Ingredients:

  • 2 salmon collars (about 1 pound total or 450g)
  • 1/4 cup (60ml) olive oil
  • Zest and juice of 1 lemon
  • Zest and juice of 1 orange
  • 2 cloves garlic, minced
  • 1 tablespoon fresh dill, chopped
  • 1 tablespoon fresh parsley, chopped
  • Salt and pepper, to taste

Instructions:

  1. In a mixing bowl, whisk together olive oil, lemon zest, orange zest, lemon juice, and orange juice.
  2. Stir in minced garlic, dill, parsley, salt, and pepper.
  3. Place salmon collars in a shallow dish or resealable plastic bag.
  4. Pour marinade over the collars, making sure to coat evenly.
  5. Cover or seal and refrigerate for 30 minutes.
  6. Heat the grill to medium-high (about 375°F or 190°C).
  7. Remove collars from marinade and let excess drip off.
  8. Place collars skin-side down on the grill.
  9. Grill for 5-7 minutes on each side, or until the flesh is opaque and flakes easily.
  10. Use a fish spatula to carefully transfer the salmon collars to a serving platter.
  11. Drizzle with any leftover marinade if desired, and garnish with additional fresh herbs.