Grilled Salmon Recipe with Herb Butter

Course dinner, lunch, Main
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4
Calories 692kcal
Author Chef Billy Parisi


  • four 8 ounce fresh salmon fillets
  • 6 tablespoons of olive oil
  • 8 ounces of softened unsalted butter
  • zest of 1 lemon
  • juice of 1 lemon
  • 2 tablespoons of chopped fresh dill
  • 4 cobs of corn
  • 1 bunch of asparagus cut in half longways
  • 1 pint of cherry tomatoes
  • chopped fresh chives for garnish
  • Kosher salt and fresh cracked pepper to taste


  • In a bowl whisk together butter, lemon zest, lemon juice, dill, salt and pepper until combined and refrigerate.
  • Next, brush all sides of the salmon fillets with 2 tablespoons of olive oil and season with salt and pepper.
  • Place the salmon on a hot grill (350° to 450°) for 4 to 6 minutes or until it releases from the grates with ease. Once flipped cook the salmon for a further 3 to 4 minutes.
  • Next toss the corn, asparagus, and tomatoes in 4 tablespoons of olive oil, salt and pepper, and grill until slightly charred and cooked to al dente.
  • Once the vegetables are cooked, slice the corn off of the cob and toss with the asparagus and tomatoes and garnish with chives.
  • Serve the vegetables with salmon and herb butter.


Calories: 692kcal | Carbohydrates: 22g | Protein: 5g | Fat: 68g | Saturated Fat: 32g | Cholesterol: 122mg | Sodium: 33mg | Potassium: 514mg | Fiber: 3g | Sugar: 9g | Vitamin A: 2210IU | Vitamin C: 33.3mg | Calcium: 27mg | Iron: 1.5mg