Grilled Salmon With Lime Butter Sauce Recipe

How to make it

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• 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.
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• 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.
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• 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.