Simple Simon Christmas Salmon

A whole side of cooked salmon topped with salad, nuts and lemon wedges. Simple Simon Christmas Salmon text over the image.
What could be more Kiwi than a side of salmon cooked on the barbecue this Christmas? Simple, quick and very, very tasty, the Greek yoghurt and dukkah cut through the richness of the salmon to create a festive delight of a dish.

Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Dinner
Servings 8 people


  • 1.2-1.5 kg side of fresh New Zealand Salmon skin on, bones removed
  • salt and freshly ground black pepper
  • 1 tbsp dukkah
  • 1 tbsp sesame seeds toasted
  • 1 tbsp olive oil
  • 1-2 cups Greek-style yoghurt
  • 1-2 handfuls fresh mint leaves coarsely chopped
  • 4 spring onions trimmed and finely sliced
  • ¼ cup pistachio nuts roughly chopped
  • 3 tbsp pomegranate molasses
  • lemon wedges for squeezing


  • Preheat the barbecue to 180°C.
  • Place the salmon, skin-side-down on a sheet of baking paper and foil. This prevents sticking on the barbecue (if your barbecue plate is well seasoned you can skip this step).
  • Sprinkle salmon with salt, pepper, dukkah and sesame seeds. Drizzle over the oil.  Place on the barbecue, close the lid and barbecue for 12-15 minutes.
  • Remove salmon and place on a large serving platter. Drizzle over the yoghurt, then sprinkle with the mint leaves, spring onions and pistachio nuts. Drizzle over the pomegranate molasses. Arrange lemon wedges around the salmon.
  • Serve salmon with a crisp green salad. New potatoes are a great accompaniment to complete the meal.


Our best tip: Ensure you use good New Zealand salmon. You'll know it by its pink colour and firmer texture.
Tried this recipe?Let us know how it was!

Leave a Comment

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.