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Grilled Salmon with Lemon Pepper Butter Sauce

Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Entrée (main meal)
Cuisine American
Servings 4
Calories 585 kcal


  • 6 oz salmon fillets, skin on
  • 8 tbsp unsalted butter, room temperature
  • 2 tbsp freshly grated lemon zest
  • 1 tsp finely chopped garlic
  • 1 tsp parsley, chopped
  • Kosher salt and black pepper to taste
  • Vegetable oil, as needed

Optional tartar sauce recipe

  • 1.5 tbsp white wine vinegar
  • 2 tbsp sugar
  • 1.5 cups mayonnaise
  • 1/4 cup dill pickle, chopped
  • 4 tsp mustard
  • 1/4 tsp salt
  • 1/4 tbsp dill weed
  • 1/2 tsp freshly squeezed lemon juice
  • cayenne pepper, pinch
  • Black pepper to taste


  • Place the softened butter in a medium-sized bowl and flatten it with a fork to make it spreadable
  • Add zest, garlic, salt, and pepper to the bowl mixing them all
  • Place the butter mixture in plastic wrap and put it in the fridge to harden
  • For the tartar sauce combine the vinegar and sugar, till sugar has dissolved
  • Add the rest of the tartar sauce ingredients and whisk well till combined, set aside
  • Heat your outdoor grill to medium-high heat or 375 degrees F
  • Place your fillets onto a cutting board and pat both sides dry with a paper towel
  • Rub the grill grates with oil and place the fillets, skin down onto it
  • Close the lid and let it cook till the skin starts to a crisp or till 3 to 4 minutes
  • With tongs flip the salmon over and cook till opaque
  • Take the hardened butter mixture out of the fridge and cut it into rounds
  • Once the salmon is cooked, turn off the grill and carefully place the fillets onto plates
  • Place the lemon pepper butter rounds onto steaming hot fillets, the sauce will form as the heat of the fillets melt the butter mixture
  • Pour the tartar sauce into a small bowl and plate it with the salmon and lemon pepper butter sauce

Tips for this recipe

  • The butter mixture can be stored in the freezer for up to 1 month, just tightly wrap it in plastic
  • You can enjoy the Lemon Pepper Butter Sauce with crackers, pasta, or roasted avocado
  • To prevent your fish from sticking to the grill, scrape off any leftover food from the grates while the grill is still hot
  • You can store salmon by tightly wrapping it in plastic and storing it in the fridge
  • To freeze salmon, wet it and then wrap in plastic wrap, then aluminum foil, and lastly place in a ziploc back to ensure the fish stays moisturized
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