You’ve had grilled salmon, right? Because grilled salmon is the best salmon. Some may find cooking fish intimidating, but yes, you can have perfect salmon in just a few simple steps. Especially if you’re using Peppadew butter. I used this butter recipe on fried calamari in all of my restaurants, and it was one of those dishes that made everyone in the dining room sit up straight and wave frantically at the waiter to say, “I’ll have what they’re having.” And on a couple of premium sockeye salmon fillets, this butter sings. Don’t forget to leave some aside for the veggies.
Grilled Sockeye Salmon with Peppadew Butter, Asparagus and Charred TomatoesPrint Pin
- 2 ea ButcherBox Sockeye Salmon Filets
- 1 c unsalted butter room temperature
- ¼ c garlic minced
- ½ c Peppadew juice
- 1 bu parsley chopped
- 1 bu asparagus
- 1 pt cherry tomatoes
- 1 tsp kosher salt
- ½ tsp ground black pepper
- Place butter, parsley and garlic in food processor and blend on high.
- Slowly add Peppadew juice until butter is bright green and juice is fully incorporated. Set aside
- Preheat grill on high heat for at least 10 minutes, until grill grate is extremely hot.
- Season salmon with kosher salt and freshly ground black pepper. Oil grill grate immediately before placing salmon skin-side down on grill.
- Brush salmon with Peppadew butter and grill for 1 minute. Turn salmon 90° and grill for 1 more minute.
- Flip salmon so skin-side is up. Brush with butter, and grill for 1 minute. Remove from grill.
- Rub asparagus and tomatoes with Peppadew butter. Grill for 5 minutes, or until lightly charred
- Remove veggies from grill and season with salt and pepper.
- Save butter in fridge for up to 1 month or well-wrapped in freezer for up to 3 months