Prep time: 20 minutes
Cook time: approx. 12 minutes
*Wild Caught Salmon filet (6oz. per person)
Salt and pepper
Lemon Herb Compound Butter (recipe below)
Peanut Oil (for the grill only)
*We prefer a tail filet so we don’t have to worry about bones.
If serving with the rice pilaf, start making that now, before preheating your grill. If serving with kale, go ahead and prep (but do not cook) that too.
Make your compound butter using the recipe below.
Preheat your grill. Make sure the grill grates are clean and brush them with peanut oil. While you’re waiting for the grill to be ready, prepare your Salmon. If it’s not already, slice the salmon into equally sized portions. Drizzle olive oil onto each piece, then season with salt and pepper.
Once grill is ready, place salmon, skin side down, onto the grill, cook for 3 minutes. (start sautéing pilaf now) After 3 minutes, rotate 90 degrees to create the cross-hatch grill marks on the skin, and cook for another 3 minutes. Then flip the salmon, so it’s flesh side down, and cook for 3 minutes. (start sautéing kale now) Rotate 90 degrees and cook for another 3 minutes.
*You may need to adjust cook time depending on your preferred level of doneness and the thickness of the filets. This recipe assumes 1″ thick filets, cooked to medium-well.
Remove from grill, immediately plate and serve with 1 Tbsp of compound butter per filet. Enjoy!
Lemon Herb Compound Butter Recipe
4 Tbsp butter
1 sprig fresh thyme
1 handful fresh parsley
1 clove garlic
1/2 Meyer lemon
Place the butter in a mixing bowl (or stand mixer bowl). Zest half of Meyer lemon into bowl with the butter. Squeeze lemon juice (no more than 1 Tbsp) into bowl, being careful not to get any seeds in the bowl. Finely chop herbs. Smash and finely chop garlic. Add herbs and garlic to the bowl with the butter and lemon. Mix until fully combined.