Grilled Salmon with Lemon Caper Butter
This grilled salmon with lemon caper butter is an easy yet elevated summer dinner that tastes like something you’d order at a restaurant. Perfectly grilled salmon finished with a homemade compound butter packed with fresh parsley, garlic, lemon zest, and capers for a bright, buttery finish.
This recipe is alllll about the butter, but you’ll also learn a technique I use for grilling the salmon that seals in the moisture and gives it that perfectly flavorful outer crust. Every time I order grilled salmon at a restaurant, I wish it came with this lemon caper butter – its that addiciting and complements salmon in a way that you will not forget. Just wait. I am also of the opinion that once the butter melts, you should just continue to add more as you eat.
Not entirely necessary, but also can’t live without it – you can find this adorable little tablespoon scoop here.
What you’ll love about this recipe:
You only need 5 ingredients for the Lemon Caper Butter
- Salted butter -I like using a high-quality salted butter for extra flavor, but if you only have unsalted, just add a pinch of salt to taste. Make sure it’s softened so everything mixes together easily.
- Garlic – Freshly minced garlic is a must here.
- Lemon zest – Lemon zest gives the butter its fresh, citrusy flavor without adding extra liquid. Be sure to zest only the yellow part of the peel to avoid any bitterness.
- Fresh parsley – Fresh parsley adds color and a nice herby flavor. I don’t recommend substituting dried parsley here.
- Capers – I love some briny capers and they just belong with salmon!
How to make lemon caper butter
Mix the butter ingredients together until well combined, then refrigerate until firm while you grill the salmon.
How to grill salmon
Coat the salmon with mayonnaise, season generously, then grill over medium-high heat until flaky and lightly charred and the internal temperature reaches 130°and then let it rest.
Why coat the salmon with mayonnaise before grilling?
Hear me out: mayonnaise belongs on grilled salmon… before it hits the heat. It helps prevent sticking, creates beautiful browning, and keeps the fish incredibly moist. Don’t worry, you won’t taste the mayo. It melts away completely, leaving you with perfectly flaky salmon every single time. I first learned of this trick for swordfish to keep it moist – now I even do it on grilled chicken breast! Trust me.
Tips for Perfect Grilled Salmon
- Start with a clean, well-oiled grill. Salmon is delicate, so clean grates and a light coating of oil go a long way in preventing sticking. If the fish sticks when you try to flip it, give it another minute – it will release naturally when it’s ready.
- Don’t overcook it. Salmon continues cooking for a few minutes after it comes off the grill. I like to pull it off when it reaches 125–130°F for tender, juicy salmon, or cook it to 140–145°F if you prefer it more well done.
- Let the butter do the work. Add the chilled lemon caper butter as soon as the salmon comes off the grill so it melts into every bite. The heat from the fish creates a rich, flavorful sauce with almost no effort.
Frequently asked questions about this recipe
Can I freeze the lemon caper butter?
The compound butter freezes beautifully- you can freeze it for up to three months.
Can I bake the salmon instead?
Yes. Bake the salmon at 400°F for about 12–15 minutes, depending on thickness, then top it with the chilled lemon caper butter just before serving.
Can I use frozen salmon?
Absolutely. Just thaw the salmon completely and pat it very dry before coating it with the mayonnaise and seasoning. Removing excess moisture helps it to brown on the grill.
Can I use skinless salmon?
Yes! This recipe works with skinless salmon, but you’ll need to be a little more careful when grilling since it’s more delicate. Make sure your grill grates are very clean and well-oiled, and let the salmon cook undisturbed until it releases easily before flipping. The mayonnaise coating also helps prevent sticking and keeps the fish moist.
Ways to use leftover lemon caper butter?
This butter is delicious on so many things! Because of the lemon, I tend to enjoy it most with seafood or poultry.
- Grilled shrimp
- Grilled chicken
- Halibut
- Cod
- Roasted vegetables
What to serve with grilled salmon and lemon caper butter
If you’re looking for a side dish, I especially love serving this grilled salmon with my Sweet Corn and Basmati Rice Salad, but a crisp Caesar Salad or Creamy Lemon Ricotta Pasta are also delicious options.
what to serve with this salmon?
Sweet Corn and Basmati Rice Salad
A warm rice salad that is simple, incredibly versatile, and so delicious. Sweet corn off the cob, fresh baby spinach and fluffy basmati rice, tied together with a dijon shallot vinaigrette, bringing out all the flavors. The perfect side dish for any summer meal, it can be enjoyed with seafood, steak, pork, chicken, you name it!
other Favorite
Side Dish Recipes
Grilled Salmon with Lemon Caper Butter
Ingredients
Method
- In a medium bowl, combine 1 stick (½ cup) softened salted butter, 3 tablespoons minced fresh parsley, 2 minced garlic cloves, 2 tablespoons chopped capers, 2 tablespoon lemon zest, and ¼ teaspoon salt. Mix until well combined. Cover and refrigerate while you prepare the salmon. (The butter can also be made a day or two ahead.)
- Preheat a grill to high heat. Pat 2 pounds salmon (4 fillets) dry with paper towels, then lightly coat all sides with 2 tablespoons mayonnaise. Season generously with salt and black pepper.
- Clean and lightly oil the grill grates. Reduce the heat to medium-high, then place the salmon flesh-side down on the grill. Close the lid and cook for 3–5 minutes without moving the fish until it releases easily from the grates and has crusted grill marks.
- Carefully flip the salmon and cook for another 3–5 minutes, or until the salmon flakes easily with a fork and reaches an internal temperature of 125–130°F for medium or 140–145°F for well done.
- Add a scoop of lemon caper butter to each filet as soon as it comes off the grill, then let the salmon rest for 5 minutes.
- Keep the butter nearby – you'll most certainly want another scoop halfway through eating.
