Grilled Salmon Filet Recipe

Inspired by Donatello Restaurant

Time30m

Serves4

Salmon Filet served with lemon cream sauce or piccata sauce

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Frequently paired with

The best thing to pair and share with Grilled Salmon Filet

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Rodney’s Caesar

Made with Walter Caesar mix, and served with a Gulf shrimp…

savory · briny · creamy

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Ingredients

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Salmon

4 pieces Salmon Filets

2 tbs olive oil

1 tsp Celtic sea salt

1 tsp black pepper

Lemon Cream Sauce

1 cup Heavy cream

2 tbs ReaLemon lemon juice

1 tsp Lemon zest

1 clove Garlic, minced

2 tbs Fresh parsley, chopped

Piccata Sauce

2 tbs Capers

3 tbs ReaLemon lemon juice

2 tbs Butter

1 cup Chicken broth

Method

Grilling the Salmon

Prepare the Salmon

Pat the salmon filets dry with paper towels. Rub olive oil on both sides and season with salt and black pepper.

Preheat the Grill

Preheat your grill to medium-high heat.

Grill the Salmon

Place the salmon filets on the grill, skin side down. Grill for about 5-6 minutes on each side, or until the salmon flakes easily with a fork.

Making the Lemon Cream Sauce

Combine Ingredients

In a saucepan over medium heat, combine heavy cream, lemon juice, lemon zest, and minced garlic. Stir well.

Simmer

Let the sauce simmer for about 5 minutes until it thickens slightly. Remove from heat and stir in chopped parsley.

Making the Piccata Sauce

Melt the Butter

In a skillet over medium heat, melt the butter.

Add the Remaining Ingredients

Add chicken broth, capers, and lemon juice to the skillet. Allow to simmer for about 5-7 minutes.