Williams-Sonoma Recipe: Grilled Salmon Fillets with Herb Butter

Need a healthy grilling option? Try this recipe for salmon fillets from Williams-Sonoma Grill Master.

Serves 6

For the herb butter
1 tablespoon each finely chopped fresh chives, fresh dill, and fresh tarragon
Kosher salt and freshly ground pepper
1⁄2 cup unsalted butter, at room temperature
1⁄4 lemon

6 skin-on center-cut salmon fillets, each about 8 oz and 1 inch thick, pin bones removed
1⁄4 cup mayonnaise, homemade (recipe below) or store-bought
2 teaspoons each ground cumin and ground coriander
Kosher salt and freshly ground pepper

1. To make the butter, in a small bowl, using a fork, work the chives, dill, tarragon, a pinch of salt, and a few grinds of pepper into the butter, distributing the herbs evenly. Squeeze the juice from the lemon into the butter and work it in. Using a spatula, scrape the butter out of the bowl into a rough log shape near one long edge of a 12-by-6-inch sheet of waxed paper. Roll the paper over the butter, and press the butter into a solid, uniform log. Continue rolling the waxed paper around the butter, and twist both ends to seal securely. Refrigerate to harden. (The butter can be made up to 5 days in advance and refrigerated or frozen for up to 1 month.)

2. Prepare a charcoal or gas grill for direct grilling over high heat. Brush and oil the grill grate.

3. Brush the salmon fillets on all sides with the mayonnaise, coating evenly. Sprinkle the cumin and then the coriander evenly over each fillet, then sprinkle salt and pepper evenly
over the fillets.

4. Place the salmon fillets, skin side up, on the grill directly over the fire and cook for about 3 minutes. Turn and cook until the fish flakes when prodded gently with a fork, about 3 minutes longer. The salmon will be cooked to medium, which is perfect for salmon.

5. Transfer the fillets to individual plates and top each fillet with a pat of the butter. Serve at once.

Homemade Mayonnaise
Makes about 1 1⁄2 cups

1 large egg, fresh or pasteurized
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
Kosher salt
3⁄4 cup olive oil
3⁄4 cup canola oil

In a food processor or a blender, combine the egg, lemon juice, mustard, and 1⁄4 teaspoon salt. Combine the oils in a glass measuring pitcher. With the machine running, slowly add the oil mixture in a thin, steady stream and process until the mayonnaise is thick. Add 1tablespoon warm water and process briefly. Taste and adjust the seasoning. Use right away, or refrigerate in an airtight container for up to 3 days.

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