Salty's Seafood Restaurant Recipes

Barbecued Wild Salmon with Infused Butters

By Chef Jeremy McLachlan

Servings: 4 to 5

1 side Wild Salmon
Salt and Pepper to taste
½ 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 ADITIONAL 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

½ pound unsalted Butter, room temperature
1 tablespoon minced Shallot
½ tablespoon minced Garlic
1 teaspoon Coriander, toasted and ground
1 tablespoon fresh Thyme, chopped
2 tablespoons Italian Parsley, chopped
1 preserved Lemon, seeded and chopped

Sun-dried Tomato Butter

½ pound unsalted butter, room temperature
2 tablespoons Chevre Cheese
½ tablespoon minced garlic
½ cup Sun-dried Tomatoes, Soaked and chopped
2 leaves Basil , julienne
½ teaspoon Salt Kosher

Pesto Butter

½ pound unsalted butter, room temperature
2 tablespoons Pinenuts, roasted and chopped
½ tablespoon minced Garlic
2 tablespoons ground Parmesan
6 leaves Basil, julienne
1 tablespoon Olive Oil
½ teaspoon Kosher Salt

Orange Chive Butter

½ pound unsalted Butter, room temperature
2 tablespoons minced Chives
1 Orange, zest chopped fine
Juice of half Orange
Pinch of Cayenne Pepper
½ teaspoon Kosher Salt