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Barbecued Salmon in Foil

Dinner, Lunch

Low Gi Recipe Logo

10 minutes
15 minutes


  • 720 g salmon fillet, skin off
  • 2 tbsp extra virgin olive oil
  • ¾ cup fresh dill
  • 1 lemon
  • 2 clove garlic crushed
  • sea salt and ground black pepper


  • Preheat your barbecue to medium heat. 
  • Take the salmon out of the fridge and let it stand at room temperature for 10 minutes.  
  • Line a large tray with a large piece of foil (big enough to wrap the salmon). Using a pastry brush, brush the foil with olive oil.  
  • Arrange a few lemon slices and sprigs of dill in the center of the foil. Place salmon fillet on top.  
  • Pour the rest of the olive oil over the salmon fillet. Add crushed garlic, sprigs of dill and more lemon slices. Add a sprinkling of salt and pepper.  
  • Wrap the salmon with the foil, folding the sides securely to ensure there are no open spaces. Allow a little space inside the foil parcel so that air can circulate and steam the fish. 
  • Place salmon parcel on the preheated barbecue grill and cook for approximately 15 minutes or until the thickest part of the salmon is almost cooked (Cooking time will vary depending on the thickness of the salmon). 
  • Remove from the barbecue grill. Open the foil parcel to let the steam out and allow to rest for 5 minutes before serving.


Recipe courtesy of Rebecca McPhee, Accredited Practising Dietitian (APD).

Please note the serving size listed is to be used as a guide only. Consider your own individual nutrient and carbohydrate requirements and adjust the serving size as required. If you are unsure of your requirements consult an Accredited Practising Dietitian (APD) for personalises advice.

Nutritional information (per serve)

Calories: 314kcal | Carbohydrates: 0.5g | Protein: 27g | Fat: 22g | Saturated Fat: 5.2g | Sodium: 53mg | Potassium: 415mg | Fiber: 0.8g
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