Ingredients:

  • 4 center-cut salmon fillets (approx. 6 oz each), skin-on
  • 1 tbsp avocado oil
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 4 tbsp unsalted butter, softened
  • 2 cloves garlic, minced
  • 1 tbsp fresh dill, finely chopped
  • 1 tsp lemon zest
  • 2 large lemons, halved
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Pat the salmon fillets extremely dry with paper towels to ensure a proper sear. Season all sides with kosher salt and black pepper.
  2. In a small bowl, combine softened butter, minced garlic, chopped dill, and lemon zest. Mash with a fork until well combined and set aside at room temperature.
  3. Preheat your grill to medium-high heat (approximately 400°F). Clean the grates thoroughly and lubricate them with a paper towel dipped in high-smoke-point oil.
  4. Place salmon fillets on the grill skin-side down. Press firmly with a fish spatula for 5 seconds to prevent curling. Close the lid and cook undisturbed for 6-7 minutes.
  5. Carefully flip the fillets and place the lemon halves cut-side down on the grill. Cook for an additional 3-4 minutes until the internal temperature reaches 145°F.
  6. Remove salmon from the grill and immediately top each fillet with a dollop of the lemon herb butter. Serve with the charred lemon halves and fresh parsley.