How to Grill Salmon

Start with a two pound fillet and leave the skin on. It holds the fish together on the grill and peels off easily later if you want.

Run your fingers along the length of the fillet to feel for pin bones, and pull any you find with tweezers. Then cut the fillet into six even portions, roughly six ounces each. Even pieces cook at the same rate, so nothing dries out while you wait on a thicker piece.

Chop two tablespoons of fresh dill. It pairs beautifully with salmon, so do not skip it. Smash four garlic cloves with the flat side of a knife, which pops the skins off and opens the cloves so they flavor the butter.

Squeeze two tablespoons of fresh lime juice. Fresh really does matter here, and it takes about one lime.

In a small saucepan over medium heat, melt one stick of unsalted butter. Once it is melted, add the four smashed garlic cloves along with a teaspoon of salt and a quarter teaspoon of black pepper.

Let it simmer for about a minute, just until the garlic smells fragrant. You are infusing the butter, not frying the garlic, so keep the heat gentle.

Stir the chopped dill and the two tablespoons of fresh lime juice into the pan, then take it off the heat right away.

That is the whole sauce. Set it aside to cool slightly while you get the salmon ready. It thickens as it sits, which is exactly what you want for brushing.

Spoon about a third of the butter over the salmon portions and brush it evenly across the tops and sides. Let the pieces sit and soak up that flavor for a few minutes.

While they rest, preheat the grill to medium, around 350 to 400 degrees Fahrenheit. You want it fully hot before the fish goes on.

This is the step that keeps salmon from sticking. Fold a paper towel, dip it in high-heat cooking oil, grab it with tongs, and rub it across the hot grates.

Skip this and the fish grabs the metal and tears when you try to turn it. Thirty seconds here saves the whole dinner.

Lay the salmon on the hot grill skin-side up. Cover and cook for about three minutes on the first side.

Open the grill and flip each piece carefully. If a piece resists, it is not ready to turn yet, so give it another minute and try again. Salmon lets go of the grate on its own once it has seared.

Brush another third of the butter over the top, then cover and grill for about two more minutes, or until the internal temperature hits 140 degrees Fahrenheit. It keeps climbing off the heat and settles at an ideal 145 as it rests.

Serve with fresh lime wedges and any warm butter left in the pan. The grill marks, the crisp edges, and that garlic lime butter make this taste like a lot more work than it was.