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Grilled Salmon with Caper Vinaigrette

Lemon juice is commonly used to season seafood, but a flavored vinaigrette made with olive oil and lemon juice is delicious yet uncommon. I often season salmon with dried dill weed when grilling, but for a sauce after grilling the flavor of fresh dill is superior. The addition of lemon zest adds additional lemon flavor.

1 skinless salmon fillet

Olive oil for brushing

Salt or Creole Seasoned Salt to taste

Fresh ground black pepper to taste

Drained and rinsed capers to taste

Prepare the vinaigrette (recipe follows). Prepare the grill for hot direct cooking. Brush both sides of the fillet with oil and season with salt and pepper.

Grill the salmon directly over the fire, lid closed, for 4 minutes per side. Plate the individual servings. Top with the vinaigrette.


1 tablespoon white wine vinegar

2 tablespoons fresh lemon juice

2 teaspoons lemon zest

1/4 cup fresh dill, chopped

1 teaspoon honey

1/3 cup good quality olive oil

2 tablespoons capers, drained

Combine the first 6 ingredients (vinegar through oil) in a blender and process to a smooth mixture. Add the capers.


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