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+ servings
Grilled Salmon, Fennel, and Corn with Dill Butter
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 

From Erin Scott's gorgeous Yummy Supper Cookbook, a recipe for grilled salmon, fennel, and corn on the cob with dill butter.

Recipe Type: Dinner
Makes: 4 generous servings
Author: Brooklyn Supper, (adapted from Yummy Supper: 100 fresh, luscious & honest recipes from a {gluten-free} omnivore by Erin Scott)
Ingredients
Dill Butter
  • 4 tablespoons butter , softened or grated
  • 1 tablespoon minced fresh dill
  • 1 teaspoon grated lemon zest
  • pinch sea salt
Grilled Salmon and Vegetables
  • 4 ears corn , partially shucked so that just a layer or two of the husk remains
  • 1 1/4 pounds wild Pacific salmon , cut into 3/4-inch thick fillets
  • 2 medium bulbs fennel , trimmed with core intact, and sliced vertically into 1/4-inch thick slices
  • 1 teaspoon minced dill
  • 2 lemons , one sliced into rounds and one into wedges
  • sea salt and pepper to taste
Instructions
  1. Make dill butter ahead of time by mixing the herbs, zest, and sea salt into softened butter. (If you’re in a hurry, grate butter and then add the mix ins.) Gather butter mixture into a small round, wrap in parchment or the leftover butter paper, and refrigerate.

  2. Prepare a hot grill.
  3. Shuck most of the corn husks, but leave one or two layers of husk intact. This allows for optimal smokiness, while also sealing in some of the corn’s moisture. If you have time, fill a sink with cold water and soak the corn ahead of time.
  4. When coals are ready, spread them out.
  5. Cook corn first, grilling for 3 minutes each on four sides. (Basically, grill for 3 minutes, turn a quarter rotation, grill for 3 minutes, and so on.)

  6. Next, grill salmon and fennel. Salmon should be grilled over hot coals for 2 – 3 minutes a side. (For a less rare cut, cook both sides, and then move over indirect heat until desired doneness is reached). The fennel will vary, but aim for 3 minutes per side and pull when the edges of the fennel have caramelized. Somewhere in there, we also added the lemon slices, grilled for a minute or two per side.

  7. To serve, arrange grilled fennel on a large platter, finish with a generous squeeze of lemon juice, sea salt and pepper, and the teaspoon of minced dill. Set grilled salmon on top of the fennel, and add a big pat of dill butter to each of the fillets. Shuck the grilled corn, halve the cobs, and then dot with dill butter and a generous sprinkle of sea salt. Serve immediately.