Grilled Citrus Salmon
My dad loved to catch our dinner and my grandpa ran a charter fishing boat out of Hammond, OR.
We feasted on deep-fried sturgeon, pan-fried trout, grilled salmon and even smoked smelt.
My fish-of-choice was always salmon. My parents would roll their eyes when we went out to dinner and I ordered salmon. It was always a small fortune at a restaurant, and we had some free fillets at home.
I still get excited when my dad calls and asks if I want a fresh-caught piece of salmon. He brought me a beauty the other day. And, while I can get by on the fillets from the store, there is something special about getting Dad’s catch-of-the-day.
I found my favorite salmon recipe many years ago in From Portland’s Palate: A Collection of Recipes from the City of Roses
Whenever I make Grilled Citrus Salmon I feel like I’m in a fancy restaurant. It’s so pretty to look at and tastes amazing.
The combination of lemon, garlic, basil, dill and capers has me lingering on each bite. I just want to hold each piece of salmon in my mouth a little bit longer.
Ingredients List
Serves 4-6
- 1 ½ Tbsp lemon juice
- 2 Tbsp extra virgin olive oil
- 1 Tbsp butter
- 1 Tbsp Dijon mustard
- 4 garlic cloves, chopped
- 2 dashes cayenne pepper
- 2 dashes salt
- 1 Tbsp basil pesto
- 1 tsp. dried dill
- 1 Tbsp capers
- 2-3 lbs fresh salmon fillet
Method
In a small sauce pan over medium heat, stir together lemon juice, olive oil, butter, mustard, garlic, pepper, salt, pesto, dill and capers.
Bring sauce to a boil, reduce heat and simmer for 2-5 minutes. Remove from heat.
Start up the grill and bring to medium-hot.
Place salmon fillet skin-side down on a large piece of foil. Fold the edges of the foil up to make a pan.
Drizzle the sauce evenly over the salmon.
Place foil with salmon on the grill and close barbecue lid. Cook for 10-12 minutes or until fish is flaky and light pink. You can find tips for cook times and thickness of fillets here.
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