Instructions
- Prepare your barbecue for direct cooking with a hotplate or Weber Ware Frying Pan. Preheat the barbecue for direct cooking over medium heat (180°C-230°C).
- View Grill Skill for setting up your Premium Gas Barbecue for Direct Cooking
- Prepare your barbecue for direct cooking with a hotplate or Weber Ware Frying Pan. Preheat the barbecue for direct cooking over medium heat (180°C-230°C).
- View Grill Skill for setting up your Weber Q for Direct Cooking
- Prepare your barbecue for direct cooking with a hotplate or Weber Ware Frying Pan. Preheat the charcoal barbecue for direct cooking over medium heat (180°C-230°C).
- View Grill Skill for setting up your 57 cm Kettle for Direct Cooking
- Lightly coat the salmon fillets with olive oil and season generously with Weber’s All Purpose Rub.
- Once the barbecue has preheated, brush the cooking grills clean with a wire brush. Cook the salmon, skin side down on the hotplate or frying pan over direct medium heat, with the lid closed, for 3 minutes or until the skin is crispy. While the salmon is cooking, place the lime halves onto the cooking grill, cut side down, and grill for one minute or until caramelised.
- Flip the salmon fillets over and cook for a further 3 to 4 minutes, or until cooked to your liking. Remove the salmon and lime from the barbecue.
- Make the slaw while the salmon is cooking; in a large bowl combine all of the slaw ingredients, using the grilled lime in the dressing, reserve any left-over lime for serving.
- If desired, toast the tortillas over direct medium heat for 1 minute to warm through. Store in a clean tea towel or tightly wrap in foil to prevent the tortillas from going hard.
- Assemble the grilled tortillas with red cabbage slaw, flaked salmon, crispy skin and a drizzle of caramelised lime.
Red Cabbage and Mint Slaw:
Try Weber Connect
For Smart Barbecuing
