Ingredients:

  • Four 6-oz salmon fillets, skin-on
  • 2 Tbsp Olive Oil, for brushing
  • 1 tsp Coarse Sea Salt, divided
  • 1/2 tsp Freshly Ground Black Pepper, divided
  • 1/4 cup Unsalted Butter, softened (60 g)
  • 2 Tbsp Fresh Dill, finely chopped (10 g)
  • Zest of 1 medium lemon
  • 1 tsp Fresh Lemon Juice (5 ml)
  • 1 clove Garlic, minced (3 g)
  • Pinch of Cayenne Pepper (Optional)

Instructions:

  1. Prepare the Compound Butter: In a small bowl, combine the softened butter, chopped dill, lemon zest, lemon juice, minced garlic, and cayenne (if using). Mix thoroughly until homogenous. Set aside at room temperature, or roll into a log using parchment paper and slice into four discs.
  2. Pat the Salmon Dry: Using paper towels, thoroughly pat the salmon fillets dry on all sides, especially the skin. Moisture is the enemy of crisp skin.
  3. Oil and Season: Lightly brush the flesh side of the salmon with olive oil. Season the skin side generously with salt and pepper. Season the flesh side lightly. Let the fillets rest on the counter for 15 minutes while the grill preheats.
  4. Preheat and Oil the Grill: Clean the grates thoroughly and preheat the grill to high heat (450–550°F / 230–290°C). Using a paper towel dipped in high-heat oil (like vegetable or grapeseed), carefully and quickly oil the hot grates just before cooking.
  5. Place the Salmon: Place the fillets skin side down onto the hottest part of the grill. Immediately lower the lid. Cook undisturbed for 5 to 7 minutes.
  6. Glaze and Finish: Wait until the flesh changes color about three-quarters of the way up the side of the fillet. Using a fish spatula, gently flip the salmon onto the flesh side. Immediately place one disc (or 1/4) of the prepared compound butter onto the center of the cooked skin side.
  7. Temperature Check and Rest: Cook for 1 to 2 more minutes, just until the internal temperature reaches 135–140°F (57–60°C). Remove the salmon immediately and transfer to a platter. Let rest for 5 minutes before serving.