Grilled Salmon with Lemon and Dill Butter
Why this recipe works
- Fast cooking: Salmon cooks quickly on a hot grill, making this a full-flavoured dinner in about 20 minutes.
- Bright, rich finish: Lemon juice and zest cut through the butter and oily fish, keeping the final dish fresh rather than heavy.
- Simple flavour layering: Seasoned salmon, light grill char and a fresh dill butter create depth without a long marinade or complicated sauce.
Get the most out of this recipe
Texture tips
- Keep the centre tender: Take the salmon off the grill when it is just cooked through and still slightly translucent in the centre, unless serving anyone who needs fully cooked fish.
- Let the grill marks form: Avoid moving the fish too soon. It should release easily from the grates once the underside has developed colour.
- Finish with butter off the heat: Spoon the lemon dill butter over the salmon after grilling so it melts gently without splitting or burning.
Ingredient notes
- Skin-on or skinless salmon: Skin-on fillets are easier to handle on the grill because the skin acts as a barrier between the flesh and the grates.
- Use fresh dill where possible: Fresh dill gives the butter a clean, grassy flavour that suits grilled fish better than dried dill.
- Adjust lemon at the end: Add the final squeeze of lemon after the butter has melted so you can balance the richness to taste.
Make-ahead tips
- Make the butter ahead: The lemon dill butter can be mixed in advance and kept chilled, then brought back to room temperature so it is easy to spoon over the hot salmon.
- Store leftovers carefully: Keep leftover salmon and any extra butter in separate sealed containers so the fish does not become greasy as it sits.
- Reheat gently: Warm leftover salmon in a 160°C (320°F) oven until piping hot, or serve it cold flaked into salads.
Serving ideas
- Simple sides: Serve with boiled new potatoes, grilled asparagus, green beans or a crisp cucumber salad.
- Keep sauces light: A yoghurt sauce, lightly dressed greens or extra lemon wedges work well without competing with the dill butter.
- Wine pairing: Choose a crisp white wine such as Sauvignon Blanc or unoaked Chardonnay to match the lemon and herbs.
Equipment you'll need
Ingredients
Instructions
- Heat the grill to medium-high and clean the grates. In a bowl, mix the softened butter with the finely grated lemon zest, a squeeze of lemon juice, and the dill; season with a pinch of the salt and pepper. Set aside at room temperature so it stays spreadable.
- Brush the salmon with the olive oil, then season all over with the remaining salt and pepper. Place on the grill and cook for 3 to 5 minutes with the lid down, until the underside has good grill marks and releases easily. Turn and grill for 2 to 4 minutes more, until just cooked through and slightly translucent in the centre.
- Transfer the salmon to plates and immediately spoon the lemon dill butter over the top so it melts. Finish with another squeeze of lemon juice to taste. Serve straight away while hot.
Recipe notes
Tips
- For neat turning, wait until the salmon releases easily from the grill; if it sticks, give it another 30 to 60 seconds.
- If using skin-on salmon, start skin-side down and keep the skin between the fish and the grill to help prevent sticking.
- If serving anyone who is pregnant, elderly, or immunocompromised, cook the salmon until fully opaque throughout.
Substitutions
- Replace Fresh dill with Fresh parsley for a milder, more classic herb butter.
- Replace Olive oil with melted Butter for brushing the salmon if you want a richer finish.
Storage
- Refrigerate up to 2 days
- Cool leftovers quickly, then refrigerate in a sealed container. Reheat the salmon gently in a 160°C (320°F) oven until piping hot, or flake it cold into salads; store any extra lemon dill butter separately and use within 2 days.
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Recipe overview
- Servings: 2 servings
- Total time: 20min (20min active)
- Difficulty: Easy
- Cuisine: American
-
Allergens:
Fish Milk
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