Sunday, May 23, 2010

Grilled Salmon with Herb and Meyer Lemon Compound Butter

The grocery had Meyer lemons late last week and I had to buy some. I’ve seen recipes that called for them, but had never found any in the store. I went looking from something to make -- this recipe was perfect because it let me use both the lemons and the abundance of herbs growing on my deck.

I’ve made the recipe twice in the last week. The first time, I made it using some Scottish salmon from Earth Fare. I don’t shop there on a regular basis, but I am so over the salmon at my regular grocery, Harris Teeter, that I made a special trip in search of better quality fish. Their salmon was a big improvement, but still no comparison to what we cooked tonight.

The boys and I spent this past weekend down at the lake. One of my regular Saturday stops is the Shrimp Connection which brings fresh seafood from the NC coast to Mooresville every weekend during the summer. I usually try to go early on Saturday and buy shrimp, scallops or grouper. The traffic was awful on Saturday so we stopped on the way out of town this afternoon in the hopes of buying scallops. The scallops were all gone, but they had some beautiful Scottish salmon. I had plenty of leftover Meyer Lemon Compound Butter so this was an easy choice. The only change I made the second time around was to add a healthy sprinkling of pepper to the fish before grilling it. It was very good the first time, but divine the second.

Grilled Salmon with Herb and Meyer Lemon Compound Butter

  • 1 stick butter, room temperature 2 Meyer lemons, zested
  • • 1 tablespoon dill, finely chopped
  • 1 tablespoon lemon thyme, picked and finely chopped
  • 1 small clove garlic, smashed and finely chopped
  • Kosher salt
  • Freshly ground black pepper
  • 4 (6-ounce) salmon fillets, skin-on
  • Extra-virgin olive oil
  1. In a small bowl, combine the butter, zest, herbs and garlic. Mix until everything is well combined. 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.
  2. Preheat grill to medium.
  3. Remove the salmon from the refrigerator and let come to room temperature. Season with salt and coat with olive oil.
  4. Brush and oil the grill. Place the salmon, skin side down, on the clean, preheated grill.
  5. After 2 to 3 minutes, rotate the salmon 90 degrees to create cross-hatch grill marks on the salmon skin.
  6. Cook the salmon for another 3 to 4 minutes. As the salmon cooks it will turn from translucent orange to opaque pink.
  7. 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.*
  8. 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.
I served it with roasted new potatoes and a zucchini gratin.


lisakuk2000 said...

Absolutely fantastic recipe! And so creative. Not to mention mouth-watering. I liked it so much that I forwarded your blog URL to several friends. Where I live we don't have easy access to fresh Meyer lemons, so what I do is just go online ( ) and order from growers that pick them right off the trees and ship them direct — a tip I learned from my cousin in Canada. This way I get fresh Meyer lemons picked from the tree without all the time sitting in cartons, trucks and warehouses.

Lynn said...

Thanks -- I rarely make the same recipe twice in a month so for me to make this twice in a week says something!