3/4 pound salmon filet, bones removed Olive oil Salt and freshly ground black pepper 1/4 cup unsalted butter, melted 2 teaspoons fresh thyme, chopped 2 teaspoons fresh basil, chopped 1 teaspoon fresh Italian parsley, chopped 1 garlic clove, minced 1 Tablespoon fresh lemon juice
Optional: Lemon quarters and fresh thyme sprigs for garnish
Preheat grill over medium-high flame.
Brush both sides of filet with olive oil and season flesh side generously with salt and freshly ground black pepper.
In a small bowl, combine melted butter, thyme, basil, parsley and garlic.
Prepare grill. Place salmon on hot grill, skin side up and let cook for 4 minutes. Flip salmon and baste generously with herbed butter mixture. Drizzle lemon juice over top and continue grilling for 5 minutes or until fish flakes easily with a fork.
To serve: Run a spatula between skin and salmon (salmon should easily lift off of skin).
Optional: Garnish with a thyme sprig and a lemon quarter.