Preparation

• In a food processor, combine the butter and salt and pepper to taste. Process until you get a creamy paste, scraping down the sides as necessary, then add the lemon juice and process until creamy. Add the herb leaves and process again until well blended. Shape into 1 logs in parchment or waxed paper, roll tightly, wrap well in plastic, and chill.
• Heat a lightly oiled grill or grill pan over medium-high heat. Rub the salmon fillets all over with the remaining 1 Tbs. oil. Sprinkle all over with 1/2 tsp. salt and 1/4 tsp. pepper. Put the fillets on the grill or grill pan, skinned side up, and cook until well marked, about 5 minutes. Flip and continue to cook until opaque in the center, about 5 minutes more.
• Cut off a slice of the butter and lay it on the hot salmon. Serve with the grilled lemon.