Grilled Salmon With Pecan Butter Food

GRILLED SALMON WITH CITRUS BUTTER

Steps:

• Add the softened butter to a mixing bowl and stir until smooth. Add the lemon and lime zest and sprinkle with salt and pepper. Blend all the ingredients until smooth and completely mixed.
• Place a sheet of plastic wrap out on your workspace. Spread the butter across the plastic wrap and roll into a log, twisting the ends to seal. Place in the refrigerator for 30 minutes to chill. This will give you a nice clean round of butter to top the fish with. Alternatively, you can leave the butter in a small bowl and dollop the butter on top of the fish once it's grilled.
• Preheat your grill to medium-high heat.
• Sprinkle the salmon on both sides with salt and pepper. Oil the grill grates with a clean tea towel. Grill the salmon for 4 minutes, and then flip and cook the second side for another 4 to 5 minutes. Transfer to a platter. Top each fillet with a slice of the citrus butter while the fish is still hot so it melts right over the top.

PECAN-CRUSTED GRILLED SALMON

Steps:

• Heat closed contact grill 5 minutes. Meanwhile, brush both sides of salmon fillet with oil.
• When grill is heated, place salmon, skin-side down, on bottom grill surface; close grill. Cook 5 minutes.
• Meanwhile, in small bowl, mix mayonnaise and mustard. In another small bowl, stir together crushed croutons and pecans.
• With back of spoon, spread mayonnaise mixture over salmon and sprinkle with crumb mixture; close grill. Cook 1 to 2 minutes longer or until salmon flakes easily with fork. Cut salmon into serving pieces to serve.

GRILLED WALLEYE WITH PECAN BUTTER

Steps:

• GRILL DIRECTIONS: Heat grill. Cut one 12-inch-square piece of heavy-duty foil. With tip of sharp knife cut 2-inch slits every 2 inches across foil. Spray foil with nonstick cooking spray.
• In small bowl, combine butter, chives, orange juice and 2 tablespoons of the pecans; mix well.
• When ready to grill, place foil on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Sprinkle walleye fillets with salt and pepper. Place fillets on foil; cook 8 to 12 minutes or until fish flakes easily with fork, turning once. During last minute of cooking time, top fillets with pecan butter. Remove fillets from heat; place on serving platter. Sprinkle with remaining 2 tablespoons pecans.

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 HONEY PECAN SAUCE

Steps:

• Sprinkle salmon with seasoned salt and pepper. Place fish on oiled grill rack, skin side down. Grill, covered, over medium-high heat or broil 4 in. from heat until fish just begins to flake easily with a fork, 6-8 minutes., Meanwhile, in a small saucepan, cook the pecans, honey and butter over medium heat until bubbly, 5-7 minutes. Serve with salmon.

GRILLED SALMON WITH PECAN BUTTER

Steps:

• 1. In a small mixing bowl, combine the pecan butter ingredients (butter through 1/4 tsp. black pepper); beat until well blended. Set aside.
• 2. Rub salmon with oil and season with salt and pepper. Grill, broil or pan-sear for 4-5 minutes on each side or until salmon is cooked to desired doneness. Transfer to dinner plates or a serving platter. Top each with a dollop of pecan butter. Pass the remaining butter.

GRILLED SALMON WITH PECAN BUTTER

Steps:

• In a small mixing bowl, combine the pecan butter ingredients; beat until well blended. Set aside.
• Rub salmon steaks with oil and season with salt and pepper. Grill, broil, or pan-sear for 4-5 minutes on each side or until salmon is cooked to desired doneness. Transfer to dinner plates or a serving platter. Top each with a dollop of pecan butter. Pass the remaining butter.