There's just something about the grill and seafood that go so well together! When the weather gets warm and we start heading to the beach, throwing some fish on the grill only feels natural. Today we wanted to share a recipe for wonderfully simple grilled salmon that's great for a dinner served outside, or even for Easter!
Getting the proper grilling temperature for salmon can be tricky. The proper temperature ended up being medium-high to give us that would brown the salmon perfectly without over-cooking for drying the cut out. One of the best ways to detect doneness for the salmon is to pull the salmon from the grill and squeeze the sides of the fillet gently between your fingertips. The fillet should be firm but not hard. Under cooked salmon will feel squishy by comparison. We waited until after we cooked the salmon to properly flavor it. Adding too much of a marinade would hurt the grilling process. Instead, after cooking, we melted just a little a basil lemon compound butter right on the still-hot fillets. This made the fish perfectly light and mixed wonderfully with the flavor from the grill. Keep reading below for this great recipe...
Simple Grilled Galmon
- 4 salmon fillets (center cut) each about 1/2lb and 1 1/2" thick
- canola oil for the grill
- 8oz unsalted butter, softened
- 8 leaves fresh basil
- 2 tablespoons lemon juice
- 1 teaspoon grated lemon zest
- 2 whole cloves garlic, minced
- salt and pepper to taste
- To make the butter, place the butter in a mixing bowl. Layer the basil leaves one on top of another and roll tightly, like a cigar. Thinly slice, creating slivers of basil. Place the basil in the bowl. Add the lemon zest, lemon juice, and garlic and mix the ingredients to incorporate. Add the salt to taste.
- Place the compound butter on one end of a 10" square piece of parchment. Roll the butter in the paper, creating a cylinder, about 5" long. Twist the ends and freeze for about an hour before using.
- Heat the grill over medium-high heat. Rub the grill grate with an oil-dipped paper towel wad. Brush the salmon on both sides with oil. Sear skin-side down for 2 to 3 minutes. Flip gently with long-handled tongs or a spatula, and cook an additional 3 to 4 minutes longer.
- Remove the salmon from the grill and pull the butter from the freezer. Thinly slice one or two small pieces of butter and place right on top of the hot salmon. Garnish with basil or lemon on the plate.
Recipe adapted from Whole Foods