Grilled Salmon With Lime Butter SauceFrom lunasea 7 years ago
- 6 (6-oz) pieces center-cut salmon fillet (about 1 inch thick) with skin shopping list
- 1 1/2 teaspoons finely grated fresh lime zest shopping list
- **** shopping list
- NOTE: It takes only 5 minutes to make this fantastic Lime butter Sauce. Once you see how versatile it is — it works perfectly with the grilled salmon and the grilled corn on the menu — you'll want to make it for a whole host of your summer favorites. shopping list
- ** shopping list
- Lime butter Sauce: (You'll need 6 tablespoons for the salmon - reserve the rest for the Grilled corn with herbs or some other lucky dish.) shopping list
- 1 large garlic clove, chopped shopping list
- 1/4 cup fresh lime juice shopping list
- 1 teaspoon salt shopping list
- 1/2 teaspoon black pepper shopping list
- 1 stick (1/2 cup) unsalted butter, melted shopping list
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.
The Cooklunasea Orlando, FL
The Rating10 people
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.laadeedaa in loved it
Very good recipe for salmon!wilz in San Bernardino loved it
Delicious- and simple too!rrachel100 in Taipei loved it
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