Grilled Salmon With Blood Orange Citrus Butter 1 teaspoon grated zest and 3 teaspoons juice from one blood orange 1 teaspoon grated zest and 1 teaspoon juice from one Meyer lemon 1 teaspoon grated zest and 1 teaspoon juice from one lime 3 tablespoons minced parsley 1/4 pound butter, softened 1/4 teaspoon salt and pepper 6 salmon steaks Mix first 6 ingredients. Transfer to a sheet of parchment paper and shape butter into a 6-inch log. Wrap and freeze about 30 minutes. Grill or broil salmon steaks, turning once until cooked through, about 5 minutes. Transfer one salmon steak to each dinner plate. Place a 1-inch slice of citrus butter on each steak and serve. 6 servings.