Grilled Salmon with Citrus Butter (Patrick and Gina Neely) |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Ingredients:
1 stick unsalted butter, at room temperature |
2 teaspoons lemon zest |
2 teaspoons lime zest |
four 6-ounce fillets center-cut salmon, skin removed |
kosher salt and freshly ground black pepper |
oil, for greasing grill |
Directions:
1. Add the softened butter to a mixing bowl and stir until smooth. Add the lemon and lime zest and sprinkle with salt and pepper. Blend all the ingredients until smooth and completely mixed.
2. Place a sheet of plastic wrap out on your workspace. Spread the butter across the plastic wrap and roll into a log, twisting the ends to seal. Place in the refrigerator for 30 minutes to chill. This will give you a nice clean round of butter to top the fish with. Alternatively, you can leave the butter in a small bowl and dollop the butter on top of the fish once it's grilled.
3. Preheat your grill to medium-high heat.
4. Sprinkle the salmon on both sides with salt and pepper. Oil the grill grates with a clean tea towel. Grill the salmon for 4 minutes, and then flip and cook the second side for another 4 to 5 minutes. Transfer to a platter. Top each fillet with a slice of the citrus butter while the fish is still hot so it melts right over the top.
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