Garlic Butter Grilled Salmon Food

GRILLED SALMON RECIPE

Steps:

• Ensure the grates on the outdoor grill are very clean and preheat to medium.
• Season each of the salmon filets with salt then allow them to come to room temperature while the grill is preheating.
• Meanwhile, melt the butter in a small saucepan and add garlic. Allow the garlic to cook in the butter for approximately 1 minute until the garlic softens just a bit. Remove the pan from the heat, stir in your choice of herb then allow the garlic herb butter to cool until you are finished grilling the salmon.
• Once the grill has preheated, blot any moisture from the surface of the salmon with paper towels. Brush the grates with oil, place the salmon flesh side down on the grill and close the lid of the grill. Allow the salmon to sear on the first side for approximately 2-3 minutes. Usually, the salmon will release itself from sticking to the grill when it is ready to be turned.
• Flip the salmon and cook on the remaining side until it is cooked to desired doneness-this will vary depending on the thickness of your salmon filets. Once the salmon flakes when pressed gently, it's done.
• Remove salmon from the grill and brush each filet generously with garlic herb butter. Season with a little coarse salt and fresh cracked pepper then serve with a few lemon wedges for squeezing.

GARLIC BUTTER GRILLED SALMON RECIPE

Steps:

• Pat the salmon dry, remove any bones, season with SALT and PEPPER, and rest at room temperature about 15 minutes to remove the chill.
• Preheat grill to MEDIUM-HIGH (about 400°F).
• Melt BUTTER, GARLIC, and DILL in a 2 qt sauce pot over medium heat until infused (3-5 minutes).
• Brush garlic butter over salmon (flesh side).
• Place salmon flesh side down in the center of the preheated grill and brush garlic butter over the salmon skin.
• Close grill lid, turn heat dials to M-O-M (medium-off-medium), and grill salmon until it easily releases from the grill (about 4 minutes).
• Gently flip salmon over, brush the flesh with more garlic butter, and grill until it flakes easily with a fork (about 3 minutes for medium or 5 minutes for well-done).Note: Medium-cooked salmon will be very tender and juicy. Well-done salmon will not be juicy.
• Transfer salmon to a platter, allow to rest a few minutes, and serve garnished with lemon zest, lemon wedges, and fresh dill. Serve with Cucumber Tomato Salad.

GRILLED GARLIC BUTTER SALMON RECIPE

Steps:

• Preheat Grill and spray a grill pan liberally with I Can't Believe It's Not Butter! Original Spray.
• In a small bowl or mortar and pestle, combine the garlic, lemon juice, rosemary, salt and pepper. Use the pestle or the end of a small glass to crush the garlic and rosemary into the lemon juice, creating a paste.
• Spread the garlic paste over each piece of salmon, using it all. Allow to cool in the fridge for 20 minutes with the paste over the salmon.
• Remove salmon from the fridge and spray each piece of salmon 4 times with the I Can't Believe It's Not Butter! Original Spray.
• Flip the salmon over so it's skin side up on the grill pan and spray the bottom of each piece with the I Can't Believe It's Not Butter! Original Spray spray.
• Grill, covered, for 4-5 minutes, then flip each salmon filet. Spray again with I Can't Believe It's Not Butter! Original Spray (about 2 sprays per filet) and cover again, cooking for an additional 6-8 minutes.
• Once salmon is fully cooked through (it will be flakey and have an internal temp of at least 145F), remove from the grill and serve.
• We love this dish served with our Lemon Butter Asparagus, linked above.
• Enjoy!

SALMON WITH GARLIC-LIME BUTTER RECIPE

Steps:

• HowToStep
• Mash butter and garlic together with a fork in a medium bowl. Stir in lime zest and juice until combined. ##Preheat barbecue to high. ##Brush salmon all over with oil. Place, skin-side down, on one side of grill. Sprinkle with salt and black pepper. Turn burner under salmon down to low, leaving other side on at high. Barbecue, lid closed, until an instant-read thermometer inserted into thickest part of fish reads 158°F, about 15 minutes. ##Using a metal spatula, scrape between salmon skin and grill to release fillets. Transfer to a platter. Top each fillet with a dollop of lime butter. ##Make-ahead tip: Lime butter can be made up to 2 days in advance. Keep refrigerated, and bring up to room temperature before serving.

GARLIC-LEMON BUTTER FOR GRILLED SALMON

Steps:

• Soften one stick of butter and mix with garlic.
• Either process in blender or food processor; or if doing by hand use garlic press and whisk really well with fork.
• Gradually add as much lemon juice as butter will hold.
• Quit adding when butter won't absorb any more.
• Add salt and pepper to taste.
• Slather this on grilled salmon during cooking and serve remainder at table.

GARLIC SALMON IN FOIL (BAKED OR GRILLED)

Steps:

• Heat oven to 375°F. Or heat a grill to medium heat.
• Line a large baking dish with a large piece of aluminum foil.
• In a small saucepan, heat butter over medium-high heat until melted. Stir in the garlic and cook for 1-2 minutes until fragrant. (You want the garlic to be partly- but not fully-cooked.) Remove from heat and stir in the white wine and lemon juice.
• Using a pastry brush, brush a tablespoons of the butter mixture on the foil until it is evenly covered. Lay the salmon out on the foil. Then pour the remainder of the butter-garlic mixture on top of the salmon and brush it around until it evenly covers the salmon. Season the salmon evenly with a few generous pinches of salt and pepper.
• Fold the sides of the aluminum foil up and over the top of the salmon until it is completely enclosed. (If your sheet of foil is not large enough, just place a second sheet of foil on top and fold the edges so that it forms a sealed packet.
• TO COOK IN THE OVEN: Bake for 14-15 minutes, or until the salmon is almost completely cooked through. (Cooking times will vary on the thickness of your salmon, so I recommend checking it a few minutes early if you have a thinner cut of salmon.) Remove the salmon from the oven and carefully open and pull back the aluminum foil so that the top of the fish is completely exposed. (Be careful, lots of hot steam will be released!) Change the oven setting to broil, then return the fish to the oven and broil for 3-4 minutes, or until the top of the salmon and the garlic are slightly golden and the fish is cooked through. (Keep a close eye on the salmon while broiling, though, to be sure that the garlic does not burn.).
• TO COOK ON THE GRILL: Carefully transfer the packet of salmon to the grill, and grill for 12-14 minutes, or until the salmon is almost completely cooked through. (Cooking times will vary on the thickness of your salmon, so I recommend checking it a few minutes early if you have a thinner cut of salmon.) Carefully open and pull back the aluminum foil so that the top of the fish is completely exposed. (Be careful, lots of hot steam will be released!) Continue cooking for 3-4 minutes, or until the top of the salmon and the garlic are slightly golden and the fish is cooked through.
• Remove salmon from the oven or grill. Sprinkle the top of the salmon evenly with parsley and green onions, and serve immediately.

GRILLED SALMON IN FOIL WITH HERBY GARLIC BUTTER

Steps:

• Prepare a grill for medium heat. Whisk 1 Tbsp. honey, 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, and 1 tsp. finely grated lemon zest in a small bowl to combine. Add 6 garlic cloves, finely chopped, 4 Tbsp. unsalted butter, room temperature, and 2 Tbsp. finely chopped dill and whisk again to combine (some lemon zest may remain separate and that's okay).
• Tear off a large piece of foil according to the length and thickness of salmon (15x15" or larger) and place on a rimmed baking sheet. Place one 1 lb. boneless salmon fillet, preferably skin-on, arranging skin side down if skin is on, in center of foil (the skin will stick slightly to foil and brown while the fish cooks; you want this as it will add to the sauce). Spread garlic butter over fish, then drizzle 3 Tbsp. fresh lemon juice on top. Carefully fold one side of foil up and over fish so lemon juice stays contained, then bring other sides up to meet it and fold together to seal, leaving about a 4" opening on top for steam to escape (this will help sauce reduce a bit).
• Place foil packet on grate and grill fish until opaque throughout and firm, 16-20 minutes. Transfer packet to a cutting board and let fish rest 5 minutes.
• Carefully open foil packet and cut fish in half. Transfer to plates; pour juices from packet over. Drizzle fish with remaining 1 Tbsp. fresh lemon juice, dividing evenly, and top with more finely chopped dill.

GRILLED CEDAR PLANK SALMON WITH GARLIC BASIL BUTTER

Steps:

• Soak your cedar plank in water for 20 minutes, flipping over halfway through soak time.
• While the plank is soaking, mix together butter, basil and minced garlic cloves, spread on salmon.
• Salt and pepper to taste.
• Heat your grill to low, or the right setting for your grill for fish.
• Take your cedar plank out of the water and place the salmon on top of the plank. Place it on the grill and cook for 20-40 minutes depending on how thick your salmon is.Grill with the lid closed.
• During the cooking time, if the plank catches on fire, spray it with water.
• Salmon is done cooking, when it flakes easily with a fork.
• *Note: Whenever I make this it normally takes around 30-45 minutes to cook on the grill. I constantly check it to make sure the plank doesn't burn & the salmon doesn't over cook.
• Make sure you have water on hand to spray the cedar plank with, so it doesn't catch on fire.