Ingredients for Garlic, Herb, Dijon Butter
This is enough compound butter for 1-3 salmon filets, depending on how liberally you apply it and how big the salmon filets are.
Combine in a small bowl:
- 3 Tbsp Unsalted Butter (Softened in Microwave for 10-15 seconds)
- 1/2 tbsp Italian Seasoning
- 1 tbsp fresh Lemon Juice (half a lemon)
- 1/2 tsp lemon zest
- 3 garlic cloves, minced
- 1/2 tbsp dijon mustard
- 1 tsp Diamond Crystal Kosher salt
- 1/8 tsp Black pepper (a pinch)
The consistency should be slightly paste-like.
Put Some Olive Oil on the Skin Side and then Use a Basting Brush to Paint on Your Compound Butter
You can be as liberal as you’d like with the compound butter.
Slice 2-3 lemon slices and place these across the top of the salmon.
Get Grill or Smoker to 225F
If you’re using a charcoal grill, you want to setup a 2-zone fire for indirect cooking.
The reason for going this low is to help limit the albumin that leaks (a protein in fish or “white stuff” on the surface).
It does take longer to cook but it’s a fool-proof way to avoid overcooking the fish.
If you’re using a smoker, add a chunk of maple, cherry, or apple for another layer of flavor.
Put the Fish on the Grill Indirect, Skin Side Down
Allow to cook until the internal temperature is to your liking.
For salmon, I like around 135F.
The salmon should be able to flake away easily with a fork.
Grilled Salmon with Garlic Herb Dijon Butter
Ingredients
- 2 filets Salmon
Compound Butter
- 3 Tbsp Unsalted Butter Softened in Microwave for 10-15 seconds
- 1/2 tbsp Italian Seasoning
- 1 tbsp fresh Lemon Juice half a lemon
- 1/2 tsp lemon zest
- 3 cloves garlic minced
- 1/2 tbsp dijon mustard
- 1 tsp Diamond Crystal Kosher salt
- 1/8 tsp Black pepper
Instructions
Make Compound Butter
- Take 3 tbsp of unsalted butter and soften in microwave for 10-15 seconds.
- Take the rest of the ingredients and combine them with the softened butter to make your compound butter.1/2 tbsp Italian Seasoning, 1 tbsp fresh Lemon Juice, 1/2 tsp lemon zest, 3 cloves garlic, 1/2 tbsp dijon mustard, 1 tsp Diamond Crystal Kosher salt, 1/8 tsp Black pepper
Prep Salmon and Apply Compound Butter
- Take salmon and pat dry with paper towel.
- Apply some olive oil to the skin side.
- With a basting brush, liberally apply compound butter to the flesh side of the salmon.
- Take lemon and slice 1-3 slices. Place these slices on top of the fish.
Get Grill Ready and Cook Fish Indirect
- Get your grill to roughly 225F. If using a charcoal grill, setup a 2 zone fire.
- Place fish on the grill, skin side down.
- Allow fish to cook until your desired doneness – I prefer 135F.
- Once it reaches 135F, enjoy!
