Grilled Keta Salmon with Herb Butter
Hot grill, cold herb butter, wild keta salmon — a weeknight dinner that takes less than 20 minutes and tastes like summer in Alaska.
American · Keta Salmon
Notes before you start
Keta salmon is the leanest of the wild Alaska salmon species, which means two things: it takes on smoke and char from the grill beautifully, and it benefits from a little extra fat. That is exactly what the herb compound butter is for. A thick slice of cold butter melting over a hot fillet straight off the grill — the dill and lemon cutting through the richness — is one of the simplest and most satisfying ways to eat wild fish. This is the kind of meal that takes less time to cook than it does to set the table.
8 steps
In a small bowl, mash together softened butter, dill, chives, garlic, lemon zest, lemon juice, salt, and pepper until evenly combined.
Spoon the butter onto a piece of plastic wrap or parchment paper, roll into a tight log about 1 inch in diameter, and twist the ends closed. Refrigerate for at least 30 minutes to firm up. (Can be made up to a week ahead.)
Preheat grill to high heat (450-500°F). Clean and oil the grates well.
Pat salmon fillets dry with paper towels. Brush both sides with olive oil and season generously with salt and pepper.
Place fillets skin-side down on the grill. Close the lid and cook for 4-5 minutes without moving.
Using a fish spatula, carefully flip the fillets. Cook for another 3-4 minutes with the lid closed, until the fish is just opaque throughout and flakes at the thickest part (internal temperature of 130°F).
Transfer fillets to a platter. Immediately top each fillet with 1-2 slices of the cold herb butter and let it melt over the hot fish.
Garnish with fresh dill sprigs and serve with lemon wedges.
The Story Behind This Dish
Keta salmon, also called chum or silverbrite, is the most underappreciated of Alaska's wild salmon species. Commercial fishermen have known for years that fresh keta, handled well, is outstanding eating — mild, clean, with a firm texture that holds up on the grill better than most fish. The problem was always marketing: keta got lumped in with lower-grade product for decades. But that is changing. More people are discovering what we have always known on the boats — that a properly handled keta fillet, cooked the same day or blast-frozen at sea, rivals any salmon you can buy. It just needs a little butter and a hot fire.
A chilled rosé or a crisp lager cuts through the richness of the butter and complements the smoky char from the grill.
- ·For keta salmon: Sockeye or coho salmon work well, though they need slightly less butter due to higher fat content
- ·For grilling: A cast-iron skillet over high heat works if you don't have a grill — sear 4 minutes per side
- ·For dill: Tarragon or basil make a good substitute in the compound butter
The herb butter log keeps in the refrigerator for 1 week or the freezer for 3 months. Cooked salmon is best eaten fresh but can be refrigerated for 1 day — it makes excellent salmon salad the next day.
