Prep 10 mins
Cook 20 mins
I found this recipe in one of our newspapers, then modified it to come up with an excellent tasting Salmon.
- 4 large garlic cloves, minced
- 29.58 ml lemon juice, freshly squeezed
- 29.58 ml extra virgin olive oil
- 4.92 ml ground cardamom
- 2.46 ml ground cloves
- 3.69 ml salt
- 29.58 ml Dijon mustard
- 59.14 ml sesame seeds
- 59.16 ml minced fresh dill weed or 29.58 ml dried dill weed
- 4 only 3/4-inch thick fresh salmon steaks (about 2 lbs)
- lemon wedge
- In a large mixing bowl, combine garlic, lemon juice, olive oil, ground cardamom, ground cloves, salt and mustard; mix well.
- On a plate, mix together sesame seeds and dill.
- Rinse salmon steaks; drain well and pat dry with paper towels.
- Add steaks to oil mixture (one at a time) and turn to coat well.
- Place steaks on plate with sesame/dill mixture (one at a time) and press to coat, turn over and press to coat.
- Lightly oil a mesh barbecue grill and place steaks on grill.
- Preheat barbecue to medium-high heat.
- Place steaks on the mesh grill onto the barbecue grill; close cover and grill for 10 minutes.
- Turn steaks over and continue to grill for another 10 minutes or until fish is opaque and flakes when tested with a fork.
- General rule of thumb, is about 20 minutes per 1 inch of thickness.
- Transfer steaks to individual plates and serve with lemon wedges.
- You may also use salmon fillets with skin on.
- Grill firstly with skin side down, then turn over and continue grilling until done.