Servings: 6 (6 oz each) salmon filets 1/2 cup unsalted butter, (8 Tbsp) 4 cloves garlic, smashed (NOT PRESSED) 2 Tbsp lime juice , (from 1 lime)plus lime wedges to serve 2 Tbsp dill, chopped, plus more to garnish 1 tsp sea salt 1/4 tsp black pepper 2 lbs salmon filet, skin-on, cut into 6 portions
In a sauce pan, melt 1/2 cup butter over medium heat. Smash 4 garlic cloves with the flat side of a knife and add to saucepan with 1 tsp salt and 1/4 tsp pepper. Simmer 1 min or until fragrant. Add chopped dill and 2 Tbsp lime juice then immediately remove from heat.
Arrange salmon fillets on a platter skin-side-down and spoon on 1/3 of butter sauce and brush over the tops. Let salmon marinate while preheating grill.
Preheat grill to medium heat (350˚F to 400˚F). Oil the hot grates. Place salmon onto preheated grill, skin-side-up. Cover and grill over medium (350˚F) heat undisturbed, about 3 minutes on the first side.
Carefully flip salmon over (it helps to have a spatula to loosen it and tongs to flip it over), brush on 1/3 of butter sauce then cover and cook another 2 minutes (or according to salmon grilling chart), until internal temperature reaches 140˚F (the temperature will continue to rise to an ideal 145˚F internal temperature off the grill).
Transfer salmon to a platter and drizzle with remaining 1/3 of sauce in saucepan (if butter has hardened, heat on the stovetop just until melted). Garnish with fresh dill and serve with lime wedges to squeeze over salmon.