- 4 6-ounce portions of salmon, preferably skin-on
- 2 Tbsp vegetable 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
- Shredded red cabbage
- Sliced radishes
- Sour Cream
- Lime wedges
- Remove the salmon from the refrigerator and sprinkle a little salt over it. Let it sit at room temperature while you preheat your grill for high, direct heat.
- While the grill is heating, mix the fresh dill with the butter in a small bowl.
- When the grill is hot, scrape down the grates with a grill brush. Pour a little vegetable oil onto a paper towel, and use tongs to wipe down the grill grates. Coat the salmon in the remaining 2 tablespoons of oil and place, skin side up, onto the grill grates. Grill over high heat for 2-4 minutes (depending on how thick your salmon pieces are) undisturbed. Carefully turn the salmon with a spatula. If using a gas grill, reduce the heat to medium. If using a charcoal grill, move the salmon to the cooler side of the grill. Cover and grill it for another 3-5 minutes, depending on how well done you prefer your salmon. The salmon should be just cooked through when done.
- To serve, place a few thin slices of lemon on each plate. Remove the salmon pieces from the grill (it's okay if the skin sticks to the grill grates) and place on the lemon slices. Top each piece of salmon with about a tablespoon of the dill butter and serve at once.
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