Grilled citrus salmon on the BBQ

  • Preparation 15 min
  • Refrigeration 1 h
  • Cooking 20 min
  • Servings 4
  • Freezing I do not suggest

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Ingredients

  • 1¾ lb (800 g) salmon fillets with skin
  • 1 cup (250 ml) fresh cilantro, well packed (about 1 whole bunch)
  • 2 garlic cloves, finely chopped
  • 2 tbsp (30 ml) extra virgin olive oil
  • 2 tbsp (30 ml) maple syrup
  • Juice and zest of 1 orange
  • Juice and zest of 1 lime
  • Juice and zest of 1 lemon
  • Salt and freshly ground black pepper

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Preparation

  • In a large airtight dish, place the salmon fillets, flesh side down. Set aside.
  • In a blender, food processor or with an immersion blender, put the cilantro, garlic, olive oil, maple syrup, juices and zests of orange, lime and lemon. Salt and pepper. Blend into a vibrant green puree.
  • Pour three quarters of the marinade over the salmon and coat well. Reserve the remaining quarter in a separate container in the fridge for basting (never reuse marinade that has touched raw fish. Risk of cross-contamination). Close the dish and refrigerate 1 hour.
  • Preheat the BBQ to maximum power, then reduce to medium power. Place the Cookina reusable cooking sheet on the BBQ grate, close the lid and let heat for 5 minutes.
  • Remove the salmon fillets from the marinade and drain them. Place them on the cooking sheet, flesh side down, and cook 8 to 10 minutes to lightly caramelize the flesh.
  • Using a large spatula, gently flip the salmon fillets (only once!) and continue cooking 5 to 10 minutes skin side, basting them with the reserved fresh marinade like a ninja, until the flesh flakes easily with a fork. The exact time depends on the thickness of the fillet. A thin salmon will cook much less time than a thick fillet.
  • Serve immediately with rice, grilled vegetables or your favorite fresh salad.