Grilled Salmon with Caper Chive Butter
Today I’m sharing a recipe for Cedar Grilled Salmon with Caper Chive Butter. Click here to skip ahead to the recipe.
I began blogging without a lot of expectations. I certainly didn’t expect that I’d regularly end up with freshly caught wild Alaskan seafood on my doorstep.
Don’t worry! The seafood is shipped from Alaska overnight and arrives accompanied by many ice packs.
(Which reminds me: When I started blogging, I also didn’t realize that I’d never have to buy ice packs again. We are rolling in them and I even have a back up supply in the garage.)
This summer the salmon sent to me from the Copper River / Prince William Sound Marketing Association has not only been delicious but it has arrived at convenient times.
The first batch, some vibrant Copper River Sockeye, arrived while my brother-in-law and his family were visiting from the UK. They had never before seen such darkly colored salmon that wasn’t color-enhanced through feed. They read all the literature that came with the salmon to discover that the catch was in fact wild and the color natural.
They didn’t need to read anything to find out about the taste! We grilled the salmon on cedar wrappers that night and we all agreed that it was the best we’d ever had.
I prepared it very simply, brushing the cedar wrappers lightly with vegetable oil and then topping the salmon with salt and pepper. On the side of the grilled salmon I served a room temperature butter mixture comprised of butter, chopped capers, chives and lemon zest.
The slowly-melting butter was like a sauce that added creaminess and a bit of acidity to the rich grilled salmon.
The second batch of salmon, this time Sockeye Salmon from Prince William Sound, arrived this weekend, on the very day that we were having some good friends and seafood-lovers over for dinner. I’ll share the instagram photo of our dinner here but you’ll have to wait to find out what I served with the grilled salmon this time.
Here’s the recipe for the grilled salmon with Caper Chive Butter now.
- 4 cedar wrappers
- 4 Copper River Sockeye Salmon fillets (4-6 oz each)
- 1 tbsp vegetable oil
- 1 and ¼ tsp coarse salt, divided
- 1 tsp coarse black pepper
- ¼ cup unsalted butter, softened
- 1 tbsp capers, roughly chopped
- 1 tbsp chopped chives
- 1 tsp grated lemon zest
- Place the cedar wrappers in a 13x9" cake pan and top with water. Allow to soak for at least 10 minutes.
- Prepare the grill for direct heat cooking at a medium heat (about 350F)
- Brush the cedar wrappers with the vegetable oil. Sprinkle about ⅛ tsp of coarse salt and ⅛ tsp of coarse pepper onto the oil of each wrapper. Top each with a salmon fillet, skin side down. Sprinkle each fillet with another ⅛ tsp of coarse salt and ⅛ tsp of coarse pepper.
- Transfer the salmon-topped cedar wrappers to the grill. Grill over direct medium heat for 9-14 minutes, or until they have reached your desired doneness.
- Meanwhile, combine the butter, the ¼ tsp remaining coarse salt, the chives and the lemon zest. Serve the salmon fillets on the cedar wrappers and top at the table with the caper chive butter.