Grilled Salmon With Garlic Lime Butter

Grilled Salmon with Garlic Lime Butter

This recipe delivers flavorful and perfectly cooked salmon fillets bursting with bright lime and garlicky goodness.

Ingredients:

• Salmon:
  • 2 lbs salmon fillets (skin-on, cut into 4-6 portions)
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
• Garlic Lime Butter:
  • 1/2 cup unsalted butter, softened
  • 4 cloves garlic, minced
  • 2 tablespoons fresh lime juice (from 1 lime)
  • 2 tablespoons chopped fresh dill
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
• Garnish (optional):
  • Lime wedges
  • Fresh dill sprigs

Cooking Guide:

1. Prepare the Garlic Lime Butter: In a bowl, cream together the softened butter, minced garlic, lime juice, chopped dill, salt, and pepper. Set aside.
2. Marinate the Salmon: Pat the salmon fillets dry with paper towels. Brush both sides with olive oil and season generously with kosher salt and black pepper. Spoon about 1/3 of the garlic lime butter mixture over the salmon fillets, coating them evenly. Let the salmon marinate for 15-20 minutes at room temperature, while you preheat the grill.
3. Preheat the Grill: Preheat your grill to medium heat (around 350°F to 400°F). If using a gas grill, preheat for 10-15 minutes with the lid closed for even heat distribution. Lightly oil the grill grates to prevent sticking.
4. Grill the Salmon: Place the salmon fillets on the preheated grill, skin-side down. Grill for 3-4 minutes undisturbed, allowing the skin to crisp. Gently flip the salmon fillets and cook for an additional 3-5 minutes, or until the salmon reaches an internal temperature of 145°F for medium-rare or 160°F for well-done.
5. Serve and Enjoy: Transfer the cooked salmon to a platter. Top each fillet with a dollop of the remaining garlic lime butter. Garnish with lime wedges and fresh dill sprigs (optional) and serve immediately.

Tips:

• Salmon Selection: Choose thick-cut salmon fillets (around 1-inch thick) for even cooking and to prevent them from drying out on the grill.
• Skin-On or Skinless: Salmon skin adds flavor and helps protect the flesh during grilling. If you prefer skinless salmon, carefully remove the skin before seasoning and marinating the fillets.
• Don’t Overcook: Salmon can dry out quickly. Avoid overcooking by checking the internal temperature with a meat thermometer.
• Leftovers: Leftover grilled salmon can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the oven until warmed through.
• Variations: For a touch of smokiness, add a teaspoon of smoked paprika to the garlic lime butter. You can also substitute other fresh herbs like parsley or cilantro for the dill.