- 6 (6-oz) pieces center-cut salmon fillet (about 1 inch thick) with skin
- 1 1/2 teaspoons finely grated fresh lime zest
- 6 tablespoons lime butter sauce
Lime Butter Sauce:
- 1 large garlic clove, chopped
- 1/4 cup fresh lime juice
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 stick (1/2 cup) unsalted butter, melted
Prepare grill for cooking over medium-hot charcoal (moderate heat for gas).
Season salmon all over with salt and pepper, then grill, flesh sides down, on lightly oiled grill rack (covered only if using gas grill) 4 minutes. Turn fillets over and grill (covered only if using gas grill) until just cooked through, 4 to 6 minutes more. Sprinkle fillets with zest and top each with 1 tablespoon lime butter sauce.
Cooks’ Note: If you aren’t able to grill outdoors, salmon can be cooked in a hot lightly oiled well-seasoned large (2-burner) ridged grill pan over moderately high heat.
I love this with a really nice fat piece of salmon that has nice marbling and good color. Because the fish is done so simply that the sauce really makes the meal. It is citrusy and rich.