Salmon with lemon hazelnut sauce

    9 hours

    The PERFECT make-ahead BBQ party dish. Simple, elegant, fast and delicious!

    5 people made this

    Serves: 4 

    • 120g hazelnuts
    • 4 tablespoons fresh lemon juice
    • 5 tablespoons hazelnut liqueur, such as Frangelico
    • 160ml dry sherry
    • 1/2 teaspoon sea salt
    • 1/2 teaspoon freshly ground black pepper
    • 2 tablespoons lemon zest
    • 4 tablespoons chopped shallots
    • 5 tablespoons groundnut oil
    • 4 (125g) fillets salmon
    • 1 tablespoon lemon zest, for garnish

    Prep:25min  ›  Cook:35min  ›  Extra time:8hr  ›  Ready in:9hr 

    1. Preheat oven to 170 C / Gas 3.
    2. Place hazelnuts on a baking tray 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 piece of kitchen roll, folding it over, and rubbing until the skins come off. Discard the loosened skins, and chop the nuts into very small pieces by hand.
    3. 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 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.
    4. Preheat an outdoor BBQ for high heat and lightly oil grate.
    5. Remove the salmon from the marinade, shake off excess, and discard remaining marinade. Cook on preheated barbecue 6 to 8 minutes per side, or until the fish is just opaque. Garnish with hazelnuts and lemon zest to serve.

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    Average global rating:

    Reviews in English (4)


    I agree with Angela & Brianne very elegant indeed. The sauce gives it a lovely lift without taking anything away from the salmon just enhancing it. Deane from Australia.  -  08 Aug 2009  (Review from Allrecipes US | Canada)


    This was good salmon! I do wish I had added more salt and pepper, and it probably could have used more than the whole day of marinating I gave it. I found myself wanting a little of the sauce over the finished salmon, but the hazelnuts did make this very tasty. Thanks for the recipe! EDIT: In thinking more about this dish, I wish I would have saved off a little of the marinade in the beginning, thickened it a little, and poured it over the finished fish. I'll have to try that!  -  08 Mar 2013  (Review from Allrecipes US | Canada)


    Yes, it is Great!  -  03 Aug 2014  (Review from Allrecipes US | Canada)