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Cast Iron Grilled Salmon with Compound Herb Butter paired with BDX Blanc


Cast iron grilled salmon + compound herb butter = next-level deliciousness!  This recipe is easy, packed with flavor, and totally worth doubling the butter (because trust us, you’ll want extra for everything).


Pair it with a glass of BDX Blanc and prepare for major dinner bragging rights. Who’s ready to fire up the grill and give it a try?




Cast Iron Grilled Salmon with Compound Herb Butter paired with BDX Blanc


Serves 4-6

Recipe by Tanya Miller

Recommended wine pairing: 2021 BDX Blanc


INGREDIENTS:


For the salmon

  • 1 side of salmon

  • 2 lemons, one zested (save zest for compound butter)

  • 1 Tbsp kosher or sea salt

  • ~½ tsp garlic salt

  • Herbed compound butter (see below)

  • Optional garnish: Finely chopped herbs leftover from compound butter, such as fresh dill & chives

 

For the compound butter:

  • ¼ c softened salted butter

  • 3-4 cloves garlic, minced

  • 2 tsp chives, finely chopped

  • 1 ½ tsp fresh dill, finely chopped

  • 1 tsp fresh thyme, finely chopped

  • 1 tsp fresh rosemary, finely chopped

  • ½ tsp garlic salt

  • ½ tsp grainy mustard

  • Zest of ½-1 lemon


INSTRUCTIONS:

 

  1. Make the compound butter: Combine all ingredients in a bowl. Taste and adjust as needed. Spread the butter onto a piece of parchment paper into a log shape, then shape it as you twist the ends to compact it. Place in freezer for about 30 min or refrigerate until ready to use.

  2. Rinse and remove pin bones from the salmon. Sprinkle salt liberally over salmon and leave on for 20-30 min. Lightly rinse the salmon, pat dry, and place on a sheet pan. Salt salmon with ~½ tsp garlic salt. Slice the butter into 4-5 rounds and place on top of salmon. Slice lemons in half to grill.

  3. Preheat oven or BBQ and a cast iron grill to 400°. Once it’s to temp, put the lemons and then the salmon, skin side down, directly on the cast iron pan. Cook for approx 10 min, depending on the size of your salmon, until the internal temp is 145°. If you prefer a more moist and flaky texture or if you’re cooking wild salmon, a lower temp of 120-125° is recommended by many chefs.

  4. Garnish with fresh herbs (if using), drizzle with grilled lemon juice, and add a sprinkling of flaky salt. Serve immediately and enjoy with a glass of BDX Blanc!



 



 




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