- 1-1/2 tablespoons freshly-squeezed lemon juice
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 tablespoon Dijon mustard
- 4 garlic cloves, minced
- 2 dashes cayenne pepper
- 2 dashes salt
- 1 teaspoon dried basil
- 1 teaspoon dried dill
- 2 teaspoons capers
- 3 pounds fresh salmon fillets
In a small saute pan over medium heat, combine lemon juice, olive oil, butter, mustard, garlic, pepper, salt, basil, dill, and capers. While stirring, bring to a boil. Reduce heat and simmer for 5 minutes.
Place salmon fillets skin-side down on a piece of heavy-duty foil with edges folded up, to make a pan. Pour sauce evenly over fish.
Place fish on grill and cover with a lid.
Barbecue over medium-hot coals for 10 to 12 minutes, depending on thickness of fillets. Fish will be flaky and light pink in color when cooked.