Grilled Salmon with Lemon Hazelnut Sauce

Grilled Salmon with Lemon Hazelnut Sauce The PERFECT make-ahead BBQ party dish. Simple, elegant, fast and delicious! A hit at every gathering – even with non-fish lovers.


Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 25 mins

    COOK : 35 mins

    TOTAL : 8 hrs

    SERVING : 4

    YIELD : 4 servings

  • 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.

Per Serving: 661 calories; protein 28.5g; carbohydrates 24.2g; fat 45.8g; cholesterol 75.9mg; sodium 539.9mg.