Jamie Oliver's Crispy Barbecued Salmon With Dressed Asparagus & New Potatoes

Jamie Oliver

Difficulty: easy
Fuel Type:
  • People

    Serves 4

  • Prep Time

    10 to 15 min.

  • Barbecue Time

    30 to 40 min.


the Ingredients

Weber Shoot Day1 Jv0466

Crispy Barbecue Salmon With Dressed Asparagus & New Potatoes

  • Completed step
  • Completed step 500 grams New Potatoes
  • Completed step Olive Oil
  • Completed step 10 grams ½ Bunch of Tarragon
  • Completed step 15 grams ½ Bunch of Basil
  • Completed step 1 Lemon
  • Completed step 600 grams Salmon Fillet (Skin on, scaled, pin-boned, from sustainable sources)
  • Completed step 360 grams Asparagus
  • Completed step 400 grams Cherry Tomatoes (On the vine)
  • Completed step Extra Virgin Olive Oil


“Think of this as a masterclass in barbecuing salmon and creating perfectly crispy skin. Whether you’re cooking a whole side to feed a crowd or individual portions for a tasty weeknight dinner, this failsafe method delivers big flavour, every time. Learn how to slice little pockets into the salmon, stuff it with fresh herbs and zingy lemon zest, and cook it to perfection, removing and crisping up the skin for bonus texture. Served up alongside new potatoes, grilled asparagus and lightly charred tomatoes, this is a real feast for the taste buds.” Jamie Oliver.


  • Toss the potatoes with a little olive oil and sea salt, then tip onto a deluxe grilling pan
  • Pick and roughly chop the tarragon and most of the basil, and finely grate the lemon zest, then toss in a small bowl with a little salt and freshly ground black pepper.
  • With the tip of a sharp knife, cut long slits into the length of the salmon, taking them roughly halfway down into the flesh, and leaving a 2cm gap between each one.
  • Stuff each cut with the herby mixture, then drizzle the salmon lightly with oil and season to perfection.
  • Snap the woody ends off the asparagus and place in a bowl with the tomatoes. Toss with a drizzle of olive oil and a pinch of salt.

  • Soak 2 large handfuls of applewood chips in water for 30 minutes, then drain and transfer to the smoker box with a few sprigs of thyme or rosemary (or you can use cinnamon, if you like).
  • Ignite all of the burners to medium-high and place the smoker box in the centre of the barbecue. leave with the lid closed until the temperature gauge is at roughly 260°C and the applewood chips are smoking.
  • Turn the right-hand burner to very low, and the left and central burners to medium.
  • Place the potatoes on the right-hand side of the barbecue (very low heat).
  • Close the lid and cook for 30 minutes, or until golden and just tender, jiggling the pan occasionally for even cooking.
  • After 20 minutes turn the left-hand burner up to medium-high, then place the salmon, skin-side down, directly on the bars. Close the lid and cook for 10 minutes.
  • When the time’s up, using a spatula and moving in the same direction as the grill bars, carefully flip the salmon and cook for a further 6 to 8 minutes, or until the salmon is just cooked through. Carefully peel off the skin and place crispy side up on the top cooking grate.
  • When the 30 minutes is up and the potatoes are golden and tender, move the potatoes to the top cooking grate, then place the asparagus and tomatoes onto the deluxe grilling pan. Cook alongside the salmon until the asparagus is tender and lightly charred, and the tomato skins are splitting, jiggling the veg tray a couple of times for even cooking.
  • Transfer the tomatoes and asparagus to a serving platter, add a good squeeze of lemon juice and drizzle with 2 tablespoons of extra virgin olive oil. Place the salmon on top and crack over the crispy skin. Place the potatoes into a serving bowl with the remaining basil, then get stuck in.

All of our recipes are created by our expert chefs at the Weber Grill Academy. View more inspirational recipes or book a course at the Grill Academy now.

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