Copper River Salmon Recipe

If you are wondering how long to grill, or to cook salmon, the general rule for fish fillets is 10 minutes per inch of fish. However most wild salmon connoisseurs recommend cooking salmon until it is medium to medium rare because they do not want to risk overcooking. Check to see that the salmon is flaky in texture.

The simple lemon and basil butter is a perfect match to the rich, succulent taste of this wild salmon recipe.

Make the compound butter recipe ahead of time and chill it in the fridge or freezer.

Tip: Herb butters can be kept in the fridge for up to a week and can be enjoyed on baked fish recipes, grilled chicken, steamed vegetables, or baked bread. Flavored butters can also be stored in the freezer for up to 3 months if stored in a sealable freezer bag.

Recipe for herb butter:

1 cup (2 sticks) butter, softened

½ cup of finely chopped fresh basil

Juice and zest from large lemon

Sea salt and freshly cracked black pepper to taste

Recipe for wild Salmon:

4 wild salmon fillets, (6 to 8 ounces each)

Olive oil to coat

How to make basil butter:

Combine the butter, chopped basil, lemon juice and zest, salt and pepper, in a food processor or mixing bowl and puree or mix until smooth.

Place herb butter on a sheet of parchment.

Roll sheet up to form a log shape and twist the ends of the roll together.

Refrigerate butter until chilled, or freeze for about an hour before using.

Makes 1 cup of basil butter.

How to grill salmon:

Heat a grill or grill pan over medium high heat.

Brush salmon on both sides with olive oil.

Sear skin side down 3 to 4 minutes.

Flip and cook 3 to 4 minutes longer.

Remove salmon from grill and take chilled butter out of the refrigerator or freezer.

Thinly slice one or two medallions of herb butter right though the parchment paper.

Peel away the parchment paper and top salmon with the butter.

Garnish grilled salmon with basil or lemon wedges, if desired.

Serve immediately.

This gourmet Copper River salmon recipe serves 4.

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