Fennel Rubbed BBQ Mt Cook Alpine Salmon

This is a wonderful winter dish if you can face going out to the BBQ. Serve it with roast sweet root vegetables like carrots, Jerusalem artichokes and beetroot.

Serves 4


1 – 2 Mt Cook Alpine Salmon Fillets (allow approx. 170g per person)
1 tbsp ground fennel seed
1 tbsp ground white pepper
salt (to taste)
1 tbsp cooking oil
2 lemons (meyer if possible)


  1. Clean and oil grill bars of BBQ. Preheat to 200°C
  2. Rub the oil over the flesh side of the fillet. Season with the fennel seed, white pepper and salt
  3. Cut lemons in half and season with salt
  4. Using a flat oven tray carefully slide the fillet flesh side down onto the BBQ
  5. Place the lemon halves onto the grill flat side down. Grill until flesh is caramel brown
  6. Turn fillet after 3 -4 minutes using flat oven tray again
  7. Continue to cook for another 7 -8 minutes or until medium rare
  8. Remove and serve with a half grilled lemon per person