Paired with a zesty charred mango salsa, this barbecued salmon is perfect for sharing.


  • 2 garlic cloves, crushed
  • 1 tablespoon finely chopped fresh oregano leaves
  • 1/2 cup finely chopped fresh flat-leaf parsley leaves
  • 1 1/2 teaspoons finely grated lemon rind
  • 1/4 teaspoon dried chilli flakes
  • 1/4 cup extra virgin olive oil
  • 1 1/2 tablespoons red wine vinegar
  • 1.5kg side of salmon (skin on)
  • 3 mangoes, cheeks removed
  • 1/2 small red onion, finely chopped
  • 1 tablespoon finely chopped fresh mint leaves
  • 1 long red chilli, seeded, thinly sliced
  • 2 tablespoons lime juice
  • Lime wedges, to serve


  1. Place garlic, oregano, parsley, lemon rind, chilli flakes, oil and vinegar in a bowl. Season well with salt and pepper. Stir until well combined.
  2. Place a 60cm piece of foil on a flat surface. Top with a 50cm piece baking paper. Place salmon along centre of baking paper, skin-side down. Spread salmon with chimichurri mixture. Scrunch the foil edges around the salmon, keeping the top open.
  3. Preheat barbecue (with hood) hotplate and grill on medium-high heat. Cook mango on grill, cut-side down, for 2 to 3 minutes or until starting to char. Transfer to a board.
  4. Turn off barbecue grill, leaving hotplate on. Place salmon on grill. Close hood. Cook, using indirect heat, for 20 to 25 minutes for medium or until cooked to your liking.
  5. Meanwhile, using a large metal spoon scoop mango flesh from skin. Roughly chop mango. Place in a bowl. Add onion, mint, chilli and lime juice. Toss gently to combine. Serve salmon with mango salsa and lime wedges.