Grilled Salmon with Courgette and Lemon Herb Butter
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in under an hour and tastes like you spent all day in the kitchen. Salmon is packed with omega 3 fatty acids that are wonderful for heart health, and when you pair it with fresh grilled courgettes and a vibrant lemon herb butter, you've got something truly special. The beauty of this dish is its simplicity: just a few quality ingredients, minimal prep work, and a hot grill doing most of the heavy lifting. Whether you're cooking for yourself or impressing guests, this elegant yet straightforward meal never disappoints.
Ella x
Ingredients
- 4salmon fillets(6 oz each, skin-on)
- 3courgettes(cut into 1/4-inch lengthwise slabs)
- 4 tablespoonsextra virgin olive oil
- 1 teaspoonsea salt
- 1 teaspoonblack pepper
- 4 tablespoonsbutter(softened)
- 2 tablespoonsfresh lemon juice
- 2 tablespoonsfresh dill(finely chopped)
- 1 tablespoonfresh parsley(finely chopped)
- 2garlic cloves(minced)
- 1 teaspoonlemon zest
- 1 teaspoonred pepper flakes
Detail level
Instructions
- 1
Preheat your grill to medium-high heat, approximately 400°F. If using charcoal, ensure coals are evenly distributed for consistent cooking.
Tip: Oil your grill grates well to prevent salmon skin from sticking.
- 2
Pat the salmon fillets dry with paper towels and brush both sides lightly with 2 tablespoons of olive oil. Season generously with salt and pepper on both sides.
Tip: Dry salmon ensures better crust formation and prevents moisture from creating steam.
- 3
Toss the courgette slabs with remaining 2 tablespoons of olive oil, salt, and pepper in a bowl, ensuring each piece is evenly coated.
Tip: Let courgettes sit for 5 minutes after seasoning to allow them to absorb the oil.
- 4
In a small bowl, combine softened butter, lemon juice, lemon zest, minced garlic, dill, parsley, and red pepper flakes. Mix until well combined. Set aside.
Tip: You can prepare this herb butter ahead of time and store it in the refrigerator for up to 3 days.
- 5
Place courgette slabs on the grill first since they take slightly longer. Grill for 3-4 minutes per side until golden char marks appear and flesh is tender-crisp.
Tip: Don't move the vegetables too frequently; let them sit to develop those beautiful caramelized marks.
- 6
Once courgettes are nearly done, place salmon fillets skin-side down on the grill. Cook for 5-6 minutes without moving them.
Tip: The skin will release naturally from the grill when it's ready to flip; forcing it earlier will cause tearing.
- 7
Carefully flip the salmon and cook for another 3-4 minutes until the flesh is opaque and flakes easily with a fork. The internal temperature should reach 145°F.
Tip: Salmon continues cooking slightly after removal from heat, so don't overcook on the grill.
- 8
Transfer grilled salmon and courgettes to serving plates. Top each salmon fillet with a generous dollop of the herb butter, allowing it to melt over the warm fish and vegetables.
Tip: The residual heat will melt the butter perfectly, creating a delicious sauce.
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