Grilled Salmon with Garlic Herb Compound Butter



  • 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


  1. A few hours before you’re going to cook your salmon, combine the softened butter, garlic, and herbs together and stir
  2. 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
  3. When ready to cook, brush 1/2 teaspoon of dijon onto each side of each salmon fillet and season with salt and pepper
  4. 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)
  5. Meanwhile, toast your almonds over medium heat until fragrant and lightly golden
  6. To assemble, slice pats of compound butter and place over hot salmon and sprinkle with 1/3 of your toasted almonds