All Fired UpBBQ & Grill

Easy Grilled Salmon - Two ways

Name: Easy Grilled Salmon - Two ways
Total time: 40 min
Yield: 2 servings
Ingredients: For the skinned salmon:; 2 Skinless Salmon fillets; 2 Oranges, sliced; 2 Lemons, sliced; For the cubed salmon:; 2 Salmon fillets, cut into 2 inch cubes; Bunch of cherry tomatoes, on the vine; For the Caper Salad; 3 tbsp capers; 3 tbsp caper water (from the jar); Handful of Dill; Handful of Parsley; Juice of 1 Lemon; 3 tbsp Extra Virgin Olive Oil

Nico ReynoldsFrom the series · All Fired Up

40 min totalServes 2Medium

Time40 min

Serves2

SkillMedium

ShowAll Fired Up

Method

Skinless Salmon Fillet: Season fish with salt & pepper

Layer the orange and lemon slices to create a bed for the salmon

Place the Salmon onto the citrus and grill over a low heat for 8-12 minutes

Cubed Salmon Kebabs: If you are using wooden skewers, soak them in water to stop them burning on your barbecue.

Rub a cut lemon over the grill to stop the salmon from sticking.

Slide the salmon onto 2 skewers and grill over a medium to high heat for 5-7 minutes, turning frequently.

Place the cherry tomatoes straight onto the grill and roast for 5-7 minutes

Salad: Finely chop the parsley and dill and place in a bowl.

Roughly chop the capers and add to the bowl.

Add the caper water, juice of 1 lemon and the extra virgin olive oil

Mix well

Serve the Salmon with the roast tomatoes on the side and a generous spoonful of salsa drizzled over the top.

Cook's notes

The citrus bed isn't just for flavour — it lifts the delicate fillet off the bars so it cooks gently and lifts away cleanly without tearing.
For the skewers, rub the grill with a cut lemon first and get the heat properly high so the cubes sear fast rather than steaming and falling apart.
Salmon is done when it turns opaque and flakes with light pressure; pull it a touch early, as it carries on cooking off the heat.
Cut the cubes a genuine two inches so they can take a char on the outside while staying just moist in the middle.
Make the caper salsa while the fish grills and dress it at the last minute so the herbs stay green and fresh.

Serve with The blistered vine tomatoes come as part of the cook; add some grilled flatbread or a bowl of new potatoes and a crisp green salad, with a chilled white or a dry rosé.

Make ahead & storage Best eaten straight off the grill, but leftover salmon keeps a day in the fridge and is lovely flaked cold through a salad; the caper salsa will hold a couple of days sealed.

BBQ & Grill40 Minutes

Recipe by Nico Reynolds · From the series All Fired Up · Photography © Appetite Media
Published 13 July 2026 · Updated 15 July 2026

Nutrition

Per serving · estimated

788kcal

71gprotein

28gcarbs

45gfat

Approximate — calculated from the ingredient list using USDA food data. A guide, not a medical figure.

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