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Grilled Salmon with Smoky Citrus Butter

Succulent salmon fillets featuring deep, smoky grill marks and finished with a luxurious, velvety lemon-butter glaze. This technique balances the intense char of high-heat grilling with a bright, acidic finish that cuts through the rich Omega-3 fats.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 Portions
Course: Breakfast
Cuisine: American-Asian Fusion
Calories: 445
Ingredients Equipment Method Notes

Ingredients
  

  • 4 6oz Salmon Fillets Skin-on preferred for moisture retention and crispness.
  • 2 tbsp Avocado Oil High smoke point prevents acrid flavors on the grill.
  • 4 tbsp Unsalted Butter Cold cubes; used for a thick, velvety citrus emulsion.
  • 1 Large Lemon Both juice (for acid) and zest (for aroma) are required.
  • 1/2 tsp Smoked Paprika Enhances the "smoky" profile of the grill marks.
  • 1 pinch Flaky Sea Salt Use for a final textural crunch on the seared surface.
  • 1 tbsp Fresh Chives Finely minced for a bright, onion-like finish.

Equipment

  • 1 Outdoor Grill or Cast Iron Grill Pan Ensure grates are clean for those sharp, smoky grill marks.
  • 1 Instant-Read Meat Thermometer Crucial for pulling the salmon at exactly 125℉ (52℃)
  • 1 Wide Fish Spatula A thin, flexible metal spatula is best for sliding under delicate skin.
  • 1 Small Saucepan Used to emulsify the butter and citrus without breaking the sauce.
  • 1 Silicone Basting Brush To apply the oil and the final buttery finish evenly.
  • 1 Microplane or Fine Grater For zesting the lemon to release essential aromatic oils.
  • 1 Kitchen Paper Towels Essential for drying the fish surface to ensure a proper sear.

Method
 

  1. Prep & Dry
    Remove salmon from the fridge 15 minutes before cooking. Pat the skin and flesh bone-dry with paper towels. Moisture is the enemy of a crisp sear.
  2. Season & Oil
    Lightly brush the fillets with avocado oil. Season with sea salt, cracked pepper, and a dust of smoked paprika. Do not salt too early, or it will draw out moisture.
  3. High-Heat Sear
    Place fillets skin-side down on a preheated, screaming-hot grill. Press lightly with a spatula to ensure full skin-to-grate contact.
  4. The 70/30 Rule
    Grill skin-side down for 6–7 minutes (70% of total time). Once the skin is crisp and releases naturally, flip gently.
  5. Citrus Butter Finish
    While the fish finishes on the flesh side (2–3 minutes), melt butter in a small pan. Whisk in lemon juice and zest until emulsified. Do not let it boil.
  6. The Perfect PullUse a thermometer to pull the salmon at 125°F (52°C). Spoon the buttery citrus finish over the hot fillets immediately.
  7. RestLet the fish rest for 5 minutes. The internal temperature will rise to a perfect 130°F (54°C) for a succulent, juicy center.

Notes

🍽 Serving & Presentation

To highlight the Smoky Grill Marks & Buttery Citrus Finish, focus on contrast and texture.
  • The Drizzle: Spoon the lemon butter in a narrow line down the center of the fillet. This keeps the charred edges crisp while ensuring the citrus-fat emulsion penetrates the flakes.
  • Visual Pop: Serve on a dark plate to make the coral-pink salmon and bright yellow zest stand out.
  • Fresh Garnish: Top with finely minced chives or a sprig of dill. The warmth of the fish will release the herbs' aromatic oils for an instant scent-impact.
  • Side Pairing: Place the fillet atop a bed of arugula or lightly sautéed asparagus to catch any run-off butter, creating an instant warm dressing.