Grilled Salmon With Lime Butter Sauce Main Dish Recipes


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Grilled Salmon With Lime Butter Sauce

Ingredients:

  • 6 (6-oz) pieces center-cut salmon fillet (about 1 inch thick) with skin
  • 1 1/2 teaspoons finely grated fresh lime zest
  • ****
  • 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 — youll want to make it for a whole host of your summer favorites.
  • **
  • Lime Butter Sauce: (Youll need 6 tablespoons for the salmon - reserve the rest for the Grilled Corn with Herbs or some other lucky dish.)
  • 1 large garlic clove, chopped
  • 1/4 cup fresh lime juice
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 stick (1/2 cup) unsalted butter, melted



  • Method:

  • 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 arent able to grill outdoors or dont 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 dont 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.





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