Photo and recipe courtesy of Alaska Seafood.
- 4 portions Alaska Gold Sockeye Salmon portions
- Heavy-duty aluminum foil
- Cooking spray
- 1-1/2 teaspoons kosher salt
- 1/2 teaspoon freshly-ground black pepper
Fresh herb, shallot and lemon butter
- 1-1/2 cups finely chopped shallots or green onions
- 1 pound unsalted butter, divided
- 1/4 cup Chardonnay
- 1/4 cup chopped mixed fresh leafy herbs (thyme, tarragon, dill, parsley, or basil)
- 1 tbsp. finely grated lemon zest
- 2 tbsp. fresh lemon juice
- Salt and freshly ground pepper
Remove thawed sockeye salmon portions from refrigerator 15 minutes before cooking. Heat grill to 375°F.
Cut 2 pieces of wide, heavy-duty aluminum foil about 6-inches longer than the salmon side. Stack the foil pieces (shiny side down) on a baking sheet and spray generously with cooking spray. Place salmon skin side down in middle of the foil. Fold the foil sides and ends up (1 to 2-inches) to make a shallow pan around the salmon, leaving at least a 1-inch margin around the fish. Season salmon with salt and pepper.
Carefully transfer foil pan to center of preheated grill. Do not cover salmon with foil or close the foil over salmon. Close grill cover and cook for 10-13 minutes, until fish is lightly translucent in the center – it will finish cooking from retained heat. Remove from grill and let rest a few minutes before serving.
Variation: Roast in an oven preheated to 375°F, cooking 12-15 minutes, until lightly translucent in the center. Be sure to let the salmon rest a few minutes before serving.
Sauté shallots in 3 tablespoons of butter until soft but not brown. Add wine and continue to cook until all liquid is evaporated. Cool completely.
Soften remaining butter with electric mixer or by hand. Stir in shallot mixture, herbs, lemon zest and juice. Season to taste with salt and pepper. Cover and refrigerate for up to 3 days or roll into logs, wrap tightly in aluminum foil, and freeze for later use.
To serve, cut and place thick coin-sized pieces of compound butter on top of hot fish and let it melt. If using frozen butters, soften them slightly before placing on top of your grilled salmon so that they can begin to melt as you bring them to the table.