This post is sponsored by Morey’s Fine Fish & Seafood. Be sure to check out their wonderful assortment of seafood, including the Steakhouse Salmon I used for this recipe!
For these hot summer nights, I like to make dinners that are not only fast to make, but big on flavor. Obviously, I’m a big griller and always looking for something other than burgers and hot dogs to toss on the grill! Say hello to these Grilled Salmon Filets which I topped with a chimichurri compound butter!
Morey’s Steakhouse Salmon
I used Morey’s Steakhouse Salmon filets for this recipe. I love the peppery marinade that the salmon comes in and if you are low on time, you can actually take these right from the freezer to the grill!
Personally, I like to thaw them overnight though so I can drizzle the marinade over the salmon as it grills.
How to Grill Salmon Successfully
There are two theories of thought when it comes to grilling fish. Grill it skin-side down which ends up with very crispy skin (sometimes burned) or start with the flesh side down to get good grill marks.
Personally, I like to start with the flesh side down to get nice grill marks on that side and then flip the fish after a few minutes. The key to this though is to make sure your grill greats are preheated well, very clean, and lightly oiled. Miss one of those steps and the fish will stick to the grill.
Once you flip the salmon it will take just a few minutes to finish cooking, you’ll still be left with crispy skin, and you can drizzle the leftover marinade over the salmon. Be sure to cook it thoroughly after drizzling the marinade since it was in contact with raw fish.
Making the chimichurri compound butter
Salmon is a hearty fish and especially this marinated salmon can hold up to big flavors. LIKE: CHIMICHURRI BUTTER.
This stuff is jam-packed with flavor and also happens to be pretty easy to make. Just mash all your ingredients together well. While you could use a food processor for this, I think just mashing it with a fork is fine.
Roll the finished butter in plastic wrap to set in the fridge for an hour or so (or make it earlier – it keeps perfectly) and then slice it into thin coins for serving!
What to Serve with this Grilled Salmon Dish
I like to think of a quick-cooking starch and veggie to serve alongside this salmon. A quick cooking rice like white rice would be great or I like to serve it with couscous which soaks up all the delicious chimichurri butter.
For veggies, something on the grill that cooks fast just makes sense. I chose zucchini on this particular day, but other options would be corn, vegetable skewers, or even cauliflower!
If you are in a mealtime rut, pick up a few Morey’s Steakhouse filets and try this chimichurri butter paired with salmon. It’s a serious winner!
Grilled Salmon with Chimichurri Butter
- 8 ounces unsalted butter, softened
- 4 cloves garlic, minced
- 1 cup minced parsley
- 1 tablespoon dried oregano
- 1 teaspoon red pepper flakes
- 1 tablespoon fresh lemon juice
- 1 tablespoon red wine vinegar
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 4 filets Morey's Steakhouse Salmon
- 2 tablespoons olive oil, for cooking
- Couscous, for serving
- Grilled vegetables, for serving
- For chimichurri butter, in a medium bowl mash together softened butter with garlic, parsley, dried oregano, red pepper flakes, red wine vinegar, lemon juice, and salt and pepper. Once mashed together well, roll the butter tightly in some plastic wrap. Let set in the fridge for at least an hour or overnight. Slice into coins for serving.
- Preheat grill to medium-high heat. Clean the grates of the grill well and brush lightly with olive oil. When grill is very hot, add salmon, skin-side up for 4 minutes. Once seared, flip and cook the rest of the way skin-side down. Drizzle extra marinade over the salmon as it grills. Grill for another 3-4 minutes on the second side until the salmon is flakey and cooked through. Serve the salmon filets while warm over couscous with a side of grilled vegetables. Add a coin of compound butter to the top of the salmon while it is still warm.