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.
Grilled Salmon with Lemon-Hazelnut Sauce: https://whatscookingamerica.net/salmonhazelnut.htm