Barbecued salmon with asparagus

Barbecued salmon with asparagus


Serves 4


  • 3/4 cup whole egg mayonnaise
  • 1 tbsp basil, chopped
  • 1 tbsp coriander, chopped
  • 1 tbsp olive oil
  • 4 salmon fillets,125-150g each
  • 2 bunches asparagus
  • 1 lemon, wedges, to serve
  • Dot’s Canola Oil Cooking Spray


In a small bowl, combine mayonnaise with herbs. Season well and set aside.

Heat a barbecue or chargrill pan over medium-high heat and spray with Dot’s Canola Oil Cooking Spray. Season salmon fillets well. Cook skin side down for 4 minutes. Turn carefully and cook for a further 2-3 minutes or until done to your liking. Set aside to rest.

Meanwhile, snap woody ends from asparagus. Brush with olive oil. Grill, turning regularly, for 4 minutes until tender.

Serve asparagus alongside salmon with mayonnaise and lemon on the side.

Find related salmon recipes

Serving Suggestions


  • We recommend Dot’s Canola Oil Cooking Spray as it has no artificial flavours, added salt, colours or animal fats.
  • You can also cook the salmon in a regular frypan, if you prefer.
  • If you bend the asparagus from the woody end in an upwards motion it will snap the woody part off.
  • This dish is excellent served at room temperature.
  • This recipe was created for Kidspot, New Zealand’s best recipe finder by Greer Worsley, who blogs at Typically Red.

Directions for use for Dot’s Canola Oil Cooking Spray:

  • Hold can as upright as possible and spray surface of unheated cookware coating cooking area completely.
  • Do not spray product onto naked flame or lighted BBQs.
  • Do not spray into gas ovens, even when not lit.


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