We’ve simplified the dish, while still keeping the beautiful presentation, by using large fillets instead of the whole fish (since whole salmon weighing less than eight pounds usually require special ordering).

Prep Time: 10 minutes, cook time: 20 to 24 Minutes, servings: 8 

Ingredients

2 (1 1⁄2–2 pound, 3⁄4-inch-thick) salmon fillets, skin on

6 tablespoons butter, softened

1 cup chopped fresh soft-leaf mixed herbs, such as basil, chives, mint, parsley and/or tarragon

Grated zest of 1 lemon

1 garlic clove, chopped

Freshly ground pepper to taste

Kitchen twine for tying fillets

Olive oil for brushing

Sea salt to taste

Directions

1. Gently remove and discard any remaining bones from salmon. Set fish aside.

2. Place butter, herbs, lemon zest, garlic and pepper in a small bowl and mash with a fork to blend well. Spread mixture over the flesh side of one salmon fillet and place remaining fillet on top, skin side up. Tie fillets together with twine at 1-inch intervals. Brush with a little oil; sprinkle with salt and extra pepper.

3. Preheat grill. Place salmon on grill’s flat plate. (If you don’t have a flat plate, use a baking sheet, preheated on top of the grill, or a nonstick grill basket.) Cook 10 to 12 minutes on each side, to desired level of doneness. Let rest 10 minutes. Remove twine and cut salmon into 8 portions to serve. 

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