Wild caught salmon grilled to perfection then drizzled with a simple butter sauce.
- 3 tbsp. melted ghee
- 2 garlic cloves (finely minced)
- 1 tbsp. lemon juice
- 1 tsp. coconut aminos
- 1/4 cup organic bone broth
- 4 salmon fillets (skinless*)
- salt and pepper
- 1 tbsp. melted ghee
- the greens of 2 scallions-finely chopped (or 2 tbsp. chopped cilantro or parsley)
- lemon wedges for garnish
- Start by making the sauce, heat 1 tablespoon of ghee in a small saucepan and add the garlic. Sauté the garlic (stirring continuously) until its slightly golden brown. Stir in lemon juice, bone broth, and coconut aminos. Simmer the small until it reduces to about half (approximately 2-3 tablespoons), about 3 minutes. Now, remove the sauce from the heat and whisk in the remaining 2 tablespoons of ghee, then set aside.
- Now, if needed, skin salmon by placing one palm over each salmon fillet and using a sharp knife to slowly slice between the skin and flesh of the salmon until the fish pulls away from the skin. Then, season the salmon with salt and pepper on each side and set aside.
- Heat a castiron grill pan over high heat until it starts to smoke. Then, brush with one tablespoon of ghee. Gently transfer each salmon fillet to the grill pan (skin side up). Lower the heat to medium-high and let the salmon cook for ~five minutes (do not touch the salmon until during that time). Let the salmon cook and create nice grill marks. It will start to pull away from the pan when it’s ready to be flipped. Flip the salmon and sear on the other side for 3-5 minutes. Transfer the fish to a serving dish, add scallions and pour sauce over. Serve with grilled vegetables, cauliflower rice or potatoes
*You can definitely leave the skin on for this if you want. It’s not a necessity to remove the skin.