The Sydney Morning Herald logo
Advertisement
Good Food logo

Adam Liaw barbecue recipes: Salmon with dill and roe cold sauce

Adam Liaw
Adam Liaw

Advertisement
Light and crispy fish fillets with bucket loads of texture.
Light and crispy fish fillets with bucket loads of texture. William Meppem

Scandinavian-style seared salmon with a creamy dill and roe sauce.

Advertisement

Ingredients

  • 4 salmon fillets, skin-on and scaled with pinbones removed

  • 2 tbsp canola oil

  • 1 tbsp salt

Dill and roe cold sauce

  • ½ cup mayonnaise

  • ½ cup sour cream

  • juice and rind of 1 lemon

  • 1 tsp dijon mustard

  • 2 tbsp finely chopped fresh dill

  • 2 tbsp salmon roe

Method

  1. 1. Toss the salmon in the salt and oil and set aside for one hour.

    2. Heat your barbecue to very hot and grill the salmon, skin-side down for about 5-6 minutes. It should still be a little raw at the top. Remove from the grill and rest for a few minutes.

    3. For the cold sauce, combine all the ingredients in a bowl and mix to combine. Serve the salmon with the cold sauce. 

The best recipes from Australia's leading chefs straight to your inbox.

Sign up
Adam LiawAdam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.

From our partners

Advertisement
Advertisement

Similar Recipes

More by Adam Liaw