Grilled Salmon with Garlic Lime Butter
Flavorful grilled salmon topped with a simple garlic-lime butter and fresh dill.
Servings: 6 servings
Ingredients
- 1/2 cup unsalted butter (about 8 Tbsp)
- 4 cloves garlic smashed, not pressed
- 2 Tbsp lime juice about juice from 1 lime, plus lime wedges to serve
- 2 Tbsp dill chopped, plus more to garnish
- 1 tsp sea salt
- 1/4 tsp black pepper
- 2 lbs salmon fillets skin-on, cut into 6 portions
Instructions
- In a small saucepan over medium heat, melt the 1/2 cup unsalted butter. Add the smashed garlic, 1 tsp sea salt, and 1/4 tsp black pepper and simmer about 1 minute until fragrant.
- Stir in the chopped dill and 2 Tbsp lime juice, then immediately remove the pan from the heat to prevent the garlic from burning.
- Place the salmon fillets skin-side down on a platter and spoon about one-third of the butter mixture over the tops; use a brush or spoon to coat evenly. Let the salmon sit while you preheat the grill.
- Preheat the grill to medium (about 350–400°F) and oil the grates to prevent sticking.
- Place the salmon on the preheated grill skin-side up. Cover and cook undisturbed for about 3 minutes on the first side.
- Carefully flip the fillets using a spatula and tongs, brush with another one-third of the butter mixture, then cover and cook about 2 more minutes, or until the internal temperature reaches about 140°F (it will rise to 145°F off the grill).
- Transfer the salmon to a serving platter, drizzle with the remaining butter sauce (reheat briefly if it has solidified), garnish with additional dill, and serve with lime wedges.
Equipment
- Saucepan
- Knife
- platter
- basting brush or spoon
- Grill
- spatula and tongs
Notes
- Use smashed garlic cloves, not pressed, for milder flavor.
- Preheat and oil the grill grates to prevent sticking.
- Cook to 140°F internal and allow carryover to 145°F.
- If butter hardens, gently rewarm before drizzling.
- Adjust grilling time based on fillet thickness: 1" = 3 min/side; 3/4" = 2–3 min/side; 1/2" = 2 min/side.