Whole salmon half grilled in herb butter
Votes: 1
Time: 35 min.
Complexity: easily
Servings: 8-10
Complexity: easily
Servings: 8-10
Nutritional value per serving:
Serving size: 1 of 10
Calories 177, total fat 15 G., saturated fats 7 G., proteins 8 G., carbohydrates 2 G., fiber 0 G., cholesterol 46 mg, sodium 153 mg, sugar 1 G.
Serving size: 1 of 10
Calories 177, total fat 15 G., saturated fats 7 G., proteins 8 G., carbohydrates 2 G., fiber 0 G., cholesterol 46 mg, sodium 153 mg, sugar 1 G.
Summer grilling parties will be even more fun with this deliciously simple recipe. Salmon, basted in aromatic butter with fresh herbs and lightly pan-fried over low heat, turns out juicy and delicious every time. Grilling the fish on a foil tray ensures it doesn't stick to the grill or burn, while still achieving a deliciously browned finish.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1/2 cup tightly packed fresh parsley, cilantro, or basil leaves (or a mixture)
- Zest and juice of 1 lemon, plus lemon wedges for serving
- 1 small shallot, diced
- 1 clove of garlic
- 110 g unsalted butter at room temperature
- 1 half salmon weighing 1.3-1.5 kg, skin on, remove bones
- Cooking spray
- Coarse salt
We recommend
Cooking the dish according to the recipe:
- Preheat the grill, preparing the indirect heat zone. On a gas grill (with 3 or more burners), turn all burners to medium-high heat; after about 15 minutes, turn off one of the middle burners and reduce the heat of the remaining burners to medium. On a charcoal grill, rake all the coals to one side. Place the drip pan on the other side.
- Place the herbs, lemon zest and juice, and shallot in a food processor and chop finely. Add the butter and 2 teaspoons of salt and process until smooth; set aside.
- Stack three sheets of heavy-duty foil (15 cm longer than the salmon) and generously spray the top layer with cooking spray. Place the salmon skin-side down in the center of the foil and crimp the edges to form a border. Brush the fish with half of the herb butter and lightly season with salt.
- Place the salmon on foil over indirect heat and cook, covered and brushing with the remaining herb butter, until the salmon is cooked through, about 20 minutes. Transfer the salmon to direct heat and cook for 5 minutes to crisp the skin. Carefully transfer the salmon to a platter. Serve with lemon wedges and the remaining herb butter.
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