Grilled Salmon with Lemon-Hazelnut Sauce is an easy grilled salmon recipe and a summer favorite. If you are lucky enough to get a hold of fresh salmon one of the best ways to cook it is by grilling on your gas outdoor grill. A quick flavorful marinade and 8 to 12 minutes grilling and you have an elegant summer meal. 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.
- 3/4 cup hazelnuts (filberts)*
- 4 to 6 (4-ounce) salmon steaks, 1 1/2-inches thick
- Zest of 1 lemon
- Juice of 1 large lemon
- 1/3 cup olive oil, extra-virgin
- 1/3 cup Frangelico (hazelnut liqueur)
- 1/4 cup shallots or sweet onion, chopped
- 2/3 cup white wine
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper, freshly-ground
Wash salmon steaks and pat dry. Place skin down in a large glass dish or resealable 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
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.
* 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.
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. Originally designed for professional use, the Super-Fast Thermapen Thermometer is used by chefs all over the world. I only endorse a few products, on my web site, that I like and use regularly.
You can learn more or buy yours at: Super-Fast Thermapen Thermometer.
Categories:Dinner Grilled & Smoked Salmon Lemons Nuts & Seeds Pacific Northwest Salmon Main Dishes Summer