BBQ Salmon Couscous Parcels

These easy, fresh, and mouth-watering salmon parcels are an ideal way of getting the family to branch out from traditional sausages and burgers at the next barbecue. Check out Dean’s top tip below to ensure the salmon is cooked to perfection.

Cook Time

20 mins




4 small skinless salmon fillets

160g couscous

320ml chicken stock

Juice ½ lemon

40ml extra virgin olive oil

80g cherry tomatoes halved


30ml olive oil

Juice ½ lemon

1 tsp honey

50g cherry tomatoes chopped

½ clove garlic crushed

1 heaped tbsp. capers

2 tbsp fresh basil chopped

50g olives chopped


Place the couscous in a bowl and pour over the boiling stock. Cover with Bacofoil® EasyCut Cling Film and leave to stand for 5 minutes

Fork through the couscous to separate the grains, then stir through chopped parsley, lemon juice, olive oil and tomatoes, season with salt and pepper then set to one side

Lay a sheet of Bacofoil® The Original Kitchen Foil measuring approx. 50cm long onto your work surface, then on one side top with a quarter portion of couscous, place on the salmon fillet, and drizzle with some oil

Fold the other half of the foil over the salmon, crimping the edges and pressing tightly to form a seal. Just before you finish the crimp, pour in a small splash of water then twist to seal

Place over indirect heat on the BBQ, close the lid and cook for 12-14 minutes. The BBQ temperature inside should be around 150oc

Meanwhile whisk together the dressing in a bowl, ready to top the salmon when cooked

Then bring the parcels to the table, tear open and spoon the dressing over the salmon

Tip: By cooking the dish in a Bacofoil® The Original Kitchen Foil package, the fish both steams and bakes at the same time, meaning none of the delicious flavours can escape whilst cooking.