I’ve made the recipe twice in the last week. The first time, I made it using some Scottish salmon from Earth Fare. I don’t shop there on a regular basis, but I am so over the salmon at my regular grocery, Harris Teeter, that I made a special trip in search of better quality fish. Their salmon was a big improvement, but still no comparison to what we cooked tonight.
The boys and I spent this past weekend down at the lake. One of my regular Saturday stops is the Shrimp Connection which brings fresh seafood from the NC coast to Mooresville every weekend during the summer. I usually try to go early on Saturday and buy shrimp, scallops or grouper. The traffic was awful on Saturday so we stopped on the way out of town this afternoon in the hopes of buying scallops. The scallops were all gone, but they had some beautiful Scottish salmon. I had plenty of leftover Meyer Lemon Compound Butter so this was an easy choice. The only change I made the second time around was to add a healthy sprinkling of pepper to the fish before grilling it. It was very good the first time, but divine the second.
Grilled Salmon with Herb and Meyer Lemon Compound Butter
- 1 stick butter, room temperature 2 Meyer lemons, zested
- • 1 tablespoon dill, finely chopped
- 1 tablespoon lemon thyme, picked and finely chopped
- 1 small clove garlic, smashed and finely chopped
- Kosher salt
- Freshly ground black pepper
- 4 (6-ounce) salmon fillets, skin-on
- Extra-virgin olive oil
- In a small bowl, combine the butter, zest, herbs and garlic. Mix until everything is well combined. Season to taste with salt. If using right away, keep the butter at room temperature. If making ahead, reserve in the refrigerator and bring to room temperature before using.
- Preheat grill to medium.
- Remove the salmon from the refrigerator and let come to room temperature. Season with salt and coat with olive oil.
- Brush and oil the grill. Place the salmon, skin side down, on the clean, preheated grill.
- After 2 to 3 minutes, rotate the salmon 90 degrees to create cross-hatch grill marks on the salmon skin.
- Cook the salmon for another 3 to 4 minutes. As the salmon cooks it will turn from translucent orange to opaque pink.
- Turn the salmon over and cook for another 2 to 3 minutes. If the salmon starts to burn, or the flames flare up move the fish to a cooler part of the grill.*
- Remove from the grill and top with the room temperature compound butter. The butter should act as a sauce and melt over and coat the grilled salmon.