Grilled Salmon with Lemon Butter

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Grilled salmon cooks quickly and pairs well with a lemon, garlic and herb butter. The source calls for half a cup of butter, which is more than needed to coat four fillets; this version uses a smaller amount and reserves some for serving. Oil the grill grates and place the fish skin-side down first. Cook until the centre reaches a safe temperature and flakes easily. Mix softened butter with lemon zest, juice, garlic and herbs. Season with a pinch of salt and set aside. Pat fillets dry. Brush skin lightly with olive oil and season flesh with salt and pepper. Preheat grill to medium-high. Clean and oil the grates well. Place salmon skin-side down. Close lid and cook 6 to 8 minutes, depending on thickness, until nearly opaque.

Recipe card

Grilled Salmon with Lemon Butter

Salmon fillets grilled with a light lemon-garlic butter and fresh herbs.

Prep 15 minCook 10 minTotal 25 minYield 4 servings

Adjust recipe Half batchOriginal batchDouble batchOnly numbered ingredient amounts change.

Equipment: Measuring cups and spoons, mixing bowls, a sharp knife, and the pan or baking dish specified in the method

Ingredients

4 whole salmon fillets, about 170 g each, skin on 1 tbsp olive oil 1/2 tsp fine salt 1/4 tsp black pepper 60 g unsalted butter, softened 1 whole lemon, zest and 1 tbsp juice 2 whole garlic cloves, finely minced 2 tbsp chopped parsley or coriander

Instructions

1. Make lemon butter

   Mix softened butter with lemon zest, juice, garlic and herbs. Season with a pinch of salt and set aside.

2. Prepare salmon

   Pat fillets dry. Brush skin lightly with olive oil and season flesh with salt and pepper.

3. Heat grill

   Preheat grill to medium-high. Clean and oil the grates well.

4. Grill skin-side down

   Place salmon skin-side down. Close lid and cook 6 to 8 minutes, depending on thickness, until nearly opaque.

5. Finish cooking

   Turn carefully for 1 to 2 minutes if needed. Check centre reaches 63°C (145°F) or flakes easily.

6. Serve

   Top hot salmon with a small pat of lemon butter and serve immediately.

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How to tell when it is ready

Top hot salmon with a small pat of lemon butter and serve immediately.

Tips

• Mix softened butter with lemon zest, juice, garlic and herbs.
• Pat fillets dry.
• Preheat grill to medium-high.
• Place salmon skin-side down.

Troubleshooting

• If fish sticks, wait until the skin releases before turning.
• If fillets are thin, check them earlier to avoid drying.

Substitutions

• Use olive oil instead of butter for a dairy-free finish.
• Use trout fillets and adjust cooking time.

Variations

• Add dill to the butter.
• Use a pinch of chilli flakes.

Serving suggestions

• Serve with roasted potatoes.
• Add grilled asparagus.
• Offer rice or couscous.
• Garnish with lemon wedges.

Make ahead

Prepare components ahead and store safely. Refrigerate within 2 hours up to 2 days. Reheat gently or serve cold in a salad.

Storage

Refrigerate within 2 hours up to 2 days. Reheat gently or serve cold in a salad.

Food safety

Cook fish to 63°C (145°F) or until opaque and flakes easily. Keep raw fish chilled.

Frequently asked questions

Can I cook salmon in a grill pan?

Yes. Heat the pan well and cook skin-side down first, adjusting time to fillet thickness.

How should I store grilled salmon with lemon butter?

Refrigerate within 2 hours up to 2 days. Reheat gently or serve cold in a salad.

Serve with roasted potatoes. Refrigerate within 2 hours up to 2 days. Reheat gently or serve cold in a salad.