Ingredients:

  • 4 (4-6 ounce) salmon fillets, skin on or off
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 tablespoons unsalted butter, softened
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons chopped fresh dill
  • 1/4 teaspoon garlic powder
  • Pinch of salt
  • Pinch of Black Pepper

Instructions:

  1. In a small bowl, combine softened butter, lemon juice, dill, garlic powder, salt, and pepper. Mix until well combined and set aside.
  2. Pat the salmon fillets dry with paper towels. Brush both sides with olive oil. Season with salt and pepper.
  3. Preheat the grill to medium-high heat (about 375-400°F or 190-205°C). Clean the grates with a grill brush.
  4. Place the salmon fillets skin-side down (if using skin-on) on the preheated grill. Cook for 4-6 minutes per side, or until the salmon is cooked through and flakes easily with a fork. Look for the flesh to become opaque. Internal temp of 145 degrees F.
  5. During the last minute of cooking, place a dollop of the lemon-dill butter on top of each salmon fillet, letting it melt over the fish.
  6. Remove the salmon from the grill and serve immediately. Garnish with extra fresh dill, if desired.