Flaky Barbecue Salmon | Jamie Oliver & Weber

I'm going to show you how to barbeque salmon perfectly every single time. We're talking juicy, zesty fish with the most incredible crispy skin. I'm using my stunning Weber Genesis gas barbeque, it's brilliant. But the same method you can use for gas, charcoal or electric. So, what we're going to do is we've got a lovely chunk of fish. You can do individual portions or a whole piece, which I love to do by the way. And you can pick up whole sides at the supermarket. This is very cool. I used to blag this with old biscuit tins and put holes through it. But the Weber gang have got this smoker box. It's brilliant, it's got that nice little kind of flip top which makes it really, really simple. So, what to do with this? Like what is it going to do? As you're grilling your fish, you're also going to kind of start charring. What? Wood chips. So, you can get all kinds of different wood chips, fruit woods. Right, and they come like this and what I like to do is soak them. Soak them in some water, 15 minutes, half an hour is absolutely cool. Drain them off and get them into your smoker box. Add a few sprigs of thyme or rosemary. Close the lid and place into the cooking grate. Get the burners lit to a medium high heat and keep an eye on the temperature gauge. We're looking for around 260 degrees. So, pop your smoker box in there. It will take about 15 minutes to get that smoke coming out. In the meantime, let me show you how to prep this beautiful piece of salmon. Roughly chop tarragon, basil and finely grate some lemon zest. Throw it into the bowl and season with salt and freshly ground black pepper. With the tip of a sharp knife, cut long slits into the length of the salmon. Taking it through halfway down into the flesh, leaving a 2cm gap in between each one. Simply stuff each cut with the herby mixture. Once the smoker box is ready, place the salmon skin side down and close the lid. Grilling for around 10 minutes will give us a gorgeous smoky flavour. Then use a metal spatula to carefully release the fish. Going in the same direction as the grill bars and carefully flip it. Gently peel off the skin and place it crispy side up on the cooking grate. Then cook the salmon for a further 6-8 minutes. Come on, look at that! Beautiful meal coming your way. Lay the salmon over a bed of tomatoes and asparagus and serve with some lovely roasted potatoes. Then I just take a few little herbs, like some fennel tops, basil, parsley, whatever you fancy. Oh yes, that for me is a thing of joy. Spuds, salmon, like bursting tomatoes. Perfectly cooked, charred but nutty and sweet asparagus. And look at that salmon, flavoured, loved, charred but still blushing and flaking. How fantastic, oh! Right and I want you to listen to this, right. And then just like stab it in and around. Come on, what a joy, what a plate. If you want more recipes, hints and tips or you want to buy a Weber BBQ, simply go to Weber.com.