We’re into the early days of summer here in Australia and the cicadas are now in constant song. Announcing to us that predictable warmth is finally here. Their distinctive sound transports my somewhat musing mind all too readily across to the South of France, where memories of their almost deafening din comes part and parcel with walks amongst idyllic coves filled with water of the most beautiful, crystal clarity to luxuriating au bord de la mer with a bottle of rosé and rustic Meditteranean fare. Unsurprisingly, food and wine are never far from my thoughts… The same goes for France.
With the South of France being unattainable (and in winter) at present, we will settle for dining al fresco on our back deck, with the much loved barbeque doing a fabulous job of cooking our dinner. I can assure you that fresh fish, cooked to perfection, alongside a chilled glass of wine will taste delicious no matter where you are in the world… though if you close your eyes for a moment and let your mind relax, you just might be able to picture the beautiful little boats with Cassis written across their sterns and hear the clank of petanque boules in the park by the water’s edge.
Grilled Fillets of Salmon with Compound Butter
- 2 Large Salmon Fillets (approx 600g in total)
- Good Quality Olive Oil
- Sea Salt & Black Pepper
Flavoured/Compound Butter
- 125g Unsalted Butter (room temperature)
- 1 Clove Garlic (crushed)
- Handful of Fresh Flat-Leaf Parsley (finely chopped)
- Zest and Juice of ½ a Lemon
- Sea Salt & Black Pepper
Place the salmon into a baking dish and rub a little olive oil, salt and pepper over each fillet and be sure to check that all bones have been removed (a small set of craft pliers is ideal for this purpose). I usually remove the salmon from the fridge about an hour before cooking to allow it to come to room temperature.
For the Compound Butter, mix together all ingredients in a small bowl until well combined. Roll into a log shape and wrap up in some baking paper/parchment. Place in the fridge, until ready to serve. Any left-over butter can be wrapped up in foil and frozen, ready for next time. I often double the quantity to have a good stash of flavoured butter on hand for adding to all manner of grilled meat and vegetables.
Pre-heat the BBQ (or oven) to 200°C.
Cook, skin-side down, for approximately 15-20 minutes (with the BBQ hood down), until cooked to your liking. Allow a resting period of 5-10 minutes before serving.
Perfect served on a bed of rice (see here for a few tips), with seasonal greens, along with a slice of the compound butter to gently melt away over the top of the salmon.
Cooking Notes:
- A range of other herbs, spices and flavourings can be added to the butter to suit the meat or vegetable you plan to use this with.
- I often use Ocean Trout instead of Salmon, depending on which looks best on the day.
- Lovely with a glass of chilled rose wine!
Gather & Graze 
It’s so nice to be reading the blog posts of fellow Aussies as it’s weird to be stuck in excruciating heat whilst reading posts about egg nog, hot puddings and roasts! I do love the Australian summer, though cold Christmases definitely hold a firm place in my heart. Love the look of this salmon dish. Perfect for hot days and a chilled glass of white wine. Yum! x
So true Laura – I keep seeing wonderful recipes and ideas for winter-warming food, yet it will be months before I’ll even consider trying them out – bookmarking them all for now…
Chilled glasses of white seem to go along with most things I’m cooking up at this time of year – life is pretty good! 🙂
You are making me hungry Margot, I could eat this for lunch right now with a glass of crisp white wine – yum! You made me miss France, we are planning to go back for a holiday in a couple of years so plenty of time to save up and dream about the food and wine and pastries ( sweets get a category of their own!)
Very sweet of you to say so Karen, though unfortunately my camera battery died after taking only 2 shots of the salmon… so I didn’t quite get the photos I was after and wasn’t willing to let my dinner go cold while waiting for it to recharge. Must buy a 2nd battery one of these days!
I’m also starting to crave some more time back in France – it’s been over 3 years since we were last there… Such a shame it’s so far away and so ridiculously expensive to fly a family of 4 over there! How exciting to be in the planning phase for a trip – so many fabulous locations to consider!
This is a wonderful way to prepare fish, Margot. The compound butter won’t overpower the salmon but still brings nice flavors to the dish. Glad that you buy whatever fish looks good that day. I think too many of us go shopping for a particular fish and buy what’s there instead of what’s the most fresh. Today, we pay top dollar for fresh fish. Why waste money on lesser quality?
Thanks John – you’re right… the compound butter really does bring a beautiful, yet subtle flavour to the dish… not overpowering at all. Hope you’re well and that the reno is almost all done!? 🙂
Wouldn’t mind the South of France at this time of year. Besides, it would be nice to be there without the tourists! I’ve never seen so many.
Lovely dish. With heaps of salad. I’m just getting my taste buds back after a wretched cold. The joys of winter…
Beautiful at any time of year I’m sure, though I do love the gentle bustle and atmosphere of the little port villages in summer. The abundance of produce to select in the markets… dining al fresco of an evening along the waterfront… finding shady spots in the local park for a picnic… ahhh, it’s a good life!
So sorry to hear you’ve been unwell Johnny – hope you’re on the mend now. I’d make you a pot of chicken soup if I could! 🙂
I love that you use that wonderful compound butter with the salmon, Great idea. Can’t wait to try this!
Hi Suzanne, this is yet another one of my quick and easy weeknight meals that thankfully hits the spot with all members of the family (well except for the littlest, who prefers to leave the butter in the dish…) Hope you give it a go sometime. 🙂
Wow, that looks fantastic! I might give it a try, even though I’m not normally a big fan of salmon, but that dish might make me a convert! The flavored butter sucked me in! 🙂
xoxo, Angie.
Thanks Angie, I hope you do give it a try! If you’re not so keen on salmon, try using the flavoured butter over whatever type of fish/meat you prefer… it’s all good!
Almost as good as southern France! Love the look of the flavoured butter.
Thank you! The flavoured/compound butter is such a versatile thing to have on hand – gives a lift to all manner of grilled meats and vegetables.
Nice. I want some… and I want to go to France too 🙂
Thanks – hope you get to experience both someday soon!