Whole Charcoal-Grilled Salmon with Mediterranean Olive & Hearts of Palm Topping
A whole salmon slow-cooked over glowing charcoal embers, then finished with a vibrant fresh topping of tomatoes, olives, and hearts of palm. A show-stopping centrepiece for outdoor gatherings.
🛒 Ingredients
6 servings
- 1 whole salmon (2 kg / 4.4 lbs), cleaned and butterflied
- Juice of 1 lemon
- 3 ripe tomatoes, diced
- 1 small onion, finely chopped
- 10 olives, pitted and roughly chopped
- 3 hearts of palm, sliced
- Fresh flat-leaf parsley, chopped
- Fresh chives, snipped
- 1 pinch of dried oregano
- Salt to taste
- Extra virgin olive oil
- Aluminium foil
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Directions
- 1
Prepare your charcoal barbecue and wait until the coals are glowing red with no open flames. Line the grill with a double layer of aluminium foil.
- 2
Open the salmon flat and season generously inside with salt, lemon juice and a drizzle of olive oil. Leave to rest for 10 minutes.
- 3
Place the salmon skin-side down on the foil-lined grill and cook over low embers for 20 minutes without turning.
- 4
Meanwhile, combine the tomatoes, onion, olives, hearts of palm, parsley, chives and oregano in a bowl. Dress with lemon juice and olive oil, season and toss well.
- 5
Check that the bones pull away easily from the flesh, then carefully remove the spine and pin bones — they come out cleanly when the fish is nearly cooked through.
- 6
Spread the tomato and olive topping evenly over the salmon. Seal tightly with aluminium foil and cook for a further 20 minutes.
- 7
Serve straight from the foil alongside steamed white rice or a crisp green salad.
💡 Chef's Tip
The key is low, steady heat — no flames, just glowing embers. If the temperature spikes, spread the coals apart or raise the grill rack. For extra aroma, tuck a few fresh thyme sprigs under the salmon before cooking.
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