Grilled Salmon Recipe

Make the sauce

In a small bowl combine 1/2 cup mayonnaise, 2 tsp dill pickle relish, 1 tsp chopped capers, 1 tsp fresh lemon juice, 1/2 tsp Dijon mustard, 1 tsp finely chopped parsley, 1/4 tsp salt and 1/4 tsp black pepper. Whisk until smooth. Taste and adjust lemon, salt or relish to preference. Refrigerate while you prepare the salmon (at least 10 minutes for flavors to marry).

Prep the fillets

Pat salmon fillets dry with paper towels. Brush both sides with 2 tbs olive oil. If making lemon pepper salmon, sprinkle 1 tsp lemon pepper evenly over both fillets and 1/2 tsp salt total (split between fillets). If making blackened, instead pat on 1 tsp blackening seasoning and 1/2 tsp salt. Allow to sit at room temperature for 10 minutes while you heat the grill or pan.

Grill or blacken the salmon

Preheat a gas or charcoal grill to medium-high (about 400-450°F / 200-230°C) or heat a heavy cast-iron skillet over medium-high heat until shimmering. Oil the grill grates or add a thin film of oil to the skillet. Place salmon skin-side down and cook without moving for 4-5 minutes to get a good sear. Flip carefully and cook 2-4 more minutes, until internal temperature reaches 125-130°F (52-54°C) for medium-rare to medium, or longer for well done. Total cook time will vary with thickness (approx. 8-10 minutes). If using a grill, close the lid between flips to retain heat. Remove from heat and let rest 2-3 minutes; the salmon will continue to cook slightly.

Toast the buns

While the salmon rests, spread 1 tbs softened butter on the cut sides of the buns. Place buns cut-side down on the hot grill or skillet for 1-2 minutes until golden and lightly charred. Watch closely to avoid burning.

Assemble the sandwiches

Spread 1-2 tbs tartar sauce on the bottom half of each toasted bun. Top with 2 lettuce leaves, 2 tomato slices and a few thin rings of red onion (if using). Place a salmon fillet on each bun bottom (skin-side down or removed if preferred). Add another small dollop of tartar sauce on the top bun if desired, then close sandwiches and serve immediately.

Serving suggestion

Serve with lemon wedges on the side and optional sides like fries, coleslaw, or a simple green salad.