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"Frying Fridays" OR "Grilling Fridays"
Grilled Salmon with Dill Pickle Butter
Salmon is an excellent low-maintenance ingredient for the grill because it doesn't need careful testing for doneness — the fish is wonderful cooked anywhere from rare to medium. As soon as the fillets come off the grill, top them with a tangy pickle-studded butter.
- 4 tbsp. unsalted butter
- ¼ c. finely diced dill pickles
- 1 tsp. minced tarragon
- ½ tsp. Dijon mustard
- Salt and freshly ground pepper
- 4 salmon fillets
- extra-virgin olive oil
- Light a grill. In a small bowl, blend the butter with the diced pickles, tarragon, and mustard and season with salt and pepper.
- Rub the salmon with oil and season with salt and pepper. Grill over moderately high heat, skin side down, until the skin is lightly charred and crisp, about 3 minutes. Using a metal spatula, turn the fillets and grill until barely done in the center, about 4 minutes longer. Transfer the salmon to plates. Top with the dill pickle butter and serve.