Grilled Salmon with Lemon Butter Sauce
Grilled salmon with lemon butter is a simple dinner built on charcoal heat and a two-ingredient sauce. The skin-on Coho fillets hold together over the coals, and the skin keeps the flesh from sticking. The sauce has a useful trick: the lemon juice is folded into softened butter before it melts, which helps keep the sauce from separating when you spoon it over the fish.
Instructions
Brush the salmon fillets with olive oil and season them generously with salt and freshly ground black pepper. Set them aside while you prepare the fire.
Light a large chimney starter of charcoal briquets. When the coals are hot, spread them evenly across the bottom of the grill and set the grate back in place.
Use the oil-soaked towel to grease the grate quickly. Lay the fillets on it skin side down, cover the grill, and cook, turning them often. They are done when the flesh is pink all the way through and flakes easily with a fork.
Take the salmon off the grill and keep it warm.
Fold the lemon juice into the softened butter until combined. Melt the mixture in a large saucepan over medium heat.
Drizzle the warm lemon butter over the fillets and serve right away.
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