Barbecued Salmon with Lemon and Herbs


1/2 cup olive oil
2 garlic cloves, finely chopped
2 lemons, juiced
2 tablespoons small capers, drained, chopped
1/3 cup dill leaves, finely chopped
1 bunch lemon thyme, roughly chopped
sea salt
8 atlantic salmon fillets
lemon wedges, to serve
Combine oil, garlic, 1/3 cup lemon juice, capers, dill and lemon thyme in a large jug. Season with sea salt and pepper. Place salmon, in a single layer, in a large ceramic dish. Pour over half the marinade. Turn salmon over and pour over remaining marinade. Cover. Refrigerate for 2 to 4 hours to marinate. Remove from fridge 30 minutes before cooking. 

Preheat barbecue to medium-high heat. Barbecue salmon, for 3 minutes. Turn over and barbecue, brushing occasionally with marinade, for 4 to 6 minutes (depending on thickness) or until just cooked through. Serve with lemon wedges.

 Serves 8

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Midwest Foods Dubbo