With the end of summer fast approaching, the Brothers Brown will use any excuse to use the grill…and copious amounts of butter. This recipe takes about five minutes to prep and just as long to eat, seriously, it’s redonkulous. The result is rich salmon with an almost poached consistency and a zesty hit of lemon (yes, we used zesty in a sentence). Plays well with fingerling potatoes or cous cous.
Equipment: Grill, Aluminum Foil, Chef’s Knife, Cutting Board
Serving Suggestion: Family Style
Servings: 1lb. Salmon serves 3 comfortably
Suggested Wine Pairing: Riesling, Chardonnay, Sauvignon Blanc, Vinho Verde, Pinot Noir (salmon’s kinda like the village doorknob, everyone gets a turn)
Suggested Beer Pairing:Lager, Brown Ale, Amber Ale, Pilsner (again…salmon…hooker-esque)
- 1 lb of Salmon Fillet (market price varies, expect to pay around $13/lb)
- 2 Lemons ($.50 each)
- Dill (dried or fresh, somewhere around $5 for a package of either)
- 1/4 stick of unsalted butter ($4.99/lb package)
- Rinse salmon fillet and scrape off any loose scales. You can be a man (or tough momma) and use your hands or use the edge of a serving spoon if you wanna be dainty, or as dainty as you can be when handling a piece of raw fish.
- Pull off a piece of aluminum foil 2 1/2 times the length of the fillet and place the fish on the left half, skin side down. Cut the butter into equal sized pats and place them evenly spaced on the top of the fillet.
- Squeeze the juice of half a lemon over the top of the fish, then sprinkle the dill evenly across the top. The amount depends on how much you like dill, something reasonable is around 2-4 TBSP. Slice the rest of the lemon into equal sized rounds and place them on top of everything else.
- Wrap the fillet completely in the foil and place skin side down (oh, we forgot to tell you, remember which side is the skin side). Cook for 10 minutes and flip. Cook for another 6-8 minutes; you can eat salmon a little on the raw side if you like. Place on a platter and cut and serve individual portions.