chiminea cooking recipe teriyaki salmon

Chiminea Cooking Recipes – Teriyaki Roast Salmon

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Cooked directly in the coals chiminea jacket potatoes are amazing and perfect to have with HERB AND SPICE-RUBBED STEAKS. Speed up the cooking time by giving them a quick zap for a few minutes in the microwave first – but for best results cook entirely in the coals.

sweet potato wedges coked on a chiminea
Number of People – 4
Prep Time – 10mins + marinating
Cooking Time – 10 mins


  • 8 large scallops
  • 500g (18 oz) Monkfish fillet cut onto kebab size chunks
  • 2 Tbsp light cooking oil of your choice
  • 1 Tbsp honey
  • 3 garlic cloves finely chopped
  • 75g (2oz) parma ham
  • Fresh rosemary

To Serve

  • 1/2 white radish julien
  • I large carrot julien
  • 4 spring onions shredded


  1. Mix your honey, oil, lemon jiuce, garlic and rosemary together as a marinade and place your monkfish chunks and scallops in and leave for at least 1 hour.
  2. Wrap the monkfish in parma ham.
  3. Skewer alternately your wrapped monkfish and scallops into about 4 kebabs.
  4. Cook on the grill for about 5 to 7 minutes total or until everything is cooked through and your parma ham is crispy and your seafood is less clear and more opaque looking. Baste with extra marinade during cooking.


  • Cut you monkfish a similar size to your scallops so everything will cook more evenly.
  • Make sure your monkfish has no skin before you start.
  • Optional – cut off any excess fat from

Ideas and inspiration are taken from ‘Cooking with Chimineas‘ by Wendy Sweetser – thank you, Wendy!

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