Grilled Lemon Salmon* Recipe

Prepare and season

Pat salmon fillets dry with paper towels. Rub both sides lightly with 2 tbsp olive oil. Season skin and flesh with 1 tsp kosher salt and 1 tsp black pepper. Zest the halved lemon and rub a little zest over the top of each fillet; reserve the lemon halves for grilling.

Preheat grill

Preheat grill to medium-high (about 400–425°F / 200–220°C). If using a grill pan, heat it over medium-high heat and oil the grates or pan.

Grill the salmon

Place salmon on the grill skin-side down. Close lid and cook without moving until the skin is crisp and salmon is about 70% cooked through, about 4–6 minutes depending on thickness. Flip carefully and grill flesh-side for 1–2 minutes to finish, for medium doneness (internal temperature ~125–130°F / 51–54°C). Remove and rest for 3–4 minutes. Squeeze reserved grilled lemon halves over the fillets if desired.

Cook potatoes

Place cubed potatoes and optional whole garlic clove in a medium pot and cover with cold water by 1 inch. Add a pinch of salt. Bring to a boil over high heat, then reduce to a simmer and cook until fork-tender, 12–15 minutes.

Mash and season

Drain potatoes and garlic well and return to the hot pot for 1 minute to dry. Mash with a potato masher or ricer. Add 3 tbsp butter and 1/2 cup warm milk; mash until smooth and creamy. Season with 3/4 tsp salt and 1/4 tsp black pepper, taste and adjust. Keep warm until serving.

Prepare broccolini

Toss trimmed broccolini with 1 tbsp olive oil, 1/2 tsp kosher salt and 1/4 tsp black pepper so stalks are evenly coated.

Grill

When the grill is hot (same grill as salmon or a separate zone), place broccolini perpendicular to grates or on a grill tray. Grill 2–3 minutes per side until charred in spots and tender-crisp, about 5–7 minutes total. If using a pan, cook over medium-high heat until charred and bright green. Squeeze 1/2 lemon over broccolini before serving, if using.

Cook aromatics

In a small skillet over medium heat, melt 1 tbsp of the butter. Add the minced garlic and optional shallot and sauté 30–45 seconds until fragrant (do not brown).

Deglaze and reduce

Add 2 tbsp white wine or chicken broth and simmer 1–2 minutes until slightly reduced.

Finish sauce

Reduce heat to low and whisk in remaining 3 tbsp butter a tablespoon at a time until melted and emulsified. Stir in 3 tbsp fresh lemon juice, 1 tsp lemon zest, 1/4 tsp salt, 1/8 tsp black pepper and 1 tbsp chopped parsley. Keep warm; if sauce sits, rewarm gently and whisk before serving.

Divide mashed potatoes among 4 plates, placing a grilled salmon fillet partly on the potatoes. Arrange 3 broccolini stalks beside the salmon. Spoon 1–2 tbsp warm lemon butter sauce over each fillet and a little around the potatoes. Top each plate with about 2 tbsp (roughly 0.5 cup total divided) microgreens and serve with extra lemon wedges on the side.

Serve immediately while salmon and sauce are warm.