Crispy Skin Barramundi with Tomato Salsa is the ultimate culinary experience that brings the delightful flavors of fresh barramundi and a tangy, refreshing tomato salsa together in a mouthwatering main course. This Australian BBQ sensation is perfect for impressing your friends and family as the weather starts to warm up, and outdoor cooking becomes a staple in our everyday lives. The combination of crispy skin, tender fish, and zesty tomato salsa creates a truly memorable dining experience that will leave everyone craving more.

Cooking on a gas grill not only provides an unparalleled smoky flavor but also allows for precise temperature control, ensuring that your barramundi fillets are cooked to perfection every time. In this recipe, we will guide you through the step-by-step process of preparing and grilling this delectable dish, achieving the perfect crispy skin and juicy, flaky flesh.

The beautiful tomato salsa, bursting with the flavors of fresh basil, red onion, and garlic, is a celebration of fresh, vibrant ingredients that harmoniously come together on your plate. This delicious combination of textures and flavors showcases the versatility of your barbecue, making it an essential addition to your BBQ repertoire.

So, grab your apron, fire up the grill, and get ready to embark on a delicious journey with our Crispy Skin Barramundi with Tomato Salsa recipe. This must-try dish will take your outdoor cooking to the next level and become a new favorite in your collection of mouthwatering BBQ creations.

Crispy Skin Barramundi with Tomato Salsa

Crispy Skin Barramundi with Tomato Salsa

  • Prep Time15 min
  • Cook Time12 min
  • Total Time27 min
  • Cuisine
    • Australian
  • Course
    • Main Course
  • Cooking Method
    • Barbecue
    • Gas BBQ


  • 2 barramundi fillets, skin on
  • Olive oil
  • 1¼ teaspoon Sea salt
  • 1¼ teaspoon Freshly ground black pepper


  • 4 teaspoons olive oil
  • 2 teaspoons red wine vinegar
  • 1 teaspoon brown sugar
  • 1 small garlic clove, crushed
  • ¼ teaspoon sea salt
  • ¼ teaspoon freshly ground black pepper
  • 2 ripe tomatoes, deseeded, diced
  • ¼ red onion, finely chopped
  • 2 tablespoons finely chopped fresh basil



COOKING TIP: There is no better way to cook seafood than on your barbecue. For ease and best results, use a non-stick Weber Frying Pan to get perfectly crispy, golden skin. Alternatively, you can cook fish fillets straight on the cooking grill.

Lightly oil the barramundi fillets, season with salt and pepper.
To make the tomato salsa: in a medium bowl, combine the garlic, sugar, salt, pepper, olive oil and vinegar. Stir until the sugar and salt have dissolved. Add the tomatoes, onion and basil. Toss to combine. Set aside until required.
Place the barramundi fillets in the frying pan or on the hotplate, skin side down first and cook over direct medium heat for 7 minutes, with the lid closed, or until the skin is golden and crispy.
Using silicone tongs, flip the barramundi over and cook for a further 4 to 5 minutes, or until cooked through (the flesh will start to flake apart).
Serve the barramundi fillets with the tomato salsa