Grilled or Broiled Salmon with Ginger-Scallion-Cilantro Butter

Name: Grilled or Broiled Salmon with Ginger-Scallion-Cilantro Butter
Yield: 4 servings
Ingredients: 4 salmon fillets or steaks, about 6 ounces each, about 1 to 1 1/4 inches thick; 2 tablespoons teriyaki marinade; 2 teaspoons honey-Dijon mustard; 3 tablespoons butter at room temperature; 1 teaspoon minced ginger; 1 medium scallion, minced; 1 teaspoon minced fresh cilantro,; 1 1/2 teaspoons lemon juice or rice wine vinegar

From: Hip Kosher

Servings: 4 servings

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Ronnie's Notes

Salmon is one of the most accommodating fish. You can poach, bake, sauté, or roast it and it doesn’t fall apart easily. But grilling or broiling are among the easiest methods. My mother broiled salmon with a coating of milk because she said it kept the fish moist. I’ve tried the milk-bath many times, but prefer the tried-and-true standby: I brush the fish with olive oil, sprinkle it with salt and pepper, and grill it about 6 inches from the heat for 8–10 minutes depending on how thick it is.

Ingredients

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Scale Recipe

4 salmon fillets or steaks, about 6 ounces each, about 1 to 1 1/4 inches thick
2 tablespoons teriyaki marinade
2 teaspoons honey-Dijon mustard
3 tablespoons butter at room temperature
1 teaspoon minced ginger
1 medium scallion, minced
1 teaspoon minced fresh cilantro,
1 1/2 teaspoons lemon juice or rice wine vinegar

Instructions

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Preheat an outdoor grill or oven broiler with the rack about 6 inches from the heat source (or use a grill pan).

Mix the teriyaki marinade and mustard.

Brush the salmon with the teriyaki mixture.

Let rest for .

Grill or broil the fish for about 8–, depending on the thickness, or until cooked to the degree of doneness desired.

While the fish is cooking, mix the butter, ginger, scallion, cilantro, and lemon juice in a small bowl.

Serve each piece of salmon topped with some of the seasoned butter.

Makes 4 servings.

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