- 6 Tbsp. LAND O LAKES® Butter, melted
- 2 Tbsp. orange juice
- 1 Tbsp. finely chopped fresh basil leaves*
- 1 Tbsp. freshly grated orange peel
- 1 Tbsp. garlic pepper or pepper
- 3 (12-oz.) fresh salmon fillets, each cut
- crosswise into 2 pieces
- 6 Tbsp. sliced almonds, toasted, if desired
- Basil leaves, if desired
Heat gas grill on medium-high or charcoal grill until coals are ash white.
Combine Land O' Lakes® Butter, orange juice, chopped basil leaves and orange peel in small bowl; reserve 3 tablespoons butter mixture. Brush remaining butter mixture onto fish; sprinkle with garlic pepper.
Place fish onto grill. Grill, turning once, until fish reaches at least 145 degrees F. or fish flakes easily with a fork (10 to 12 minutes).
To serve, drizzle fish with reserved butter mixture. Sprinkle with almonds and basil leaves, if desired.
*Substitute 1 1/2 teaspoons dried basil.
TIP: Grilling individual pieces of salmon fillet makes turning the fish much easier during grilling. Be sure to have a good, long-handled metal spatula to lift and turn each piece.
TIP: To toast sliced almonds, heat oven to 350 degrees F. Spread almonds onto ungreased 15x10x1-inch jelly-roll pan. Bake for 5 to 8 minutes, stirring occasionally, or until golden brown.