Barbecuing Loch Duart Salmon

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Barbecuing Loch Duart Salmon

There seems to be no end to the imagination of the developers of food programmes – and new ideas are appearing all the time, especially nowadays programmes which put members of the public into ‘sudden death’ competition.

Latest in the line-up is ITV’s ‘Barbeque Champs’ and the challenge, for two of the contestants in last Saturday’s programme (1 August 2015), was a starter, main course and sides based on a whole Loch Duart salmon. This choice ingredient gave the contestants the best possible chance of producing something tasty and was excellent branding for Loch Duart.

We felt the challenge was on the tricky side, as few home BBQ enthusiasts will start with a whole fish when fresh sides, fillets and, of course, frozen fillets, are readily available from good fishmongers and, in the case of frozen fillets, from our online shop. Loch Duart salmon can be popped onto a barbeque in no time at all – with delicious results assured, but remember it’s easier to cook with the skin on (the contestants didn’t – to their cost).

We’re not averse to a bit of cooking ourselves – here you see Loch Duart founders, Andy Bing and Nick Joy serving one of our favourite recipes on the Freedom Food stand at The Good Food Show.


Our recipe? The Fish Farmer’s Bun:-

Here is a very simple recipe for brunch, a light lunch, garden barbecues or just whenever you fancy the true salmon taste.

Ingredients (to serve four)

  • 8 tbsp mayonnaise
  • small handful of parsley, chives and tarragon, finely chopped
  • salt and pepper
  • 4 x 140g Loch Duart salmon, skinless
  • 4 soft white buns


  • Mix together the mayonnaise and herbs and chill until ready to use.
  • Heat the grill to a medium heat.
  • Season the salmon and cook for 2 minutes each side.
  • Halve the bun and top with the grilled salmon.
  • Place a handful of salad leaves on the salmon followed by a generous dollop of the mayonnaise.
  • Top with the other bun half and serve.

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Andy Bing