Grilled Salmon with Brown Butter Citrus Sauce
Super easy and out-of-this-world delicious grilled salmon. This salmon is made on the grill and then topped with an amazing, 10-minute brown butter citrus sauce.
Servings: 2
Calories: 549kcal
Ingredients
- 1 lb salmon with skin
- Salt
- Fresh cracked black pepper
- Oil to rub the salmon skin
Brown Butter Citrus Sauce:
- 1 large shallot
- 4 Tbsp unsalted butter
- Zest of 1 lemon
- Zest of 1 orange
- 1 Tbsp lemon juice
- 2 Tbsp orange juice
- 5-6 large basil leaves minced
- salt to taste
Instructions
- Preheat the grill to medium heat (about 425℉- 450℉) with a two-temperature zone fire (just in case you will need to move salmon over).
Prepare salmon:
- Rub salmon skin with some oil and season salmon with salt and pepper all over.
- Place salmon in the grill skin down and cook it, with the lid closed, just until it's opaque and firm to the touch. Depending on the thickness of salmon, it will take from 8 to 12 minutes.
Brown Butter Citrus Sauce:
- While salmon is cooking, preheat a cooking pan over medium heat.
- Slice shallots thinly and add them to the pre-heated pan. Add butter to the pan and stir as it melts. Let butter simmer and get browned. It won't take long, especially in a stainless steel pan.
- Once butter is browned and gets a beautiful nutty aroma, add lemon and orange zest, minced basil, pinch of salt, and lemon and orange juices. Stir and let is simmer for just a couple of minutes. Take off heat.
- Once salmon is cooked, pour sauce over the whole grilled salmon.
Video
Notes
- Be patient and DON'T mess with the fish once you place it on the grill. Fish and other meats naturally release off the grill once it’s 50-60% cooked. So if you try to tug at it or move too soon, it will break apart. So just place on the grill and leave it alone. (Unless it's cooking too fast or burning, then you can carefully move it. But by that time, it should be more than half done.
- Temperature of salmon when done: use a meat thermometer and remember to take the temperature at the thickest part of the fillet. Take salmon off the grill when it reaches 135°F at the thickest part and let it rest. (USDA recommends salmon safe temperature to be 145°F but some people feel that it is overdone.)
- Approximate time for salmon to cook: 8-12 minutes for thinner salmon filets but exact times depends on the thickness of the meat. (Large and thick salmon can take 18-20 minutes.)
- Cedar, alder are good wood to use with salmon. You can use a smoke box and add some wood chips into it. Place the wood box right with the charcoal on your grill.
Nutrition
Calories: 549kcal | Carbohydrates: 6g | Protein: 46g | Fat: 37g | Saturated Fat: 17g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 185mg | Sodium: 105mg | Potassium: 1222mg | Fiber: 1g | Sugar: 3g | Vitamin A: 905IU | Vitamin C: 25mg | Calcium: 56mg | Iron: 2mg