Grilled Lime Butter Salmon

03 April 2020

We've been very into salmon lately. It helps that there is plenty in the grocery store right now (hello COVID19) not sure why you crazy people aren't eating salmon. But oh well, more for us! We found this recipe a couple weeks ago and it was excellent!

Definitely you can use a lot less butter. It was excellent and fresh. We roasted some fingerling potatoes in the oven and grilled asparagus with the fish. Perfect meal. I'm confident we'll be eating salmon all summer long! 

1/2 cup unsalted butter (8 Tbsp) - could totally use less
4 cloves garlic smashed (not pressed)
2 Tbsp lime juice (from 1 lime) plus lime wedges to serve
2 Tbsp dill chopped, plus more to garnish
1 tsp sea salt
1/4 tsp black pepper
2 lbs salmon filet skin-on, cut into 6 (6-oz each) portions

In a small sauce pan, melt 1/2 cup butter over medium heat. Smash 4 garlic cloves with the flat of a large knife and to saucepan with 1 tsp salt and 1/4 tsp pepper. Simmer 2 mins or until fragrant. Add chopped dill and 2 Tbsp lime juice then remove from heat. Transfer half of sauce to a small bowl. Reserve and set aside remaining sauce in the pan to use for serving.

Arrange salmon fillets on a platter skin-side-down and brush tops with 1/4 of the sauce from the bowl. Let salmon marinate in refrigerator 15 mins while grill preheats.

Preheat grill to medium/high (350˚F to 400˚F). Brush the hot grill clean and oil the grates**. Place salmon onto preheated grill, skin-side-down. Cover and grill over medium/high (350˚F) heat undisturbed, about 2 minutes on the first side.

Carefully flip salmon over (it helps to have a spatula to loosen it and tongs to flip it over), cover and cook another 2 minutes. Flip again and (while wearing the oven mitt and starting with the filets at the back), brush tops with 1/4 of remaining sauce from the bowl. Cover and continue grilling just until salmon is flaky and cooked through (another minute, or according to grilling chart below depending on salmon thickness).

Remove salmon from grill and drizzle with sauce reserved in saucepan (if butter has hardened, heat just until melted). Garnish with fresh dill and serve with lime wedges to squeeze over salmon if desired.


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