Wild Salmon Parcels with Dill-Shallot Butter

Dill-Shallot Butter

• 1 cup butter, softened
• 1/4 cup finely chopped fresh dill weed
• 2 tablespoons grated lemon peel
• 1 teaspoon coarse (kosher or sea) salt
• 1/2 teaspoon freshly ground pepper
• 3 shallots, finely chopped

Salmon

• 12 wild salmon fillets, 1 inch thick (8 oz each)
• 1 tablespoon coarse (kosher or sea) salt
• 1 tablespoon freshly ground pepper
• 24 thin slices lemon