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Ingredients

How to make it

  • Lime Butter Sauce:
  • Purée garlic with lime juice, salt, and pepper in a blender until smooth.
  • With motor running, add melted butter and blend until emulsified, about 30 seconds.
  • Reserve 6 tablespoons for salmon.
  • Lime Butter Sauce Note: Lime butter sauce can be made 1 day ahead and chilled, covered. Stir before using.
  • Makes about 3/4 cup.
  • ****
  • Prepare grill for cooking over medium-hot charcoal (moderate heat for gas).
  • Season salmon all over with salt and pepper, then grill, flesh sides down, on lightly oiled grill rack (covered only if using gas grill) for 4 minutes.
  • Turn fillets over and grill (covered only if using gas grill) until just cooked through, 4 to 6 minutes more.
  • Sprinkle fillets with zest and top each with 1 tablespoon prepared Lime Butter Sauce.
  • ****
  • STOVETOP INSTRUCTIONS:
  • Salmon Note: If you aren't able to grill outdoors or don't care to, the salmon can be cooked in a hot well-seasoned large pan on the stovetop over moderately high heat.a s follows -
  • Heat large saute pan over medium-high heat.
  • When hot, add 1-2 tablespoons of olive oil and 1 tablespoon of unsalted butter. When the butter melts completely into the olive oil, add the salted and peppered salmon fillets, flesh side down.
  • Watch the salmon closely. You do not want to overcook it.
  • I would estimate 4-6 minutes per side. HOWEVER, I don't time the process as much as I watch the "cook line" of the salmon. In that I mean, you can see the salmon turning a lighter pink as it cooks and it will move up the fillet from the pan surface. Watch the center sides where the thickness is.
  • As the cook line gets almost half way up the center thickness of the fillet, flip the fillet into the skin side. Cook another 4 minutes or until the cook line gets close to the done line above.
  • What you want: To leave about about 1/8 inch of uncooked salmon in the very center of the thickness part of the fillet. Remove from pan and place on serving platter.
  • **The salmon will continue to cook after it is removed from the heat. But the perfectly cooked salmon fillet here is still a tiny bit on the just-barely-cooked side in the dead center. That way it remains moist and flaky and perfect throughout
  • Sprinkle fillets with zest and top each with 1 tablespoon lime butter sauce.

Reviews & Comments 12

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    " It was excellent "
    mrpiggy ate it and said...
    I made this the other day. Excellent and simple recipe. Thank you for sharing. Added a pic More posted in IMI Grilled Salmon With Lime Butter Sauce
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  • cherryptwife21 3 years ago
    Making this tonight! Do you think the sauce would be good with shrimp as well? Thanks so much, can't wait :)
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  • hogwart 3 years ago
    This looks great. Thanks
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    " It was excellent "
    sparow64 ate it and said...
    Not sure how I missed this the first time around...love it!! high 5 from me.
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  • binky67 5 years ago
    Love salmon, love lemon, love butter LOL! How could this be wrong :-)
    Was this review helpful? Yes Flag
    " It was excellent "
    rrachel100 ate it and said...
    Delicious- and simple too!
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  • kidaria 6 years ago
    Great recipe! We are big salmon fans too!
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    " It was excellent "
    wilz ate it and said...
    Very good recipe for salmon!
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  • hoasabi 6 years ago
    saving this recipe, thanks!
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    " It was excellent "
    laadeedaa ate it and said...
    This is looking absolutely lovely. It's for sure a keeper and a soon to be tried recipe. Thank you so very much for sharing it.
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  • pudgy47 6 years ago
    Sounds very good..... Love Salmon""")
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  • j_oderon 6 years ago
    I'll be trying this soon. I love fish. Sounds delicious! Thanks for the post! =)
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  • chihuahua 6 years ago
    Thank you for the lovely salmon recipe. My husband and I love salmon.
    Was this review helpful? Yes Flag

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