Grilled Salmon Fillets with Herb Butter

Cook, Mains, Recipes, Weeknight Dinner

Grilled Salmon Fillets with Herb Butter

Worried about fish fillets sticking to the grill? Our secret: brush the fillets with a little bit of mayonnaise before grilling. You won’t taste it at all, and you’ll never fear turning fish on the grill again. A pat of flavored butter is the perfect topping for meaty salmon in this recipe. Serve it with potato salad or green salad for an easy, fresh summertime feast.


Grilled Salmon Fillets with Herb Butter


For the herb butter:

1 Tbs. each finely chopped fresh chives, fresh dill and fresh tarragon

Kosher salt and freshly ground pepper

1/2 cup (4 oz./125 g.) unsalted butter, at room temperature

1/4 lemon


6 skin-on center-cut salmon fillets, each about 8 oz. (250 g.) and 1 inch (2.5 cm.) thick, pin bones removed

1/4 cup (2 fl. oz./60 ml.) mayonnaise, homemade or store-bought

2 tsp. each ground cumin and ground coriander

Kosher salt and freshly ground pepper


To make the butter, in a small bowl, using a fork, work the chives, dill, tarragon, a pinch of salt and a few grinds of pepper into the butter, distributing the herbs evenly. Squeeze the juice from the lemon into the butter and work it in. Using a spatula, scrape the butter out of the bowl into a rough log shape near one long edge of a 12-by-16-inch (30-by-15-cm.) sheet of waxed paper. Roll the paper over the butter, and press the butter into a solid, uniform log. Continue rolling the waxed paper around the butter, and twist both ends to seal securely. Refrigerate to harden. (The butter can be made up to 5 days in advance and refrigerated or frozen for up to 1 month.)


Prepare a charcoal or gas grill for direct grilling over high heat. Brush and oil the grill grate.


Brush the salmon fillets on all sides with the mayonnaise, coating evenly. Sprinkle the cumin and then the coriander evenly over each fillet, then sprinkle salt and pepper evenly over the fillets.


Place the salmon fillets, skin side up, on the grill directly over the fire and cook for about 3 minutes. Turn and cook until the fish flakes when prodded gently with a fork, about 3 minutes longer. The salmon will be cooked to medium, which is perfect for salmon.


Transfer the fillets to individual plates and top each fillet with a pat of the butter. Serve at once. Serves 6.


Recipe from Williams-Sonoma Grill Master, by Fred Thompson.

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