The Ultimate Grilled Salmon with Brown Butter Citrus Sauce: A Flavorful Summer Delight
Imagine: that perfectly crispy skin, crackling with every bite… that incredibly juicy and flaky salmon, melting in your mouth… and that rich, vibrant, buttery citrus sauce, tying all the exquisite flavors together. This isn’t just a dream; it’s a gourmet reality, and it can be yours in roughly 20 minutes from start to finish. This recipe for grilled salmon with brown butter citrus sauce is not only delicious and surprisingly simple, but it also elevates any meal, making it the perfect showstopper for a weekend dinner or a quick, healthy weeknight treat all summer long.
There are countless ways to enjoy salmon, but grilling truly brings out its best qualities, infusing it with a subtle smoky depth that complements its natural richness. What truly sets this recipe apart, however, is the dynamic duo of impeccably crispy salmon skin and the luscious brown butter citrus sauce. Achieving that desired crispy skin on fish can sometimes feel like a culinary mystery, but with the right technique, it transforms the texture and adds an incredible layer of flavor. Paired with the smoky char from the grill and the bright, tangy notes of our homemade citrus sauce, you’ll have a winning dinner that’s ready in less than 30 minutes, sure to impress everyone at your table.
Why Grilled Salmon? The Perfect Choice for Health and Flavor
Salmon is renowned for being a powerhouse of nutrition, packed with Omega-3 fatty acids, protein, and essential vitamins. Grilling it not only locks in these vital nutrients but also imparts a unique smoky flavor and beautiful char that baking or pan-searing simply cannot replicate. It’s a fantastic way to prepare a healthy meal without sacrificing taste or texture. When grilled correctly, salmon develops that sought-after crispy skin while keeping its interior incredibly moist and tender. This method is also surprisingly quick, making it an ideal choice for busy weeknights when you want something impressive yet effortless.
Mastering the Grill: Essential Tips for Perfect Salmon
Grilling salmon to perfection is an art, but it’s an accessible one with a few key techniques. Follow these expert tips to ensure your salmon is always flaky, juicy, and boasts that irresistible crispy skin:
- Achieving the Ideal Grill Temperature: For salmon, a high heat setting is crucial, aiming for approximately 425°F to 450°F. This high temperature is what helps create a beautifully crispy skin and a quick, even cook. Always preheat your grill for at least 10-15 minutes before placing the fish on it to ensure a consistent heat and prevent sticking.
- Creating Two Temperature Zones: This is a pro tip for any grilling endeavor. Set up your grill with two zones: one for direct, high heat and another for indirect, cooler heat. This allows you to start the salmon over high heat for searing and crisping the skin, then move it to the cooler side if it’s cooking too fast or you need to slow down the process to cook through without burning.
- Starting Over Direct Heat for Crispy Skin: Always begin by placing your salmon fillets skin-side down directly over the high heat zone. This initial sear is key to rendering the fat in the skin and achieving that desirable crispiness. Ensure your grill grates are clean and well-oiled to prevent the fish from sticking.
- Patience is Key: Don’t Mess with the Fish! This might be the most important rule when grilling fish. Once you place the salmon on the grill, resist the urge to move it prematurely. Fish, like other meats, will naturally release from the grates once it’s about 50-60% cooked. If you try to lift or flip it too soon, it will tear and stick. Simply place it down and let the grill work its magic. The only exception is if it’s visibly burning or cooking excessively fast, in which case you can carefully move it to a cooler zone, but by then, it should already be mostly cooked.
- Knowing When Salmon is Done with a Thermometer: The most reliable way to check for doneness is with a meat thermometer. Insert it into the thickest part of the fillet. Many chefs prefer to remove salmon from the grill when it reaches an internal temperature of 135°F, then let it rest. Carryover cooking will bring it up to around 140°F, leaving it perfectly tender and moist. While the USDA recommends 145°F for food safety, some find this results in slightly overcooked salmon. Adjust to your preferred level of doneness.
- Approximate Cooking Times: The exact cooking time will vary depending on the thickness of your salmon fillets. Thinner fillets (around 1-inch thick) typically cook in 8-12 minutes. Larger and thicker cuts may require 18-20 minutes. Always prioritize the internal temperature over strict timing.
- Adding a Smoky Flavor with Wood Chips: To infuse your salmon with an extra layer of flavor, consider using wood chips. Cedar and alder wood are particularly well-suited for salmon, offering a complementary, mild smoke. If you have a charcoal grill, you can use a smoke box filled with soaked wood chips directly on the coals. For gas grills, place the smoke box over one of the burners. This step adds a depth of flavor that elevates the entire dish.
- Preparing Your Salmon for the Grill: Before it even touches the grates, ensure your salmon is ready. Pat the fillets dry thoroughly with paper towels, especially the skin side. This helps achieve crispiness and prevents steaming. Lightly rub the skin with a high-smoke-point oil (like avocado or grapeseed oil) and season generously with salt and fresh cracked black pepper.
Crafting the Irresistible Brown Butter Citrus Sauce
While the grilled salmon is undoubtedly the star, this brown butter citrus sauce is its perfect supporting act, transforming a delicious meal into an extraordinary one. The nutty notes of brown butter combined with the bright zest and juice of lemon and orange create a symphony of flavors that beautifully complements the richness of the salmon. Making brown butter might sound fancy, but it’s incredibly simple and adds a depth of flavor that ordinary melted butter just can’t match.
To make the sauce, you’ll gently cook unsalted butter until the milk solids toast and turn amber, releasing a delightful nutty aroma. This process takes just a few minutes of watchful stirring. Once browned, thinly sliced shallots are added for a delicate savory base. The fresh zest and juice from a lemon and an orange are then stirred in, providing a vibrant tanginess that cuts through the butter’s richness. Finally, minced fresh basil adds a hint of herbaceous freshness, completing this incredibly balanced and flavorful sauce. It’s a quick, 10-minute creation that you’ll want to drizzle over everything!
Elevate Your Meal: Delicious Sides to Grill Alongside
To complete this delightful grilled salmon dinner, why not utilize your grill to cook some complementary side dishes? Grilling vegetables alongside your fish is not only convenient but also adds a wonderful smoky flavor to your entire meal. Consider the cooking times for your chosen vegetables, as some may need a head start before the salmon goes on.
- Perfect Pairings: Asparagus is an absolute classic with salmon, offering a tender-crisp texture and earthy flavor. Simply toss spears with olive oil, salt, and pepper, then grill until tender-crisp, usually 5-7 minutes.
- Summer Squash Medley: A mix of zucchini and summer squash slices, brushed with oil and seasoned, also grills beautifully. Their mild flavor perfectly absorbs the smoky notes. Depending on your desired tenderness, they should be ready in about 8-10 minutes.
- Beyond the Basics: Don’t limit yourself! Bell peppers (halved or sliced), corn on the cob (husk on or off), red onion wedges, or even cherry tomatoes skewered together are fantastic options. Ensure all vegetables are coated lightly with oil and seasoned well with salt and pepper to prevent sticking and enhance flavor.
- Timing is Everything: Harder vegetables like potatoes or sweet potatoes might need to be par-boiled before grilling, or cooked on the indirect heat zone for a longer period. Softer vegetables like asparagus and zucchini can be added to the grill a few minutes before the salmon, or at the same time if your grill has varying heat zones.
Grilled Salmon with Brown Butter Citrus Sauce
Super easy and out-of-this-world delicious grilled salmon. This salmon is made on the grill and then topped with an amazing, 10-minute brown butter citrus sauce that will tantalize your taste buds.
Print Recipe
Pin Recipe
Dinner, Main Course
American
Gluten Free
10 minutes
12 minutes
22 minutes
2
549
kcal
Lyuba Brooke
Ingredients
Brown Butter Citrus Sauce:
Instructions
-
Preheat your grill to a medium-high heat, aiming for about 425℉-450℉. It’s helpful to establish two temperature zones: one for direct heat and a slightly cooler area for indirect cooking, just in case you need to adjust.
Prepare Salmon:
-
Pat the salmon fillets dry with paper towels. Rub the skin side with a little oil, then season the entire fillet generously with salt and fresh cracked black pepper.
-
Carefully place the salmon on the preheated grill, skin-side down, over the direct heat zone. Close the lid and cook without moving the fish until it’s opaque and firm to the touch. This process usually takes 8 to 12 minutes, depending on the thickness of your salmon. Use a meat thermometer to check for an internal temperature of 135°F for medium-rare, or 140°F-145°F for more well-done.
Brown Butter Citrus Sauce:
-
While the salmon is grilling, preheat a small saucepan or skillet over medium heat.
-
Add the unsalted butter to the pan. Once melted, add the thinly sliced shallots. Continue to cook, stirring frequently, until the butter begins to brown and the milk solids at the bottom of the pan turn amber, releasing a rich, nutty aroma. This should only take a few minutes.
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Once the butter is beautifully browned, immediately stir in the lemon and orange zest, minced basil, a pinch of salt, and the lemon and orange juices. Let it simmer gently for just a couple of minutes to allow the flavors to meld. Remove from heat.
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Once the salmon is cooked to your liking, transfer it to a serving platter and generously pour the warm brown butter citrus sauce over the entire grilled salmon. Serve immediately and enjoy!
Pro Tips & Expert Advice
- Choosing the Right Salmon: Opt for high-quality, fresh salmon fillets with the skin on. Wild-caught varieties like Sockeye or King salmon often have a richer flavor and firmer texture, but sustainably farmed Atlantic salmon is also an excellent choice.
- Preheating is Non-Negotiable: A properly preheated grill ensures the salmon cooks evenly and prevents sticking, leading to that coveted crispy skin. Don’t skip this step!
- Don’t Overcrowd the Grill: Give your salmon fillets plenty of space on the grates. This allows for even cooking and prevents the temperature from dropping too much. Cook in batches if necessary.
- Rest Your Fish: Just like meat, salmon benefits from a few minutes of resting after cooking. This allows the juices to redistribute, ensuring a moist and tender fillet.
- Sauce Variations: Feel free to experiment with other herbs like fresh dill or parsley in your citrus sauce. A tiny pinch of red pepper flakes can also add a subtle kick.
- Serve Immediately: Grilled salmon is best enjoyed fresh off the grill. The crispy skin and juicy flesh are at their peak right after cooking.
Nutrition
Calories:
549
kcal
|
Carbohydrates:
6
g
|
Protein:
46
g
|
Fat:
37
g
|
Saturated Fat:
17
g
|
Polyunsaturated Fat:
7
g
|
Monounsaturated Fat:
11
g
|
Trans Fat:
1
g
|
Cholesterol:
185
mg
|
Sodium:
105
mg
|
Potassium:
1222
mg
|
Fiber:
1
g
|
Sugar:
3
g
|
Vitamin A:
905
IU
|
Vitamin C:
25
mg
|
Calcium:
56
mg
|
Iron:
2
mg
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Frequently Asked Questions About Grilling Salmon
- What type of salmon is best for grilling?
- Wild-caught salmon varieties like Sockeye, Coho, or King (Chinook) are excellent choices for grilling due to their rich flavor and firm texture. Atlantic salmon, whether wild or farmed, is also a popular and delicious option.
- How do I prevent salmon from sticking to the grill?
- The key is a hot, clean, and oiled grill. Make sure your grill grates are thoroughly cleaned before preheating. Once hot, oil the grates directly with a paper towel soaked in high-smoke-point oil (like avocado or grapeseed oil) using tongs. Also, lightly oil the skin of your salmon fillets before placing them on the grill. Patience is also crucial; don’t try to move the fish until it naturally releases.
- Can I make this recipe without a grill?
- Absolutely! While grilling adds a unique smoky flavor, you can achieve delicious results using a cast-iron skillet or baking the salmon in the oven. For pan-searing, cook skin-side down in a hot, oiled skillet until crispy, then flip and finish cooking. For baking, preheat your oven to 400°F (200°C) and bake for 12-15 minutes or until an internal temperature of 135-140°F is reached. The brown butter citrus sauce can be made the same way regardless of the cooking method for the salmon.
- How can I tell if my salmon is fresh?
- Look for salmon with bright, moist flesh, not dull or dry. The skin should be shiny, and the fish should have a fresh, mild sea smell, not a strong “fishy” odor. If buying a whole fish or fillet with the head on, the eyes should be clear, and the gills bright red.
- Can I prepare the brown butter citrus sauce ahead of time?
- The sauce is best made fresh, as the nutty flavor of the brown butter and the vibrant citrus notes are most pronounced immediately after preparation. However, if you’re short on time, you can melt and brown the butter, then add the other ingredients right before serving. You can also zest and juice the citrus ahead of time and mince the shallots and basil to save a few minutes.
More Salmon Recipes To Try
- 4 Ingredient Orange Salmon
- More Salmon Recipes
- Creamy Spinach and Sun Dried Tomato Stuffed Salmon
- Grilled Salmon Burgers
- Pecan Crusted Salmon
This recipe was originally published on Will Cook For Smiles in July 2017, and has been updated and enhanced for even more flavor and clarity.