Grilled Salmon with Poblano Butter

VIDEO ALERT: Be sure to check out the video for this recipe in the recipe card.  If you like the video, subscribe to our YouTube Channel!Salmon is such a versatile seafood dish that can be prepared in many ways.

We absolutely love grilling fresh salmon so much. You can certainly grill the salmon on cedar planks that have been soaked in water for a couple of hours, or you can just lay them directly on the hot grill plate. Either way, the fillets will cook beautifully. And then...the butter. Oh, the butter.

HOW TO MAKE GRILLED SALMON WITH POBLANO BUTTER

This dish is so elegant and has a certain 'special occasion' feel to it.

But, honestly, it's so easy to prepare. All you need to do is give yourself enough time to roast your chili, marinate the salmon for an hour, and allow the butter to harden, about 30 minutes to an hour.

So wonderful!

HOW TO SELECT AND PREPARE THE SALMON

There are numerous types of salmon that are available at many well-stocked fish markets, including at your local supermarket.

We love going with Sockey (Red) because it's super flavorful, beautifully bright orange/red in color, and leaner than other types. But you really can't go wrong with whatever you choose. If the fish looks fresh and vibrant, it's going to work well for you.

EXPERT TIP: We typically order a nice large cut of salmon, usually several pounds, and then slice them into 1 to 2-inch wide fillets at home. We recommend leaving the skin on because it helps hold the fish together while it's cooking on the grill. You can remove the skin once it is finished, or serve with skin-on. We like the skin on, it's crispy from the grilling and is actually quite delicious (and nutritious!).

A simple marinade of lime juice, olive oil, soy sauce, cumin, and chopped garlic is all that's needed to enhance the super flavorful salmon.

ROASTING THE PEPPER DEEPENS THE FLAVOR

We just love roasting peppers. It concentrates the taste and adds a depth smoky flavor that is so wonderful.

Place just 1 pepper on a baking sheet and place under the broiler for about 4 to 5 minutes. Flip the pepper over until lightly charred all over.

EXPERT TIP: Placing the warm, roasted poblano in a bowl and covering with plastic wrap will continue to steam the pepper and allow the skin to become very loose. After it's cool enough to handle, simply place on cutting board an pull the excess skin away and discard. Don't worry if you don't get off 100% of the skin. It's edible and tasty, too.

Once the skin is off, you're going to want to remove the pod of seed on the inside of the pepper.

Use a small knife to slit the pepper down the middle, and then use a spoon and/or knife to remove the pod and seeds. The pepper can be gently placed under running tap water to help remove all the seeds.

Now, dice the pepper very finely. You'll only need 2 tablespoons, so you may have extra pepper. It's great as a topping for scrambled eggs or on a baked potato!

COMPOUND BUTTER IS EASY TO PREPARE

Compound butter is simply butter that has been combined with any kind of flavor enhancer, either sweet or savory.

After mixing together the softened butter with the roasted poblanos, lime juice, agave (or honey), cumin, and salt, place on a piece of parchment and roll into a log.

Turn in the ends of the paper and place in the freezer for up to 20 minutes or in the refrigerator for 45 minutes, until hardened.

HOW TO GRILL SALMON

Grilled Salmon with Poblano Butter really is so great in its simplicity.

We lightly oil the grill grates first, then crank the heat to medium-high, and then grill for about 6 to 7 minutes on each side. Throw a couple of sliced lime halves on the grill at the same time. They are delicious and make for a pretty presentation.

EXPERT TIP: We start by grilling the fish skin-side down first. This helps the salmon to firm up first, making flipping and removing the fish from the grill easy to handle. But, still take extra care, salmon fillets are more delicate than steak or chicken.

WHAT TO SERVE WITH GRILLED SALMON AND POBLANO BUTTER

We absolutely love placing the perfectly grilled salmon fillets over of a bed of our Cilantro-Lime Rice.

It really is the perfect complement to the marinated fish and luxurious compound butter.

This dish pairs beautifully with a dry white wine such as Pinto Grigio, Chardonnay, or Sauvignon Blanc.

This recipe easily feeds four hungry folks.

Double or triple the recipe when serving at a dinner party.

MAKE AHEAD: The marinade, compound butter, and cilantro-lime rice can all be prepared a day in advance.  NOTE: Don't let the salmon sit in the marinade for more than 2 hours. The citrus will cause the flesh to begin to break down.

This recipe is so easy to prepare, we often have it on a busy weeknight, especially when a batch of the compound butter is already sitting in the fridge.

That being said, the presentation and taste of the dish are so wonderful, it makes for an elegant dinner party.

Oh, and that perfectly cooked salmon is just about as good as it gets.

Ready to make the best grilled seafood dish in town? Go for it!

And when you do, be sure to take a photo, post it on Instagram, and tag @howtofeedaloon and hashtag #howtofeedaloon!

POST UPDATE: This recipe was originally published in July 2016, but was updated with improved tweaks to the recipe including new tips and photography, and a fabulous new video in July 2020!