Simple Grilled Salmon

Wild-caught salmon simply grilled with dill, lemon, and butter

When Sockeye or Copper River salmon are in season stock up. Wild-caught salmon is a treat. Because the season is short, enjoy it while you can. You don’t want to eat salmon or any of the other big fish (tuna, swordfish, halibut) too often as the they absorb toxins, including mercury, from the ocean. On occasion, when in season, indulging in some delicious, meaty Copper River salmon is just what this ageless girl wants. This preparation couldn’t be simpler. Simply season the salmon with salt, pepper, a little spritz of fresh lemon juice, slather it with softened, unsalted butter, and add some sprigs of fresh dill. Grill. And, enjoy with a salad, grilled corn, and a glass of wine. Finish this summer feast with slices of watermelon.

Simple Grilled Salmon with Butter and Dill

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4
Author Tania Van Pelt

Ingredients

  • 3 tablespoons unsalted butter
  • Extra-virgin live oil
  • One 2-pound wild salmon fillet skin on, pin bones removed
  • Fresh dill for grilling and garnish
  • Coarse salt and freshly ground black pepper
  • 2 –3 lemons halved

Instructions

  1. Build a medium-hot fire on 1 side of a charcoal grill, or preheat a gas grill on high to medium-high.
  2. Place fish, skin side down, on a dish. Squeeze juice from half a lemon over fish. Rub flesh side of salmon with 3 tablespoons of butter and season generously with salt and pepper. Place fresh dill on salmon
  3. Brush grill rack with oil. Slide fish off dish and onto grill rack. Cover; cook until salmon is just cooked through and just opaque in the center, about 15-20 minutes. (To test doneness, slide a paring knife into the center of the salmon, remove, and carefully press the knife to your lower lip. If it's very warm, the fish is done.)
  4. Transfer fish to a platter. Season with salt and pepper. Garnish with fresh dill. Serve with lemon halves for squeezing over.

Recipe Notes

This dish serves four, however it makes delicious leftovers. Cold, flaked salmon is perfect on salads, in grain bowls, or sautéed with greens. So, if making this for one or two, enjoy the leftovers!