Grilled Salmon with Lemon Hazelnut Sauce

Grilled Salmon with Lemon Hazelnut Sauce

4

"The PERFECT make-ahead BBQ party dish. Simple, elegant, fast and delicious! A hit at every gathering - even with non-fish lovers."
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Ingredients

9 h servings 661 cals
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Nutrition

  • Calories:
  • 661 kcal
  • 33%
  • Fat:
  • 45.8 g
  • 70%
  • Carbs:
  • 24.2g
  • 8%
  • Protein:
  • 28.5 g
  • 57%
  • Cholesterol:
  • 76 mg
  • 25%
  • Sodium:
  • 540 mg
  • 22%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 325 degrees F (165 degrees C).
  2. 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.
  3. 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.
  4. Preheat an outdoor grill for high heat and lightly oil grate.
  5. 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.

Reviews

4

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.

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 ...

A touch bland. Would benefit from longer marinade time which I did not do