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
Brush salmon with olive oil and sprinkle liberally with salt and freshly ground black pepper. Set aside.
Heat a large chimney starter's worth of charcoal briquets. Once hot, disperse evenly around the bottom of the grill and reapply the grate.
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.
Remove and keep warm.
Fold together lemon and butter. Melt over medium heat in a large saucepan.
Drizzle butter over salmon fillets and serve warm.
- •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.