• 2 salmon fillets (around 6 oz each)
  • 1/2 cup chopped fresh herbs (mix of parsley, dill, and thyme)
  • 2 tablespoons grated lemon zest
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 tablespoons softened butter
  • 1 tablespoon lemon juice
  • Olive oil for grilling


  1. Preheat your grill to medium-high heat. Lightly oil the grates.
  2. In a bowl, combine chopped herbs, lemon zest, garlic powder, salt, and pepper.
  3. In a separate bowl, mash together the softened butter and lemon juice to create a lemon dill butter.
  4. Pat the salmon fillets dry with paper towels. Season both sides with salt and pepper.
  5. Generously coat the flesh side (top side) of the salmon with the herb mixture, pressing to adhere.
  6. Brush the other side (skin side) of the salmon with olive oil.
  7. Place the salmon fillets on the preheated grill, skin-side down. Grill for 3-4 minutes, or until the skin becomes crispy and starts to release from the grates.
  8. Carefully flip the salmon fillets and cook for an additional 2-3 minutes, or until the flesh is opaque and flakes easily with a fork.
  9. During the last minute of cooking, top each salmon fillet with a dollop of lemon dill butter, letting it melt slightly.
  10. Serve immediately with La Lisse Soie d'Ivoire Chenin Blanc for a delicious summer BBQ pairing!


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