Charbroiled Salmon Filet Recipe

Soften and mix butter

Remove the unsalted butter from the refrigerator and let it sit at room temperature for 20–30 minutes until very soft but not melted. Alternatively, microwave in 5–7 second bursts until soft. Place the softened butter in a small bowl.

Combine flavorings

Add the finely sliced scallions, lemon zest, lemon juice, sea salt, black pepper, and optional chopped dill or parsley to the softened butter. Mash and stir with a fork until fully combined and smooth. Taste and adjust seasoning. Transfer the butter to a piece of plastic wrap or parchment, form into a log (about 3/4–1 inch diameter), wrap tightly, and chill in the refrigerator for at least 30 minutes to firm up. If short on time, place in the freezer for 10–15 minutes.

Prep salmon

Pat the salmon filet dry on both sides with paper towels. Check for pin bones and remove with clean tweezers if present. Brush both sides lightly with olive oil, then season evenly with kosher salt and freshly ground black pepper. Squeeze the juice of half a lemon over the top.

Preheat grill or broiler

For charbroil flavor: preheat a gas or charcoal grill to medium-high (about 450–500°F / 230–260°C). Oil the grill grates well. If using a broiler, position the rack 4–6 inches from the heat source and preheat the broiler; line a rimmed baking sheet with foil and oil lightly.

Charbroil the salmon

Place the salmon skin-side down (if skin-on) on the hot grill over direct heat. Cook without moving for 4–6 minutes, until the bottom has good grill marks and the fish releases easily. Carefully flip using a spatula and cook the top side for 2–4 minutes more, until the salmon reaches an internal temperature of 125–130°F (52–54°C) for medium-rare to medium, and the flesh flakes easily but still feels slightly firm. If broiling, place the salmon on the prepared sheet pan and broil 6–9 minutes depending on thickness, watching closely to avoid overcooking; flip once halfway if desired for more char.

Rest

Remove the salmon from the heat and transfer to a serving plate. Let rest for 2–3 minutes to allow juices to redistribute.

Finish with scallion butter

Slice 1/4–1/2 inch rounds from the chilled scallion butter log and place 1–2 slices (about 1 tablespoon each) on top of the hot salmon so it melts over the filet. Alternatively, if the butter is soft, smear a tablespoon over the warm fish. Garnish with lemon wedges and microgreens or extra herbs if using.

Serve each salmon filet immediately with additional lemon wedges at the side. Pair with a simple green salad, roasted vegetables, or steamed rice. Leftover scallion butter can be refrigerated up to 5 days or frozen for up to 2 months.