Why You Will Love This Recipe
Grilled Salmon with Dill Butter is one of those recipes that feels fancy but is surprisingly simple to make. The combination of smoky grilled salmon and creamy, herb-infused butter is pure magic. You’ll love how quickly it comes together, and the flavor will impress even the pickiest eaters. Plus, salmon is packed with healthy omega-3s, making this dish both delicious and nutritious!
Ingredients
- 4 salmon fillets (about 6 oz each), skin-on
- 1/2 cup unsalted butter, softened
- 2 tbsp fresh dill, finely chopped
- 1 garlic clove, minced
- 1 lemon (zest + 2 tbsp juice)
- 1/2 tsp salt
- 1/4 tsp black pepper
- Olive oil (for grilling)
- Lemon wedges (optional, for serving)
Ingredient Prep Guide
Salmon: Look for fillets with bright, firm flesh and no fishy odor. Pat them dry with paper towels to ensure they grill evenly. If you see any pin bones, use tweezers to pull them out.
Butter: Let it soften at room temperature for 30 minutes—this makes mixing easier. Don’t microwave it, as melted butter won’t hold its shape when spread.
Fresh Dill: Wash and dry the dill thoroughly before chopping. Use only the delicate leaves, not the thicker stems, for the best flavor.
Lemon: Zest it first before juicing to avoid bitter pith. Roll the lemon on the counter with your palm to release more juice.
Equipment & Tools
- Grill (gas or charcoal)
- Tongs
- Mixing bowl
- Small spatula or butter knife
- Aluminum foil (optional, for delicate fillets)
- Meat thermometer
Step-by-Step Instructions
First, make the dill butter: In a bowl, mix the softened butter, fresh dill, garlic, lemon zest, lemon juice, salt, and pepper until smooth. Taste and adjust seasoning if needed—this butter should be zesty and fragrant!
Prep the salmon: Brush both sides of each fillet lightly with olive oil. This prevents sticking and helps the skin crisp up. Let the fillets sit at room temperature for 10 minutes while you preheat the grill to medium-high (about 400°F).
Grill the salmon: Clean the grill grates thoroughly, then oil them with a folded paper towel dipped in oil. Place the fillets skin-side down on the grill. Close the lid and cook for 4-5 minutes. Resist the urge to move them—this ensures crispy skin!
Flip carefully: Use tongs to gently turn the fillets. Cook for another 3-4 minutes on the flesh side, depending on thickness. The salmon is done when it flakes easily and reaches 145°F internally. Don’t overcook, or it will dry out!
Add the dill butter: Remove the salmon from the grill and immediately top each fillet with a spoonful of dill butter. Let it melt over the hot fish for 1-2 minutes before serving.
Key Details
Total Time: 25 mins (Prep: 10 mins | Cook: 15 mins)
🍽️ Servings: 4 people
⚙️ Equipment: Grill, tongs, mixing bowl, meat thermometer
Serving Suggestions
Pair this Grilled Salmon with Dill Butter with roasted asparagus or garlicky green beans for a light, healthy meal. For a heartier option, serve it over a bed of lemon herb quinoa or couscous. If you’re hosting a summer BBQ, add grilled corn on the cob and a fresh arugula salad. Garnish with extra dill sprigs and lemon wedges for a colorful presentation!
Pro Tips
For extra flavor, add a teaspoon of honey or Dijon mustard to the dill butter. The sweetness or tanginess complements the salmon beautifully. If your grill runs hot, move the fillets to a cooler spot after flipping to avoid burning.
Let the salmon rest for 2-3 minutes after grilling. This allows the juices to redistribute, keeping the fish moist. If the skin sticks to the grill, don’t panic—use a spatula to gently loosen it before flipping.
Storage and Reheating Instructions
Store leftover salmon in an airtight container in the fridge for up to 2 days. To reheat, place it on a baking sheet in a 275°F oven for 10-12 minutes. Avoid microwaving, as it can make the fish rubbery. The dill butter can be frozen for up to 1 month—wrap it in plastic wrap and store in a freezer bag.
Troubleshooting
Fish sticking to the grill: Make sure the grates are clean and well-oiled. Let the salmon cook undisturbed for the first few minutes to form a crust.
Butter isn’t melting: The salmon needs to be hot off the grill. If the butter is too firm, let it soften at room temperature longer next time.
Salmon tastes dry: Check the internal temp with a thermometer—overcooking is the most common mistake. Remove it from the grill as soon as it hits 145°F.
Frequently Asked Questions
Can I use dried dill instead of fresh?
Yes, but use 1/3 less since dried herbs are more potent. Add 1 tsp dried dill to the butter instead of 2 tbsp fresh.
Can I cook this in the oven instead?
Absolutely! Bake at 425°F for 12-15 minutes. Add the dill butter during the last 2 minutes of cooking.
Should I leave the skin on?
Yes! The skin protects the flesh from drying out and gets crispy on the grill. You can easily remove it after cooking if preferred.
Grilled Salmon with Dill Butter
Ingredients
- 4 salmon fillets about 6 oz each, skin-on
- 1/2 cup unsalted butter softened
- 2 tbsp fresh dill finely chopped
- 1 garlic clove minced
- 1 lemon zest + 2 tbsp juice
- 1/2 tsp salt
- 1/4 tsp black pepper
- Olive oil for grilling
- Lemon wedges optional, for serving
Instructions
- In a bowl, mix the softened butter, fresh dill, garlic, lemon zest, lemon juice, salt, and pepper until smooth.
- Brush both sides of each fillet lightly with olive oil. Let the fillets sit at room temperature for 10 minutes while you preheat the grill to medium-high (about 400°F).
- Clean the grill grates thoroughly, then oil them. Place the fillets skin-side down on the grill. Close the lid and cook for 4-5 minutes.
- Use tongs to gently turn the fillets. Cook for another 3-4 minutes on the flesh side, depending on thickness. The salmon is done when it flakes easily and reaches 145°F internally.
- Remove the salmon from the grill and immediately top each fillet with a spoonful of dill butter. Let it melt for 1-2 minutes before serving.
