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”!
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