Garlic Lemon Butter For Grilled Salmon Food

LEMON GARLIC HERB GRILLED SALMON

Steps:

• Place salmon in an 11 by 7-inch dish.
• In a small mixing bowl whisk together lemon juice, olive oil, parsley, rosemary, thyme, garlic, lemon zest, dijon mustard, honey, 1 tsp salt and 1/2 tsp pepper until well combined.
• Pour mixture over salmon (lift fillets to help marinade run under) then cover and let marinate in refrigerator 30 minutes, turning once halfway through.
• Preheat grill to medium-high heat during last 10 minutes of salmon marinating.
• Brush grill grates with oil, spoon some of the herbs onto salmon (or just use your hands to spread them over), remove salmon from marinade and place on grill.
• Grill about 3 - 5 minutes per side to cook through.
• Serve warm garnished with more parsley if desired.

GRILLED LEMON-GARLIC SALMON

Steps:

• In a small bowl, mix the first five ingredients; rub over fillets. Let stand 15 minutes. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. , Place salmon on grill rack, skin side up. Grill, covered, over medium heat or broil 4 in. from heat 4 minutes. Turn; grill 3-6 minutes longer or until fish just begins to flake easily with a fork.

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 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.

GRILLED SALMON WITH HERB AND MEYER LEMON COMPOUND BUTTER

Steps:

• In a small bowl, combine the butter, zest, herbs and garlic. Mix until everything is well mixed. Season, to taste, with salt. If using right away, keep the butter at room temperature. If making ahead, reserve in the refrigerator and bring to room temperature before using.
• Preheat grill to medium.
• Remove the salmon from the refrigerator and let come to room temperature. Season with salt and coat with olive oil. Brush and oil the grill. Place the salmon, skin side down, on the clean, preheated grill. After 2 to 3 minutes, rotate the salmon 90 degrees to create cross-hatch grill marks on the salmon skin. Cook the salmon for another 3 to 4 minutes. As the salmon cooks it will turn from translucent orange to opaque pink.
• Turn the salmon over and cook for another 2 to 3 minutes. If the salmon starts to burn, or the flames flare up move the fish to a cooler part of the grill.* Remove from the grill and top with the room temperature compound butter. The butter should act as a sauce and melt over and coat the grilled salmon.
• What a delish fish!
• *Tip: It is a general rule to cook fish for 8 minutes per inch of thickness. I like salmon cooked to about medium, so I cook mine for a little less.

SHEET PAN LEMON GARLIC BUTTER SALMON

Steps:

• Preheat oven to 375F. Place salmon on a sheet of foil (with the longer side parallel with the longer side of the sheet pan) with the skin-side down. Raise the edges of the foil up about 2 inches (or enough so that when you pour the buttery mixture over the top it will be contained in the foil).
• Nestle lemon slices underneath the salmon, spaced evenly around the fillet; set aside.
• To a microwave-safe glass measuring cup or bowl, add the butter and heat on high power to melt, about 1 minute.
• Stir in the lemon juice, honey, and garlic. Pour or spoon about three-quarters of the mixture over the salmon; reserve remainder.
• Evenly season salmon with salt and pepper.
• Seal up the foil. Likely you will need to add another sheet of foil on top in order to seal it. Crimp or pinch the top and bottom pieces of foil together; get it as air-tight as possible but it doesn't have to be perfect. If you have time, set aside to marinate for about 10 to 15 minutes (enhanced flavor).
• Place foil pack on a baking sheet and bake for about 17 minutes.
• Remove baking sheet from the oven and remove the top piece of foil or open up the packet so salmon is exposed but keep the edges raised to contain the buttery mixture.
• Set oven to Hi broil.
• Spoon the reserved buttery mixture over the salmon, if desired. Use your judgment and if there's already lots of juice you don't need to add it because you don't want it to start leaking. If you have extra buttery mixture, it's great served over the finished dish.
• Broil salmon for about 5 to 10 minutes, or until salmon is as golden as desired.*
• Optionally garnish salmon with parsley and serve immediately.

GARLIC LEMON SALMON PICCATA

Steps:

• In a shallow baking dish, add flour. Season salmon with salt and pepper (and paprika if desired), then dredge in the flour, and toss until coated.
• In a large skillet over medium heat, melt 1 tablespoon butter and olive oil. Add salmon and cook until golden, 5 minutes per side. Transfer to a plate.
• Add remaining 2 tablespoons butter to skillet. Add garlic and cook until fragrant, 1 minute, then add lemon juice and white wine and bring to a simmer. Stir in capers, lemon slices and spinach and let cook down until wilted, 2 minutes.
• Return salmon to skillet and combine. Garnish with parsley and serve.

RED PEPPER AND GARLIC BUTTER GRILLED SALMON IN FOIL RECIPE

Steps:

• On a flat surface, lay out two pieces of foil (12" long each) with the pieces overlapping in the center. Place the salmon in the center of the foil.
• In a mixing bowl, stir together the butter, garlic, cilantro, bell pepper, salt, lemon, and honey. Spoon the mixture over the salmon so that the fillet is fully covered. Fold the longest ends of foil over the salmon. Roll up the two ends of foil so that the salmon is completely enclosed in a packet.
• Place the Foil packet on a grill heated to medium. Cover the grill with the lid and let cook for 12-15 minutes. Salmon will be firm and flake easily when done. Carefully remove packet from grill, open packet, and slice. Serve!

LEMON GARLIC BUTTER STEELHEAD

Steps:

• Heat oven to 375 degrees F.
• Cut the lemon in half. Juice one half and reserve the juice for adding to your sauce. Cut the remaining half into 4-5 thin lemon slices and set aside.
• Melt butter in a small skillet over medium heat.
• Add garlic, red pepper flakes, salt, and pepper to melted butter and sauté, stirring frequently, for about one minute until garlic is fragrant and slightly soft.
• Remove skillet from heat. Stir in reserved lemon juice and set aside.
• Lightly oil a large sheet pan. Place steelhead fillet on pan.
• Pour butter mixture over steelhead fillet. Use a pastry brush, the back of a spoon, or your hands to lightly rub the butter mixture into the fish.
• Lay reserved lemon slices across the surface of the steelhead. You're ready to bake!
• steelhead at 375 degrees F for 20-25 minutes until cooked through. When it's cooked, the steelhead will have slightly lightened in color and will be easily flaked with a fork.
• Top cooked steelhead with fresh chopped parsley. Serve immediately.

HONEY GARLIC BUTTER SALMON IN FOIL RECIPE

Steps:

• Position a rack in the middle of the oven. Preheat oven to 375 degrees F. Line a baking tray or sheet with a large piece of foil, big enough to fold over and seal to create a packet.
• In a small saucepan, melt the butter over low-medium heat. Add the honey, garlic and lemon, and whisk until the honey has melted through the butter and the mixture is well combined.
• Place the salmon onto lined baking tray or sheet. Pour the butter and honey mixture over the salmon, and using a pastry brush or spoon, spread evenly over the salmon. Sprinkle with a good amount of salt and cracked pepper. Fold the sides of the foil over the salmon to cover and completely seal the packet closed so the butter does not leak.
• Bake for about 15 to 18 minutes, depending on the thickness of your fish and your preference of doneness, until cooked through.
• Open the foil, being careful of any escaping steam, and grill or broil for 2 to 3 minutes on medium heat to caramelise the top. Garnish with parsley and serve immediately with lemon slices.

GRILLED HONEY GARLIC SALMON

Steps:

• Thaw the salmon and pat it dry with a napkin and set it aside on a plate.
• Prepare the marinade using lime juice, minced garlic cloves, crushed red chili pepper, honey, salt, black pepper and dried rosemary leaves. Pour the marinade over the salmon and coat it completely with the marinade.
• In a grill pan, heat ghee or olive oil over medium heat. Place the salmon skin side down, pour the leftover marinade over it and cook for approximately 6 minutes over medium heat.
• Flip the salmon gently and place the lid. Cook for another 6 minutes or until done. At this point, the marinade thickens and forms a caramelized coating on the salmon. Switch off the heat.
• Before serving, spoon up the sauce from the pan and slather it on the salmon. Add a dash of lemon juice and garnish with crushed red chili pepper and dried rosemary leaves.

GRILLED HONEY LEMON BUTTER SALMON

Steps:

• Preheat outdoor grill to medium-high heat. Alternatively, preheat oven to 425F.
• Place salmon on a sheet of foil (with the longer side parallel with the longer side of the sheet pan) with the skin-side down. Raise the edges of the foil up about 2 inches (or enough so that when you pour the buttery mixture over the top it will be contained in the foil).
• Nestle lemon slices underneath the salmon, spaced evenly around the fillet; set aside.
• To a microwave-safe glass measuring cup or bowl, add the butter and heat on high power to melt, about 1 minute.
• Stir in the honey and lemon juice. Pour or spoon about three-quarters of the mixture over the salmon; reserve remainder.
• Evenly season salmon with salt and pepper.
• Seal up the foil. Likely you will need to add another sheet of foil on top in order to seal it. Crimp or pinch the top and bottom pieces of foil together; get it as air-tight as possible but it doesn't have to be perfect.
• If you have time, set aside to marinate for about 10 to 15 minutes (enhanced flavor).
• Place foil pack on the grill and cook for about 7 minutes, or until done.
• Optionally, if you want additional browning on the top of the salmon, set your oven to Hi broil.
• Open the foil pack or remove the top piece of foil so the salmon is exposed but keep the edges raised to contain the buttery mixture.
• Spoon the reserved buttery mixture over the salmon, if desired. Use your judgment and if there's already lots of juice you don't need to add it because you don't want it to start leaking. If you have extra buttery mixture, it's great served over the finished dish.
• Broil salmon for about 5 minutes, or until salmon is as golden as desired. Tip - You don't have to broil on the top rack, you can use the second rack, and while it will take longer, there's less chance of it burning. Keep a close eye on it because all broilers are different and you don't want the salmon to burn. Exact broiling time will depend on the size and thickness of the salmon, climate and oven variances, and personal preference.
• Optionally garnish with parsley and serve immediately.

GARLIC BUTTER SALMON

Steps:

• Preheat the oven or grill to 375 degrees.
• Layout large pieces of foil on the counter, one for each piece you are cooking.
• Divide the vegetables between all the foil sheets and place them in the center of the foil.
• Cut the salmon into however many pieces you plan on making and place them on top of the vegetables on the foil.
• Pull the sides of the foil up so that the ingredients are contained.
• Melt the butter with the garlic and pour over the salmon pieces.
• Sprinkle with seasonings and then lay the lemon slice on top of each piece.
• Pull the foil together at the top and roll it tightly closed so that the steam is contained in the packet.
• Place either in the oven on a baking sheet, or on the grill over indirect heat.
• Cook 20-25 minutes for smaller pieces, up to 30 minutes if cooking in 2 large pieces.
• Internal temp should be 120 degrees for med-rare, 130 degrees for med-well and can go up to 145 degrees.
• Be sure to pull out at 5 degrees under since it will continue to cook while it rests.

GARLIC HERB GRILLED SALMON

Steps:

• Mix all the Marinade ingredients in a bowl, stir to mix well.
• Marinate the salmon with the Marinade for 20 minutes.
• Heat up a gas grill to medium heat, at 350°F (176°C). Remove the marinated salmon from the Marinade and place it on top of the gas grill. Place the salmon, skin side down at a 45 degree angle to form beautiful char marks. Grill the salmon for 4 minutes, uninterrupted. Turn the salmon over and grill for another 4 minutes, uninterrupted. Baste with the remaining Marinade mixture while grilling.
• Depending on the type of salmon cuts you use, you might need to grill it for longer (or shorter) time. The salmon is cooked when white stuff starts to seep out from the inside. If the salmon is not cooked yet but already charred, move the salmon to the indirect heat side of the gas grill. Cover the lid and cook for 1-2 minutes or until the inside is completely cooked through. Remove from the grill and serve immediately with lemon wedges, dill sauce, or sweet chili sauce.

GRILLED SALMON RECIPE WITH GARLIC LIME BUTTER

Steps:

• In a sauce pan, melt 1/2 cup butter over medium heat. Smash 4 garlic cloves with the flat side of a knife and add to saucepan with 1 tsp salt and 1/4 tsp pepper. Simmer 1 min or until fragrant. Add chopped dill and 2 Tbsp lime juice then immediately remove from heat.
• Arrange salmon fillets on a platter skin-side-down and spoon on 1/3 of butter sauce and brush over the tops. Let salmon marinate while preheating grill.
• Preheat grill to medium heat (350˚F to 400˚F). Oil the hot grates. Place salmon onto preheated grill, skin-side-up. Cover and grill over medium (350˚F) heat undisturbed, about 3 minutes on the first side.
• Carefully flip salmon over (it helps to have a spatula to loosen it and tongs to flip it over), brush on 1/3 of butter sauce then cover and cook another 2 minutes (or according to salmon grilling chart), until internal temperature reaches 140˚F (the temperature will continue to rise to an ideal 145˚F internal temperature off the grill).
• Transfer salmon to a platter and drizzle with remaining 1/3 of sauce in saucepan (if butter has hardened, heat on the stovetop just until melted). Garnish with fresh dill and serve with lime wedges to squeeze over salmon.

GRILLED SALMON WITH GARLIC LEMON BUTTER

Steps:

• Spray a sheet of foil with non-stick cooking spray and place the salmon on it.
• Spray another sheet of foil with non-stick cooking spray and place the vegetables on it.
• Garnish the salmon and vegetables with slices of lemon.
• In a microwave safe dish, melt the butter.
• Add in the salt and rosemary.
• Pour half of the mixture evenly over the vegetables.
• Once those are done, use a brush and the remaining mixture to glaze the salmon.
• Wrap the salmon and the vegetables, then place on the heated grill.
• Grill on medium-high heat for 20 minutes or until the salmon is easily flaked with a fork. The vegetables will grill for about the same time or until your desired doneness.
• Serve the vegetables on a platter with the salmon on top.

LEMON BASIL GRILLED SALMON

Steps:

• Heat the grill to medium-high heat and brush grates clean with wire brush and brush grates with oil to prevent sticking.
• In a small bowl combine the Land O Lakes® Butter with Olive Oil & Sea Salt with 1 tbsp fresh basil, lemon zest, garlic powder and salt and pepper to taste. Stir until combined and set aside.
• Brush the salmon filets with the vegetable and season to taste with salt and pepper. Place salmon, SKIN SIDE UP, on the hot grill for about 2 minutes, until salmon easily moves away from grill grates. Flip salmon and reduce heat to a medium-low and continue cooking about 3 to 5 minutes, until salmon is cooked and easily flakes.
• Top each hot piece of salmon filet with the lemon basil topping so it melts into the salmon.
• Meanwhile grill the corn alongside the salmon until the kernels are slightly charred. Carefully cut off the corn kernels and add to a medium bowl. Add in the tomatoes, remaining 1 tbsp of fresh basil and salt and pepper to taste.
• Serve the corn salad over the top of the hot salmon and enjoy!

GRILLED GARLIC SALMON

Steps:

• Feed a hungry family of 4 with a serving left over for salad the next day.
• Finse fillet with 1/2 C milk. If fish has a stronger odor (or if you like no fishy taste) you can let it set in milk for up to 5 minutes. Preheat oven to 350 degrees.
• In an oven-proof skillet, melt butter and oil until hot. Add in garlic, finely minced. Place in fish, skin side down, and brown for 1 minute. Dust flesh side of fish with garlic salt and lemon pepper. Flip and brown for 1 minute. Place fish skin side down in pan, transfer entire pan to oven pre-heated at 350 degrees. Roast for 5 minutes per inch of fillet thickness for medium fish, 10 minutes per inch for welldone fish.

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!

GRILLED LEMON GARLIC BUTTER SALMON KEBABS

Steps:

• Start your coals for your grill and then spread them on one side of your grill for indirect heat grilling.
• Meanwhile, thread the cubed salmon and lemons onto two bamboo skewers each in an alternating fashion. Use two skewers so that the delicate fish won't fall off into the fire.
• In a microwave safe bowl, melt the butter, mustard, dill, garlic and salt and pepper. Pour some of the butter over each kebab reserving some for basting while grilling.
• Oil your grill grates well, then place the kebabs away from the fire. Cook for 10-15 minutes, turning and basting occasionally until the fish is cooked through.
• Remove and serve immediately.

GRILLED SALMON WITH GARLIC & LEMON

Steps:

• Mix the garlic,Lemon juice, sour cream and parsley.
• Salt& pepper your salmon.
• Place on a grill over an oven proof dish, so the salmon is getting heat underneath as well.
• Put 1 1/2 tbs of the sauce mixture on the top side of the fish.
• Place under broiler about 5-6" from the heat.
• Broil for about 5 minutes, Sauce will begin to bubble.
• Turn fish and put the remaining sauce on the steaks.
• Broil until the fish flakes.
• Do not overcook.

GARLIC BUTTER SALMON

Steps:

• Prepare a grill fire to 325° with pecan or hickory for smoke flavor.
• Slice garlic into thin slices with a mandoline slicer or sharp knife.
• Add butter to a small skillet with the garlic slices.
• Place over low heat. As the butter melts, add in ground rosemary, thyme and pepper.
• Continue to cook, keeping a constant watch on the garlic, and stirring often until garlic is toasted and lightly browned. Do not burn the garlic.
• Remove from heat and set aside 5 minutes.
• Stir in brown sugar until dissolved.
• Place whole salmon fillet on a sheet pan, skin side down.
• Using a sharp knife, slice down the center of the salmon in the thickest part, but not all the way through. This creates a channel for the garlic butter.
• Pour garlic butter with toasted garlic chips over the salmon and spread evenly.
• Place salmon, skin side down on the grill over indirect fire with the grill lid closed.
• Grill for about 15 minutes, check with a digital thermometer in the thickest part of the salmon. Cook until salmon reaches 145°. The total cook time will be about 20- 25 minutes total depending on the thickness of your salmon.
• Remove from grill to a serving platter. Garnish with lemon slices and fresh herbs if desired.
• Serve immediately.