GRILLED SALMON WITH LEMON BUTTER SAUCE

Grilled Salmon with Lemon Butter Sauce

A Restaurant-Quality 30-Minute Seafood Dinner

Raw salmon fillets on marble countertop garnished with fresh herbs, olive oil, and seasonings

Key Info

Prep Time: 20 minutes

Cook Time: 20-30 minutes

Total Time: 40-50 minutes

Servings: 4-6

Difficulty: Medium

Dietary: Pescatarian, Gluten-Free, High-Protein

Equipment Needed

Grill or large non-stick skillet
Small saucepan
Kitchen tongs
Instant-read thermometer

[Alternative: Use a broiler if no grill available]

Ingredients

For the Salmon:

4-6 salmon fillets (6 oz/170g each), skin-on
2 tablespoons (30ml) olive oil
1 teaspoon (5g) kosher salt
½ teaspoon (2.5g) black pepper

For the Lemon Butter Sauce:

6 tablespoons (85g) unsalted butter
3 cloves garlic, minced (or 1 tsp garlic powder)
2 tablespoons (30ml) fresh lemon juice
2 tablespoons shallots, finely chopped (optional)
2 tablespoons fresh parsley, chopped
Salt and pepper to taste

Hot preheated grill with oiled grates and glowing embers casting an orange light

Method

1. Prepare the Salmon

Pat salmon fillets dry with paper towels
Brush with olive oil
Season generously with salt and pepper
Let rest at room temperature for 15 minutes

2. Heat the Grill

Preheat to medium-high (375-400°F/190-200°C)
Clean and oil grates thoroughly

3. Grill the Salmon

Place fillets skin-side up
Grill for 4-5 minutes until golden brown
Flip carefully
Cook additional 4-5 minutes until internal temperature reaches 145°F/63°C

Grilled salmon fillets with perfect crosshatch marks and steam rising from golden brown surface

4. Make the Sauce

Melt butter in saucepan over medium heat
Add garlic, cook for 30 seconds
Add lemon juice and shallots
Simmer for 2-3 minutes
Stir in parsley

Lemon butter sauce simmering in a copper pan with fresh herbs and minced garlic

Crucial Tips

Don’t move salmon for first 4 minutes to prevent sticking
Look for white protein beads appearing on surface – indicates doneness
Sauce should be slightly thickened but not separated

Storage & Reheating

Refrigerate salmon up to 2 days
Store sauce separately
Reheat in 300°F/150°C oven for 10 minutes

Common Mistakes to Avoid

Overcooking (salmon should be just opaque)
Not preheating grill properly
Moving fish too early

Variations

Mediterranean: Add capers and oregano to sauce
Asian-inspired: Replace lemon with lime, add ginger
Herb-crusted: Add dill and thyme before grilling

Grilled salmon dish with glistening sauce, garnished with fresh parsley and lemon wedges

I’ve developed this recipe through years of professional cooking, focusing on achieving that perfect balance between crispy skin and moist flesh. The key is patience – let the grill do its work without interference.