Fresh North Atlantic Salmon* Recipe
filleted in-house, grilled and finished with white wine lemon butter lunch cut
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Ingredients
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Salmon & Seasoning
White Wine Lemon Butter Sauce
Garnish & Finish
Method
Salmon & Seasoning
Prep salmon
Remove the salmon from the refrigerator 15–20 minutes before cooking to take the chill off. Pat the fillet dry with paper towels. If the fillet has pin bones, remove them with tweezers.
Season both sides of the salmon evenly with kosher salt (about 1 tsp total) and freshly ground black pepper. Lightly rub 1 tablespoon of olive oil over the flesh and sprinkle the lemon zest evenly over the top.
Grilling & Cooking
Place the salmon on the grill, skin-side down. Cook undisturbed for 4–5 minutes, depending on thickness, until the skin is crisp and the salmon has browned nicely on the bottom.
Carefully flip the salmon using a wide spatula. Grill the flesh side for 2–4 minutes more, until the internal temperature reaches 125–130°F (51–54°C) for medium-rare to medium, or longer if you prefer well done. Total cook time should be about 6–9 minutes for a typical lunch cut (about 6–8 ounces). Remove salmon to a warm plate and tent loosely with foil while you make the sauce.
White Wine Lemon Butter Sauce
In a skillet over medium heat, add 1 tablespoon olive oil and 2 tablespoons of the butter. When the butter melts and begins to foam, add the minced shallot and sauté gently for 1–2 minutes until translucent but not browned.
Add the minced garlic and cook for 20–30 seconds until fragrant. Pour in 1 deciliter (about 3.5 fl oz / 100 ml) of dry white wine and bring to a gentle simmer. Reduce the wine by about half, 2–3 minutes, to concentrate flavor.
Lower the heat to low and whisk in the remaining 1 tablespoon of butter, one small piece at a time, to create an emulsified, glossy sauce. Stir in 2 tablespoons fresh lemon juice, 1 teaspoon salt, and 1/2 teaspoon freshly ground black pepper. Taste and adjust seasoning.
Remove from heat and stir in 1 tablespoon chopped fresh parsley to brighten the sauce.
Assembly & Finish
Place the grilled salmon on the serving plate. Spoon 2–3 tablespoons of the warm white wine lemon butter sauce over the top of the fillet, letting a little run onto the plate.