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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Compound Butter
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
Salmon
1 pound (1-inch-thick) fresh salmon fillet, cut into 4 pieces
14 teaspoon salt
18 teaspoon pepper
Lemon slices, as desired
STEP 1
Combine all compound butter ingredients; roll in plastic wrap. Refrigerate at least 1 hour.
STEP 2
Heat gas grill to medium or charcoal grill until coals are ash white.
STEP 3
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.
STEP 4
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.
STEP 5
Place foil packet onto grill. Cover; grill packet 11-13 minutes or until salmon flakes easily with fork.
STEP 6
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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