18The easiest grilled salmon recipe with a delicious lemon caper sauce. A healthy 10-minute recipe perfect for lunch or dinner served with salad.
Ingredients
- Salmon. This recipe will work with any firm fish like Monkfish, Halibut or Yellowtail.
- Olive oil.
- Fresh lemon juice and zest.
- Parsley.
- Oregano.
- Salt and pepper.
- Capers.
- Garlic.
How to grill salmon
- Marinate the salmon: Combine the olive oil, lemon juice, parsley, oregano, salt and pepper. Place the salmon fillets in a suitable marinating dish or Ziploc bag. Pour over the marinade and allow to marinate while you heat the grill. The salmon can also be left to marinate for up to 2 hours in the fridge.
- Get grilling: Preheat an outdoor grill/braai/barbecue on its hottest setting for 5 minutes. Fold up a few sheets of paper towels then dip into oil and with tongs, rub onto the grill grates. Remove the salmon from the marinade and place skin-side down on the grill. Allow to cook for 3-4 minutes or until the skin is golden and crisp. If the salmon is sticking, allow it to cook a little longer. As soon as it is ready to flip, it will release. Gently flip over and cook for another minute or two then remove from the heat and allow to rest.
- Make the lemon caper sauce: Combine chopped capers, lemon juice and zest, garlic and herbs in a bowl and add a few tablespoons of oil. Season with salt and pepper then serve with the grilled salmon.
How long to marinate salmon
Fish tends to marinade very quickly. I would suggest allowing salmon to marinade for at least 20 minutes but no more than 2 hours in the fridge.
Salmon recipes
Easy grilled salmon with lemon-caper sauce
The easiest grilled salmon recipe with a delicious lemon caper sauce. A healthy 10 minute recipe perfect for lunch or dinner served with salad.
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Servings: 2
Calories: 381kcal
Ingredients
- 400 g (14oz) salmon fillets I prefer using skin-on salmon. Ask your fishmonger to remove any bones.
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 1 tsp parsley finely chopped
- 1 tsp oregano
- 1 tsp salt
- ½ tsp black pepper
Lemon-Caper sauce
- ½ cup capers chopped
- 1 tbsp olive oil
- 1 lemon zest + juice
- 1 garlic clove crushed
- 1 tbsp fresh parsley chopped
- 1 tsp chives chopped
- salt and pepper to taste
Instructions
- Combine the olive oil, lemon juice, parsley, oregano, salt and pepper.
- Place the salmon fillets in a suitable marinating dish or Ziploc bag. Pour over the marinade and allow to marinate while you heat the grill. The salmon can also be left to marinate for up to 2 hours in the fridge.
- Preheat an outdoor grill/braai/barbecue on its hottest setting for 5 minutes.
- Fold up a few sheets of paper towels then dip into oil and with tongs, rub onto the grill grates.
- Remove the salmon from the marinade and place skin-side down on the grill. Allow to cook for 3-4 minutes or until the skin is golden and crisp.
- Gently flip over and cook for another minute or two then remove from the heat and allow to rest.
- To make the sauce, Combine chopped capers, lemon juice and zest, garlic and herbs in a bowl and add a few tablespoons of oil. Season with salt and pepper then serve with the grilled salmon.
Nutrition
Calories: 381kcal | Carbohydrates: 10g | Protein: 42g | Fat: 20g | Saturated Fat: 3g | Cholesterol: 110mg | Sodium: 2465mg | Potassium: 1055mg | Fiber: 3g | Sugar: 2g | Vitamin A: 309IU | Vitamin C: 39mg | Calcium: 64mg | Iron: 3mg
Hi Ali, You got me on this one as two of my favourites are salmon and lemon and wouldn’t you know it I happen to get the salmon out of the freezer this morning, so it will be on the table tonight. Can’t wait.
🙂
simple quick and delicious. thank you!
Delicious!!! Easy to make!!
Thanks Dorothy!