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Grilled Salmon

Grilled Salmon with Boozy Meyer Beurre Blanc | Bjorn Bites & Booze
Main Course, Recipes

Grilled Salmon with Boozy Meyer Beurre Blanc

August 9, 2024
Grilled Salmon with Boozy Meyer Beurre Blanc | Bjorn Bites & Booze
Grilled Salmon with Boozy Meyer Beurre Blanc | Bjorn Bites & Booze

Grilled Salmon with Meyer Lemon Beurre Blanc

Pair your next grilled salmon with this boozy Meyer Lemon Sauce – they were made for each other! Using Jealous Devil Charcoal and a cedar plank from Whole Foods ensures a perfect cook every time! Seasoned the salmon with my favorite Citrus & Herbs seasoning from Big Green Egg. For the sauce, just a couple of simple ingredients like shallots, garlic, Meyer lemon juice and zest, salt, pepper and of course white wine. Ladling this silky smooth sauce over a perfectly grilled salmon is almost as satisfying as eating it! Plus it’s fun to say “Beurre Blanc”!
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Prep Time 15 minutes
Cook Time 15 minutes
Course Main Course

Ingredients
  

  • 2-3 Salmon Fillet
  • 1 tbsp BGE Citrus Herb
  • 1 tbsp Olive Oil
  • 1 lemon, sliced

Meyer Lemon Beurre Blanc

  • 1 Meyer Lemon, freshly squeezed and zested
  • ¼ cup white wine
  • 1 shallot, chopped
  • 8 tbsp unsalted butter, cut into 16 pieces
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste

Instructions
 

Grill Salmon

  • Prepare and heat grill to 350° for direct heat
  • Soak cedar plan for 30 minutes prior to grilling

Prepare Beurre Blanc

  • Add lemon juice, wine and shallots to sauce pan, over medium heat, and reduce.
  • Remove from heat, add half of the butter. Whisk to combine
  • Add remaining butter, and lemon zest, and whisk until smooth
  • Add salt & pepper to taste. Serve over grilled salmon
Keyword Grilled Fish, Grilled Salmon, Parsley Beurre Blanc Sauce, Salmon Recipes
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by Bjorn Bites & Booze
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Citrus & Herb Grilled Salmon | Bjorn Bites & Booze
Main Course, Recipes

Citrus & Herb Grilled Salmon

February 14, 2023
Citrus & Herb Grilled Salmon | Bjorn Bites & Booze

Citrus & Herb Grilled Salmon with Grilled Potato Slices

This recipe is super easy, quick, and flavorful – great for any night of the week. The fresh herbs and bright citrus flavors complement the salmon perfectly! Served with grilled potato slices and a fresh tomato salad, you won't even realize you are eating so healthy! Grilling over red hot Jealous Devil Charcoal on the Big Green Egg MiniMax makes this cook even easier!
Lastly, to ensure the perfect internal temperature, I use my MEATER thermometer!
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Prep Time 15 minutes
Cook Time 15 minutes
Course Main Course

Ingredients
  

  • 2 tbsp unsalted butter, melted
  • 1 tbsp olive oil
  • 2 tbsp rosemary, fresh and chopped
  • 1 tbsp thyme, fresh and chopped
  • 2 tbsp parsley, fresh and chopped
  • 3 cloves garlic, minced
  • 2 tbsp fresh lemon juice
  • 1 tsp lemon zest, chopped
  • salt & pepper to taste
  • (1) Lemon, (1) orange and (1) lime sliced thin

Instructions
 

  • Start and heat your grill to 450°F
  • Prepare salmon fillet by patting the salmon fillet with a paper towel to remove moisture.
  • Place butter, oil, herbs, garlic, lemon juice, zest and salt and pepper in a bowl. Stir to mix well. Use a spoon or brush to add liberally over salmon fillet.
  • Place salmon fillet on cedar plank, or foil pan over lemon slices to prevent sticking.
  • Add lemon, orange and lime slices on top of salmon fillet
  • Place salmon on grill, and cook until salmon reaches internal temperature of 140°F.
  • Remove from grill, serve with additional lemon zest, lemon slices, and fresh parsley.
Keyword Fish Recipes, Grilled Fish, Grilled Salmon, Healthy Eating, Healthy recipes, Salmon Recipes
Continue reading
by Bjorn Bites & Booze
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Grilled Chipotle & Maple Glazed Salmon | Wild West Viking
Main Course, Recipes

Grilled Chipotle & Maple Glazed Salmon

January 27, 2022
Grilled Chipotle & Maple Glazed Salmon | Wild West Viking

Grilled Chipotle & Maple Glazed Salmon

This grilled chipotle, maple glazed salmon was cooked on the Big Green Egg MiniMax over red hot Jealous Devil Charcoal. Grilling this beautiful piece of salmon on a bed of lemon slices over a cedar plan ensures a juicy, smoky and perfect cook. The sweet and spicy chipotle dry rub rested on the salmon for about 30 minutes prior to going on the grill to really let the flavors meld. The last 5 minutes of grilling, the salmon was given a generous glaze of sweet Vermont maple syrup! This is a dish your people will ask you for again and again!
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Prep Time 20 minutes
Cook Time 20 minutes
Soak Plank 1 hour
Total Time 1 hour 40 minutes
Course Main Course

Ingredients
  

Chipotle Dry Rub

  • ¼ cup dark brown sugar
  • 1 ½ tbsp chili powder
  • ½ tbsp cumin
  • ½ tbsp dried chipotle powder
  • 1 tsp paprika
  • 1 tsp kosher salt
  • ½ tsp freshly ground pepper

Ingredients

  • 1 ½ lbs salmon filet
  • 1 tbsp olive oil
  • ¼ cup maple syrup
  • 2 lemons, one halved, one sliced in medium slices

Instructions
 

Prepare Grill

  • Start your grill and heat up with red hot Jealous Devil Charcoal. Cooking will be indirect heat. Target heat is 450° for grilling salmon.

Prepare Cedar Plank

  • Soak and immerse cedar plank in water for 1 hour.

Prepare Chipotle Dry Rub

  • Combine all dry rub ingredients in small bowl, and stir to mix.

Prepare Salmon

  • Coat both sides of salmon with olive oil. Sprinkle Chipotle rub on the meat side and rub gently all over the salmon, don't forget the sides.

Grilling Salmon

  • Place lemon slices on prepared cedar plank, and place salmon on top of lemon slices. Grill for 15 minutes. The last 5-10 minutes glaze salmon with the maple syrup, and grill salmon until internal temperature reaches 130-135 degrees.
  • The last 5 minutes of grilling time, place halved lemons on grill, until char marks appear.
  • Let salmon rest for 5 minutes, slice and serve with grilled lemons which you should squeeze over the salmon.

Notes

Sides: I served Spanish Rice with red and yellow peppers, and a side of mixed grape tomatoes.
Keyword Big Green Egg, Cedar Plank, Chipotle Salmon, Grilled Salmon, Jealous Devil Charcoal, Maple Glaze, MiniMax
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by Bjorn Bites & Booze
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