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Fine Dining Grilled Salmon with Lemon Beurre Blanc

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A family-friendly grilled salmon recipe served with a bright and buttery lemon beurre blanc sauce that is easy to prepare and perfect for weeknight dinners or special occasions.

Ingredients

Scale
  • 4 salmon fillets (about 6 oz / 170g each), skin-on wild-caught preferred
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper, to taste
  • 8 tablespoons (113g) unsalted butter, cold and cut into cubes
  • 2 tablespoons finely minced shallots (about 30g)
  • ½ cup (120ml) dry white wine (Sauvignon Blanc or Pinot Grigio recommended)
  • 2 tablespoons (30ml) fresh lemon juice
  • Salt, to taste
  • Pinch of white pepper (optional)
  • Optional garnishes: fresh dill or parsley (chopped), lemon zest
  • Optional sides: grilled asparagus, roasted potatoes, simple green salad

Instructions

  1. Preheat the grill or grill pan over medium-high heat to about 400°F (205°C). Clean and oil the grates well to prevent sticking.
  2. Pat the salmon fillets dry with paper towels. Brush both sides lightly with olive oil, then season generously with salt and freshly ground black pepper. Let rest while grill heats.
  3. Place salmon skin-side down on the grill. Close lid and cook for 6-7 minutes without moving to get crisp skin. Flip carefully and cook for another 4-5 minutes until salmon flakes easily but remains moist inside.
  4. While salmon grills, mince shallots finely. In a small saucepan, combine shallots and white wine over medium heat. Simmer gently until liquid reduces by half, about 3-4 minutes.
  5. Lower heat to low and whisk in cold butter cubes one at a time, allowing each to melt and emulsify before adding the next. Stir constantly to create a creamy, smooth sauce. Stir in fresh lemon juice, salt to taste, and a pinch of white pepper if using. Keep warm but do not boil.
  6. Transfer grilled salmon to plates and spoon warm lemon beurre blanc sauce generously over the top. Garnish with chopped fresh dill or parsley and lemon zest if desired. Serve immediately.

Notes

Do not skip the skin on the salmon to keep it moist and get crispy skin. Brush the grill grates with oil instead of the fish to prevent sticking. Use cold butter added slowly to emulsify the sauce properly. Reduce shallots and wine gently to avoid bitterness. Salmon is done when it flakes easily but remains moist inside. If the sauce breaks, whisk in a spoonful of cold water off heat to bring it back together.

Nutrition

Keywords: grilled salmon, lemon beurre blanc, family-friendly salmon recipe, easy salmon dinner, weeknight dinner, buttery lemon sauce, grilled fish

Find it online: https://novanosh.com/fine-dining-grilled-salmon-with-lemon-beurre-blanc-recipe-your-family-will-love/