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Barbecued salmon and zucchini bruschetta with dill-lemon sauce

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If you're looking for a perfect dinner party starter, or a delicious light lunch, our Barbecued Salmon and Zucchini Bruschetta with Dill-Lemon Sauce recipe is for you.

  • Serves8
  • Cook time10 minutes
  • Prep time10 minutes
Barbecued salmon and zucchino bruscheta with dill-lemon sauce


  • 120ml extra virgin olive oil, divided
  • ¼ cup chopped fresh dill
  • 1 small shallot, finely chopped (about 2 tbs)
  • 1 lemon, zested and juiced
  • 3 x 180g skinless salmon fillets
  • 8 slices sourdough bread*, halved crossways
  • 2 zucchini (200g each), thinly sliced lengthways with a mandolin or vegetable peeler

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Prepare a barbecue for medium-high heat. In a medium bowl, mix ¹⁄³ cup (80ml) of the olive oil with dill, shallot and lemon zest. Coat salmon with 1 tbs of the dill oil. Season with sea salt flakes and freshly ground black pepper.
  2. Step 2

    Barbecue the salmon for 2½ mins each side, or until char marks form and the salmon still has a rosy centre. Set the salmon aside.
  3. Step 3

    Meanwhile, brush bread with 1 tbs of olive oil. Barbecue for 2 mins each side or until char marks form.
  4. Step 4

    Coat zucchini with remaining 1 tbs of olive oil. Barbecue for 1½ mins each side or until char marks form and zucchini is crisp-tender. Arrange chunks of salmon on the bread with the zucchini.
  5. Step 5

    Whisk 1 tbs of the lemon juice into the remaining dill oil. Season to taste with salt, pepper and more lemon juice, if necessary. Drizzle the dill-lemon sauce over the bruschetta and serve.