BBQ salmon with courgette & lemon
A Mediterranean bbq for the galley that best on calm days or at anchor, about 20 min hands-on.
- BBQ
- Mediterranean
- ⏱ 20 min
- 🌊 Sea tolerance 2/5
- pescatarian
- gluten-free
- kosher
- halal
Ingredients
For 4 servings (one normal-appetite adult each). Per serving in brackets.
- Salmon fillet (fresh)600 g (150 g)
- Zucchini / courgette400 g (≈ 2 zucchinis) (100 g (≈ 0.5 zucchini))
- Lemon40 g (≈ 0.5 lemon) (10 g)
- Extra-virgin olive oil32 g (8 g)
Method
- Oil the salmon and courgette slices; season.
- Grill salmon skin-down 5 minutes, turn for 2 (or on foil).
- Grill courgette 2 minutes a side; squeeze over lemon.
In the galley
- Best on calm days or at anchor — 2/5 for sea tolerance.
- Plan ahead: thaw about 12 hours before.
- Stow the main ingredients in the freezer.
- Contains: Fish — always check the labels of what you buy.
Per serving
💪 Protein-packed
- kcal
- 403
- protein
- 32 g
- fat
- 28 g
- carbs
- 4 g
- sugar
- 3 g
- fibre
- 1 g
From USDA FoodData Central, raw weights — a planning guide, not a label.
Nutrition per serving: USDA FoodData Central — SR Legacy (U.S. Department of Agriculture, Agricultural Research Service), weighted by each ingredient's grams — a planning guide, not a label. Quantities follow standard portion sizes; this recipe hasn't been tested in a real galley yet. How we make recipes