Ingredients:

  • 4 salmon fillets (6 oz / 170g each)
  • 2 tsp kosher salt
  • 1 tsp cracked black pepper
  • 1 large lemon, thinly sliced into rounds
  • 8 sprigs fresh thyme, slightly bruised
  • 1 tbsp extra virgin olive oil
  • 4 tbsp unsalted butter, softened
  • 3 cloves garlic, minced
  • 1 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 0.5 tsp red pepper flakes

Instructions:

  1. Pat the 4 salmon fillets (6 oz each) dry with paper towels.
  2. Rub the 2 tsp kosher salt and 1 tsp cracked black pepper onto all sides of the fillets.
  3. Mix the 4 tbsp softened unsalted butter with 3 cloves minced garlic, 1 tbsp lemon juice, 1 tsp zest, and 0.5 tsp red pepper flakes.
  4. Place the thinly sliced rounds from 1 large lemon on the grill or in the pan, topped with the 8 sprigs fresh thyme.
  5. Lay the fillets directly onto the lemon and thyme bed. Cook for 6 minutes until the bottom edges turn opaque.
  6. Spoon half of the garlic butter mixture over the top of each fillet.
  7. If you want a char on the top, flip the fish off the lemons for the last 2 minutes. Cook until the internal temp hits 135°F.
  8. Remove from heat and top with the remaining butter and a final squeeze of fresh lemon. Wait 3 minutes before serving.