A very easy-to-makes salmon that is also very elegant to serve. This salmon is always a huge hit at barbecues.
Learn about the interesting
Story of Pacific Salmon.
More of Linda's great
Salmon Recipes and also
How To Select, Buy, and Cook Fish.
Grilled Salmon with Lemon-Hazelnut Sauce
Recipe Type:
Salmon,
Seafood,
Lemons,
Wine,
Barbecue and Grilling,
Hazelnuts (filberts)
Yields: 4 to 6 servings
Prep time: 15 min
Cook time: 12 min
Ingredients:
3/4 cup hazelnuts (filberts)*
4 to 6 (four-ounce)
salmon steaks, 1 1/2-inches thick
Grated
zest of 1 lemon
Juice of 1 large
lemon
1/3 cup extra-virgin
olive oil
1/3 cup Frangelico (hazelnut liqueur)
1/4 cup chopped shallots or sweet
onion
2/3 cup white
wine
1/2 teaspoon salt
1/2 teaspoon freshly-ground black pepper
* To roast hazelnuts: Spread shelled nuts in a shallow pan and roast in a 275 degree F. oven for approximately
20 to 30 minutes or until skins crack. Remove from heat. Remove skins by rubbing warm hazelnuts in a towel. Coarsely chop hazelnuts (do not put in food processor); set aside.
Preparation:
Wash salmon steaks and pat dry. Place skin down in a large glass dish or re-sealable plastic bag.
In a bowl mix together the lemon zest, lemon juice, olive oil, Frangelico, shallots or onions, white wine, salt, and pepper. Pour marinade over salmon steaks.
Cover and refrigerate for 30 minutes, turning occasionally.
Preheat
Barbecue grill. Remove salmon steaks from marinade and place onto a large piece of aluminum foil; place onto hot grill. Cover barbecue with lid, open any vents,
and cook 8 to 12 minutes, basting with marinade occasionally, or until a
meat thermometer registers an
internal temperature of 140 degrees F (salmon will be slightly opaque in thickest part).
NOTE: During this time the salmon continues to cook (meat temperature will rise 5 to 10 degrees after it is removed from the grill) and the juices redistribute.
Approximately cooking times for salmon:
1/4 to 1/3-inch - 3 to 4 minutes
1/2 to 3/4-inch - 4 to 6 minutes
1 to 1 1/2-inch - 8 to 12 minutes
This
is the type of cooking and meat thermometer that I prefer and use in my cooking. I get many readers
asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the
Thermapen Thermometer shown in the photo on the right. Originally designed for professional users, the
Super-Fast Thermapen Thermometer is used by chefs all over the world. To learn more about this excellent
thermometer and to also purchase one (if you desire), just click on the underlined:
Thermapen Thermometer.
Carefully remove salmon from grill and transfer onto individual serving plates. Sprinkle with roasted hazelnuts
(slightly pressing them down with your hand) and serve.
Makes 4 to 6 servings.
