Yummy & Healthy Sunday Recipe [New Year’s Special]: Salmon brochettes with lemon-caper sauce

December 31 2017

Succulent salmon fillets are barbecued to perfection on nifty skewers. A delicious starter to add to your New Year feast. 

0:20 Prep 0:10 Cook 8 Servings Capable cooks


  • 2 tablespoons fresh oregano, chopped
  • 2 teaspoons sea salt
  • 1/2 teaspoon dried chilli flakes
  • 5 kg skinless salmon fillets, preferably cut from the centre, cut into 4 to 5cm pieces
  • 2 lemons, very thinly sliced into rounds (you will need 24 slices)
  • 3 tablespoons olive oil


  • 1/3 cup drained capers, rinsed
  • 1 1/2 tablespoons fresh lemon juice
  • 1 tablespoon salt-reduced chicken stock
  • 2 teaspoons lemon zest
  • 90g unsalted butter, cut into cubes
  • 2 tablespoons fresh flat-leaf parsley, chopped


  • Step 1

Prepare the barbecue for medium heat. In a small bowl, mix the oregano, salt, and chilli flakes. Set aside.

  • Step 2

Beginning and ending with the salmon, thread the salmon and lemon slices alternately, onto 8 pairs of parallel skewers to make 8 brochettes total. Coat with the oil and season with the oregano mixture. Barbecue, turning occasionally, for 5-8 minutes, or until salmon pieces are still rosy in the centre.

  • Step 3

Meanwhile, in a heavy medium saucepan, combine the capers, lemon juice, stock, and zest and bring to a boil over medium-high heat. Swirl the pan to combine the flavours. Whisk the butter into the sauce. Spoon the sauce over the salmon, garnish with the parsley, and serve.


The salmon brochettes can be skewered, but not seasoned, up to 2 hours before cooking. Cover and refrigerate.


Recipe by Curtis Stone for Coles | Taste Australia