Grilled Salmon with Lemon Dill Butter

This grilled salmon is topped with a lemon dill butter that melts and instantly coats the tender salmon in so much fresh and delicious flavor.

Salmon doesn’t happen often in this household.

Mainly because my husband isn’t so much a fan, like at all. My girls and I LOVE it and we probably could eat it at least once a week. Maybe even twice a week… mayyyyybe. So whenever we have dinner just the three of us, nine times out of ten… salmon is on the menu.

Have you grilled salmon before? This was a first for me, but it’s sort of been on my bucket list. For so long now the fear of salmon sticking and then breaking apart and falling down into the pits of my grill always has kept me from just going for it. I knew that I needed to just grow a pair and get over it already. So I picked up a big slab of salmon and ummmm… grew a pair.

This entire meal is super easy and like any good recipe… it all starts with butter.

Make The Dill Butter:

Throw a stick of softened butter in a bowl.

With a spoon or spatula, mash it up real good.

Zest a small lemon…

Mince up some fresh dill… about two tablespoons.

Throw that into a bowl along with a quarter teaspoon of black pepper… more or less to your taste.

Stir those all together until totally mixed together.

Grab some plastic wrap, foil or my favorite… cling wrap and throw the lemony-dill butter in the center.

Wrap it up and pop it into the fridge until you’re ready to make the salmon. If you make this butter early on, you might want to pull it out a half an hour before your ready to grill.

prep the salmon:

Lay the salmon, skin-side-down on a cutting board. This salmon fillet is about a pound and a half.

Divide the salmon into four equal portions. I used my Misto and spritzed both sides with olive oil and then sprinkle the salmon with kosher salt or your favorite seasoning salt. Like I’ve said a dozen times before… Simply Organic’s Grind to a Salt is F-A-B-U-L-O-U-S! Now just let that salmon sit for about 20 minutes to take the chill off.

Clean your grill grates and rub them with a paper towel that has olive oil on it. Preheat to medium-high.

Once hot, reduce the temperature to medium and lay the salmon, skin-side down on to the grill grates.

Cook for 6 minutes, or rotate after the 3 minute mark to get pretty hashed grill marks.

Now comes the super scary part…

The flip.  Eeeek…. wait. It worked. The oiled grates saved the day! Cook for 5-6 more minutes or until fully cooked {it should be opaque and flake easily} and if you want to be uber fancy… yup, rotate the fish three minutes in to get those pretty hash marks I was telling you about before. C’mon you can do it!

Now right before I grilled the salmon I quickly whipped up a batch of couscous. Simply bring a pot of water to a boil {easy}. Stir in the couscous and a little salt {eaaaasy}. Cover, pull off the heat and let it chill out for like 5 minutes. Easystreet right there folks.

While the salmon was grilling… I was also grilling asparagus. A recipe I keep saying I’ll post… and I will, PROMISE.

So once I haphazardly spooned the couscous onto this here platter and then strew the asparagus over top. I then laid the grilled salmon over top of all that and sliced big {probably too big} pats of butter and topped each salmon piece with one of those. Theeeeen I squeeze the entire thing with those lemon halves. The hot salmon melts that butter… and yes, you guessed it…

Intsa-sauce. Insta-delicous. Insta-fam-favorite.

Enjoy! And if you give this grilled salmon recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

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Yield: 4 servings

Grilled Salmon with Lemon Dill Butter

This grilled salmon is topped with a lemon dill butter that melts and instantly coats the tender salmon in so much fresh and delicious flavor.

Prep Time: 20 minutes mins

Cook Time: 14 minutes mins

Additional Time: 6 minutes mins

Total Time: 40 minutes mins

Ingredients

• 1/2 cup salted butter, softened
• 1 lemon, zest and juice - divided
• 2 to 3 tablespoons fresh dill, minced
• 1/4 teaspoon fresh ground black pepper
• kosher salt, to taste
• olive oil, for salmon and grill grates
• 1½ pounds salmon, skin on, or four 6 ounce pieces

Instructions 

MAKE THE LEMON DILL BUTTER:

• Combine the softened, salted butter in a bowl along with the lemon zest, dill and black pepper. Cut the lemon in half and keep it over to the side until later.
• Stir the butter until everything is combined. Scoop the lemon-dill butter out and plop it down in the center of a piece of plastic wrap. Use the wrap to form the butter into a rectangular shape. Wrap and pop it into the fridge until 30 minutes before you are grilling.

MAKE THE SALMON:

• Pull out the salmon and bring it up to room temperature for about 20-30 minutes. Divide it into four portions and lightly brush or spritz with your Misto both sides of the salmon with olive oil. Sprinkle with a couple pinches of kosher salt or use your favorite season salt.
• Meanwhile, clean your grill grates and rub them with a paper towel that has olive oil on it. Preheat your grill to medium-high. Once hot, open the lid and reduce the heat to medium. Lay the salmon skin-side-down onto the hot grill grates. Let the salmon cook for 6 minutes, rotating a quarter turn halfway through, for hash grill marks.
• After the 6 minutes, flip and grill for another 5-6 minutes. Turn the salmon after 3 minutes for those hash marks. The salmon is done when it is opaque and flakes easily.
• Remove and top with a pat of lemon-dill butter and squeeze of fresh lemon juice.

Serving: 6ounces, Calories: 453kcal, Carbohydrates: 3g, Protein: 34g, Fat: 34g, Saturated Fat: 16g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 10g, Trans Fat: 1g, Cholesterol: 155mg, Sodium: 278mg, Potassium: 881mg, Fiber: 1g, Sugar: 1g, Vitamin A: 799IU, Vitamin C: 14mg, Calcium: 35mg, Iron: 2mg

Author: Laurie McNamara

Course: Mains & Entrees

Cuisine: American