• 6 salmon steaks
  • 2 tbsp olive oil

For the salsa:

  • 1 tsp wasabi paste
  • zest of 1 and juice of 2 limes, plus wedges to serve
  • 1 small red onion, finely chopped
  • 50 g tin anchovies in extra-virgin olive oil
  • 4 tbsp extra-virgin olive oil, plus extra to oil rack
  • 50 g capers, drained and rinsed
  • 2 tbsp chopped dill, plus extra to serve
  • 2 tbsp chopped flat-leaf parsley


  1. 1

    Put the salmon in a flat dish, tip over the oil, season, cover and set aside.

  2. 2

    Mix together the wasabi, lime zest and juice and onion. Finely chop the anchovies and add, along with the oil from the tin and the extra-virgin olive oil. Stir in the capers, dill and parsley. Cover and put in a cool place.

  3. 3

    Light a barbecue. When hot, oil the rack. Cook the salmon for 3 minutes each side. Scatter with extra dill and serve with the salsa and lime wedges.


    Kitchen secret: you can also cook the salmon on a griddle indoors, if it's not barbecue weather.

Nutritional Details

Each serving provides
  • Energy 1717kj 410kcal 21%
  • Fat 30.3g 43%
  • Saturates 5.1g 26%
  • Sugars 1.5g 2%
  • Salt 1.4g 23%

% of the Reference Intakes

Typical values per 100g: Energy 929kj/222kcal

Each serving provides

2.4g carbohydrate 0.8g fibre 31.5g protein

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