– 1/2 cup unsalted butter, softened – 2 tbsp fresh parsley, finely chopped – 1 tbsp fresh dill, finely chopped – 1 tbsp fresh chives, finely chopped – 1 clove garlic, minced – Zest of 1 lemon – Salt and pepper to taste For the Salmon: – 4 salmon fillets – Salt and pepper to taste – Olive oil for brushing
Prepare the Compound Butter: In a small bowl, combine the softened butter, parsley, dill, chives, minced garlic, lemon zest, salt, and pepper. Mix thoroughly until all ingredients are well incorporated. Transfer the compound butter to a piece of plastic wrap, roll it into a log, and refrigerate until firm.
Preheat the Grill: Preheat your grill to medium-high heat (about 400°F/200°C). Clean and oil the grates to prevent sticking.
Season the Salmon: Pat the salmon fillets dry with paper towels. Brush both sides lightly with olive oil and season generously with salt and pepper.
Grill the Salmon: Place the salmon fillets on the grill, skin-side down if they have skin. Grill for 4-5 minutes per side, or until the salmon is cooked through and has nice grill marks. The internal temperature should reach 145°F (63°C).
Slice the Compound Butter: While the salmon is grilling, remove the compound butter from the refrigerator and slice it into rounds.
Top with Compound Butter: Once the salmon is done grilling, transfer the fillets to a serving platter. Immediately top each fillet with a slice of the herbaceous compound butter, allowing it to melt over the hot salmon.
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