Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
RecipeNLG
Recipes1M
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Small enameled saucepan — warming sauces, melting butter, reheating
Electric butter churn — artisan butter from cream in minutes
French-engineered grinding mechanism — lifetime pepper mill
Hand-crank butter churn — homemade cultured butter from cream
Water-sealed French crock keeps butter soft without refrigeration
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Small enameled saucepan — warming sauces, melting butter, reheating
Electric butter churn — artisan butter from cream in minutes
French-engineered grinding mechanism — lifetime pepper mill
Hand-crank butter churn — homemade cultured butter from cream
Water-sealed French crock keeps butter soft without refrigeration
You're reading one of recipes available free. Full library with Gastronome.
Place the butter in a medium bowl and mash it with a rubber spatula until its very spreadable. Add the zest, garlic, and measured salt and pepper and mix until thoroughly combined. Transfer the butter mixture to a sheet of plastic wrap. Shape it into a log by rolling it up in the plastic wrap, then twist the ends and fold under to seal. Place in the refrigerator to harden before using, at least 30 minutes. Cut the zested lemons in half and set them aside. Heat a grill pan or outdoor grill to medium high (about 375 degrees F to 425 degrees F). Pat the salmon dry with paper towels. Coat both sides of the fillets with oil and season generously with salt and pepper. When the grill is ready, rub the grates with a towel dipped in the vegetable oil. Place the salmon on the grill skin-side down, cover the grill, and cook undisturbed until grill marks appear and the skin is starting to crisp, about 2 to 3 minutes. Using a flat spatula, carefully flip the fillets over. Place the reserved lemons cut-side down on the grill. Cover the grill and continue to cook until the salmon is just opaque in the center and the lemons have grill marks, about 2 to 4 minutes more. To serve, cut 4 (1/4- to 1/2-inch-thick) rounds of the lemon-pepper butter (you will have some left over). Immediately place a round on top of each piece of fish and serve with the grilled lemon halves to squeeze over the salmon.