Grilled Salmon with Herb and Meyer Lemon Compound Butter2013-06-01
- Servings : 2
- Prep Time : 20m
- Cook Time : 10m
- Ready In : 30m
This recipe is taken from the Food Network website, Chef Anne Burrell. I usually tweak recipes but his one is perfect as written. You have to try it, but remember to use very fresh, wild-caught, Sockeye (Red) Salmon for the best results.
- 1/2 stick butter, room temperature
- 1 Meyer lemon, zested
- 1/4 bunch dill, finely chopped
- 1/4 bunch thyme, picked and finely chopped (lemon thyme is even better)
- 1/2 small clove garlic, smashed and finely chopped
- Kosher salt
- 2 (6-ounce) salmon fillets, skin-on (this was the only change I made, I take the skin off)
- Extra-virgin olive oil
In a small bowl, combine the butter, zest, herbs and garlic. Mix until everything is well mixed. Season, to taste, with salt. If using right away, keep the butter at room temperature. If making ahead, reserve in the refrigerator and bring to room temperature before using.
Preheat grill to medium.
*Remove the salmon from the refrigerator and let come to room temperature. (I take the skin off at this point) Season with salt and coat with olive oil. Brush and oil the grill. Place the salmon, on the clean, preheated grill. After 2 to 3 minutes, rotate the salmon 90 degrees to create cross-hatch grill marks on the salmon skin. Cook the salmon for another 3 to 4 minutes. As the salmon cooks it will turn from translucent orange to opaque pink; however when using Sockeye it will retain it's reddish color even when fully cooked.
Turn the salmon over and cook for another 2 to 3 minutes. If the salmon starts to burn, or the flames flare up move the fish to a cooler part of the grill.* Remove from the grill and top with the room temperature compound butter. The butter should act as a sauce and melt over and coat the grilled salmon.
*Allowing the salmon to come to room temperature before putting on the grill so the fish will more evenly cook.