- 4 [1-inch / 2.5-cm] thick Atlantic salmon steaks
- 4 tablespoons [60 mL] olive oil
- 2 tablespoons [30 mL] lemon juice
- 1 teaspoon [5 mL] oregano
- 1 teaspoon [5 mL] thyme
- 1 clove garlic
- 2 tablespoons [30 mL] Dijon mustard
- Salt and pepper, to taste
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- Mix together all ingredients, except salmon steaks.
- Add and leave salmon steaks to marinate in mixture preferably overnight, refrigerated [at least 2 hours, no more than 2 days].
- Preheat barbecue or oven, to 400°F to 450°F [200°C to 230°C].
- Grill directly onto barbecue rack or onto oiled aluminum foil, or intop preheated oven, for approximately 10 minutes.
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