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Salmone alla Griglia recipe served on a plate, by Pekin the Chef

Aug 04 2026

Restaurants›Camille's›Salmone Alla Griglia Recipe

Salmone Alla Griglia Recipe

Name: Camille's Salmone Alla Griglia Recipe
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 4 pieces salmon fillets; 2 tbs fresh parsley, chopped; 1 tbs fresh dill, chopped; 1 tbs fresh thyme, chopped; 3 tbs olive oil; 3 tsp garlic, minced; 1 tsp salt; 1 tsp freshly ground black pepper; 1 cup arborio rice; 4 cups vegetable broth; 1 cup zucchini, diced; 1 cup bell pepper, diced; 1 medium onion, chopped; 2 tsp garlic, minced; 2 tbs olive oil; 1 cup parmesan cheese, grated; 1 tsp salt; 1 tsp freshly ground black pepper; 2 pieces leeks, cleaned and sliced; 1 cup flour; 2 cups vegetable oil; 1 tsp salt; 1 to taste aged balsamic glaze; 2 tbs lemon juice; 1 tbs olive oil; 1 to taste salt

Inspired by Camille's

Time1h 30m

Serves4

Herb rubbed grilled salmon, grilled vegetable risotto, fried leeks, aged balsamic glaze and light lemon sauce **

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Ingredients

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For the Salmon

4 pieces salmon fillets

2 tbs Fresh parsley, chopped

1 tbs fresh dill, chopped

1 tbs fresh thyme, chopped

3 tbs olive oil

3 tsp Garlic, minced

1 tsp Celtic sea salt

1 tsp freshly ground black pepper

For the Grilled Vegetable Risotto

1 cup arborio rice

4 cups Vegetable broth

1 cup Zucchini, diced

1 cup Bell pepper, diced

1 medium onion, chopped

2 tsp Garlic, minced

2 tbs olive oil

1 cup Parmesan cheese, grated

1 tsp Celtic sea salt

1 tsp freshly ground black pepper

For the Fried Leeks

2 pieces leeks, cleaned and sliced

1 cup flour

2 cups Tuscany sunflower oil

1 tsp Celtic sea salt

For the Sauces

1 to taste aged balsamic glaze

2 tbs ReaLemon lemon juice

1 tbs olive oil

1 to taste Celtic sea salt

Method

Preparing the Salmon

Rub the Salmon

In a bowl, combine the chopped parsley, dill, thyme, olive oil, minced garlic, salt, and pepper. Rub this mixture all over the salmon fillets and let them marinate for at least 30 minutes.

Grill the Salmon

Preheat the grill to medium-high heat. Grill the salmon fillets for about 4-5 minutes on each side or until cooked to your liking.

Making the Grilled Vegetable Risotto

Sauté the Vegetables

In a large saucepan, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion becomes translucent. Add the diced zucchini and bell pepper, cooking until tender.

Cook the Risotto

Add the arborio rice to the pan, stirring to coat the grains. Gradually add the vegetable broth, one cup at a time, stirring frequently until the rice absorbs the liquid. Continue until the rice is creamy and cooked through.

Finish the Risotto

Stir in the grated parmesan cheese, salt, and pepper. Remove from heat and set aside.

Frying the Leeks

Prepare the Leeks

Dredge the sliced leeks in flour and season with salt.

Fry the Leeks

In a deep pan, heat the vegetable oil over medium-high heat. Fry the leeks in batches until golden brown and crispy. Remove and drain on paper towels.

Making the Sauces

Prepare the Lemon Sauce

In a small bowl, whisk together the lemon juice, olive oil, and salt to taste.

Plating

Serve the Dish

On each plate, place a serving of the grilled vegetable risotto, top with a grilled salmon fillet, sprinkle with fried leeks, and drizzle with aged balsamic glaze and lemon sauce.