Whole chargrilled salmon trout with lemon-infused butter

Whole chargrilled salmon trout with lemon-infused butter

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  • 4
  • Easy
  • Carb Conscious Fat conscious Health conscious Heart friendly Pescatarian
  • 10 minutes
  • 15 minutes
  • Iona Chardonnay 2008


  • 2 x 1 kg whole salmon trout
  • 3 T olive oil
  • 6 fresh bay leaves
  • sea salt and freshly ground black pepper
  • 100 g butter, melted

Cooking Instructions

Rub the trout with the olive oil and slice small incisions into the flesh.

Using string, tie slices of lemon and fresh bay leaves along the length of both sides of the fish and season to taste.

Place on a grid over smouldering coals and grill until the skin is charred and the flesh cooked through but still moist.

Serve with melted butter and any remaining lemon slices.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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