Salmon with Citrus Butter
Salmon Marinade*
1 3.5 to 4 lb salmon filet
2oz canola oil
3oz orange juice (fresh squeezed)
2oz lemon juice (fresh squeezed)
1oz lime juice (fresh squeezed)
Marinate the salmon for up to two hours.
Citrus Butter
1 teaspoon grated zest of oranges
1 teaspoon grated zest of limes
1 teaspoon grated zest of lemons
3 tablespoons orange juice
1 teaspoon lemon juice
1 teaspoon lime juice
3 tablespoons minced parsley
1/4 pound softened unsalted butter
TO PREPARE SALMON: Smoke or grill salmon basting with the citrus butter.
I typically use apple for smoke, but any fruitwood would be nice.
TO PREPARE CITRUS BUTTER: For the butter, mix all ingredients including
1/4 tsp salt and 1/4 tsp pepper in a small bowl. Transfer to a sheet of
parchment paper and shape butter mixture into a 6-inch log. Wrap and freeze
until the butter is firm, about 30 minutes. (Can be frozen up to 2 months.)
**
TO SERVE: Transfer a salmon fillet to each dinner plate. Place a 1-inch
piece of Citrus Butter on each steak and serve.
* I often make this recipe with just a light kosher salt brine, 1/2-cup
kosher salt-1/3 cup brown sugar to 1-gallon of water for 2-3 hours. Though
it is excellent with the recommended marinade.
** Make additional citrus butter for basting salmon.
Salmon Marinade*
1 3.5 to 4 lb salmon filet
2oz canola oil
3oz orange juice (fresh squeezed)
2oz lemon juice (fresh squeezed)
1oz lime juice (fresh squeezed)
Marinate the salmon for up to two hours.
Citrus Butter
1 teaspoon grated zest of oranges
1 teaspoon grated zest of limes
1 teaspoon grated zest of lemons
3 tablespoons orange juice
1 teaspoon lemon juice
1 teaspoon lime juice
3 tablespoons minced parsley
1/4 pound softened unsalted butter
TO PREPARE SALMON: Smoke or grill salmon basting with the citrus butter.
I typically use apple for smoke, but any fruitwood would be nice.
TO PREPARE CITRUS BUTTER: For the butter, mix all ingredients including
1/4 tsp salt and 1/4 tsp pepper in a small bowl. Transfer to a sheet of
parchment paper and shape butter mixture into a 6-inch log. Wrap and freeze
until the butter is firm, about 30 minutes. (Can be frozen up to 2 months.)
**
TO SERVE: Transfer a salmon fillet to each dinner plate. Place a 1-inch
piece of Citrus Butter on each steak and serve.
* I often make this recipe with just a light kosher salt brine, 1/2-cup
kosher salt-1/3 cup brown sugar to 1-gallon of water for 2-3 hours. Though
it is excellent with the recommended marinade.
** Make additional citrus butter for basting salmon.
