Grilled Salmon with Leek and Citrus Butter

Instructions

1. 1

   Pat salmon fillets dry with paper towels and season both sides generously with salt and pepper. Let sit at room temperature for 10 minutes.

   Tip: Dry salmon ensures better skin crispiness on the grill.

2. 2

   Preheat grill to medium-high heat (400°F). Brush leeks with 1 tablespoon olive oil and season with salt and pepper.

   Tip: Clean grill grates with a brush to prevent sticking.

3. 3

   Place leeks cut-side down on the grill and cook for 5-6 minutes until lightly charred, then flip and cook another 4-5 minutes until tender. Transfer to a warm plate.

   Tip: The cut side develops beautiful caramelization that adds depth of flavor.

4. 4

   Brush salmon skin-side with remaining 1 tablespoon olive oil. Place skin-side down on the grill and cook for 6-7 minutes without moving.

   Tip: Resist the urge to flip too early; the skin will release naturally when ready.

5. 5

   Flip salmon and cook 4-5 minutes more until the flesh is opaque and flakes easily with a fork.

   Tip: Cooking time varies with thickness; aim for an internal temperature of 145°F.

6. 6

   While salmon cooks, melt 3 tablespoons butter in a small saucepan over medium heat. Add minced garlic and sauté for 1 minute until fragrant.

   Tip: Watch the butter closely to avoid browning too quickly.

7. 7

   Remove from heat and stir in lemon juice, lemon zest, fresh dill, and white wine. Taste and adjust seasoning as needed.

   Tip: The acidity from the wine and lemon brightens the rich butter sauce.

8. 8

   Arrange grilled leeks on serving plates, top each with a salmon fillet, and drizzle generously with the warm citrus-dill butter sauce. Serve immediately.

   Tip: Serve with crusty bread or roasted potatoes to soak up the delicious sauce.