1Combine oil, garlic, lemon juice, capers, dill and lemon thyme in a large jar. Season with sea salt and pepper.
Place salmon in one single layer ceramic dish, pour over the marinade, cover and refrigerate for 2 to 4 hours.
This will help the flavors to infuse.
2Preheat a greased barbecue plate over medium high heat. Barbecue salmon for 3 minutes on each side or until cooked through, brushing occasionally with the marinade.
Serve with lemon wedges aside.