Dilled Grilled Salmon, Fresh Herbs and the Dreaded Butter!

Dilled Salmon2

There has been a great run of salmon this fall so I can actually afford to buy it from time to time.

This time I decided to make it with fresh herbs from my garden with an emphasis on dill. This goes so well on salmon. Sadly, the best way to grill herbs on salmon is mixed with butter.

I have decided not beat myself up over the butter in this recipe. It is not a lot, a lot of it cooks off and the cheque is in the mail. I tell myself I am entitled to treat but I find myself looking down guiltily as I say it. Oh well.

I mixed 1/2 tablespoon of chopped dill, 1/2 tablespoon chopped chives,  the juice and zest of 1/2 lemon, 1/4 cup melted butter and 1/4 teaspoon minced garlic.

Dilled Salmon

 

I gave one side of the salmon a brushing of this mixture and let it sit for 20 minutes in the fridge. Then I put that side down on a medium high grill for 3 to 5 minutes depending on the thickness of the salmon steaks. I turned it and brushed the remaining dill mixture over the other side and grilled the salmon to an internal temperature of 150 F, about 4 minutes with these steaks.

Dilled Salmon1

The Verdict

This turned out great. I love the taste of dill with my salmon and the garlic and lemon gave it a nice balance with the richness of the butter (still feeling guilty).

The Old Fat Guy

2 thoughts on “Dilled Grilled Salmon, Fresh Herbs and the Dreaded Butter!”

  1. Holy WOW do these look just ever so beautiful!

    The skin, the meat, the herbs – so perfect!

    It’s so fun to check in on the tasty doings that you folk are whipping up in the north!

    Always a treat!

    Cheers!!!! – Leah

    1. Thanks, Leah. I think one of the best results of the internet is the intermingling of food styles. There are so many wonderful dishes and cuisines out there.

      Soon, I will have to try pistachio shell calamari!

      The Old Fat Guy

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