Step 1

In a small bowl, place the room temperature soft butter, zest of one fresh lemon, one squeeze of lemon juice, and a pinch of salt. Mix until combined using a small spatula, place on a piece of plastic wrap or parchment paper.

Step 2

Push the lemon dill butter into a long roll shape using the plastic wrap or paper to get it about an inch wide in a long roll. Twist the ends closed. Place in fridge to firm up and use that day. Slice into coins, and serve over grilled fish, potatoes, or asparagus. Will keep in the freezer for up to two months. Wrap well and store in a freezer zip top bag.

Step 3

Soak cedar wraps and butcher string 20 minutes in cool water.

Step 4

Slice lemons into 1/4" thick half rounds. Peel the zucchini using a potato peeler, then cut wide ribbons down the full length of the zucchini

Step 5

On a plate, microwave cleaned asparagus 15-30 seconds (to pre-cook).

Step 6

Wrap on the diagonal; lay piece of salmon, sprinkle BBQ Grill Dry Rub, layer with asparagus, zucchini ribbons, and lemon slices. Tie with butcher string that was soaked in water.

Step 7

Preheat grill to high heat, about 450 degrees.

Step 8

Grill 7-8 minutes each side flipping over half way through until salmon is cooked through. Salmon will turn to a lighter color, and have an internal temperature of 145 degrees.