Grilled Citrus Salmon

  • Yield 6 servings

This is delicious! If you don't want to grill, wrap fish in foil and bake in a 350F oven for 15 to 20 minutes.


1 1/2 tablespoons freshly-squeezed lemon juice
2 tablespoons olive oil
1 tablespoon butter
1 tablespoon Dijon mustard
4 cloves garlic, minced
2 dashes cayenne pepper
2 dashes salt
1 teaspoon dried basil
1 teaspoon dried dill
2 teaspoons capers
3 pounds fresh salmon fillets


  1. In a small saute pan over medium heat, combine lemon juice, olive oil, butter, mustard, garlic, pepper, salt, basil, dill and capers. While stirring, bring to a boil. Reduce heat and simmer for 5 minutes.
  2. Place salmon fillets skin-side down on a piece of heavy-duty foil with edges folded up, to make a pan. Pour sauce evenly over fish.
  3. Place fish on grill and cover with a lid.
  4. Barbecue over medium-hot coals for 10 to 12 minutes, depending on thickness of fillets. Fish will be flaky and light pink in color when cooked.

NOTE: As an alternative, wrap fish in foil and bake in a 350 degree oven for 15 to 20 minutes.

Recipe reprinted with permission from The Junior League of Portland, Oregon, From Portland’s Palate a Collection of Recipes from the City of Roses (The Junior League of Portland, Oregon, 1992).



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