Grilled Salmon With Lemoncaper 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 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.

GRILLED FISH WITH A LEMON-CAPER SAUCE

Steps:

• Brush your fish basket with oil, or if using a disposable 13X9X2 inch aluminum pan, brush it with 1/2 tsp olive oil. Place the fillets in the basket or pan -- do not overlap the fillets. Brush the fillets with 1 tbsp olive oil. Sprinkle fillets with dillweed, lemon-pepper seasoning, and salt.
• Place the pan on a grill rack; grill, covered, over medium-hot coals about 25 minutes (depends on the thickness of your fish fillets). Cook until the fish flakes easily when tested with a fork. Transfer fillets to a serving platter and keep warm.
• While the fish is on the grill, prepare your sauce. Saute the onion in 1 tbsp olive oil in a large skillet over medium-high heat, stirring constantly until tender. Remove from heat. Stir in the mayonnaise and next 5 ingredients. Cook over low heat, stirring frequently, just until heated. This process takes about 7 to 10 minutes, so start it according to the thickness of your fish.
• Arrange lemon and lime slices around the fillets. Garnish with parsley sprigs, if desired. Spoon the sauce over the fillets and serve.

SALMON WITH LEMON- BUTTER -CAPER SAUCE

Steps:

• Heat oven to 400 degrees.
• Line a baking sheet with foil; brush with olive oil.
• Season both sides of the salmon filets with salt and pepper.
• Bake until salmon flakes easily, about 20 - 25 minutes.
• Meanwhile in a heavy saucepan, simmer shallots, vinegar and wine until shallots are soft and very little liquid remains.
• Add the butter and 2 tablespoons water, whisking constantly over high heat until the butter is melted and incorporated.
• Stir in the parsley, capers and lemon zest.
• Serve over the salmon.

SALMON WITH LEMON CAPER SAUCE

Steps:

• Fish: Mince parsley, basil and shallots in a food processor or by hand; place in plastic bag with oils and salmon; seal and turn to coat salmon completely; refrigerate 2 hours or overnight; turn occasionally.
• Sauce: Simmer lemon juice, wine and stock until reduced to 2 T, about 12 minutes; add half and half and boil until reduced to 1/4 cup, 2-3 minutes.
• Puree the reduction, anchovy and mustard in a blender or mini-processor and pour back into saucepan.
• Whisk the butter in, over low heat, 1 T at a time, letting each piece melt before adding the next; set aside and add 1 T capers, salt and cayenne.
• Keep warm.
• Finish: Gently pat marinade off salmon with paper towels; put on aluminum foil if grilling or on broiler pan, skin side down; grill or broil until opaque, 8 minutes depending on fillet thickness.
• Plate and spoon 2 T sauce over each fillet and garnish with remaining capers.