Grilled Salmon with Lemon-Herb Butter Sauce

Name: Grilled Salmon with Lemon-Herb Butter Sauce
Prep time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 2 tablespoons finely chopped shallots; 1/4 cup dry white wine; 3 tablespoons fresh lemon juice; 6 tablespoons cold butter; 1 tablespoon chopped fresh dill; 1 tablespoon finely chopped fresh chives; 1/8 teaspoon pepper; 1 tablespoon olive oil; 1 tablespoon fresh lemon juice; 1 lb. salmon fillets, cut into 4 pieces; 1/4 teaspoon salt; 1/4 teaspoon pepper

Ingredients:12
Servings:4

Betty Crocker Kitchens(Opens in a new tab)Updated 06/12/2019

Grilled Salmon with Lemon-Herb Butter Sauce

Ingredients:12
Servings:4

Fresh salmon, tart lemon and herby dill are our favorite culinary harbingers of the arrival of spring. Celebrate your first grillout of the season with this light and fresh entrée and simple sauce for salmon, which is perfect for a celebratory dinner or just a simple family supper.

More About This Recipe

You’ve taken the cover off the grill and donned your lucky grilling apron. But before you fire up the charcoals or turn on the gas for this grilled fresh fish and lemon sauce for salmon, take a few minutes to check out Betty’s guide on How to Grill Salmon, which offers basic tips, fun twists, more ideas for sauce for salmon and inspiration for next time, including Grilled Salmon with Honey-Soy Marinade, Grilled Salmon with Veggies, Citrus-Glazed Grilled Salmon, Grilled Lemon and Salmon Foil Packs and Grilled Ginger Salmon Fillets. Wondering what to serve with your grilled salmon dinner? Consider a crisp and garlicky Caesar salad, some steamed vegetables and a side of potatoes or rice. Since you’ve already got the grill fired up, consider grilling peaches or pineapple and adding them to dishes of ice cream for dessert. You can’t go wrong with this sauce to go with salmon, and you can’t go wrong with any of the Betty’s Best Salmon Recipes, either.

Grilled Salmon with Lemon-Herb Butter Sauce

Prep time:20 min
Total time:30 min
Ingredients:12
Servings:4
Calories per serving:345

Ingredient

Sauce

2 tablespoons finely chopped shallots
1/4 cup dry white wine
3 tablespoons fresh lemon juice
6 tablespoons cold butter
1 tablespoon chopped fresh dill
1 tablespoon finely chopped fresh chives
1/8 teaspoon pepper

Salmon

1 tablespoon olive oil
1 tablespoon fresh lemon juice
1 lb. salmon fillets, cut into 4 pieces
1/4 teaspoon salt
1/4 teaspoon pepper

Instructions

Step 1
Heat gas or charcoal grill. In small saucepan, combine shallots, wine and 3 tablespoons lemon juice. Bring to a boil over medium-high heat. Reduce heat to medium; cook 5 to 7 minutes or until mixture is reduced to about 2 to 3 tablespoons, stirring occasionally.

Step 2
Remove from heat. Stir in cold butter 1 tablespoon at a time until each is well blended. Stir in dill, chives and 1/8 teaspoon pepper. Cover to keep warm.

Step 3
In small bowl, combine oil and 1 tablespoon lemon juice; mix well. Brush over salmon fillets. Sprinkle with salt and 1/4 teaspoon pepper.

Step 4
When grill is heated, place salmon, skin side up, on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 8 to 10 minutes or until fish flakes easily with fork, turning once and brushing occasionally with any remaining oil mixture. If necessary, reheat butter sauce over very low heat, stirring constantly. Serve salmon with butter sauce.

Recipe Tips

To broil salmon, place on foil-lined sheet pan. Broil 4 to 6 inches from heat using grilling times as a guide, turning once and brushing with any remaining oil mixture as directed. Be sure to keep a close eye on salmon while broiling.
Sprinkle the salmon with toasted white and black sesame seeds and a good shower of slivered green onions or torn fresh cilantro leaves for a pretty finish.
Look for wild salmon from Alaska in the summer time, farmed Scottish salmon year-round, or steelhead trout (which has the same red, rich flesh like salmon). When you cut the fillet into pieces make the thinner end, closest to the tail, into wider pieces. Put the thicker pieces on the grill for a few minutes before adding the thinner pieces.
Salmon fillets that are cut into an even thickness will be easier to grill, because they will all be ready at the same time.
Salmon is perfectly done when it is pink, cloudy-looking and flakes easiy with a fork.
This sauce recipe is adapted from the classic French sauce, beurre blanc, which means white butter.
To store fresh herbs, wrap in slightly damp paper towels, place inside a resealable food-storage plastic bag and refrigerate.

Nutrition Facts

Calories
345
Total Fat
27g
Protein
24g
Total Carbohydrate
2g
Sugars
1g

Servings: 4

Serving Size: ¼ of Recipe

Amount Per Serving Calories : 345

Nutrition Facts
Food Component / Nutrient	Amount	% , Daily Value*
Total Fat	27g	42%
Saturated Fat	13g	65%
Cholesterol	120mg	40%
Sodium	340mg	14%
Total Carbohydrate	2g	1%
Dietary Fiber	0g	0%
Sugars	1g	% Value Not Available
Protein	24g	% Value Not Available
Calcium	Value Not Available	2%
Iron	Value Not Available	6%
Vitamin A	Value Not Available	16%
Vitamin C	Value Not Available	6%
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Exchanges

Lean Meat 3&½,
Fat 3

Carbohydrate Choice

Carbohydrate Choice0

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Recipe Tips

To broil salmon, place on foil-lined sheet pan. Broil 4 to 6 inches from heat using grilling times as a guide, turning once and brushing with any remaining oil mixture as directed. Be sure to keep a close eye on salmon while broiling.

Sprinkle the salmon with toasted white and black sesame seeds and a good shower of slivered green onions or torn fresh cilantro leaves for a pretty finish.

Look for wild salmon from Alaska in the summer time, farmed Scottish salmon year-round, or steelhead trout (which has the same red, rich flesh like salmon). When you cut the fillet into pieces make the thinner end, closest to the tail, into wider pieces. Put the thicker pieces on the grill for a few minutes before adding the thinner pieces.

Salmon fillets that are cut into an even thickness will be easier to grill, because they will all be ready at the same time.

Salmon is perfectly done when it is pink, cloudy-looking and flakes easiy with a fork.

This sauce recipe is adapted from the classic French sauce, beurre blanc, which means white butter.

To store fresh herbs, wrap in slightly damp paper towels, place inside a resealable food-storage plastic bag and refrigerate.

Nutrition Facts

Food Component / Nutrient

Amount

% , Daily Value*

Total Fat

27g

42%

Saturated Fat

13g

65%

Cholesterol

120mg

40%

Sodium

340mg

14%

Total Carbohydrate

Dietary Fiber

Sugars

% Value Not Available

Protein

24g

% Value Not Available

Calcium

Value Not Available

Iron

Value Not Available

Vitamin A

Value Not Available

16%

Vitamin C

Value Not Available

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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Grilled Salmon with Lemon-Herb Butter Sauce

Grilled Salmon with Lemon-Herb Butter Sauce

More About This Recipe

Grilled Salmon with Lemon-Herb Butter Sauce

Ingredient

Sauce

Salmon

Instructions

Recipe Tips

Nutrition Facts

Exchanges

Carbohydrate Choice

Loading component...

Bake Up Something Special

Grilled Salmon with Lemon-Herb Butter Sauce

Grilled Salmon with Lemon-Herb Butter Sauce

More About This Recipe

Grilled Salmon with Lemon-Herb Butter Sauce

Ingredient

Sauce

Salmon

Instructions

Recipe Tips

Nutrition Facts

Exchanges

Carbohydrate Choice

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