Is there anyone who didn’t just accidentally drool on their phone screen/computer/iPad? Because this salmon is the most mouthwatering thing I’ve pooooosssibly ever seen in my 27 years of life. I mean. Look. The grill marks. The butter melting allllllllll over that salmon. The pieces of garlic and chopped herbs loaded on top. The toasted almonds adding a perfect note of nutty crunch (totes forgot to put them on before photographing this, but pretend they are there). It’s just straight beauty.

It’s possible that I will never be able to meet another piece of salmon again without thinking of this one while I eat it. Sorry, all future salmon…you’ve been ruined by something else. And its name is garlic herb compound butter.

Here’s what you’re gonna do to make this happen:

A few hours before go time, add a whole bunch of garlic and herbs to six tablespoons of softened butter. Throw this whole combo onto a sheet of saran wrap and shape it into a log. Let this sit in the fridge until you’re ready to cook your salmon and eat.

When it’s salmon time, lay out your fillets and brush some dijon mustard onto each side. Throw some salt and pepper on those babies, too. Oil your grill grates and grill your salmon until it has nice grill marks on both sides and is just cooked through (when it flakes easily).

At the same time, throw some slivered almonds into a saute pan and toast until nutty and perfect.

Slice pats of compound butter and place them directly on top of the salmon fresh from the grill. Let them soften and melt a little bit, sprinkle some toasted almonds over top, and serve! We’re doing keto right now, so we aren’t shy AT ALL with the compound butter addition. This recipe calls for three salmon fillets, and we put 1/3 of the compound butter onto each.

It’s like a butter sauce…omg my mouth is watering like freaking niagra falls right now. YES.

So right now I’m in a bible study group that is reading a book called Mom Set Free.

As a whole, it’s about releasing yourself from the pressure of perfectionist parenting. Instead of succumbing under the pressure of doing everything perfectly for your kids and worrying about messing anything up that will force them to grow up as anything other than awesome, successful humans, you release that anxiety and pressure on yourself.

Instead, you give that anxiety to God and trust that he will protect and take care of your kids even better than you can, because he loves them even more than you do (which seems impossible to fathom but is 100% true). By releasing that pressure and anxiety to him, we can take a breath of fresh air and live our lives freely, lightly, and full of joy. We can focus more on our relationships with God, which in turn makes us way better parents to our little guys and girls.

The best thing we can do is raise up kids with strong, intimate, personal faiths, and that’s not going to happen if we are anxious and perfectionist parents constantly trying to check alllllll the boxes rather than loving parents who have wholly released themselves from those pressures and can model a real, passionate relationship with God.

Anyway, it’s been really good so far! I’ll keep you updated! If you’re not a mom, you can just stick around for the food 🙂. Speaking of…hello there, gorgeous. Can I getcho numba?

Grilled Salmon with Garlic Herb Compound Butter

Author: Annie Chesson
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Ingredients

Scale

3 salmon fillets
3 teaspoons dijon mustard
6 tablespoons butter, (or ghee if paleo/whole 30) softened
4 cloves of garlic, finely minced
1/3 cup mixed herbs, chopped (I used chives, parsley, and thyme)
1/3 cup slivered almonds

Instructions

A few hours before you’re going to cook your salmon, combine the softened butter, garlic, and herbs together and stir
Place the butter onto a sheet of saran wrap, wrap up in saran wrap, and form into a thick log. Let sit in the fridge for a few hours to firm up
When ready to cook, brush 1/2 teaspoon of dijon onto each side of each salmon fillet and season with salt and pepper
Brush your grill grates well with oil, and grill over medium high heat until the salmon is charred on both sides and just cooked through (when it flakes easily with a fork)
Meanwhile, toast your almonds over medium heat until fragrant and lightly golden
To assemble, slice pats of compound butter and place over hot salmon and sprinkle with 1/3 of your toasted almonds