For Grilled Salmon:
1 lb salmon fillets with skin
4 tsp olive oil, extra virgin
2 lemons
2 tbsp Italian seasoning
salt and pepper
For Garlic Herb Butter:
½ cup butter, unsalted
1 clove garlic
¾ tsp fresh parsley, chopped
Garlic Herbed Butter:
Combine all ingredients in a small bowl.
Transfer your butter mixture onto a greased paper. Roll until it forms a cylindrical shape.
Twist both ends tightly & keep in the chiller until ready for use.
Grilled Salmon:
Preheat a greased flat griddle to medium heat.
Using a halved lemon, squeeze its juice around the salmon.
Season the salmon with salt, pepper, & Italian Seasoning, rubbing them well on both sides. Allow the salmon to briefly marinade on a slotted tray, at least for 15 minutes.
Place the salmon on the grill skin side down and brush with oil on both sides. You may also use cooking spray if preferred.
Cook the salmon, flipping it regularly until it is cooked through.
Bring your butter out from the chiller & slice a ½-cm thick ring. Return any excess back to the chiller, & discard any paper wrapping of the cut portion.
Once the salmon is cooked, serve it with rice, lemon wedges, your garlic butter on top, & your choice of vegetables.
Serve and enjoy!
You can serve your grilled salmon with rice or salad. Garnish with rosemary or parsley and squeeze in additional lemon juice. If you’re out of Italian seasoning, you can make your own homemade salmon seasoning by mixing 2 tablespoons each of basil, oregano, and parsley with 1 tablespoon each of rosemary, thyme, and garlic powder. Mix thoroughly until all of the herbs are combined. For extra flavor and zest, you can also place a layer of lemon slices underneath your salmon and prevent it from sticking to the pan.
Sugar: 1g
:
Calcium: 76mg
Calories: 428kcal
Carbohydrates: 7g
Cholesterol: 62mg
Fat: 35g
Fiber: 3g
Iron: 2mg
Potassium: 674mg
Protein: 24g
Saturated Fat: 7g
Sodium: 319mg
Vitamin A: 1103IU
Vitamin C: 29mg
