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Herbed Salmon
What you need
- Salmon fillets with skin on
- »«Marinade»«
- 2 tbl olive oil
- 2 tbl fresh basil, minced
- 2 tbl fresh parsley, minced
- 2 gloves garlic, minced
- »«Sauce»«
- 1/2 cup olive oil or more to taste
- 2-3 tbl red wine vinegar
- 1/2 cup chopped flat leaf parsley
- 1/2 chopped medium onion
- 1/4 cup chopped fresh basil
- 1-2 tbl chopped fresh mint
- 1 tbl fresh rosemary, chopped (optional)
- 1 tbl capers
- 2-3 anchovy fillets
- dash cayenne
- 1 tsp kosher salt
- fresh ground black pepper
- Fruit wood for smoking
How to make it
- Combine marinade ingredients and massage all over the salmon fillets. Refrigerate 2-8 hours
- In a food processor, combine all the sauce ingredients and process until well blended
- Refrigerate sauce for several hours, or overnight
- Prepare coals and bring smoker to about 220 - 250 degrees
- Remove salmon and sauce from refrigerator about 30 minutes before cooking
- Place salmon on grill and cook until just done, about 3/4 - 1 hour - the salmon will flake easily when done so be sure to have a platter ready
- Serve salmon hot accompanied by room temperature or slightly chilled sauce
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