Lemon & Dill Compound Butter Grilled Salmon
A flavorful compound butter of fresh dill and citrusy lemon perfectly seasons salmon fillets wrapped in foil and grilled. The compound butter can be made ahead to ensure a quick summer dinner.
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1 Half Stick (1/4 cup) Land O Lakes® Butter, softened
1 tablespoon finely chopped fresh dill
1 tablespoon freshly grated lemon zest
1 tablespoon fresh lemon juice
1 tablespoon finely chopped shallot
1 teaspoon finely chopped fresh garlic
1 pound (1-inch-thick) fresh salmon fillet, cut into 4 pieces
1/4 teaspoon salt
1/8 teaspoon pepper
Lemon slices, as desired
How to make
Combine all compound butter ingredients; roll in plastic wrap. Refrigerate at least 1 hour.
Heat gas grill to medium or charcoal grill until coals are ash white.
Cut 2 (18x12-inch) pieces heavy-duty aluminum foil. Fold sheets together to create 18-inch-long packet. Spray foil with no-stick cooking spray. Lay salmon pieces, skin-side down, into middle of foil. Sprinkle salmon with salt and pepper.
Place one-fourth (about 2 tablespoons) compound butter on top of each salmon piece. Bring long sides of aluminum foil together; seal top and sides of packet.
Place foil packet onto grill. Cover; grill packet 11-13 minutes or until salmon flakes easily with fork.
Place lemon slices and additional fresh dill on top of salmon for serving. Serve immediately.
These salmon packets also be baked at 400°F for 12-15 minutes or until salmon flakes easily with fork.
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