We had grilled salmon again last night and I decided I really need to share this recipe! It’s so delicious! And it comes out perfect EVERY TIME—really!
This recipe is simple, and easy, and we make it on weeknights, so that should say something about how quick it is 🙂
When we lived in Portland, I used to buy fresh salmon from our local Fred Meyer (Kroger). Now that I live in a land-locked state, it is much more difficult to get fresh fish that actually tastes fresh, but we’ve been very impressed by the frozen salmon from Costco. So don’t shy away from it—it’s really wonderful!
This recipe only has five ingredients, so be sure to get FRESH herbs. I’ve tried this with dried herbs, and it just doesn’t taste as good.
The compound butter can bet a bit tedious to make (breaking down thyme has to be one of my least favorite activities EVER) so I like to make a big batch, and freeze what I don’t use, so it’s ready-to-go for the next time.
The reason this recipe is fail-proof, is because the salmon fillets are grilled ON TOP of sliced lemons. So the lemons do all of the sticking to the grill, and infuse their tangy, bright flavor into the salmon. All the while, the fish stays moist, because the compound butter is spread all over the top, slowly melting, and basting the fish in it’s yummy, herby goodness.
We like to serve this salmon with brown rice and asparagus, but I’d love to see what you serve it with!! Tag me on instagram @thecaterpillaryears.
Here’s the recipe!
- 2 Tbsp Fresh Dill, chopped
- 2 Tbsp Fresh Parsley, chopped
- 3 tsp Fresh Thyme, chopped
- 1 tsp salt
- 8 Tbsp room temperature butter
- 2 Salmon Fillets (6oz-8oz each)
- 1-2 Large Lemons, Sliced
- Preheat both sides of the grill on high heat.
- Chop up all of the fresh herbs, and mix them into the room temperature butter, along with the salt, until evenly combined.
- Turn off one side of the grill, but keep the other side on high heat. You want indirect heat.
- On the side of the grill that's off, place a row, or square, of sliced lemons (whatever fits the size of your fillets the best).
- Lay the salmon fillets on top of the lemon slices, and spread on some herb butter. The butter evenly coat each fillet.
- Close the lid and let the fillets cook. They should take 20-30 minutes depending on the size. You'll know they're done when they're a slightly lighter color pink than they started, and the flesh flakes apart.