Grilled Salmon with Lemon Herb Butter Recipe

Salmon: A rich and flavorful fish that serves as the main protein in this dish.

Olive oil: Used to brush the salmon, helping it to grill evenly and adding a subtle flavor.

Salt: Enhances the natural flavors of the salmon and other ingredients.

Black pepper: Adds a mild heat and depth to the seasoning of the salmon.

Butter: Softened to create a creamy base for the lemon herb topping.

Lemon juice: Provides a fresh, tangy flavor that brightens the dish.

Lemon zest: Adds a concentrated citrus aroma and flavor.

Parsley: Chopped to add a fresh, herbal note to the butter.

Garlic: Minced to infuse the butter with a savory, aromatic quality.

To ensure your salmon fillets are perfectly cooked, use a fish spatula to gently flip them on the grill. This tool is designed to handle delicate fish without breaking it apart. Additionally, when checking for doneness, look for the salmon to be opaque and easily flake with a fork. If you're unsure, a quick check with a meat thermometer should read 145°F in the thickest part of the fillet. This will ensure your salmon is moist and tender, perfectly complemented by the lemon herb butter.

• 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.