Grilled Salmon with Lemon Hazelnut Sauce

The perfect make-ahead BBQ party dish with the richness of hazelnuts and zing of lemon. Simple, elegant, fast and delicious, it's a hit at every gathering!

• Preparation Time: 25 mins
• Cooking Time: 35 mins
• Total Time: 60 mins
• Calories: 661 Calories

Ingredients

• ½ teaspoon kosher salt
• ¼ cup fresh lemon juice
• 2 tablespoons lemon zest
• ½ teaspoon freshly ground black pepper
• ⅔ cup dry sherry
• 1 cup hazelnuts
• ¼ cup chopped shallots
• ⅓ cup hazelnut liqueur, such as Frangelico
• ⅓ cup canola or peanut oil
• 4 (4 ounce) fillets King or Chinook salmon
• 1 tablespoon lemon zest, for garnish

Recipe Instructions

Step 1

Preheat oven to 325 degrees F (165 degrees C).

Step 2

Preheat an outdoor grill for high heat and lightly oil grate.

Step 3

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.

Step 4

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.

Step 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.