Here’s a new favorite way to grill trout or salmon. I’ve done this a few times now and continue to like the results.
-1 side of salmon or lake trout
-1 stick of butter
-zest of one lemon chopped (no juice)
-1 bunch fresh thyme chopped – maybe 2 TBSP?
-1 bunch fresh dill chopped – same as above
-1-2 cloves garlic
-kosher salt
-fresh cracked pepper
-olive oil
Combine softened butter, lemon zest, herbs, and chopped garlic into a compound. Spatula onto plastic wrap and cover onto itself to seal. Roll out like a tube, and wrap the ends tight to make something resembling the shape of summer sausage. Put in the fridge or freezer for at least 15 minutes till it gets firm.
Take the salmon or trout and put skin-side down on non-stick foil, or foil drizzled with olive oil. Sprinkle 1 TBSP of kosher salt or so on flesh-side, apply cracked pepper. Put on medium grill with cover closed. Grill 10-15 minutes or so until salmon starts to exude juices and fat (white).
Slice compound butter into pads and apply to salmon. You could also just melt all of the butter instead of making a compound and brush onto salmon. The nice part about having a compound is that you can save it in the fridge and break it out whenever you want to use it.
Turn grill to high until internal temp reaches 145 degrees F, or until salmon flakes easily without sticking on thickest part of fillet (back).
Tips –
-Poke holes in foil when grilling so salmon skin gets crispy and doesn’t poach in its own juices.
-Rest fillet just a touch before serving and apply extra compound butter mixture.
-Pull pin bones in upper middle back by running sharp knife across the fillet. After it’s cooked they’ll come out very easily.
