If you’re looking for a healthy and flavorful dinner, you can’t go wrong with Grilled Salmon with Lemon Butter. This dish is easy to prepare and bursting with flavor, making it a perfect choice for any occasion. Plus, salmon is a great source of omega-3 fatty acids, which are essential for brain health and may even help reduce the risk of heart disease.
Ingredients
Here’s what you’ll need to make Grilled Salmon with Lemon Butter for 4 portions:
- 4 salmon fillets (150g each)
- 1/4 cup unsalted butter
- 2 cloves garlic, minced
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat grill to medium-high heat.
- In a small saucepan, melt butter over medium heat. Add garlic and cook for 1-2 minutes, until fragrant.
- Stir in lemon zest, lemon juice, salt, and black pepper. Cook for 1-2 minutes until the sauce thickens slightly. Remove from heat.
- Season salmon fillets with salt and black pepper, then place them on the grill skin-side down. Grill for 4-5 minutes, then carefully flip and grill for another 2-3 minutes until cooked through.
- Remove salmon from the grill and place on a plate. Pour lemon butter sauce over the salmon fillets.
- Garnish with lemon wedges, grilled asparagus, and cherry tomatoes. Serve hot.
Variations
- Vegetarian: Replace salmon with grilled portobello mushrooms, and use olive oil instead of butter in the lemon sauce. Serve with a side of grilled vegetables.
- Vegan: Same as above, but skip the butter and use a vegan butter substitute instead.
- Gluten-free: This recipe is naturally gluten-free, but make sure to double-check all ingredients to ensure they are gluten-free.
- Low-carb/ketogenic: This recipe is already low-carb and ketogenic-friendly, but you can serve it with a side of cauliflower rice or zucchini noodles to make it even lower in carbs.
Enjoy this delicious Grilled Salmon with Lemon Butter recipe with your family and friends. It’s perfect for a quick weeknight dinner or a special occasion. Bon appétit!
FAQ
How long should I grill the salmon?
This depends on the thickness of your salmon fillet. As a general rule, you should grill salmon for 4-6 minutes per 1/2 inch of thickness. Make sure to flip the salmon halfway through grilling.
Can I use frozen salmon fillets for this recipe?
Yes, you can use frozen salmon fillets for this recipe. Make sure to thaw them completely before grilling. You can do this by placing them in the refrigerator overnight or by thawing them in cold water.
Can I use a grill pan instead of an outdoor grill?
Yes, you can use a grill pan instead of an outdoor grill. Preheat the grill pan over medium-high heat and lightly oil it before placing the salmon fillets on it.
Do I need to remove the skin from the salmon before grilling?
No, you do not need to remove the skin from the salmon before grilling. The skin helps hold the fillet together and adds flavor.
Can I use a different type of fish instead of salmon?
Yes, you can use a different type of fish instead of salmon. However, the grilling time may vary depending on the thickness and type of fish.
How do I know if the salmon is fully cooked?
The salmon will be fully cooked when it flakes easily with a fork and the internal temperature reaches 145°F (63°C).
Can I make the lemon butter sauce ahead of time?
Yes, you can make the lemon butter sauce ahead of time and store it in the refrigerator for up to 2 days. Reheat the sauce gently before serving.
Can I use margarine instead of butter for the lemon butter sauce?
Yes, you can use margarine instead of butter for the lemon butter sauce. However, the flavor and texture may be slightly different.
What can I serve with grilled salmon?
Grilled salmon pairs well with a variety of sides, such as roasted vegetables, rice, quinoa, or a green salad.
Can I use dried herbs instead of fresh herbs for the lemon butter sauce?
Yes, you can use dried herbs instead of fresh herbs for the lemon butter sauce. However, the flavor may be slightly different. Use 1/3 of the amount of dried herbs as you would use fresh herbs.
