Barbecued Wild Salmon with Infused Butters

Barbecued Wild Salmon
Barbecued Wild Salmon

Chef Jeremy McLachlan's tangy sweet barbecue salmon with a splash of zesty butter to give it a little zing

Barbecued Wild Salmon with Infused Butters

Serves 4


1 side wild salmon
1 pinch salt and pepper to taste
1/2 cup white wine
Foil to wrap the salmon
1 cup prepared infused butter of your choice

  1. Put your grill on high heat and let heat up for 10 minutes.

  2. Clean grill with wire brush and then brush grates with a towel that is soaked lightly in canola oil.
  3. Season salmon on both sides with salt and pepper.
  4. Place in foil with the wine and wrap tightly.
  5. Place on the barbecue and cook for 10 minutes depending on how thick the salmon is. Chef's Note: If the salmon is 2 inches thick then cook for an additional 5 minutes.
  6. Upon serving, place the infused butter on top of the salmon.
The Infused Butters

These are also called compound butters. The idea is to add flavorings to butter and then serve them melted over chicken, fish, oysters and even steak, adding great tastes in the process. All you have to do for these recipes is mix the ingredients in a bowl until all the flavors are incorporated into the butter.

Preserved Lemon Butter

1/2 pound unsalted butter, room temperature
1 tablespoon minced shallot
1/2 tablespoon minced garlic
1 teaspoon Coriander, toasted and ground
1 tablespoon fresh thyme, chopped
2 tablespoon Italian parsley, chopped
1 preserved lemon, seeded and chopped

Sun-dried Tomato Butter

1/2 pound unsalted butter, room temperature
2 tablespoon Chèvre cheese
1/2 tablespoon minced garlic
1/2 cup sun-dried tomatoes, soaked and chopped
2 leaves basil, julienne
1/2 teaspoon Kosher salt

Pesto Butter

1/2 pound unsalted butter, room temperature
2 tablespoon pine nuts, roasted and chopped
1/2 tablespoon minced garlic
2 tablespoon ground parmesan
6 leaves basil, julienne
1 tablespoon olive oil
1/2 teaspoon Kosher salt

Orange Chive Butter

1/2 pound unsalted butter, room temperature
2 tablespoon minced chives
1 orange, zest and chop fine
1/2 orange, juiced
1 pinch of cayenne pepper
1/2 teaspoon Kosher salt

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