400g (14oz) salmon filletsI prefer using skin-on salmon. Ask your fishmonger to remove any bones.
2tbspolive oil
2tbsplemon juice
1tspparsleyfinely chopped
1tsporegano
1tspsalt
½tspblack pepper
Lemon-Caper sauce
½cupcaperschopped
1tbspolive oil
1lemonzest + juice
1garlic clovecrushed
1tbspfresh parsleychopped
1tspchiveschopped
salt and pepperto 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.