Grilled Salmon with Sun-Dried Tomato Butter (California)

  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 4 Servings
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Ingredients

Salmon:

1 teaspoon kosher salt 

1/2 teaspoon freshly ground black pepper 

1/2 teaspoon dried oregano 

2 tablespoons olive oil 

Four 6-ounce center-cut salmon fillets 

Butter:

1 stick unsalted butter, at room temperature 

3/4 cup (one 6.5-ounce jar) sun-dried tomatoes in oil and herbs, drained and sliced

3/4 cup (one 6.5-ounce jar) sun-dried tomatoes in oil and herbs, drained and sliced 

1/2 teaspoon dried oregano 

3/4 teaspoon kosher salt 

1/4 teaspoon freshly ground black pepper 

Directions

  1. For the salmon: Sprinkle both sides of the salmon with the salt, pepper and dried oregano. Drizzle with the olive oil.
  2. Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Grill for 3 to 5 minutes on each side until cooked through.
  3. For the butter: In the bowl of a food processor, combine the butter, sun-dried tomatoes, dried oregano, salt and pepper. Blend until the sun-dried tomatoes are finely chopped. Place in a bowl and refrigerate until ready to use.
  4. Serve the salmon with a dollop of the sun-dried tomato butter on top.

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