Scale
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
- Build a medium-hot fire on 1 side of a charcoal grill, or preheat a gas grill on high to medium-high.
- 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
- 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.)
- Transfer fish to a platter. Season with salt and pepper. Garnish with fresh dill. Serve with lemon halves for squeezing over.
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!