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| 1 | Salmon filet; 3.5 to 4 lb |
| 2 x ca. 30 g | canola oil |
| 3 x ca. 30 g | Orange juice; (fresh squeezed) |
| 2 x ca. 30 g | Lemon juice; (fresh squeezed) |
| 1 x ca. 30 g | Lime juice; (fresh squeezed) |
| 1 Teelöffel | Grated zest of oranges |
| 1 Teelöffel | Grated zest of limes |
| 1 Teelöffel | Grated zest of lemons |
| 3 Esslöffel | orange juice |
| 1 Teelöffel | lemon juice |
| 1 Teelöffel | lime juice |
| 3 Esslöffel | parsley minced |
| 1/4 x ca. 450 g | Softened unsalted butter |
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Marinate the salmon for up to two hours.
To Prepare Salmon: Smoke or grill salmon basting with the citrus butter.
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.
* Note, make additional citrus butter for basting salmon.
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