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BBQ Salmon bruschetta with dill-lemon sauce

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This BBQ Salmon Bruschetta with Dill Lemon Sauce is a perfect starter for any dinner party. It’s a recipe that's too good to resist.

  • Serves8
  • Cook time10 minutes
  • Prep time10 minutes

Ingredients

  • ½ cup (125ml) extra virgin olive oil, divided
  • ¼ cup chopped dill
  • 1 small shallot, finely chopped
  • 1 lemon, zested, juiced
  • 3 Coles Australian Skinless Salmon Portions
  • 8 slices Coles Finest by Laurent White Sourdough Vienna*
  • 20g mixed salad leaves

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Method

  1. Step 1

    Heat a chargrill on medium-high. In a medium bowl, mix 1/3 cup (80ml) of the oil with the dill, shallot and lemon zest. Coat the salmon with 1 tbs of the dill mixture. Season with salt and pepper.
  2. Step 2

    Cook the salmon on grill for 21/2 mins each side or until char marks form and the salmon still has a rosy centre. Break salmon into pieces.
  3. Step 3

    Brush the bread with remaining oil. Cook on grill for 2 mins each side or until char marks form.
  4. Step 4

    Arrange chunks of salmon on the bread with the salad leaves. Whisk 1 tbs of lemon juice into the remaining dill mixture. Season with salt, pepper and more lemon juice, if needed. Drizzle the dill-lemon sauce over the bruschetta and serve.

    BBQ Salmon bruschetta with dill-lemon sauce

    BBQ Salmon bruschetta with dill-lemon sauce
    • Serves8
    • Cook time10 minutes
    • Prep time10 minutes
    Ingredients
    • ½ cup (125ml) extra virgin olive oil, divided
    • ¼ cup chopped dill
    • 1 small shallot, finely chopped
    • 1 lemon, zested, juiced
    • 3 Coles Australian Skinless Salmon Portions
    • 8 slices Coles Finest by Laurent White Sourdough Vienna*
    • 20g mixed salad leaves
      Description

      This BBQ Salmon Bruschetta with Dill Lemon Sauce is a perfect starter for any dinner party. It’s a recipe that's too good to resist.

      Method
      1. Step 1

        Heat a chargrill on medium-high. In a medium bowl, mix 1/3 cup (80ml) of the oil with the dill, shallot and lemon zest. Coat the salmon with 1 tbs of the dill mixture. Season with salt and pepper.
      2. Step 2

        Cook the salmon on grill for 21/2 mins each side or until char marks form and the salmon still has a rosy centre. Break salmon into pieces.
      3. Step 3

        Brush the bread with remaining oil. Cook on grill for 2 mins each side or until char marks form.
      4. Step 4

        Arrange chunks of salmon on the bread with the salad leaves. Whisk 1 tbs of lemon juice into the remaining dill mixture. Season with salt, pepper and more lemon juice, if needed. Drizzle the dill-lemon sauce over the bruschetta and serve.