From, "Portland's Palate: A Collection of Recipes from the City of Roses" published in cooperation with your Daily InBox newsletter.


  • 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.


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