Ingredients
For the Salmon
- 1–2 lbs Copper River King or Sockeye salmon, skin on
- 1–2 tbsp neutral oil
- Kosher salt & freshly cracked black pepper
For the Compound Butter
- 1/2 cup (1 stick) unsalted butter, softened
- 2 tbsp fresh dill, finely chopped
- 1 garlic clove, minced
- 1/4 tsp flaky sea salt
- Pinch black pepper
Optional flavor boosts:
Try 1 tsp lemon zest, 1 tsp chopped capers, 1 tsp chopped chives, 1/8 tsp red pepper flakes, 1 tsp Dijon mustard, or 1 tbsp chopped parsley.
Instructions
Make the Compound Butter
-Mix softened butter, dill, garlic, salt, and pepper in a small bowl until smooth and evenly combined.
-Transfer to parchment or plastic wrap, shape into a butter roll, and chill until firm, about 1 hour (or freeze for 20 minutes).
Grill the Salmon
For Copper River Sockeye:
- Preheat grill to medium heat (375–425°F). Clean and oil the grates.
- Pat salmon dry, lightly oil, and season with salt and pepper.
- Grill skin-side down, without flipping, lid closed, for 8–12 minutes, depending on thickness.
For Copper River King:
- Preheat grill to medium-low to medium heat (350–400°F). Clean and oil grates well.
- Pat salmon dry, lightly oil, and season with salt and pepper.
- Grill skin-side down, without flipping, lid closed, for 12–18 minutes. Thick center-cut King fillets may need a few extra minutes.
Finish & Serve
When the salmon comes off the grill, immediately top with slices or spoonfuls of the chilled dill garlic butter. The heat from the fish will gently melt the butter into a silky sauce without scorching the garlic or herbs.
Serve hot with grilled vegetables, roasted potatoes, crusty bread, or simply let the salmon be the star.
