12-18" Salmon Filet
2 Tbsp Olive Oil
Emeril's Bayou Blast Seasoning
Dill, Garlic Powder, Thyme
Optional: Lemon Juice or Thin Slices
1/4 Stick Butter
1/2-1 Cup Parmesan Cheese, Shredded
Heavy Duty Foil
Spread the olive oil on the salmon, generously sprinkle Emeril's seasoning on top, then lightly sprinkle with dill, garlic powder and thyme.
Flip the salmon upside down on grill. When the spices are seared on, remove from grill and put on double foil lined tray with foil turned up on the sides, skin side down. Place foil and salmon back on grill. Place pads of butter on top of the salmon (this will allow the meat to separate from the skin)- also, you may add the optional lemon at this time. Cook until the meat flakes, then sprinkle cheese on top. When cheese is melted, place a spatula between the meat and the skin, carefully slide salmon away and put on platter. Skin should be stuck to the foil. Salmon is ready to serve.
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