Instructions
- Prepare the barbecue for indirect cooking over medium heat (190°C-230°C).
- Prepare the barbecue for indirect cooking over medium heat (roast setting- 190°C-230°C). Set up your barbecue with a convection tray and a roasting trivet.
- Prepare the charcoal barbecue for indirect cooking over medium heat (190°C-230°C).
- Prepare your barbecue for indirect cooking over medium heat (190°C- 230°C). If you are using a Weber SmokeFire™, set the temperature to 200°C and preheat.
- Cut a sheet of baking paper to the shape of the salmon/ocean trout with a small border of overhang (this will make it easier to manoeuvre the fish on and off the barbecue). Place the fish onto the sheet of the baking paper, skin side down. Lightly coat the fish with olive oil and season all over the flesh side with Weber’s Herb Seasoning. Lay slices of lemon over the fish (optional).
- Once the barbecue has preheated, roast the salmon/ ocean trout over indirect medium heat, with the lid closed, for 25 to 30 minutes or until cooked to your liking.
- Once the barbecue has preheated, place your fish onto the trivet. Roast the salmon/ ocean trout over indirect medium heat, with the lid closed, for 25 to 30 minutes or until cooked to your liking.
- Once the barbecue has preheated, brush the cooking grills clean. Place the fish in the centre of the cooking grill, in-between the two charcoal baskets. Roast the salmon/ ocean trout over indirect medium heat, with the lid closed, for 25 to 30 minutes or until cooked to your liking.
- Once your barbecue has preheated to the set temperature (SmokeFire: 200°C), brush the cooking grills clean with a wire brush. Roast the salmon/ ocean trout over indirect medium heat, with the lid closed, with the lid closed, for 25 to 30 minutes or until cooked to your liking.
- Remove the side of salmon/ ocean trout from the barbecue and leave to rest for at least 5 minutes before serving.
Try Weber Connect
For Smart Barbecuing
