Grilled Pacific Salmon Recipe

Prep Salmon

Pat salmon fillets dry with paper towels. Season both sides and the skin lightly with kosher salt and freshly ground black pepper. Allow to rest at room temperature while preparing other components (10–15 minutes).

Make Beurre Noisette (brown butter)

In a medium saucepan over medium heat, melt 8 tbs unsalted butter. Swirl occasionally; foam will form then subside. Continue cooking until solids at the bottom turn amber-brown and butter smells nutty, about 4–6 minutes. Immediately transfer browned butter to a heatproof bowl to stop cooking, leaving any dark solids behind if overbrowned.

Finish Cream

Wipe the saucepan clean, return to medium heat and add 1 tbs olive oil. Add minced shallot and sweat until translucent, about 2 minutes (do not brown). Deglaze with 60 ml dry white wine, simmer until reduced by half (about 1–2 minutes). Add 120 ml heavy cream, bring to a gentle simmer and reduce by ~25% until slightly thickened, 3–4 minutes. Slowly whisk in the warm beurre noisette in a steady stream until incorporated. Stir in 1 tbs lemon juice, chopped dill and chives. Taste and adjust seasoning with salt and white pepper. Keep warm on very low heat; do not boil.

Grill Salmon

Preheat grill (or grill pan) to medium-high (about 200–230°C / 400–450°F). Oil the grill grates lightly. Place salmon skin-side down and cook without moving for 4–5 minutes, until the skin is crisp and salmon is cooked about two-thirds of the way through. Flip carefully and cook 1–2 minutes more for medium doneness (internal temp ~52–55°C / 125–130°F). For thicker fillets increase time slightly. Remove from grill and rest 3–4 minutes; keep loosely tented.

Plate

Spoon a pool of beurre noisette cream onto each plate and place grilled salmon atop. Spoon a little more sauce over the fish and garnish with microgreens and a lemon wedge.

Prepare Potatoes

Preheat oven to 220°C (425°F). Wash baby Yukon Gold potatoes and leave skins on. If some are larger than 1.5 in, halve them so all are roughly the same size for even cooking.

Parboil

Place potatoes in a pot, cover with cold water, add 1 tsp sea salt, bring to a boil and cook until just tender when pierced with a skewer, about 10–12 minutes depending on size. Drain well and let steam dry for 2 minutes.

Rough the Surface

Return drained potatoes to the pot, cover and shake vigorously a few times to roughen the edges. This creates extra crispy surfaces when roasted.

Roast (Meteorite effect)

On a rimmed baking sheet, combine 2 tbs butter and 1 tbs olive oil and heat briefly in the oven until melted (30–60 seconds). Add potatoes, toss to coat, then scatter 3 crushed garlic cloves and rosemary sprigs. Spread in a single layer. Roast at 220°C (425°F) for 20–30 minutes, turning once or twice, until deeply golden and blistered in spots. In the last 5 minutes, add 1 tbs butter (optional) to baste for extra gloss. Season with sea salt and freshly ground black pepper and keep warm.

Blanch & Shock (Asparagus and Carrots)

Bring a large pot of salted water to a rolling boil. Add trimmed asparagus and baby carrots and blanch until just tender-crisp: carrots 3–4 minutes, asparagus 1–2 minutes depending on thickness. Prepare a bowl of ice water. Remove vegetables with a slotted spoon and plunge into ice water to stop cooking and preserve color. Drain and pat dry.

Finish Vegetables

In a large skillet over medium heat add 2 tbs extra-virgin olive oil. Add drained carrots first and sauté 2–3 minutes, then add asparagus and halved cherry tomatoes. Toss until asparagus is heated through and tomatoes begin to soften, about 2 minutes. Add lemon zest, 1/2 tsp salt and 1/2 tsp black pepper; toss to coat. Remove from heat.

Divide meteorite potatoes and vegetables between plates beside the salmon. Drizzle any remaining beurre noisette cream lightly around the plate. Scatter microgreens over the fish and vegetables, serve with lemon wedges. Serve immediately.