BBQ marinated salmon with apple slaw in parmesan cups

By: Nikki and Jordan Shearer

Celebrate the warm weather with BBQ marinated salmon with apple slaw in parmesan cups recipe from MasterChef NZ runners-up Nikki and Jordan Shearer

Makes at least 12

Salmon -1

We just love salmon on the barbecue, and this marinated salmon recipe is super tasty. Hand around this canape version to impress your guests during those summer barbecues.

Alternatively, for a main, use a whole side of salmon (cooking time will need to be longer) and make a big bowl of the slaw to add to the table.


  • Thumb-sized ginger, peeled and finely diced
  • 2 cloves garlic, peeled and finely diced
  • 5 Tbsp golden soy sauce
  • 3 tsp sesame oil
  • 200g salmon fillet, deboned with skin on
  • 1/8 cabbage, shredded
  • 2 green apples, julienned 
  • 3 spring onions, finely sliced
  • 2 Tbsp capers
  • Juice of one lemon
  • Handful of dill, roughly chopped plus extra for garnish.
  • 4 Tbsp mayo of your choice (we used Best Foods)
  • Salt and pepper 


  1. Mix together ginger, garlic, soy sauce and sesame oil. 
  2. Coat salmon fillet, and leave to marinate skin side up for minimum one hour. 
  3. Make slaw by mixing together cabbage, apples, spring onions, capers, lemon juice, dill, and mayo. 
  4. Season to taste with salt and pepper.
  5. Heat barbecue grill to medium-high heat and remove salmon from marinade.
  6. Cook salmon skin side down for approximately four minutes until skin is crispy. 
  7. Turn salmon and cook for a further 30 seconds to one minute on the non-skin side.
  8. Remove from barbecue and rest covered in tin foil.
  9. To serve, place slaw in parmesan cup and flake salmon on top.
  10. Garnish with extra dill sprigs. 
  11. Parmesan baskets

Parmesan baskets


  • 250g block of parmesan, grated and seasoned with salt and pepper


  1. Preheat oven to 170°C.
  2. On a baking tray lined with baking paper, spoon 2 tsp of grated parmesan into a 75mm ring mould. Remove mould. You should be able to fit 6 to a tray.
  3. Bake for approximately 15 minutes until golden and crispy.
  4. Remove from oven, and moving quickly, drape each basket over a 55mm jar or small bowl. Gently push the sides down to make into the shape of a basket. Cool before filling.

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