1 stick unsalted butter, softened
Juice and zest from one lemon
2 tablespoons fresh chopped herbs (basil, thyme, parsley, rosemary, chives)
Pinch of and freshly ground black pepper
2 to 4 (6 to 8 ounce) salmon fillets
1 to 2 tablespoons olive oil
Mix first 3 ingredients together. Season butter with a pinch of salt and pepper and refrigerate until ready to use. Brush salmon on both sides with oil. Season fish with a little salt and pepper. Place on a preheated grill skin side down. Grill 4 to 8 minutes or until fish just starts to flake. Don’t overcook. Remove salmon from the grill and top each piece with a spoonful of the butter. Extra butter can be wrapped well and frozen for up to 3 months.