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Perfect Grilled Salmon Recipe with Easy Creamy Lemon Beurre Blanc Sauce

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A quick and elegant grilled salmon recipe served with a silky, tangy lemon beurre blanc sauce that elevates simple ingredients into a special meal perfect for weeknights or entertaining.

Ingredients

Scale
  • 1 ½ pounds (680g) fresh salmon fillets, skin on
  • 2 tablespoons olive oil (extra virgin preferred)
  • Salt and freshly ground black pepper, to taste
  • 1 teaspoon smoked paprika (optional)
  • 1 lemon, sliced into wedges (for grilling and serving)
  • ½ cup (120ml) dry white wine (Sauvignon Blanc or Pinot Grigio)
  • 2 tablespoons white wine vinegar
  • 1 small shallot, finely minced
  • 1 lemon, juiced (about 2–3 tablespoons)
  • 1 stick (113g) unsalted butter, cold and cut into cubes
  • Salt and white pepper, to taste
  • 1 tablespoon heavy cream (optional)

Instructions

  1. Pat the salmon fillets dry with paper towels. Brush both sides lightly with olive oil. Season generously with salt, black pepper, and smoked paprika if using. Set aside while you preheat the grill or skillet. (5 minutes)
  2. Heat your grill to medium-high (about 375°F/190°C), or heat your cast-iron skillet over medium-high heat until hot but not smoking. You want a nice sizzle when the fish hits the surface. (5 minutes)
  3. Place the fillets skin-side down on the grill or skillet. Don’t move them around—let them cook undisturbed for about 4-5 minutes. You’ll see the edges start to turn opaque and the skin will crisp up. Flip carefully using your spatula, and cook the other side for 3-4 minutes until the salmon is cooked through but still moist inside. (8-10 minutes total)
  4. While the salmon cooks, combine the white wine, white wine vinegar, and minced shallots in a small saucepan. Bring to a simmer over medium heat and reduce until about 2 tablespoons of liquid remain (about 8-10 minutes).
  5. Lower the heat to low. Whisk in the cold butter cubes a few at a time, allowing each addition to melt before adding more. The sauce should become creamy and slightly thickened. If using, whisk in the heavy cream now for extra richness. Stir in the fresh lemon juice. Season with salt and white pepper to taste. Keep the sauce warm but don’t let it boil. (10 minutes)
  6. Place the grilled salmon on warm plates. Spoon over the creamy lemon beurre blanc sauce. Garnish with lemon wedges for squeezing. Serve immediately for the best texture and flavor. (2 minutes)

Notes

Keep the butter cold until adding to the sauce to ensure proper emulsification. Use skin-on salmon fillets to lock in moisture and keep the fish intact. If the sauce breaks, whisk in a teaspoon of cold water off the heat to bring it back together. Avoid overcooking salmon; it should be slightly translucent in the center for a tender, juicy bite. For dairy-free, substitute butter with vegan butter and heavy cream with coconut cream. If no grill is available, use a cast-iron skillet or broil the salmon.

Nutrition

Keywords: grilled salmon, lemon beurre blanc, easy salmon recipe, summer dinner, seafood, healthy dinner, quick dinner, creamy sauce

Find it online: https://oracooks.com/perfect-grilled-salmon-recipe-with-easy-creamy-lemon-beurre-blanc-sauce/