Thank you for your support at the Twizel Salmon & Wine Festival on the 24th of February - we had a blast and we'll see you there next year!

Barbequed Salmon with Avocado Chimichurri

barbequed salmon with avocado chimichurri



4 x 180g pinboned salmon portions

1 T olive oil, plus more for brushing grill

Salt and freshly ground black pepper

½ t smoked paprika

½ t ground cumin

1 avocado, diced small

¼ C finely chopped fresh parsley

2 T finely chopped fresh coriander

2 T finely chopped fresh basil or mint

1 t garlic, crushed

1 T red wine vinegar

1 T lemon juice

2 T red onion, finely chopped

3 T extra virgin olive oil

½ red chilli, finely chopped (optional)



  1. For the chimichurri, place the herbs, garlic, vinegar, lemon juice, red onion, extra virgin olive oil and chilli (if using) in a small mixing bowl. Add the avocado and stir to combine.  Season well with salt and pepper and set aside.
  2. Preheat the grill plate on your barbeque. Brush both sides of salmon with the 1 T olive oil and season well with salt and pepper. Sprinkle the flesh side of the salmon with the smoked paprika and cumin.
  3. Brush grill grates with oil, place salmon on the barbeque and cook for about 3 minutes per side, or to desired doneness.
  4. Serve the salmon with the avocado chimichurri on top.


Serves 4.

Recipe adapted from


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