Grilled Salmon with Herb and Meyer Lemon Compound Butter

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

1
Watch how to make this recipe.
2
In a small bowl, combine the butter, zest, herbs and garlic.
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3
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.
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4
Preheat grill to medium.
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5
Remove the salmon from the refrigerator and let come to room temperature. Season with salt and coat with olive oil.
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6
Brush and oil the grill.
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7
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.
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8
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.*
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9
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.
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10
What a delish fish!
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11
*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.
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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
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.
DifficultyMedium
Ready In30 m.
Servings4
Health Score21
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