Grilled Honey Lemon Butter Salmon Food

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.

GRILLED SALMON WITH LEMON-HERB BUTTER SAUCE

Steps:

• Heat gas or charcoal grill. In small saucepan, combine shallots, wine and 3 tablespoons lemon juice. Bring to a boil over medium-high heat. Reduce heat to medium; cook 5 to 7 minutes or until mixture is reduced to about 2 to 3 tablespoons, stirring occasionally.
• Remove from heat. Stir in cold butter 1 tablespoon at a time until each is well blended. Stir in dill, chives and 1/8 teaspoon pepper. Cover to keep warm.
• In small bowl, combine oil and 1 tablespoon lemon juice; mix well. Brush over salmon fillets. Sprinkle with salt and 1/4 teaspoon pepper.
• When grill is heated, place salmon, skin side up, on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 8 to 10 minutes or until fish flakes easily with fork, turning once and brushing occasionally with any remaining oil mixture. If necessary, reheat butter sauce over very low heat, stirring constantly. Serve salmon with butter sauce.

GRILLED HONEY-LEMON CHICKEN

Steps:

• Mix canola oil, lemon zest, lemon juice, Dijon mustard, honey, garlic, Worcestershire sauce, Italian herb seasoning, salt, and black pepper in a bowl; pour into a resealable plastic bag. Place chicken breasts into the bag, seal, and squeeze bag with your fingers several times to coat chicken with marinade. Place a second resealable bag over the first and seal to prevent leaks. Refrigerate chicken for 2 to 4 hours.
• Preheat grill for medium heat and lightly oil the grate.
• Remove chicken breasts from bag; discard used marinade. Cook chicken on the preheated grill until the center is no longer pink and the juices run clear, 7 to 8 minutes per side.

CRISPY-SKINNED SALMON WITH WHOLE LEMON-SESAME SAUCE

Steps:

• Prepare a grill for medium heat. Rub salmon with 2 Tbsp. olive oil; season both sides with kosher salt.
• Cut ends off lemon and discard. Set lemon upright on a cutting board and slice off 4 lobes, working around the core (the seeds will be left behind). Finely chop lobes (flesh, pith, and all) and transfer to a small bowl; you should have about 1/3 cup. Squeeze juice from core into bowl; discard core. Add shallot, sesame seeds, honey, sesame oil, and 1/3 cup olive oil; season with kosher salt and lots of pepper. Toss to combine.
• Clean and oil grate, then immediately place salmon on grill, skin side down. Cover and grill, without turning, until skin is lightly charred and flesh is opaque all the way through, 6-8 minutes. Transfer salmon to shallow bowls or plates; let cool slightly. Spoon sauce over salmon. Top with basil; sprinkle with sea salt.

LEMON GRILLED SALMON

Steps:

• Sprinkle dill, lemon-pepper, salt if desired and garlic powder over salmon. In a large resealable plastic bag, combine the brown sugar, broth, oil, soy sauce and green onions; add salmon. Seal bag and turn to coat. Cover and refrigerate for 1 hour, turning once. , Drain and discard marinade. Grill salmon skin side down, over medium heat; arrange lemon and onion slices over the top. Cover and cook for 15-20 minutes or until fish flakes easily with a fork.

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 SALMON WITH A HONEY DILL SAUCE

Steps:

• Season salmon with salt and pepper and grill. I use the George Foreman for this.
• Meanwhile, heat butter, honey and dill over low heat.
• Pour some of the sauce over your fillets after they have grilled for 2 or 3 minutes.
• Pour remaining sauce over fillets to serve.

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.