Lachie Strachan’s Salmon with Shallot Herbed Butter

Preheat BBQ for indirect cooking at around 175c. Create a foil boat slightly larger than your side of salmon and place salmon into the boat. Season with salt & pepper and cover the top side of the salmon with thin slices of fresh lemon. Cook for 20 minutes.

Prepare herbed butter by melting butter in small saucepan at a medium heat & adding shallots in, cook until slightly golden in colour. Then add in garlic & parsley until well combined.

After 20 minutes of cooking time, pour herbed butter over the top of the salmon & cook for a further 20 minutes until the thickest part of the salmon has reached 63c. Make sure to use a meat thermometer for accuracy.

Remove salmon from BBQ and rest for 5-10 minutes covered lightly with foil. Cut a whole lemon in half and place directly onto the cooking grill and cook for around 5 minutes. Mix the mayonnaise & chopped dill together in a bowl until well combined. Squeeze grilled lemon over the salmon.

Portion & serve salmon onto a slice of crustini with a generous dollop of dill butter & garnish with a little more fresh dill.