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Grilled King Salmon

Day PartDinner
Menu PartEntree
Cuisine TypeAmerican

Ray’s Boathouse

At Ray’s Boathouse, a 7-ounce thick-cut salmon filet is lightly seasoned with salt and pepper then tossed on an open grill to order. Once the fish reaches medium-rare doneness, it’s sprinkled with lemon zest and brushed with herb butter. To showcase the grilled salmon, the sous chef places it on top of roasted Yukon Gold potatoes and sides the plate with a colorful salad composed of fennel, arugula and roasted red peppers.


Herb butter
1/4 lb. salted butter, softened
2 tbsp. mixed fresh herbs (minced parsley, thyme, chives and rosemary)

Citrus vinaigrette
¼ cup champagne vinegar
2 tbsp. lemon juice
2 tbsp. orange juice
1 shallot, minced
2 tsp. Dijon mustard
½ tsp. finely grated lemon zest
1 cup olive oil
Salt and pepper, to taste

Fennel salad
½ cup slivered fennel bulb
½ cup arugula leaves
2 tbsp. roasted red peppers
2-3 confit artichoke hearts

1 king salmon filet (7 oz.)
Salt and pepper, to taste
Finely grated lemon zest
3 oz. Yukon gold potatoes, roasted


1. Prepare herb butter: In small bowl, mix butter and herbs until well blended; set aside.
2. Prepare citrus vinaigrette: In medium bowl, whisk vinegar, lemon juice, orange juice, shallot, mustard and lemon zest until well combined. Slowly add oil, whisking to emulsify. Season to taste with salt and pepper; set aside.
3. Prepare fennel salad: In medium bowl, combine all ingredients; toss with enough citrus vinaigrette to moisten. Set aside until service.
4. Prepare grill for cooking. Lightly season both sides of salmon filet with salt and pepper. Place salmon on open grill. Cook, turning once, until it reaches medium-rare doneness. Remove salmon from grill; sprinkle with lemon zest and brush with a little herb butter.
5. To serve, plate salmon over roasted potatoes. Add dressed salad on the side.

Photo courtesy of Alaska Seafood Marketing Institute

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