Ruth’s Chris Lemon Butter Grilled Salmon

Instructions:

1. Preheat a grill or grill pan to medium-high heat.
2. Pat the salmon fillets dry with paper towels and brush them lightly with olive oil.
3. Season evenly with salt, black pepper, and paprika.
4. Place the salmon skin-side down on the grill and cook for 5–6 minutes without moving, allowing the skin to crisp.
5. Carefully flip the fillets and cook for an additional 3–4 minutes, or until the salmon flakes easily with a fork.
6. While the salmon cooks, melt the butter in a small saucepan over medium heat.
7. Add the minced garlic and sauté for about 1 minute until fragrant.
8. Stir in the lemon juice and lemon zest, then remove from heat.
9. Transfer the salmon to a serving plate and drizzle generously with the lemon butter sauce.
10. Garnish with chopped parsley and optional fresh herbs before serving immediately.

Variations

• Oven-Baked Version: Bake the salmon at 400°F (200°C) for 10–12 minutes instead of grilling.
• Spicy Lemon Butter: Add a pinch of red pepper flakes to the sauce for a subtle heat.
• Herb-Crusted Salmon: Coat the fillets with a mix of fresh herbs and breadcrumbs before cooking.
• Garlic Lovers’ Style: Double the garlic for a more robust, savory sauce.

Tips

• Always start with dry salmon to achieve a better sear and prevent sticking.
• Avoid overcooking; salmon should remain moist and slightly translucent in the center.
• Use fresh lemon juice for the brightest flavor.
• For a steakhouse-style presentation, serve on a warm plate and spoon the hot sauce over just before serving.