Description
This lemon butter grilled wild sockeye salmon recipe is perfect for grilling season and comes together in less than 30 minutes.
Ingredients
Units
Scale
- 1 lb wild sockeye salmon
- 1 lemon
- 1/2 cup butter
- 1 medium summer squash
- 1 medium zucchini
- 2 garlic cloves
- 1–pint fresh cherry tomatoes
- 1/2 small red onion
- 2 ears of fresh corn
- 1 bunch of green onions
- 2 tablespoons extra virgin olive oil
- 1/3 cup roasted pine nuts
- Salt
- Pepper
Instructions
- Soak the corn in a bucket of water for at least one hour before you are ready to begin cooking. This will help the corn retain moisture once on the grill.
- Start the grill and allow it to warm to a high heat.
- While the grill is warming up, begin to prep your salmon by placing the salmon on a large piece of tin foil that has been lightly coated in olive oil.
- Begin to fold in the sides of the tin foil so you have a well to catch your lemon butter sauce.
- Squeeze the juice of ½ a lemon over the salmon and then slice the remaining lemon into rounds and place on top of the salmon.
- Chop your butter into small squares and place on and around the salmon in your tin foil.
- Chop two garlic cloves and sprinkle the cloves over the salmon.
- Fold the tin foil in tightly around the salmon so that all the lemon juice and butter will remain trapped in the foil.
- Place the salmon tin foil packet and the corn on the grill and cook for about 8 minutes, or until the salmon begins to flake and the corn looks as though it has been gently steamed.
- While the salmon and corn are cooking begin to prepare your seasonal summer vegetable salad.
- Using a mandolin or a sharp knife thinly slice the zucchini and summer squash into thin rounds and place in a medium size salad bowl to the side.
- Next, slice the cherry tomatoes in half and thinly slice the red onion and add to the salad bowl.
- Remove the corn from the husks and using a sharp knife remove the corn kernels from the cob and toss with the salad.
- Lastly, chop the green onion into small pieces and toss with the roasted pine nuts in the salad bowl until all the vegetables are well mixed.
- Toss with olive oil, salt, and pepper to taste.
- Once ready to serve, open the tin foil from the salmon and remove the lemon wedges.
- Serve the salmon with the seasonal summer vegetable salad on top and enjoy!
Keywords: wild sockeye salmon, wild sockeye salmon recipe
