Grilled Salmon with Dill Butter

Ingredients

• 4 6-ounce portions of salmon, preferably skin-on
• Salt
• 2 tablespoons extra virgin olive oil, plus more to wipe down the grill
• 1/4 cup unsalted butter, at room temperature
• 2 teaspoons chopped fresh dill
• One lemon, thinly sliced, for garnish

Directions

1. Take the salmon out of the refrigerator and season it lightly with salt. Leave it at room temperature while you get the grill ready for high, direct heat.
2. As the grill heats, stir the fresh dill into the butter in a small bowl.
3. Once the grill is hot, clean the grates well with a grill brush. Drizzle a little olive oil on a paper towel, hold it with tongs, and rub it over the grates. Use the remaining 2 tablespoons of oil to coat the salmon, then set the pieces on the grill with the skin side facing up. Cook over high heat for 2-4 minutes, leaving the fish alone during that time. Gently flip the salmon with a spatula. For a gas grill, turn the heat down to medium. For charcoal, shift the salmon to the cooler side of the grill. Cover and cook for 3-5 minutes more, choosing the timing based on how done you like your salmon. When finished, the salmon should be just cooked through.
4. For serving, arrange a few thin lemon slices on each plate. Lift the salmon pieces off the grill; if the skin sticks to the grates, that is fine. Place the fish on the lemon slices, add about a tablespoon of the dill butter to each piece, and serve right away.