Grilled Salmon with Extra-Virgin Olive Oil, Lemon, and Oregano

  • Active Time 20m
  • Total Time 20m
  • Rating ****

Serves 4 Tip: A superior extra-virgin olive oil should be used as a sauce or finishing oil, and never as cooking oil. Including little more than lemon, garlic and oregano, this simple recipe showcases the distinctive character and rich earthy flavors of an extraordinary olive oil.


  • 1/3 cup good-quality extra-virgin olive oil
  • 1/4 cup coarsely chopped fresh oregano
  • 1/4 cup fresh lemon juice
  • Four 8-ounce salmon steaks (or substitute halibut steaks or swordfish steaks)
  • 2 tablespoons vegetable oil
  • 1 tablespoon minced garlic
  • 1 lemon, quartered


Prepare barbecue and set at a medium-high heat. Mix the olive oil, lemon juice, and oregano in a small bowl. Set olive oil-herb mixture aside.

Rub the salmon steaks lightly with the vegetable oil and garlic. Sprinkle with salt and pepper. Grill until steaks are opaque in center, about 5 minutes per side.

TO SERVE: Place steaks on plates. Drizzle the oilve oil-herb mixture over steaks. Garnish with lemon wedges and serve.

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 4112

nutrition information per serving

716 calories; 57g total fat; 159mg cholesterol; 206mg sodium; 6g carbohydrates; 0g fiber; 43g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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