Seared Salmon Enhanced with Lemon-Pepper Butter Compound
Grillin' Good Times with Lemon-Pepper Salmon and Compound Butter!
This easy-peasy recipe is all about giving that luscious salmon a fresh, zesty makeover. Grab your butter, lemon, garlic, and spices - let's dive in!
First off, whip up that compound butter like a boss! Combine softened butter with lemon zest, garlic, and a generous dose of black pepper in a bowl. Stick it in the fridge to firm up while you prep your salmon. Pro Tip: This butter can last in the freezer for up to a whole month, so whether it's for biscuits, pasta, or asparagus, you'll always have some flavorful goodness at hand!
Now, it's salmon time! Coat each fillet with salt, pepper, and a touch of vegetable oil. Gently oil your preheated grill, then lay those bad boys skin-side down and let 'em sizzle for a couple of minutes until you see that golden-brown skin start forming. Flip 'em over, pop the lemon halves on the grill, and then cover your grill to cook until the insides are opaque.
Voila! Top each fillet with some tantalizing compound butter slices, squeeze on the grilled lemon juice, and prepare for tastebud explosion!
Serves 4 - Difficulty: A-Okay, even for newbies! - Total Time: About 50 mins
Ingredients (7)- 8 tablespoons unsalted butter (1 stick), at room temperature- 2 teaspoons finely grated lemon zest (from about 2 medium lemons), zested lemons reserved- 1 teaspoon finely chopped garlic (from about 2 medium cloves)- 1 teaspoon kosher salt, plus more as needed- 1 teaspoon freshly ground black pepper, plus more as needed- 4 (6-ounce) skin-on salmon fillets- Vegetable oil, as needed
Cooking Instructions1. Combine softened butter, lemon zest, garlic, salt, and pepper in a bowl until smooth and creamy. Wrap it up in plastic wrap and chill until it firms up.2. Preheat your grill to medium-high heat (around 375°F - 425°F). Coat your salmon fillets with oil and season with salt and pepper.3. Oil the grill grates and place the salmon skin-side down. Cook, covered, until the skin is crispy and grill marks appear, about 2-3 minutes. Flip the fillets over, add the lemon halves to the grill, and cook, covered, until the salmon is just opaque in the center, about 2-4 more minutes.4. Slice the compound butter into rounds and top each fillet immediately. Serve with the grilled lemon halves for squeezing on top.
Get ready to impress! Your dinner party guests will be left begging for more. And don't forget to store that leftover compound butter in the fridge or freezer for future culinary adventures!
Have some leftover Lemon-Pepper Compound Butter? Check out these bonus ideas to amp up your other dishes:
- Garlic Bread: Brush it on artisan bread and bake until golden and bubbly.
- Roasted Vegetables: Mix it in with root veggies or Brussels sprouts for uber flavor.
- Steak or Chicken: Top your grilled meats with a dollop for some fierce citrus-pepper flavor.
- Seafood: Perfect as a topping for shrimp, scallops, or other seafood delights.
- Pasta Dishes: Toss it into your fettuccine, spaghetti, or seafood pasta for a marvelous twist.
- Corn on the Cob: Slather it on grilled or boiled corn for a summertime stunner.
- Mashed Potatoes: Stir it in for a creamy, zesty potato experience!
This versatile compound butter is just the trick to level up all your favorite dishes! Enjoy!
- For a hearty and zesty take on salmon, prepare the Lemon-Pepper Compound Butter by combining softened butter with lemon zest, garlic, and black pepper.
- Ensure your grill reaches the appropriate temperature (around 375°F - 425°F) before cooking the salmon fillets, which should be seasoned with salt, pepper, and vegetable oil.
- To create a rich biscuits spread or complement other dishes, store any leftover Lemon-Pepper Compound Butter in the fridge or freezer.
