Foodie Friday: Fire up the barbeque and enjoy the simple but delicious flavours of this BBQ Salmon Bruschetta with Sauce. It’s so quick and easy.

Prep: 10 Mins
Cook: 10 Mins
Servings: 8


  • 1/2 cup (125ml) extra virgin olive oil, divided
  • 1/4 cup chopped dill
  • 1 small shallot, finely chopped
  • 1 lemon, zested, juiced
  • 3 Coles Australian Skinless Salmon Portions
  • 8 slices Coles Finest by Laurent White Sourdough Vienna*
  • 20g mixed salad leaves


    Step 1
    Heat a chargrill on medium-high. In a medium bowl, mix 1/3 cup (80ml) of the oil with the dill, shallot and lemon zest. Coat the salmon with 1 tbs of the dill mixture. Season with salt and pepper.

    Step 2
    Cook the salmon on grill for 21/2 mins each side or until char marks form and the salmon still has a rosy centre. Break salmon into pieces.

    Step 3
    Brush the bread with remaining oil. Cook on grill for 2 mins each side or until char marks form.

    Step 4
    Arrange chunks of salmon on the bread with the salad leaves. Whisk 1 tbs of lemon juice into the remaining dill mixture. Season with salt, pepper and more lemon juice, if needed. Drizzle the dill-lemon sauce over the bruschetta and serve.