Grilled Salmon with Basil Lemon Butter

Grilled Salmon with Basil Lemon Butter

Serves 2

Use leftover compound butter tossed in pasta, spread on freshly baked biscuits or melted into a fresh vegetable sauté. To learn how to make this recipe, watch the Secret Ingredient cooking show.

Ingredients: 
  • Basil Lemon Butter
  • 8 ounces unsalted European-style butter, softened
  • 8 leaves fresh basil
  • 1 lemon, Juice and zest of
  • Sea salt and freshly cracked black pepper, to taste
  • Salmon
  • 2 (6 to 8 ounce) Copper River salmon fillets
  • Vegetable oil for cooking
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Method: 

To make the compound butter, place butter in a mixing bowl. Layer basil leaves on top of one another and roll tightly, like a cigar. Thinly slice, creating slivers of basil. Place basil in the bowl. Add lemon zest and lemon juice and incorporate all ingredients using a potato masher, pastry blender or a spatula. Add salt to taste. Place butter on one end of a 10-inch square piece of parchment paper. Roll butter in the paper, creating a cylinder, about 5 inches long. Twist the ends and freeze for about an hour before using.

For the salmon, heat a grill or grill pan over medium high heat. Brush salmon on both sides with oil. Sear skin side down 3 to 4 minutes. Flip and cook 3 to 4 minutes longer. The general rule for coking fish fillets is 10 minutes per inch of fish, but in the case of wild salmon you definitely do not want to overcook the fish and medium to medium rare is preferred by most wild salmon connoisseurs.

Remove salmon from grill and take butter out of the freezer. Thinly slice one or two medallions of compound butter right though the parchment paper. Peel away the parchment paper and top salmon with the butter. Garnish with basil or lemon wedges to the plate, if desired.

Nutritional Info: 
Per Serving:350 calories (190 from fat), 21g total fat, 4.5g saturated fat, 120mg cholesterol, 110mg sodium, 0g carbohydrate (0g dietary fiber, 0g sugar), 39g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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