Ingredients
- 1 1/2 tbsp freshly-squeezed lemon juice
- 2 tbsp olive oil
- 1 tbsp butter
- 1 tbsp Dijon mustard
- 4 garlic cloves, minced
- 2 dashes cayenne pepper
- 2 dashes salt
- 1 tsp dried basil
- 1 tsp dried dill
- 2 tsp capers
- 3 pounds fresh salmon fillets
Directions
In a small saute pan on 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.
While sauce is still hot, brush on fish. Place salmon fillets skin-side-down on a piece of heavy-duty foil with edges folded up, to make a pan. Pour remaining sauce evenly over fish. Place fish on grill and cover with a lid. Barbecue over medium-hot coals for 10-12 minutes, depending on thickness of fillets. Fish will be flaky and light pink in color when cooked.
Notes:
6 servings.
May wrap fish in foil and bake in 350 oven for 15-20 minutes