Ingredients
Method
- 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.
- 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.
- Remove the fish from the refrigerator at least 30 minutes before cooking to let it come to room temperature.
- Grease your barbecue plate and heat it on medium-high. Barbecue the marinated fish, skin side down, for about 3 minutes.
- 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.
- Serve immediately, garnished with the fresh lemon wedges (4.2 oz / 120g).
- 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.