Grilled Salmon with Herb and Meyer Lemon Compound Butter
Grilled Salmon with Herb and Meyer Lemon Compound Butter is The Fourth Of July will be even more special with this recipe. If you have thyme, dill, lemon zest, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 30 minutes.
Watch how to make this recipe.
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.
Remove the salmon from the refrigerator and let come to room temperature. Season with salt and coat with olive oil.
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.
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.
*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.
Recommended wine: Pinot Noir, Chardonnay, Sauvignon Blanc
Pinot Noir, Chardonnay, and Sauvignon Blanc are great choices for Grilled Salmon. 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. The Calista Coast Range Pinot Noir with a 4.5 out of 5 star rating seems like a good match. It costs about 25 dollars per bottle.
Calista Coast Range Pinot NoirThe 2012 Calista Coast Range Pinot Noir is deep ruby red in color with aromatics of dried cherries, rose petal, violet and roasted coffee bean. Rhubarb, cherry and notes of cranberry flow through the palate to a balanced and lengthy finish of mixed dark fruit and black tea.