Wood Grilled Salmon Recipe

Prepare salmon

Pat salmon fillets dry with paper towels. Rub both sides lightly with olive oil. Season skin side and flesh side with kosher salt and freshly ground black pepper. Zest the lemon and reserve; cut into wedges for serving.

Let the seasoned salmon sit at room temperature for 15–20 minutes while you prepare the grill and sauce. This helps even cooking.

If using an outdoor wood or charcoal grill: soak wood chips for 20–30 minutes if using chips. Prepare grill for medium-high heat (around 400°F / 200°C) with direct heat area. Place soaked chips directly on coals or in a smoker box. If using a gas grill, put soaked chips in a foil pouch with holes and place over a burner on high, or use a stovetop smoker. Aim for steady smoke and a hot grate.

If using a stovetop grill pan or broiler (no smoke), preheat pan or oven broiler to high so the cooking surface is very hot. Use a cast-iron grill pan for best sear.

Oil the grill grates or grill pan lightly to prevent sticking. Place salmon on the hot grill skin-side down. Close the lid and cook undisturbed for 4–6 minutes, depending on thickness, until the skin is crisp and the fish releases easily from the grate.

Flip the fillets gently with a spatula and cook flesh-side for 2–4 minutes more, until salmon reaches an internal temperature of 120–125°F (49–52°C) for medium-rare to medium. Total cook time will be about 6–10 minutes. Timing depends on thickness and heat. Remove from grill and let rest 2–3 minutes; carryover heat will raise temperature slightly.

Finish with a light squeeze of lemon and a sprinkle of lemon zest reserved earlier. Keep warm while plating with the beurre blanc.

Reduce aromatics

In a small to medium heavy saucepan or sauté pan, combine the minced shallots, white wine, and white wine vinegar. Bring to a gentle simmer over medium heat and reduce until liquid is about 2–3 tablespoons (reduction will take 6–10 minutes). This concentrates flavor and softens shallots.

Add tomatoes and stabilize

Add the diced, seeded tomatoes and simmer 1–2 minutes to soften. If using cream to stabilize, add the heavy cream now and simmer for 30–60 seconds to warm and incorporate.

Mount the butter (emulsify)

Lower heat to low. Remove pan from direct heat but keep it warm (off the burner, or over the lowest flame). Whisk in the cold cubed butter a few pieces at a time, whisking constantly to emulsify before adding more. Continue until all butter is incorporated and sauce is smooth and slightly thickened. If sauce becomes too hot and separates, remove from heat and whisk in 1–2 teaspoons cold water to bring back the emulsion.

Finish and season

Stir in lemon juice, salt, and white pepper to taste. Fold in the sliced chives. Keep the beurre blanc warm (not hot) until serving — it should be spoonable but not runny.

Place a smear or pool of warm tomato beurre blanc on each plate. Set a grilled salmon fillet (skin-side down or leaning) over the sauce. Spoon a little additional beurre blanc over the top of the fish if desired.

Garnish with microgreens or baby arugula, a sprinkle of lemon zest, and an extra lemon wedge at the side. Serve immediately.