Ingredients
- 8 Tablespoons 8 Tablespoons (1 stick) salted butter, softened, cut into chunks
- 1-1/2 teaspoons 1-1/2 teaspoons Dijon mustard
- 3 Tablespoons 3 Tablespoons orange juice concentrate
- 1 Tablespoon 1 Tablespoon minced orange zest
- 1 Tablespoon 1 Tablespoon minced ginger
- 1/4 teaspoon 1/4 teaspoon salt
- 2 2 green onions, very thinly sliced
- 1-1/2 1-1/2 pounds Alaska Sockeye Salmon, fresh or thawed
- Heavy-duty aluminum foil
- Cooking spray
- Kosher salt and pepper
Servings:
Units:
Instructions
- Remove Alaska Sockeye salmon from refrigerator 15 minutes before cooking. Heat grill to 375F.
- Place butter chunks in a food processor; process until smooth. Add mustard, orange juice, zest, ginger and salt; process until emulsified,
- 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
- days.
- 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.
- To serve, top each salmon portion with a dollop of compound butter.
- 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
- for a salmon topping anytime.
- Variation: Salmon can also be roasted in an oven preheated to 375F or pan-seared and finished in the oven. Cook just until lightly
- translucent in the center; be sure to let the salmon rest a few minutes before serving.
Share this Recipe
