Lemon Butter Salmon

I never realized how simply wonderful a salmon fillet with salt and pepper can be. This recipe adds more deliciousness to the salmon, but the salmon fresh off the grill was almost too tempting not to eat right away.

This recipe is from Epicurious.com, which I like because you can search for an ingredient and a lot of people leave helpful reviews as well. They also have a rating system (with forks :)) which tells you which recipes are the most popular. This one's definitely a keeper.


Grilled salmon with lime butter sauce (from epicurious.com)

Makes 6 servings.

Ian Knauer

6 (6-oz) pieces center-cut salmon fillet (about 1 inch thick) with skin
1 1/2 teaspoons finely grated fresh lime zest
6 tablespoons lime butter sauce (recipe below)

Prepare grill for cooking over medium-hot charcoal (moderate heat for gas).

Season salmon all over with salt and pepper, then grill, flesh sides down, on lightly oiled grill rack (covered only if using gas grill) 4 minutes. Turn fillets over and grill (covered only if using gas grill) until just cooked through, 4 to 6 minutes more. Sprinkle fillets with zest and top each with 1 tablespoon lime butter sauce.

Note: I used a George Foreman grill - just add a bit of olive oil before grilling, preheat on medium and cook for 7 minutes.

lime butter sauce Gourmet | July 2006

It takes only 5 minutes to make this fantastic sauce. Once you see how versatile it is — it works perfectly with the grilled salmon and the grilled corn — you'll want to make it for a whole host of your summer favorites.

Makes about 3/4 cup.

Ian Knauer

1 large garlic clove, chopped
1/4 cup fresh lime juice
1 teaspoon salt
1/2 teaspoon black pepper
1 stick (1/2 cup) unsalted butter, melted

Purée garlic with lime juice, salt, and pepper in a blender until smooth. With motor running, add melted butter and blend until emulsified, about 30 seconds.

Cooks' Note: Lime butter sauce can be made 1 day ahead and chilled, covered. Stir before using.