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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.

Course Breakfast
Cuisine American-Asian Fusion
Keyword #GrillingSeason
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4 Portions
Calories 445 kcal

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.

Instructions

  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.

Recipe 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.