Barbecued salmon with lemon and herbs

Yields: 12 Servings Total Time: 4 Hours 27 Minutes Prep Time: 4 Hours 15 Minutes Cook Time: 12 Minutes

Ingredients

• 12 Atlantic salmon fillets, with skin on (6.3 oz / 180g each)
• 0.5 cup (120 ml) extra virgin olive oil (4.0 fl oz / 108g)
• 1 bunch lemon thyme, roughly chopped (1.0 oz / 28g)
• 0.33 cup (79 ml) dill leaves, finely chopped (0.3 oz / 9g)
• 2 tbsp. (30 ml) capers, drained and chopped (0.6 oz / 17g)
• 0.33 cup (79 ml) fresh lemon juice from about 2 lemons (2.8 oz / 80g)
• 2 garlic cloves, finely chopped (0.2 oz / 6g)
• 0.1 tsp. sea salt (0.04 oz / 1g)
• 1 medium lemon, cut into wedges for garnish (4.2 oz / 120g)

Step-by-Step Instructions

1. In a large jug, mix together the lemon thyme, dill, capers, 0.33 cup (2.8 oz / 80g) lemon juice, garlic, extra virgin olive oil, and 0.1 tsp. (0.04 oz / 1g) sea salt.
2. Arrange the 12 salmon fillets (6.3 oz / 180g each) in a single layer inside a large ceramic dish and pour half of the marinade over them. Turn the fillets over and pour the remaining marinade on top. Refrigerate, covered, for about 4 hours.
3. Remove the fish from the refrigerator at least 30 minutes before cooking to let it come to room temperature.
4. Grease your barbecue plate and heat it on medium-high. Barbecue the marinated fish, skin side down, for about 3 minutes.
5. Turn the salmon fillets over and continue barbecuing, basting occasionally with the remaining marinade from the dish, for 6 minutes more or until cooked through.
6. Serve immediately, garnished with the fresh lemon wedges (4.2 oz / 120g).

Nutritional Information (Per Serving)

• Calories: 465 kcal
• Protein: 36g
• Fat: 33g
• Carbohydrates: 1g

Pro Tips for the Best Results

• Watch the Marinating Time: Because lemon juice is highly acidic, marinating the salmon for longer than the recommended 4 hours can cause the proteins to break down and become mushy. Stick closely to the 4-hour window.
• Perfect the Grill Temperature: Ensure your barbecue grates are very clean, heavily greased, and heated to medium-high before placing the fish down. This guarantees a beautiful sear and prevents sticking.
• Keep it Low-Carb: With its rich profile of omega-3 healthy fats and virtually zero carbohydrates, this dish works perfectly as a delicious centerpiece for strict ketogenic nutritional plans.
• Use a Meat Thermometer: For perfectly tender and juicy fillets, cook the salmon to an internal temperature of 145°F (63°C) at the thickest part.

Frequently Asked Questions (FAQ)

1. Can I use skinless fillets for my Barbecued Salmon with Lemon and Herbs? Yes, you can, but keeping the skin on protects the delicate flesh from the direct heat of the barbecue and helps hold the fillet together while flipping.
2. What side dishes pair best with Barbecued Salmon with Lemon and Herbs? To keep the meal light and healthy, serve it alongside grilled asparagus, a crisp green salad, or garlic-buttered zucchini noodles.
3. How do I store leftover Barbecued Salmon with Lemon and Herbs? Store any remaining fillets in an airtight container in the refrigerator for up to 3 days. It can be eaten cold over a salad or gently reheated on the stovetop to avoid drying it out.

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Stav Kogan

Barbecued salmon with lemon and herbs

Print Recipe Pin Recipe

Prep Time 4 hours hrs

Cook Time 12 minutes mins

Total Time 4 hours hrs

Servings: 4 servings

Calories: 465

Ingredients Method Nutrition

Ingredients

  

1x2x3x?

• 12 Atlantic salmon fillets, with skin on (6.3 oz / 180g each)
• 0.5 cup extra virgin olive oil (4.0 fl oz / 108g)
• 1 bunch lemon thyme, roughly chopped (1.0 oz / 28g)
• 0.33 cup dill leaves, finely chopped (0.3 oz / 9g)
• 2 tbsp . capers, drained and chopped (0.6 oz / 17g)
• 0.33 cup fresh lemon juice from about 2 lemons (2.8 oz / 80g)
• 2 garlic cloves, finely chopped (0.2 oz / 6g)
• 0.1 tsp . sea salt (0.04 oz / 1g)
• 1 medium lemon, cut into wedges for garnish (4.2 oz / 120g)

Method

 

1. In a large jug, mix together the lemon thyme, dill, capers, 0.33 cup (2.8 oz / 80g) lemon juice, garlic, extra virgin olive oil, and 0.1 tsp. (0.04 oz / 1g) sea salt.
2. Arrange the 12 salmon fillets (6.3 oz / 180g each) in a single layer inside a large ceramic dish and pour half of the marinade over them.
3. Turn the fillets over and pour the remaining marinade on top.
4. Refrigerate, covered, for about 4 hours.
5. Remove the fish from the refrigerator at least 30 minutes before cooking to let it come to room temperature.
6. Grease your barbecue plate and heat it on medium-high. Barbecue the marinated fish, skin side down, for about 3 minutes.
7. Turn the salmon fillets over and continue barbecuing, basting occasionally with the remaining marinade from the dish, for 6 minutes more or until cooked through.
8. Serve immediately, garnished with the fresh lemon wedges (4.2 oz / 120g).
9. Keep it Low-Carb: With its rich profile of omega-3 healthy fats and virtually zero carbohydrates, this dish works perfectly as a delicious centerpiece for strict ketogenic nutritional plans.
Watch the Marinating Time: Because lemon juice is highly acidic, marinating the salmon for longer than the recommended 4 hours can cause the proteins to break down and become mushy. Stick closely to the 4-hour window.
Perfect the Grill Temperature: Ensure your barbecue grates are very clean, heavily greased, and heated to medium-high before placing the fish down. This guarantees a beautiful sear and prevents sticking.
Use a Meat Thermometer: For perfectly tender and juicy fillets, cook the salmon to an internal temperature of 145°F (63°C) at the thickest part.

Nutrition

Calories: 465kcalCarbohydrates: 1gProtein: 36gFat: 33g

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