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Alaska Sockeye Salmon with Orange Ginger Compound Butter

Alaska Sockeye Salmon with Orange Ginger Compound Butter
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Servings
4
Cook Time
13 min
Servings
4
Cook Time
13 min
Alaska Sockeye Salmon with Orange Ginger Compound Butter
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings
4
Cook Time
13 min
Servings
4
Cook Time
13 min
Instructions
  1. Remove Alaska Sockeye salmon from refrigerator 15 minutes before cooking. Heat grill to 375F.
  2. Place butter chunks in a food processor; process until smooth. Add mustard, orange juice, zest, ginger and salt; process until emulsified,
  3. scraping down the sides of the work bowl often. Add the green onion and pulse until mixed. Keep refrigerated, tightly covered, for up to 7
  4. days.
  5. 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
  6. 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
  7. 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
  8. and pepper.
  9. 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.
  10. 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
  11. retained heat. Remove from the grill and let rest a few minutes before serving.
  12. To serve, top each salmon portion with a dollop of compound butter.
  13. Cooks Tip: Compound butter can be rolled into logs in plastic wrap and kept in the freezer for up to 4 months. Just slice off a few pieces
  14. for a salmon topping anytime.
  15. Variation: Salmon can also be roasted in an oven preheated to 375F or pan-seared and finished in the oven. Cook just until lightly
  16. translucent in the center; be sure to let the salmon rest a few minutes before serving.
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