Grilled Salmon Recipe

Prep salmon

Pat salmon fillets dry with paper towels. Rub each fillet with 2 tbs olive oil (divided), sprinkle evenly with 1 tsp sea salt, 1 tsp freshly ground pepper, and 1 tbsp lemon zest. Let sit at room temperature for 10 minutes while other components are prepared.

Preheat grill

Preheat a grill or grill pan to medium-high heat (about 400–450°F / 200–230°C). Oil the grates or brush the grill pan with a thin film of oil to prevent sticking.

Grill

Place salmon fillets skin-side down on the hot grill. Cook without moving for 4–6 minutes, until the skin releases and you see opaque flesh rising up the sides. Flip gently and cook 2–4 minutes more, until internal temperature reaches 125–130°F (52–54°C) for medium-rare to medium, or longer if you prefer well-done. Remove from grill and rest 3 minutes.

While salmon rests, combine 1 cup crème fraîche, 2 tbs lemon juice, 1 tsp lemon zest, 1 tbsp finely chopped dill, 1 tsp salt and 1/2 tsp black pepper in a small bowl. Whisk until smooth. Taste and adjust seasoning or lemon according to preference. Chill briefly if made ahead.

Preheat oven

Preheat the oven to 425°F (220°C).

Toss potatoes

Toss 1 lb halved fingerling potatoes with 2 tbs olive oil, 1 tsp chopped rosemary, 1 tsp chopped thyme, 2 minced garlic cloves, 3/4 tsp sea salt and 1/2 tsp black pepper in a bowl until evenly coated.

Roast

Spread potatoes cut-side down on a rimmed baking sheet in a single layer. Roast for 20–25 minutes, tossing once halfway through, until golden brown and tender when pierced with a fork. If potatoes are larger, roast up to 30 minutes.

Finish

When potatoes are done, transfer to a serving platter and sprinkle with a tablespoon of chopped fresh parsley (reserve some for garnish).

Prepare vegetables

Toss 1 lb trimmed seasonal vegetables with 1 tbs olive oil, 1/2 tsp salt and 1/4 tsp black pepper.

Cook

For asparagus or green beans: sauté in a hot skillet over medium-high heat for 4–6 minutes until tender-crisp and slightly charred. For baby carrots: roast on the same sheet as potatoes for 15–20 minutes until tender. Alternatively, blanch vegetables in boiling salted water for 2–3 minutes then shock in ice water and finish in a hot skillet with 1 tbs olive oil for 1–2 minutes.

Finish

Squeeze a lemon wedge over the cooked vegetables and toss briefly to coat.

Divide roasted herb fingerlings and seasonal vegetables among 4 plates. Place a grilled salmon fillet on each plate. Spoon 2–3 tbs lemon crème fraîche alongside or over the salmon. Drizzle each plate with 1 tbs extra virgin olive oil divided, sprinkle remaining chopped parsley over the salmon and potatoes, and add a lemon wedge if desired. Serve immediately.