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