Whole Grilled Side of Salmon with Herb Butter
- Level: Easy
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 177
- Total Fat
- 15
- Saturated Fat
- 7
- Carbohydrates
- 2
- Dietary Fiber
- 0
- Sugar
- 1
- Protein
- 8
- Cholesterol
- 46
- Sodium
- 153
- Total: 35 min
- Active: 15 min
Ingredients
1/2 cup firmly 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 garlic
1 stick (8 tablespoons) unsalted butter, at room temperature
Kosher salt
One 3- to 4-pound side of salmon, skin on, pin bones removed
Nonstick cooking spray, for the foil
Directions
- Prepare a grill for medium indirect heat: For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes, turn off one of the middle burners and turn the remaining burners down to medium. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer's guide for best results.)
- Add the herbs, lemon zest and juice and shallots to a food processor and pulse until finely chopped. Add the butter and 2 teaspoons salt and pulse until well combined; set aside.
- Stack 3 sheets of heavy-duty aluminum foil that are 6 inches longer than the salmon and spray the top layer generously with nonstick cooking spray. Transfer the salmon to the middle of the foil skin-side down and crimp the sides so they form a rim. Spread half the herb butter on top of the salmon and sprinkle lightly with salt.
- Transfer the salmon on the foil to the indirect-heat side of the grill and cook, covered and basting with any extra herb butter halfway through, until the salmon is cooked through, about 20 minutes (depending on your grill). Move the salmon to the direct-heat side for 5 minutes to crisp the skin. Using heatproof gloves, carefully transfer the foil with the salmon to a platter for serving. Serve with lemon wedges and the remaining herb butter on the side.