This recipe was originally published in late May 2007 and is a repost from the archives. I will be back next week with some all new recipes. Thanks!
I have never successfully grilled fish before. So I am seeing this as a bit of a mini victory and the first strike against the evil forces preventing me from becoming a grill master. BBQ: three, me: one. We cycled over to the cabin this weekend and I have zero cookbooks over there at the moment so I picked up a copy of Canadian Living’s special edition specifically on grilling. It was a great deal because it was full of good ideas including the Chicken Tikka I posted yesterday and this recipe which I have modified quite a bit. The trick seems to be to really grease the grill down after pre-heating and cleaning and before putting on the fish. Anyone having any tips for grilling fish?
Why Marjoram? Because I am enamored with it, it is growing fresh on my porch at the cabin, and I have a lot of it. I think, of all the things I have growing over there, the parsley and the marjoram are by far thriving the most. So then, why did I call the post “lemon oregano”? Because according to multiple sources oregano is marjoram and vice versa, they are simply variations on each other where marjoram is frequently considered the milder herb. Because of that you could easily use any fresh herb in the oregano family for this and because of the lemon you end up with a lovely Greek inspired marinade to compliment the salmon. I have is fairly close to oregano judging by it’s stronger then normal flavour and large leaves.
Lemon Oregano Salmon Skewers
2 salmon fillets, skin removed, deboned
2 tablespoons fresh oregano\marjoram, chopped
2 tablespoons olive oil
¼ teaspoon salt
⅛ teaspoon pepper
1 lemon, thoroughly washed
1 dried chilli pepper
skewers, if they are wooden don’t forget to soak them first
1. In a bowl or container large enough to accommodate the salmon combine the oregano, salt, and pepper. Remove the seeds from the chili pepper and add them as well.
2. Grate the zest of the lemon into the bowl and juice half of the lemon into the bowl. Slice the other half and set aside. Add the olive oil and stir thoroughly.
3. Cut the salmon into 3 cm square pieces and toss with the marinade for 10 minutes.
4. Put 3-4 pieces of salmon on each skewer and finish each with a piece of lemon. Reserve remaining marinade.
5. On a greased grill over medium heat place the skewers and brush them with more of the marinade. Grill them for about 8-10 minutes total, with the lid down, turning twice. Check a thick piece after about 7 minutes.