Grilled Salmon with Basil Lemon Butter

To make the compound butter, place butter in a mixing bowl.

Layer basil leaves on top of one another and roll tightly, like a cigar.

Thinly slice, creating slivers of basil.

Place basil in the bowl.

Add lemon zest and lemon juice and incorporate all ingredients using a potato masher, pastry blender or a spatula.

Add salt to taste.

Place butter on one end of a 10-inch square piece of parchment paper.

Roll butter in the paper, creating a cylinder, about 5 inches long.

Twist the ends and freeze for about an hour before using.

Prepare a grill for medium heat cooking, oiling the grill grates as needed.

Brush salmon on both sides with oil.

Sear skin side down 3 to 4 minutes.

Flip and cook 3 to 4 minutes longer for medium-rare.

Remove salmon from grill and take butter out of the freezer.

Thinly slice one or two medallions of compound butter right though the parchment paper.

Peel away the parchment paper and top salmon with the butter.

Garnish with basil, if desired.