Grilled Salmon with Bell Pepper and Lemon Herb Butter

Instructions

1. 1

   Prepare the herb butter by combining softened butter, minced garlic, fresh parsley, dill, lemon juice, lemon zest, and a pinch of salt in a small bowl. Mix until well combined and set aside.

   Tip: Make the herb butter ahead of time and refrigerate for easier handling.

2. 2

   Pat the salmon fillets dry with paper towels and brush both sides lightly with olive oil. Season generously with sea salt and black pepper.

   Tip: Dry salmon ensures better browning and crispier skin on the grill.

3. 3

   Toss the bell pepper strips with the remaining olive oil and season with salt and pepper to taste.

4. 4

   Preheat your grill to medium-high heat (about 400°F). Oil the grill grates to prevent sticking.

   Tip: If using a gas grill, preheat for 10 minutes; for charcoal, wait until coals are evenly hot.

5. 5

   Place salmon fillets skin-side down on the grill and cook for 4-5 minutes without moving them. The skin should become crispy and release easily from the grates.

   Tip: Resist the urge to flip too early; patience creates the perfect crispy skin.

6. 6

   Gently flip the salmon and cook for another 3-4 minutes until the flesh is opaque and flakes easily with a fork.

   Tip: Check for doneness at the thickest part—it should be just cooked through, not dry.

7. 7

   On a separate area of the grill, char the bell pepper strips for 3-4 minutes per side until they have nice grill marks and are slightly softened.

   Tip: If peppers are cooking faster than salmon, move them to a cooler part of the grill.

8. 8

   Transfer the salmon and peppers to a serving platter. Top each salmon fillet with a generous dollop of the herb butter, allowing it to melt over the warm fish.

   Tip: The residual heat will melt the butter beautifully and infuse the salmon with herbal flavors.