Grilled Salmon with Herb Butter

Grilled Salmon with Herb Butter is a delectable dish that combines the rich flavors of salmon with the aromatic freshness of herbs, all enhanced by the subtle smokiness from grilling. This recipe is perfect for a healthy, delicious meal that’s easy to prepare, whether you’re hosting a dinner party or looking for a special weeknight dinner. Here’s how to make it:

Ingredients

  • - For the Salmon:
  • 4 salmon fillets (about 6 ounces each)
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper, to taste
  • Lemon wedges, for serving
  • - For the Herb Butter:
  • 1/2 cup (115g) unsalted butter, softened
  • 2 tablespoons fresh herbs, finely chopped (such as dill, parsley, chives, or a combination)
  • 1 garlic clove, minced
  • Zest of 1 lemon
  • Salt and freshly ground black pepper, to taste

Instructions

1
Prepare the Herb Butter:
In a small bowl, mix together the softened butter, chopped herbs, minced garlic, lemon zest, salt, and pepper until well combined.
Place the herb butter mixture on a piece of plastic wrap or parchment paper. Form into a log and roll it up. Refrigerate until firm, about 30 minutes. This can also be made in advance and stored in the refrigerator.
2
Preheat the Grill: Preheat your grill to medium-high heat. Ensure the grates are clean and lightly oiled to prevent the salmon from sticking.
3
Prepare the Salmon: Pat the salmon fillets dry with paper towels. Brush both sides of each fillet with olive oil and season with salt and pepper.
4
Grill the Salmon:
Place the salmon fillets on the grill, skin-side down (if they have skin). Grill for about 4-6 minutes per side, or until the salmon is opaque and flakes easily with a fork. The exact cooking time will depend on the thickness of the fillets.
Be careful not to overcook the salmon, as it can become dry. If the salmon has skin, it can be easier to grill skin-side down for the entire cooking time, and the skin will help keep the fish moist.
5
Serve:
Transfer the grilled salmon fillets to serving plates. Slice the chilled herb butter into rounds and place a round on top of each hot salmon fillet. The heat from the salmon will melt the butter, allowing its flavors to infuse into the fish.
Serve immediately with lemon wedges on the side for squeezing over the salmon.v

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