Description
A flavorful grilled salmon recipe featuring a zesty garlic lime butter sauce that enhances the natural richness of the fish. This dish is perfect for a quick, healthy dinner, combining fresh dill, lime juice, and garlic butter for a vibrant and aromatic experience.
Ingredients
Scale
Garlic Lime Butter Sauce
- 1/2 cup unsalted butter (8 Tbsp)
- 4 cloves garlic, smashed (NOT PRESSED)
- 2 Tbsp lime juice (from 1 lime), plus lime wedges to serve
- 2 Tbsp fresh dill, chopped, plus more to garnish
- 1 tsp sea salt
- 1/4 tsp black pepper
Salmon
- 2 lbs salmon filet, skin-on, cut into 6 portions (6 oz each)
Instructions
- Prepare the Garlic Lime Butter Sauce: In a saucepan, melt 1/2 cup butter over medium heat. Smash 4 garlic cloves with the flat side of a knife and add them to the saucepan along with 1 tsp sea salt and 1/4 tsp black pepper. Simmer for about 1 minute or until fragrant. Stir in chopped dill and 2 tablespoons lime juice, then immediately remove the pan from heat to preserve the fresh flavors.
- Marinate the Salmon: Arrange the salmon fillets on a platter skin-side down. Spoon one-third of the garlic lime butter sauce over the salmon and brush it evenly over the top of each fillet. Allow the salmon to marinate in the sauce while you preheat the grill, letting the flavors penetrate the fish.
- Preheat and Prepare the Grill: Preheat your grill to medium heat, aiming for a temperature between 350°F and 400°F. Once hot, oil the grates to prevent sticking and ensure clean grill marks on the salmon.
- Grill the Salmon, First Side: Place the salmon onto the preheated grill skin-side up. Cover and grill undisturbed for about 3 minutes. This step allows the fish to cook gently initially and develop a nice sear.
- Flip and Finish Grilling: Carefully flip the salmon using a spatula and tongs to prevent breaking the fillets. Brush the salmon with another one-third of the butter sauce. Cover and continue cooking for an additional 2 minutes or until the internal temperature registers 140°F, knowing it will rise to the ideal 145°F after resting.
- Serve: Transfer the grilled salmon to a serving platter. Drizzle with the remaining one-third of the garlic lime butter sauce — if the butter has solidified, gently reheat it on the stovetop until melted. Garnish with fresh dill sprigs and serve with lime wedges for an extra burst of citrus.
Notes
- To check doneness, use an instant-read thermometer to ensure salmon reaches 145°F internally for safe consumption.
- Do not press the garlic cloves; smashing preserves their flavor and texture in the butter sauce.
- If you don’t have fresh dill, substitute with dried dill but reduce the amount by half as dried herbs are more potent.
- Make sure to oil the grill grates well to prevent the salmon skin from sticking and tearing.
- The residual heat after grilling will bring the salmon from 140°F to the safe 145°F temperature, so avoid overcooking.
