Ingredients:

  • 4 (6-ounce/170g) salmon fillets, skin on or off, about 1-inch thick
  • 1 tablespoon/15ml olive oil
  • 1/2 teaspoon/3g sea salt
  • 1/4 teaspoon/1g black pepper
  • 1/2 cup/113g unsalted butter, softened
  • 2 tablespoons/30ml fresh lemon juice
  • 2 tablespoons/30ml chopped fresh parsley
  • 1 tablespoon/15ml chopped fresh dill
  • 1 clove garlic, minced (about 1 teaspoon/5g)
  • 1/4 teaspoon/1g sea salt
  • 1/8 teaspoon/.5g black pepper

Instructions:

  1. Clean the grill grates thoroughly and preheat to medium-high heat (about 400°F/200°C). Ensure the grates are well oiled to prevent sticking.
  2. In a small bowl, combine the softened butter, lemon juice, parsley, dill, minced garlic, salt, and pepper. Mix well until fully combined.
  3. Pat the salmon fillets dry with paper towels. Brush the top and bottom with olive oil and season with salt and pepper.
  4. Place the salmon fillets on the preheated grill, skin-side down if using skin-on fillets. Cook for 4-6 minutes per side, depending on the thickness of the salmon and the heat of the grill.
  5. The salmon is done when it flakes easily with a fork and the internal temperature reaches 145°F (63°C).
  6. During the last minute of cooking, you can baste the salmon with some of the lemon-herb butter for added flavor.
  7. Remove the salmon from the grill and top with the remaining lemon-herb butter. Serve immediately.