Grilled Salmon with Bell Pepper and Lemon Herb Butter
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
Here's a recipe that's become a weeknight favorite in my kitchen because it comes together in under an hour with minimal fuss. Grilled salmon with bell pepper and lemon herb butter is the kind of dish that feels fancy enough for guests but simple enough for a busy Tuesday night. The salmon is packed with omega 3 fatty acids that are wonderful for your heart health, and the fresh herbs and lemon give everything such a bright, clean flavor. What I love most is that everything cooks on one grill, so cleanup is practically nonexistent. This is comfort food that actually feels good to eat.
Ella x
Ingredients
- 4salmon fillets(6 oz each, skin-on)
- 2bell peppers(mixed colors, cut into thick strips)
- 4 tablespoonsunsalted butter(softened)
- 3 tablespoonsfresh lemon juice
- 2 tablespoonsfresh parsley(finely chopped)
- 1 tablespoonfresh dill(finely chopped)
- 2garlic cloves(minced)
- 3 tablespoonsextra virgin olive oil
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 1 teaspoonlemon zest
Detail level
Instructions
- 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
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
Toss the bell pepper strips with the remaining olive oil and season with salt and pepper to taste.
- 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
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
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
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
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.
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