Grilled Salmon Recipe

Inspired by 80 Proof American Kitchen & Bar

Time30m

Serves2

Served with a side of asparagus and lemon butter sauce.

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Frequently paired with

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Cuvee Jean Louis Brut, Blanc de Blanes

Charles de Fere

crisp · bright acidity · refreshing

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Ingredients

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Salmon

2 pieces salmon fillets

2 tablespoons olive oil

1 teaspoon Watkins garlic powder

1/2 teaspoon Celtic sea salt

1/4 teaspoon black pepper

Asparagus

1 bunch asparagus spears

1 tablespoon olive oil

1/4 teaspoon Celtic sea salt

1/4 teaspoon black pepper

Lemon Butter Sauce

4 tablespoons Unsalted butter

2 tablespoons ReaLemon lemon juice

1 teaspoon Lemon zest

2 tablespoons Fresh parsley

1/2 teaspoon Celtic sea salt

Method

Preparation of Salmon

Season the Salmon

Pat the salmon fillets dry with paper towels. Drizzle 2 tablespoons of olive oil over the fillets. Sprinkle garlic powder, salt, and black pepper evenly on both sides of the fillets.

Preheat the Grill

Preheat your grill to medium-high heat (about 375°F to 400°F / 190°C to 200°C).

Grill the Salmon

Place the seasoned salmon fillets on the grill. Grill for about 6-8 minutes on each side, or until the salmon flakes easily with a fork. Remove from the grill and let rest.

Preparation of Asparagus

Prepare the Asparagus

Wash the asparagus spears under cold water and trim off the tough ends.

Season and Grill Asparagus

Drizzle 1 tablespoon of olive oil over the asparagus and sprinkle with salt and black pepper. Toss to coat evenly. Grill the asparagus for about 4-5 minutes, turning occasionally, until tender and lightly charred.

Preparation of Lemon Butter Sauce

Melt the Butter

In a small saucepan over medium heat, melt 4 tablespoons of unsalted butter until bubbly.

Add Lemon and Parsley

Stir in 2 tablespoons of lemon juice, 1 teaspoon of lemon zest, and 2 tablespoons of chopped fresh parsley. Season with 0.5 teaspoon of salt to taste. Cook for an additional minute, then remove from heat.