Cookbook:Grilled Salmon with Lemon Butter Sauce

Ingredients

 * 4 ea. (24 ounces) skin-on Coho salmon fillets
 * Olive oil
 * Salt
 * Freshly-ground black pepper
 * 1 stick unsalted butter, softened
 * ½ lemon, juiced
 * A flame-resistant towel tied with twine and soaked in oil

Procedure

 * 1) Brush salmon with olive oil and sprinkle liberally with salt and freshly ground black pepper. Set aside.
 * 2) Heat a large chimney starter's worth of charcoal briquets. Once hot, disperse evenly around the bottom of the grill and reapply the grate.
 * 3) Quickly grease the grate with the towel. Add salmon fillets, skin side down, and cook, covered, turning often, until fish is pink throughout and flakes easily when tested with a fork.
 * 4) Remove and keep warm.
 * 5) Fold together lemon and butter. Melt over medium heat in a large saucepan.
 * 6) Drizzle butter over salmon fillets and serve warm.

Notes, tips, and variations

 * Adding your flavorings to the butter before you melt it is a great trick to keep butter sauces from separating. Adding cream is also a good way.