Our favourite grilled dishes for Easter

Springtime in the Algarve is something truly special. The days are longer, the skies a little bluer, and the scent of blooming orange blossoms mingles with smoky aromas from the garden grill. It’s the perfect time to gather with loved ones and fire up the BBQ for an Easter celebration to remember. And, you know, for many of us, the Easter long weekend is the perfect time to gather with friends and family, enjoy the nice weather, and make the most of a few days off trying grilled dishes for Easter.

At BBQ’s Algarve, we live and breathe all things grilled, and Easter is one of our favourite holidays to get creative with seasonal Portuguese recipes. We have some great recipes for you if you plan to grill this Easter! Whether you’re a local or just lucky enough to be visiting, these grilled dishes for Easter are guaranteed to impress. Let’s tuck in!

1. Grilled cod with lemon & garlic (bacalhau grelhado)

No Easter in Portugal would be complete without bacalhau – and on the grill, it truly shines. This version is straightforward but delivers on every front: flavour, texture and tradition.

What you need:

• 4 fresh cod fillets (preferably thick-cut and skin-on)
  
• Juice of 1 lemon
  
• 3 garlic cloves, minced
  
• Olive oil
  
• Sea salt and black pepper
  
• Chopped parsley, to garnish
  

Directions:

1. Pat the cod dry and drizzle with olive oil, lemon juice, and minced garlic. Season with salt and pepper.
   
2. Preheat your grill to medium-high. Oil the grates well to prevent sticking.
   
3. Grill the cod skin-side down for 4–5 minutes. Carefully flip and cook for another 3–4 minutes, or until just opaque.
   
4. Serve hot with a drizzle of more lemon and a sprinkle of parsley.
   

This grilled cod pairs beautifully with roasted spring vegetables or a simple potato salad. It’s a healthy and traditional option among the top Portuguese recipes for Easter.

2. Porco preto on the side burner (or indirect grilling)

Porco preto, or Iberian black pork, is rich, marbled and wonderfully flavourful – and while it loves the grill, it also benefits from a gentler heat. We recommend using a side burner or an indirect grilling method, particularly for thicker cuts like plumas or secretos.

What you need:

• 600g porco preto (pluma or secreto cuts)
  
• Coarse sea salt
  
• Fresh rosemary
  
• 3 garlic cloves, crushed
  
• Olive oil
  
• Piri-piri or mustard sauce, to serve
  

Directions:

1. Rub the meat with olive oil, rosemary and garlic. Let it marinate for 30 minutes.
   
2. Set your BBQ for indirect grilling – turning off one burner and placing the meat over the unlit side, or use your side burner on medium heat.
   
3. Cook slowly for around 20–25 minutes, turning once halfway through, until the internal temperature reaches 63°C.
   
4. Finish directly over the flame for a final sear, just 1–2 minutes per side.
   

Serve it sliced, sprinkled with sea salt and a dash of sauce. It’s a crowd-pleaser and one of our absolute favourites regarding grilled dishes for Easter.

3. Chargrilled aubergines with feta & herbs

Vegetarians at your Easter table? They’ll be just as satisfied with these smoky, charred aubergines. They’re delicious hot or cold and make a colourful, fresh addition to the menu.

What you need:

• 2 large aubergines, sliced lengthways
  
• Olive oil
  
• Salt and pepper
  
• 100g feta cheese
  
• Fresh mint and parsley, chopped
  
• Pomegranate seeds (optional)
  

Directions:

1. Brush the aubergine slices with olive oil and season well.
   
2. Grill over medium heat for 3–4 minutes per side until soft and lightly charred.
   
3. Arrange on a platter, crumble over feta, and sprinkle with herbs and pomegranate seeds.
   

This dish is not only beautiful on the plate but also seamlessly complements traditional Portuguese Easter recipes, which embrace seasonal produce.

4. Planked salmon with mustard-herb glaze

Try grilling salmon on a wooden plank for something a little different this Easter. The method infuses the fish with a subtle smokiness and keeps it delightfully moist.

What you need:

• 1 large salmon fillet (skin-on)
  
• 1 cedar plank (soaked in water for at least 1 hour)
  
• 1 tbsp Dijon mustard
  
• 1 tbsp honey
  
• 1 tsp dried dill or chopped fresh dill
  
• Salt and pepper
  

Directions:

1. Preheat your BBQ to medium heat.
   
2. Mix mustard, honey, dill, salt and pepper in a bowl.
   
3. Pat the salmon dry, place on the soaked plank, and brush with glaze.
   
4. Place the plank directly on the grill grates, close the lid, and cook for 15–20 minutes until the salmon flakes easily.
   

Perfect for a centrepiece or served in smaller portions, this recipe brings a bit of Nordic flair to your grilled dishes for Easter – and it’s an unexpected hit with guests.

5. Flame-grilled lamb chops with garlic & rosemary

Lamb is a timeless favourite for a genuinely indulgent Easter treat. These flame-grilled chops are fast, flavourful, and satisfyingly charred.

What you need:

• 8 lamb chops
  
• 2 garlic cloves, minced
  
• 2 tbsp olive oil
  
• 1 tbsp chopped rosemary
  
• Zest of 1 lemon
  
• Salt and pepper
  

Directions:

1. Combine garlic, olive oil, rosemary, lemon zest, salt and pepper in a bowl. Rub generously over the chops.
   
2. Let the lamb marinate for at least 30 minutes (overnight is best).
   
3. Grill over high heat for 3–4 minutes per side for medium rare.
   

Serve with grilled asparagus or a crisp green salad. These lamb chops are a fantastic way to round out your Portuguese recipes for Easter, and they cook in no time.

Visit us in Almancil this Easter!

Ready to bring these dishes to life? Whether you need a new BBQ, smoker, side burner, or top-quality tools and accessories, we’ve got you covered. Pop into our showroom in Almancil, right in the heart of the Algarve, where we’ll help you build your dream outdoor kitchen and maybe even share a few more secret grilled dishes for Easter.

From charcoal lovers to gas grill devotees, we’ve got everything you need for an unforgettable cookout. And if you’re unsure where to start, our friendly team is always happy to offer advice on equipment, techniques, and the best cuts. Wishing you a delicious, smoke-kissed Easter. See you at the grill, mates!