Grilled Salmon with Courgette and Lemon Herb Butter

Instructions

1. 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. 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. 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. 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. 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. 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. 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. 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.