- 1 pound [454 g] fresh Atlantic salmon fillets
- 1 tablespoon [15 mL] vegetable oil
- 3 garlic cloves, minced
- 1 onion, chopped
- 1 teaspoon [5 mL] dry mustard
- 1 teaspoon [5 mL] salt
- 1/2 cup [125 mL] vegetable oil
- 1/4 cup [60 mL] lemon juice
- 1/2 cup [125 mL] chopped parsley
- Lemon slices [to serve]
- Dill seasoned mayonnaise
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- Clean salmon fillets.
- Oil a fish or barcecue rack with 1 tablespoon [15 mL] vegetable oil.
- Into a shallow dish, mix together garlic cloves, onion, dry mustard, salt, remaining vegetable oil, lemon juice and parsley.
- Marinate salmon fillets into mixture, refrigerated, for at least 30 minutes.
- Arrange barbecue rack 3 to 4 inches [7.6 to 10 cm] from charcoals.
- Barbecue salmon fillets for 5 to 7 minutes per 1/2-inch [1.3-cm] thickness [10 minutes per inch / 2.5 cm].
- While barbecuing, brush salmon fillets with marinade, turning fillets at half-time.
- Serve, along with lemon slices and dill mayonnaise.
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