My Dad received a new grill for his birthday and he is just starting to learn about all the bells and whistles. While we were at our cabin we were browsing different grilled salmon recipes, and stumbled on this one. Normally this dish is made with chicken and isn't grilled, but this sounded like a wonderful adaptation. I thought this recipe was absolutely delicious and a different twist on grilled salmon. Enjoy!
recipe from The Barbecue! Bible by Steven Raichlen
3 lb salmon fillet (cut in half)
1 stick unsalted at room temperature
4 Tbs minced flat leaf parsley
1clove garlic, minced
3 tsp lemon zest
Juice from 1/2 a lemon
Salt and freshly ground black pepper, to taste
Combine the butter, parsley, garlic, lemon zest, lemon juice, salt, and pepper in a small bowl and whisk until smooth and creamy. Taste for seasoning, adding salt or lemon juice as necessary. Place the butter on a large piece of plastic wrap and shape into a cylinder. Refrigerate the mixture until hard, at least 1 hour and up to 2 days.
Preheat the grill to medium-high.
Rinse the salmon fillets under cold running water, then drain and blot dry with paper towels. Place the fillets on a cutting board. Holding a thin, sharp knife parallel to the cutting board, cut a pocket about 2 inches long in the center of one side of each piece of fish, stopping about 1/2 inch from the opposite end. Cut the hardened kiev butter into equal pieces and stuff into the pockets in each piece of fish. Pin each pocket shut with a toothpicks or small skewer, then transfer the fish pieces to a plate and brush on both sides with oil. Season both sides with salt and pepper and set aside.
When ready to cook, preheat a fish or vegetable grate (if using) for 5 minutes, then oil it or the grill grate. Arrange the salmon pieces on the hot grate and grill 10 to 12 minutes, or until salmon is at your desired temperature. **The original recipe called to flip the salmon, but I found it easier to reduce the heat and not flip the fish**
Using the spatula, carefully transfer the salmon pieces to serving plates or a platter. Remove the toothpicks and serve the salmon immediately.