Norwegian salmon is another type of fish that I really enjoy. I don’t buy it often because it is on SASSI’s orange list and it is also quite expensive. Last weekend I could not resist and bought some.
Once home, hubs insisted that he wanted to do it on the braai, so we agreed do cook it on the Weber on indirect heat. To see how to prepare an indirect fire on the Weber, please visit ilovemyweber. The fish can also be cooked in a pre-heated 180ºC oven.
1kg salmon fillets (4 x 250g of fillets)
For the marinade:
90ml olive oil
60ml melted butter
60ml lemon juice
3 cloves of garlic, minced
60ml chopped parsley
Salt and freshly grounded black pepper
Mix all the marinade ingredients together.
Place the salmon fillets in a glass dish and pour the marinade over.
Marinade in the refrigerator for an hour, turning the salmon over a couple of times.
Wrap the salmon fillets individually in aluminium foil and divide the marinade between the four parcels.
Cook for 30 minutes on an indirect fire or in the oven.
Garnish with some lemon thyme and serve with fried potatoes.