Grilled Salmon with Lemon Herb Butter Recipe

Salmon fillets: The main part of the dish, salmon is a tasty and healthy fish that grills well.

Olive oil: Used to brush on the salmon so it doesn’t stick to the grill and helps it cook evenly.

Salt: Adds flavor and brings out the natural taste of the salmon.

Black pepper: Gives a little bit of spice and depth to the seasoning.

Butter: Softened butter is mixed with lemon and herbs to create a rich, flavorful topping.

Lemon juice: Freshly squeezed lemon juice adds brightness and a tangy kick.

Lemon zest: The outer peel of the lemon, it adds extra lemon flavor without the sourness.

Parsley: Fresh parsley adds a mild, fresh herb flavor and a pop of green color.

Garlic: Minced garlic gives a savory, slightly spicy taste that pairs perfectly with the lemon and butter.

Grilling salmon fillets just right can make all the difference in your recipe. One key trick is knowing when your salmon is perfectly cooked and ready to flip or take off the grill. Here’s how you can do it step by step:

1. When you place the salmon on the grill, don’t move it around too much. Let it cook undisturbed for about 6-7 minutes on one side. This helps create a nice crust and prevents it from sticking.
2. To check if it’s ready to flip, gently lift one corner with a spatula. If the fish releases easily and has nice grill marks, it’s time to turn it over.
3. After flipping, cook the other side for the same amount of time. You’ll know the salmon is done when it flakes easily with a fork and looks opaque all the way through.

This technique makes cooking smoother because it keeps the salmon juicy and tender instead of dry or falling apart. Plus, those grill marks add a little extra flavor and make your dish look amazing.

I remember the first time I grilled salmon, I kept flipping it too soon because I was nervous. The fish stuck to the grill and some of it broke off. After that, I learned to be patient and let it cook fully on one side before flipping. It really made a difference! Also, brushing the salmon with olive oil before grilling helps prevent sticking and adds a nice touch of flavor.

Once your salmon is grilled perfectly, topping it with that lemon herb butter makes it taste fresh and bright. It’s a simple step that turns a great meal into something special.

• salmon - Substitute with trout: Trout has a similar texture and flavor profile, making it a great alternative for grilling.

• olive oil - Substitute with grapeseed oil: Grapeseed oil has a neutral flavor and a high smoke point, suitable for grilling.

• salt - Substitute with sea salt: Sea salt can provide a slightly different mineral taste, enhancing the dish's flavor.

• black pepper - Substitute with white pepper: White pepper offers a milder taste and can be used if you prefer a less pungent flavor.

• butter - Substitute with margarine: Margarine can mimic the creamy texture of butter, suitable for making herb butter.

• lemon juice - Substitute with lime juice: Lime juice has a similar acidity and can provide a fresh citrus flavor.

• lemon zest - Substitute with orange zest: Orange zest can add a different citrus aroma and sweetness to the dish.

• parsley - Substitute with cilantro: Cilantro offers a fresh, vibrant flavor that can complement the dish well.

• garlic - Substitute with shallots: Shallots provide a mild onion-garlic flavor, adding depth to the herb butter.

• Allow the salmon to cool completely at room temperature before storing. This prevents condensation, which can make the salmon soggy.

• For short-term storage, place the salmon fillets in an airtight container. If you have extra lemon herb butter, store it separately in a small container. Refrigerate for up to 3 days.

• To freeze, wrap each salmon fillet individually in plastic wrap or aluminum foil. This helps maintain the flavor and prevents freezer burn.

• Place the wrapped fillets in a resealable freezer bag or an airtight container. Label with the date to keep track of freshness. The salmon can be frozen for up to 2 months.

• When ready to enjoy, thaw the salmon in the refrigerator overnight. This slow thawing process helps retain the texture and flavor.

• Reheat the salmon gently in the oven at 275°F (135°C) for about 15 minutes or until warmed through. Avoid using the microwave, as it can dry out the fish.

• If you have leftover lemon herb butter, you can freeze it in small portions using an ice cube tray. Once frozen, transfer the cubes to a freezer bag for easy use later.

• To serve, place a cube of the lemon herb butter on top of the reheated salmon to refresh its delightful flavors.

• Preheat your oven to 275°F. Place the leftover salmon on a baking sheet lined with parchment paper. Cover it loosely with foil to prevent drying out. Heat for about 15 minutes or until the salmon is warmed through. This gentle method helps retain the moisture and flavor of the fish.

• If you're short on time, use the microwave. Place the salmon on a microwave-safe plate and cover it with a damp paper towel. Heat on medium power in 30-second intervals until warmed. Be cautious not to overcook, as this can make the fish rubbery.

• For a quick stovetop method, heat a non-stick skillet over low heat. Add a splash of olive oil or a small pat of butter. Place the salmon in the skillet, cover, and heat for about 5 minutes, flipping once. This method helps maintain the crispy exterior.

• If you have an air fryer, preheat it to 350°F. Place the salmon in the basket and heat for about 4-5 minutes. This method can help restore some of the original grilled texture.

• For a creative twist, flake the salmon and mix it with a bit of lemon herb butter to make a delicious filling for salmon tacos or a topping for a fresh salad. This method doesn't require reheating the fish directly, preserving its delicate texture.

• Grill: Used to cook the salmon fillets, providing a smoky flavor and beautiful grill marks.

• Brush: Utilized to apply olive oil evenly over the salmon fillets, ensuring they don't stick to the grill.

• Mixing bowl: A container to combine the softened butter, lemon juice, lemon zest, parsley, and minced garlic.

• Spoon: Used to top each salmon fillet with the lemon herb butter once they are cooked.

• Tongs: Handy for flipping the salmon fillets on the grill without breaking them apart.

• Zester: A tool to finely grate the lemon zest, adding a burst of citrus flavor to the butter.

• Knife: Essential for chopping parsley and mincing garlic for the lemon herb butter.

• Cutting board: Provides a stable surface for chopping parsley and mincing garlic.

Prepare ingredients in advance: Chop parsley and zest the lemon ahead of time to streamline the cooking process.

Use a grill pan: If you don't have an outdoor grill, a grill pan can save time and still give you those beautiful grill marks.

Soften butter quickly: Cut the butter into small cubes and let it sit at room temperature for faster softening.

Batch seasoning: Season all salmon fillets at once to save time.

Pre-mix lemon herb butter: Combine the lemon juice, lemon zest, and garlic with butter in advance and refrigerate.