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Grilled Salmon With Fresh Herb Butter

Servings: 4

On warm summer evenings, a simple and delicious supper is all we want. Just whip up a fresh herb topping, then grill some salmon and add a simple side, like grilled asparagus or sautéed snap peas. You will have extra butter; try it on steak or pasta and freeze the remainder for up to 3 months.


  • 1/2 lb. unsalted butter, cut into pieces and softened to room temperature
  • Kosher salt and freshly ground black pepper
  • 3 Tbs. fresh lemon juice
  • 2 cups assorted fresh herbs, such as thyme, parsley, basil, dill, and chives
  • 1 Tbs. extra-virgin olive oil; more for the grill pan
  • 4 6-to 8-oz. skinless salmon fillets
  • Grilled lemon halves, for serving


  • In a food processor, combine the butter and salt and pepper to taste. Process until you get a creamy paste, scraping down the sides as necessary, then add the lemon juice and process until creamy. Add the herb leaves and process again until well blended. Shape into 1 logs in parchment or waxed paper, roll tightly, wrap well in plastic, and chill.
  • Heat a lightly oiled grill or grill pan over medium-high heat. Rub the salmon fillets all over with the remaining 1 Tbs. oil. Sprinkle all over with 1/2 tsp. salt and 1/4 tsp. pepper. Put the fillets on the grill or grill pan, skinned side up, and cook until well marked, about 5 minutes. Flip and continue to cook until opaque in the center, about 5 minutes more.
  • Cut off a slice of the butter and lay it on the hot salmon. Serve with the grilled lemon.


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