Grilled Salmon with Lemon & Herb Butter
Perfectly charred salmon fillet with a crispy exterior and buttery, flaky interior, brightened with fresh lemon and herbs. Restaurant-quality results in under 20 minutes with minimal ingredients.
- Total time
- 20 min
- Servings
- 2
- Calories
- 320
- Protein
- 34g
Ingredients
- 2 fillets (6 oz each) center-cut salmon fillets, skin-on
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon kosher salt
- ½ teaspoon freshly cracked black pepper
- 3 tablespoons unsalted butter
- 1 whole fresh lemon
- 1 tablespoon fresh dill
- 1 teaspoon fresh thyme
Instructions
- 1
Remove the salmon from the refrigerator 10 minutes before cooking so it reaches room temperature — this ensures even, gentle cooking throughout. Pat each fillet completely dry with paper towels, paying special attention to the skin side. Wet surfaces steam instead of sear, so drying is essential for a crispy, golden exterior.
- 2
Rub both sides of each salmon fillet with 1 tablespoon of extra-virgin olive oil total, then season generously with 0.5 teaspoon kosher salt and 0.25 teaspoon freshly cracked black pepper on both sides. Set aside on a plate.
- 3
Finely mince 1 tablespoon of fresh dill leaves and 1 teaspoon of fresh thyme leaves. Cut the lemon in half — you'll use one half for zesting and squeezing, and reserve the other for serving.
- 4
Preheat your grill to medium-high heat (about 400°F if using a gas grill, or wait until coals are covered in white ash for charcoal). Let it heat for 5 minutes. If using a gas grill, turn it on and close the lid; if charcoal, arrange coals in an even bed.
- 5
Lightly oil the grill grates with a paper towel dipped in oil (or use a grill brush). This prevents sticking and helps create attractive char marks. Place the salmon fillets skin-side down directly on the grate, leaving 2 inches between them.
- 6
Close the grill lid and cook for 4-5 minutes without moving the salmon. You're looking for the flesh to turn opaque about halfway up the side of the fillet and the skin to release easily from the grate — you should smell a gentle, appetizing char developing. Do not flip the salmon.
- 7
Use a wide fish spatula to carefully slide under each fillet, starting at the thin end and working toward the thicker end. Flip the fillets skin-side up. If the skin sticks, don't force it — let it sit for another 10 seconds and try again.
- 8
Cook for another 1-2 minutes, until the salmon's internal temperature reaches 125°F on an instant-read thermometer inserted into the thickest part — the salmon will continue cooking with carryover heat and reach the ideal 130°F. The flesh should flake slightly when pressed with a fork, not firm.
- 9
Transfer the salmon to a serving platter or individual plates. Working quickly while the fillets are hot, top each with a dot of unsalted butter (about 1.5 tablespoons per fillet). The residual heat will melt the butter into a silky glaze.
- 10
Zest the reserved lemon half directly over the salmon using a microplane, then squeeze a small amount of fresh lemon juice over the top. Scatter the minced dill and thyme evenly over both fillets. Serve immediately with the remaining lemon half on the side.
Tools you’ll need
- outdoor grill (gas or charcoal)
- instant-read thermometer
- wide fish spatula
- paper towels
- microplane zester
- grill brush or paper towel
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