Salmon with Capers and Dill

The marinade used here is also available as a standalone recipe: Caper & Dill Marinade.

Ingredients

• 1/2 cup (120 ml) olive oil
• 2 garlic cloves, finely chopped
• 2 lemons, juiced
• 2 tablespoons (30 ml) small capers, drained, chopped
• 1/3 cup (80 ml) dill leaves, finely chopped
• sea salt
• 1 side of atlantic salmon or fillets, skin on
• lemon wedges, to serve

Method

1. In a 9x12 pan, combine the oil, garlic, 1/3 cup (80 ml) lemon juice, capers, and dill, and season with sea salt and pepper.
2. Lay the salmon in the pan in a single layer and pour half the marinade over it. Turn the salmon over and pour the remaining marinade over the other side.
3. Cover and refrigerate to marinate for 2 to 4 hours, then remove from the fridge 30 minutes before cooking.
4. Preheat a greased barbecue plate over medium-high heat.
5. Barbecue the salmon, skin side up, for 3 minutes. Turn it and barbecue, brushing occasionally with the marinade, for 4 to 6 minutes (depending on thickness), or until just cooked through.
6. Serve with lemon wedges.