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- Grilled Salmon with Herb Butter
Grilled Salmon with Herb Butter
Ingredients
Step by step process
Making the herb butter
- 1
Grilled salmon needs good butter above all, so start with that. Put the softened butter in a bowl and beat it with a fork until fluffy and smooth. Stir in chopped dill, parsley, pressed garlic and finely grated lemon zest, then add a pinch of salt and a spoonful of lemon juice.
- 2
Transfer the butter onto plastic wrap, roll it into a log and twist the ends like a candy wrapper. Put it in the freezer for 15 minutes so it firms up and can later be sliced into rounds.
Grilling the salmon
- 3
Pat the fillets dry with a paper towel, brush them with a thin layer of olive oil and season with salt and pepper on both sides. Dry skin is the key to a crispy crust.
- 4
Heat the grill pan or grill thoroughly. Lay the fillets skin side down and grill for 4 to 5 minutes, until the skin turns golden and releases on its own from the grate.
- 5
Carefully flip the fish and grill for another 2 to 3 minutes on the other side. The inside should stay deeply pink and tender, so it is better not to overcook it.
- 6
Transfer the hot fillets onto plates and place a round of firm herb butter on each one. Let it melt, garnish with a sprig of dill and serve with lemon and grilled vegetables.
More tips:
The salmon is done when the flesh starts to flake apart under a fork but still holds its juices. It is better to take it off the grill a moment earlier, as it finishes cooking in its own heat.
Make the herb butter in advance and freeze it. It works not only on fish, but also on grilled meat, potatoes or toasted bread.
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Topic: French Cuisine
