Salmon with Capers and Dill


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


Combine oil, garlic, 1/3 cup lemon juice, capers and dill in a 9×12 pan . Season with sea salt and pepper. Place salmon, in a single layer . Pour over half the marinade. Turn salmon over and pour over remaining marinade. Cover. Refrigerate for 2 to 4 hours to marinate. Remove from fridge 30 minutes before cooking.

Preheat a greased barbecue plate on medium-high heat. Barbecue salmon, skin side up, for 3 minutes. Turn and barbecue, brushing occasionally with marinade, for 4 to 6 minutes (depending on thickness) or until just cooked through. Serve with lemon wedges.