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Two easy barbecue fish recipes and the perfect potato salad..

Easy barbecue fish recipes for summer, including lemon and herb salmon and whole sea bass, served with a fresh and simple new potato salad 

When we think about barbecue food, it’s usually burgers, sausages and steaks that spring to mind, but fish is absolutely brilliant cooked over a hot grill. I love fish, it’s my go-to when dining out, but far less frequently eaten at home – until this summer, which has been the ultimate barbecue summer, you have to admit.

I have found, and now bring you, two easy barbecue fish recipes for you to enjoy – and wow your guests with.

These easy barbecue fish recipes – one for salmon and one for sea bass – are perfect for a summer lunch or dinner, whether you’re cooking for the family or entertaining friends. I’ve chosen a fresh lemon, garlic and herb salmon and a whole barbecued sea bass, both served with a simple lemon and herb new potato salad that works beautifully with either fish. 

Lemon, garlic and herb salmon

Salmon is one of my favourite fish to cook on the barbecue because it’s substantial, easy to prepare and takes on that lovely smoky flavour from the grill. Add lemon, garlic and fresh herbs and you really don’t need to do much else.

You’ll need:

  • 4 salmon fillets, skin on
  • 2 tbsp olive oil
  • 1 garlic clove, finely grated
  • Zest and juice of 1 lemon
  • 1 tbsp chopped fresh parsley
  • 1 tbsp chopped fresh dill
  • Salt and freshly ground black pepper
  • A few lemon slices

Method:

  1. Mix the olive oil, garlic, lemon zest, lemon juice and herbs together
  2. Place the salmon skin-side down and brush generously with the marinade. Leave for 15 to 20 minutes, if you have time
  3. Heat the barbecue to medium-high. Make sure the grill is clean and lightly oiled
  4. Place the salmon skin-side down on the barbecue. Close the lid if your barbecue has one and cook for around 5 to 7 minutes
  5. Carefully turn the salmon and cook for another 2 to 3 minutes, depending on thickness. It should be just cooked through and flake easily
  6. Finish with a squeeze of lemon and a scattering of fresh herbs

Little tip: Keeping the skin on helps protect the salmon from the heat and makes it much easier to lift from the grill.

Whole barbecued sea bass with lemon and herbs

If you want something that looks a little more impressive when you bring it to the table, whole sea bass is a great choice. Don’t be put off by cooking a whole fish. Your fishmonger will happily gut and scale it for you, leaving you with very little preparation to do at home.

You’ll need:

  • 2 whole sea bass, gutted and scaled
  • 1 lemon, sliced
  • 1 small bunch of fresh parsley
  • 1 small bunch of fresh dill or thyme
  • 2 garlic cloves, thinly sliced
  • 2 tbsp olive oil
  • Salt and freshly ground black pepper

Method:

  1. Pat the fish dry with kitchen paper and make three or four diagonal cuts into each side
  2. Rub the fish all over with olive oil and season generously with salt and pepper.
  3. Stuff the cavities with lemon slices, herbs and garlic
  4. Brush the barbecue grill with oil and cook the fish over a medium heat for around five to seven minutes on each side, depending on its size
  5. Try not to move the fish around too much while it is cooking. Once the skin has crisped up, it should release from the grill quite easily
  6. The fish is ready when the flesh is opaque and flakes easily from the bone
  7. Serve with extra lemon wedges and a drizzle of good olive oil

Little tip: If you’re nervous about the fish sticking, a hinged fish basket is brilliant for whole fish on a barbecue.

The perfect side: lemon and herb new potato salad

Both of these fish recipes are fresh, light and full of flavour, so I wouldn’t serve them with anything too heavy. This simple lemon and herb potato salad is fresh and zingy, can be prepared ahead of time and is equally good served warm or at room temperature.

You’ll need:

  • 750g baby or new potatoes
  • 3 tbsp extra virgin olive oil
  • Juice of 1 lemon
  • 1 tsp Dijon mustard
  • 1 small garlic clove, finely grated
  • A handful of fresh parsley, chopped
  • A handful of fresh chives, chopped
  • 2 spring onions, finely sliced
  • Salt and freshly ground black pepper

Method:

  1. Boil the potatoes in salted water until tender. Drain and allow them to steam dry for a few minutes
  2. While they’re still warm, whisk together the olive oil, lemon juice, Dijon mustard and garlic
  3. Toss the warm potatoes with the dressing, then add the parsley, chives and spring onions
  4. Season well and serve warm or at room temperature

Little tip: Don’t wait for the potatoes to cool completely before dressing them. Toss them while they’re still warm and they’ll soak up the lemony dressing beautifully.

In summary: The best fish for a barbecue include salmon and whole sea bass, both of which can be cooked simply with olive oil, lemon, garlic and fresh herbs. Serve with a lemon and herb new potato salad for an easy, fresh and delicious summer barbecue meal.

Barbecued fish FAQs

Can you cook fish directly on a barbecue?

Yes. Fish can be cooked directly on a barbecue, although the grill should be clean and lightly oiled to reduce sticking. Firmer fish such as salmon and whole sea bass are particularly well suited to grilling.

What is the best fish for a barbecue?

Salmon, sea bass, sea bream, tuna steaks and swordfish are all good choices for a barbecue. Firmer fish are generally easier to handle on the grill.

How do you stop fish sticking to the barbecue?

Make sure the barbecue grill is clean, lightly oil the grill and fish, and avoid moving the fish until it has developed a good crust. A fish basket can also make cooking whole fish much easier.

What should you serve with barbecue fish?

Fresh salads, new potatoes, grilled vegetables, crusty bread and herb-based sauces all work well with barbecue fish. A lemon and herb new potato salad is particularly good with salmon and sea bass.

Eddie – Friday 20th August 2026.