Delicious Grilled Side of Salmon with Butter, Herbs and Lemon on Kamado
Grilled Salmon Fillet with Herb Butter
Special Salmon Recipe for a Whole Side of Salmon
When I grill on my Komodo Kamado, I like recipes that have rich seasoning and can benefit from the even heating from the grill. This recipe is a modification from an Adam Perry Lang recipe. In his recipe, he uses dill as the only herb. My variation uses an herb de provence, which is a little more complex and some may prefer the simpler version. I love both variations.
For grilling a side of salmon this works really nice.
Preparing the Salmon to Grill
Remove the salmon from the refrigerator one hour before beginning the seasoning. Having the salmon at room temperature will help it cook evenly. Drizzle olive oil over the top and season with salt and pepper.
Preparing the Baste
This is a real simple mixture.
- 1 cube salted butter softened
- 1 tablespoon herbs de provence or 1 tablespoon of chopped dill
- 1 clove of minced garlic
- 1/2 lemon zest
- 1/2 lemon juiced
Mix all the ingredients in a bowl to form the basting paste.
Spread Baste on Salmon
Spoon the baste over the salmon while the barbecue gets up to 350 degrees. I recommend using a few smoking chips, but a cedar plank works as well. If you don't have a Kamado or Green Egg for this recipe, I'd definitely use the cedar plank on a gas grill.
Grilling the Salmon Fillet
I prefer to use indirect heat for this recipe because the butter can cause flare ups. The baste will melt as the fish cooks and browns a bit on top. Grill for about 15 minutes and then drizzle a light amount of olive oil on top and sprinkle with paprika.
Continue to grill the fish until it reaches an internal temperature of 125 degrees. Remove it from the grill and let it sit for five to ten minutes and then serve with lemon wedges.
It should be lightly pink on the inside.
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