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Delicious Grilled Side of Salmon with Butter, Herbs and Lemon on Kamado

Updated on July 25, 2015
Paul Edmondson profile image

Paul is a barbecue enthusiast. He is currently grilling and smoking on a Komodo Kamado Ultimate 23.

Grilled Salmon Fillet with Herb Butter

5 stars from 2 ratings of Grilled Salmon with Herb Butter
Plated Grilled Salmon
Plated Grilled Salmon

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.

Season Salmon with salt and pepper
Season Salmon with salt and pepper

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.

Butter and herb baste
Butter and herb baste

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.

Butter herb baste on salmon fillet
Butter herb baste on salmon fillet

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.

Whole salmon fillet Grilled
Whole salmon fillet Grilled

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.

Questions & Answers


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      • jackclee lm profile image

        Jack Lee 2 years ago from Yorktown NY

        The best Salmon steak is from Costco. I found the perfect cooking time. A little olive oil on a pan, sprinkle salmon steak both sides with Lemon Pepper from grinder. Put on broil for 7 minutes on each side. I guarantee it will be the best salmon you ever tasted.

      • Paul Edmondson profile image

        Paul Edmondson 2 years ago from Burlingame, CA

        If you make this for the first time, I'd used the chopped dill over the Herbs De Provence because it's a bit more mild. I like the stronger seasoning, but it might be best to ease into it:)

      • Glimmer Twin Fan profile image

        Glimmer Twin Fan 2 years ago

        Yummy - this just might be our dinner tonight! You must be the cook in the family. I'm thinking the butter and herb baste would be good on other things too. Nice recipe!

      • peachpurple profile image

        peachy 2 years ago from Home Sweet Home

        i like the salmon seasoning and recipe but what is kamado?

      • chateaudumer profile image

        David B Katague 2 years ago from Northern California and the Philippines

        I love salmon, and this recipe sounds yum, yum. My favorite salmon recipe is the Fish Head soup with vegetables such as boctoy, green papaya, green beans, sayote, with tamarind flavoring. I bet you have not tasted a salmon fish head soup.

      • Alphadogg16 profile image

        Kevin W 2 years ago from Texas

        This does sound absolutely delicious and very healthy Paul Edmondson. Thumbs up.

      • Larry Rankin profile image

        Larry Rankin 2 years ago from Oklahoma

        I've been wanting to work with salmon. This looks wonderful. I'll have to give it a try.

      • drbj profile image

        drbj and sherry 2 years ago from south Florida

        That Komodo Kamado looks like an ideal grill to own. Thanks for the newsflash, Paul.

      • bravewarrior profile image

        Shauna L Bowling 2 years ago from Central Florida

        Yep. It's full of Omega-3 fatty acids.

      • Paul Edmondson profile image

        Paul Edmondson 2 years ago from Burlingame, CA

        I think wild caught salmon is just about the healthiest thing you can eat (without all the butter:)).

      • bravewarrior profile image

        Shauna L Bowling 2 years ago from Central Florida

        This sounds delicious, Paul. I love salmon and it's so good for you! I would imagine this rub could also be used on a smaller scale when baking salmon as well.