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A large platter of Barbecued Salmon with Lemon and Herbs, topped with dill and capers, garnished with lemon wedges, held by a woman in an apron on an outdoor deck with a grill.
Stav Kogan

Barbecued salmon with lemon and herbs

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Prep Time 4 hours
Cook Time 12 minutes
Total Time 4 hours
Servings: 4 servings
Calories: 465
Ingredients Method Nutrition

Ingredients
  

  • 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)
  • 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.

Method
 

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Nutrition

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

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