Grilled Salmon with Lemon Hazelnut Sauce

3 Reviews

Prep: 25 min
Cook: 35 min
Ready In: 9 hr

“The PERFECT make-ahead BBQ party dish. Simple, elegant, fast and delicious! A hit at every gathering - even with non-fish lovers.” - by Angela & Brianne

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Metric US

Original recipe yields 4 servings

Directions

Preheat oven to 325 degrees F (165 degrees C).
Place hazelnuts on a baking sheet and place into preheated oven. Bake until the skins loosen and the nuts turn a light golden-brown, 20 to 30 minutes. Remove from oven and allow to cool until you can handle them. Remove the skins by placing the hazelnuts into a kitchen towel, folding it over, and rubbing until the skins come off. Discard the loosened skins, and chop the nuts into very small pieces by hand.
Whisk together lemon juice, hazelnut liqueur, sherry, and salt together in a bowl until the salt has dissolved. Whisk in pepper, 2 tablespoons lemon zest, and shallots; slowly pour in canola oil while whisking vigorously until completely incorporated. Pour into a resealable plastic bag or glass bowl; toss fish with marinade, then refrigerate 8 to 24 hours.
Preheat an outdoor grill for high heat and lightly oil grate.
Remove the salmon from the marinade, shake off excess, and discard remaining marinade. Cook on preheated grill 6 to 8 minutes per side, or until the fish is just opaque. Garnish with hazelnuts and lemon zest to serve.

Nutrition

Amount Per Serving (4 total)

Calories
661 cal
33%

Fat
45.8 g
70%

Carbs
24.2 g
8%

Based on a 2,000 calorie diet

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Reviews (3)

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Deane

Aug. 11, 2009

"I agree with Angela & Brianne very elegant indeed. The sauce gives it a lovely lift without taking anything away from the salmon just enhancing it. Deane from Australia. ..." See more"

Marianne

Mar. 9, 2013

"This was good salmon! I do wish I had added more salt and pepper, and it probably could have used more than the whole day of marinating I gave it. I found myself wanting a little of the sauce over t..." See morehe finished salmon, but the hazelnuts did make this very tasty. Thanks for the recipe! EDIT: In thinking more about this dish, I wish I would have saved off a little of the marinade in the beginning, thickened it a little, and poured it over the finished fish. I'll have to try that!"