Grilled Alaska Sockeye Salmon with Compound Butter

Grilled Alaska Sockeye Salmon.jpg

Ingredients:

Alaska Sockeye Salmon:

  • 1-1/2 pounds Alaska Sockeye Salmon, fresh or thawed
  • Heavy-duty aluminum foil
  • Cooking spray
  • 1-1/2 teaspoons kosher salt
  • 1/2 teaspoon freshly-ground black pepper

Remove Alaska Sockeye salmon from refrigerator 15 minutes before cooking.  Heat grill to 375°F.  

Cut 2 pieces of wide, heavy-duty aluminum foil about 6-inches longer than the salmon side.  Stack the foil pieces (shiny side down) on a baking sheet and spray generously with cooking spray.  Place the salmon, skin side down, in the middle of the foil.  Fold the foil sides and ends up (1 to 2-inches) to make a shallow pan around the salmon, leaving at least a 1-inch margin around the fish.  Season salmon with salt and pepper.  

Carefully transfer the foil pan to the center of the preheated grill.  Do not cover the salmon with foil or close the foil over the salmon.  Close grill cover and cook for 10 to 13 minutes, cooking just until fish is lightly translucent in the center – it will finish cooking from retained heat.  Remove from the grill and let rest a few minutes before serving.

Cook’s Tip: Check salmon for doneness at 10 minutes.

Variation: Roast in an oven preheated to 375°F, cooking 12 to 15 minutes, until lightly translucent in the center.  Be sure to let the salmon rest a few minutes before serving.

Directions:

  1. Fresh Herb, Shallot and Lemon Butter:

  2. 1-1/2 cups finely chopped shallots or green onions

  3. 1 pound unsalted butter, divided

  4. 1/4 cup Chateau Ste. Michelle Chardonnay

  5. 1/4 cup chopped mixed fresh leafy herbs, such as thyme, tarragon, dill, parsley, or basil

  6. 1 Tablespoon finely grated lemon zest

  7. 2 Tablespoons fresh lemon juice

  8. Salt and freshly ground pepper

  9. Sauté the shallots in 3 tablespoons of the butter until soft but not brown.  Add the wine and continue to cook until all of the liquid is evaporated.  Cool completely.

  10. Soften the remaining butter with an electric mixer or by hand and stir in the shallot mixture, herbs, lemon zest and juice.  Season to taste with salt and pepper.  Cover and refrigerate for up to 3 days or roll into logs, wrap tightly in aluminum foil and freeze for later use.

  11. To serve, cut and place thick coin-sized pieces on top of hot fish and let it melt.  If using frozen butters, soften them just a bit before placing them on top of your grilled foods so that they can begin to melt as you bring them to the table.

Recommended wine pairing: Chateau Ste Michelle, Columbia Valley Chardonnay / Riesling