Grilled Salmon with Herb and Meyer Lemon Compound Butter

Name: Grilled Salmon with Herb and Meyer Lemon Compound Butter
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 1 stick butter, room temperature; 1 bunches dill, finely chopped; 1 small clove garlic, smashed and finely chopped; 4 servings Kosher salt; 2 Meyer lemons, zested; 4 servings Extra-virgin olive oil; 680 grams salmon fillets, skin-on; 1 bunches thyme, picked and finely chopped (lemon thyme is even better)

Grilled Salmon with Herb and Meyer Lemon Compound Butter

Grilled Salmon with Herb and Meyer Lemon Compound Butter is a gluten free, primal, and pescatarian main course. One portion of this dish contains around 34g of protein, 48g of fat, and a total of 571 calories. This recipe serves 4. Head to the store and pick up butter, lemon zest, thyme, and a few other things to make it today. To use up the butter you could follow this main course with the Cinnamon Butter Cake as a dessert. From preparation to the plate, this recipe takes around 30 minutes. The Fourth Of July will be even more special with this recipe.

Instructions

Watch how to make this recipe.

In a small bowl, combine the butter, zest, herbs and garlic.

Ingredients you will need

Butter

Garlic

Herbs

Equipment you will use

Bowl

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.

Ingredients you will need

Butter

Salt

Preheat grill to medium.

Equipment you will use

Grill

Remove the salmon from the refrigerator and let come to room temperature. Season with salt and coat with olive oil.

Ingredients you will need

Olive Oil

Salmon

Salt

Brush and oil the grill.

Ingredients you will need

Cooking Oil

Equipment you will use

Grill

Place the salmon, skin side down, 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.

Ingredients you will need

Orange

Salmon

Equipment you will use

Grill

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.*

Ingredients you will need

Cooler

Salmon

Fish

Equipment you will use

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.

Ingredients you will need

Butter

Grilled Salmon

Sauce

Equipment you will use

Grill

What a delish fish!

Ingredients you will need

Fish

*Tip: It is a general rule to cook fish for 8 minutes per inch of thickness. I like salmon cooked to about medium, so I cook mine for a little less.

Ingredients you will need

Salmon

Fish

Equipment

Bowl

Grill

Ingredients

Servings:

1stick

butter, room temperature 1bunches

dill, finely chopped 1small clove

garlic, smashed and finely chopped 4servings

Kosher salt 2

Meyer lemons, zested 4servings

Extra-virgin olive oil 680grams

salmon fillets, skin-on 1bunches

thyme, picked and finely chopped (lemon thyme is even better)

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon works really well with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. One wine you could try is Lapis Luna Chardonnay. It has 4.7 out of 5 stars and a bottle costs about 13 dollars.

Lapis Luna Chardonnay

Orange zest, ripe pineapple, toast, and vanilla on the nose. Full-bodied, fresh and lively, with lush white peach and ripe apple flavors leading to a savory buttered finish.