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Grilled Salmon Recipe or Oven-Roasted Salmon
Top Salmon with Lemon Herb Butter
This easy grilled salmon recipe uses a delicious lemon herb
butter to enhance the flavor of the salmon.
You can use the same ingredients and oven roast your salmon
fillet or salmon steaks if you prefer. I love the fish prepared
either way, especially when topped with my lemon herb butter.
I also buy only wild salmon. So with fabulous products and a really good restaurant recipe,
restaurant customer tested and approved, this meal is a real delight.
Preparation time: 10 minutes. Serves 4.
Cooking Conversion Table
Ingredients:
1 two pound (approximately) wild King or Sockeye salmon fillet (skin-on or not) or 4 steaks
Vegetable oil for brushing
Salt and freshly ground black pepper
Lemon Herb Butter (recipe on next page)
Instructions for restaurant Grilled Salmon Recipe:
Prepare a medium fire in a charcoal grill or pre-heat a gas grill to medium heat
Place the salmon fillet, skin-side down if using skin-on, on heavy foil that is a little larger than
the salmon fillet (or the 4 salmon steaks) that you have brushed with vegetable oil
Salt and pepper, if desired
Using the foil as a cradle, place the salmon on the foil directly over the fire (the heat)
Cover the grill and cook on one side for 6-8 minutes
While the salmon is cooking, prepare a second sheet of foil, cut a little larger than the fillet (or
steaks), and again brush the foil with vegetable oil so the salmon will not stick to the foil
When the fish is ready on the first side, cover it with the second sheet of foil, oiled side down,
and pinch ends of foil together to seal
Flip the fish over using the foil "pouch" you have created
Remove the foil that was on the skin side of the fish (the first piece used)
Continue grilling, covered, until the fish is opaque throughout and the salmon flakes easily when
tested with a fork or sharp knife (about 4 minutes)
Using wide spatulas, lift the salmon fillet (or steaks) from the grill and slide onto a warmed
serving platter (skin-side down if using a skin-on fillet)
Top fillet or steaks with a generous amount of lemon herb butter (butter should melt over fish)
Portion and plate to serve (you can add more lemon herb butter to each, if desired)
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