Barbecued Salmon with Lemon And Herbs


12 x 180g atlantic salmon fillets, skin on  
¼ cup olive oil  
2 garlic cloves, finely chopped  
2 lemons, juiced  
2 tbsp small capers, drained, chopped  
½ cup dill leaves, finely chopped  
1 bunch lemon thyme, roughly chopped  
sea salt  
lemon wedges, to serve

1) Combine garlic, oil, lemon juice, capers, dill and lemon thyme in a large jug.  
2) Season with sea salt and pepper.  
3) Place salmon in a single layer, in a large baking dish.  
4) Pour half the marinade over the fish.  
5) Turn salmon over and pour over remaining marinade.  
6) Cover and refrigerate for 2 to 4 hours to marinate.  
7) Remove from fridge 30 minutes before cooking.  
8) Preheat a greased barbecue plate on medium-high heat.  
9) Barbecue salmon, skin side up, for 3 minutes before turning.
10) Brushing with marinade, for 4 to 6 minutes or until just cooked through.  
11) Serve with lemon wedges.


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