Grilled Salmon with Garlic Herb Compound Butter
- Author: Annie Chesson
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- 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
- 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
Nutrition
- Serving Size: 1 salmon fillet + 1/3 of the butter + 1/3 of the almonds
- Calories: 527
- Sugar: 0 g
- Sodium: 230 mg
- Fat: 45 g
- Carbohydrates: 5 g
- Fiber: 2 g
- Protein: 31 g
- Cholesterol: 140 mg
