Grilled Salmon with Lime-Garlic Butter
Mash butter and garlic together with a fork in a medium bowl. Add lime juice, mashing and stirring until blended. Mix in lime zest. Reserve.
Preheat grill to high. Brush salmon all over with canola oil. Place on one side of grill, skin-side down. Sprinkle with salt and season with pepper. Turn the burner under the salmon down to low, leaving the other side on at high. Barbecue, lid closed, 15 min or until salmon flakes a bit when pressed gently. Scrape between salmon skin and grill with a metal spatula to release fillets from grill. Transfer to a platter and top each fillet with a dollop of lime butter.
Make-ahead tip: Lime butter can be made up to 2 days in advance. Keep refrigerated, and bring up to room temperature before serving.
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Last updated: October 27th, 2020
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