Grilled Salmon Steaks With Lemon Caper Sauce Recipes

EASY GRILLED SALMON WITH LEMON-CAPER SAUCE

Steps:

• 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.

GRILLED SALMON WITH LEMON-DILL SAUCE

Steps:

• 1.Spray a grill grate with cooking spray or brush with oil.
• 2.Heat a gas or charcoal grill.
• 3.Brush the top of the salmon with the olive oil; sprinkle with the salt and pepper.
• 4.Grill over medium heat, skin side up, for 3 minutes.
• 5.Using a broad spatula, turn the fish over; grill for 5 to 7 minutes or until the salmon flakes easily with a fork.
• 6.Meanwhile, in a medium bowl, mix all of the remaining ingredients. Serve the sauce over salmon.

GRILLED SALMON STEAKS WITH LEMON-CAPER SAUCE

Steps:

• 1. Pat salmon steaks dry with paper towels. Working with 1 steak at a time, carefully trim 1 1/2 inches of skin from 1 tail. Tightly wrap other tail around skinned portion and tie steaks with kitchen twine. Season salmon with salt and pepper and brush both sides with oil. Combine lemon zest, lemon juice, shallot, butter, capers, and 1/8 teaspoon salt in disposable pan. 2A. For a charcoal grill: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over half of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes. 2B. For a gas grill: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave primary burner on high and turn off other burner(s). 3. Clean and oil cooking grate. Place salmon on hot part of grill. Cook until browned, 2 to 3 minutes per side. Meanwhile, set pan on cool part of grill and cook until butter has melted, about 2 minutes. Transfer salmon to pan and gently turn to coat. Cook salmon (covered if using gas) until center is still translucent when checked with tip of paring knife and registers 125 degrees (for medium-rare), 6 to 14 minutes, flipping salmon and rotating pan halfway through grilling. Remove twine and transfer salmon to platter. Off heat whisk parsley into sauce. Drizzle sauce over steaks. Serve.

GRILLED SALMON WITH LEMON/CAPER SAUCE

Steps:

• grill salmon approximately 4 minutes on each side. While grilling, prepare the sauce in a small saucepan by allowing butter to melt (not burn!), add chopped garlic, add lemon juice, salt & pepper to taste and the capers. For added flavor, use a small amount of the lemon zest. Thicken with a small amount of flour.