with olive oil and wrap in a double layer of tin foil.
Cook the salmon on a wire rack on the cooler part of the bbq for about 7 minutes on each side then remove the salmon from the foil and put back on the rack. Cook for a further 3-5 minutes on each side until the skin is charred and the fish cooked all the way through. Lift off carefully.