Salmon with Citrus Butter

Salmon Marinade*

1 3.5 to 4 lb salmon filet
2oz canola oil
3oz orange juice (fresh squeezed)
2oz lemon juice  (fresh squeezed)
1oz lime juice     (fresh squeezed) 

Marinate the salmon for up to two hours.

Citrus Butter

1	teaspoon grated zest of oranges
1	teaspoon grated zest of limes
1	teaspoon grated zest of lemons
3	tablespoons orange juice
1	teaspoon lemon juice
1	teaspoon lime juice
3	tablespoons minced parsley
1/4	pound softened unsalted butter

   TO PREPARE SALMON: Smoke or grill salmon basting with the citrus butter. 
I typically use apple for smoke, but any fruitwood would be nice. 


   TO PREPARE CITRUS BUTTER: For the butter, mix all ingredients including 1/4 tsp salt and 1/4 tsp pepper in a small bowl. Transfer to a sheet of parchment paper and shape butter mixture into a 6-inch log. Wrap and freeze until the butter is firm, about 30 minutes. (Can be frozen up to 2 months.) **

  TO SERVE: Transfer a salmon fillet to each dinner plate. Place a 1-inch piece of Citrus Butter on each steak and serve.

* I often make this recipe with just a light kosher salt brine, 1/2-cup kosher salt-1/3 cup brown sugar to 1-gallon of water for 2-3 hours. Though it is excellent with the recommended marinade.

** Make additional citrus butter for basting salmon. 

