Grilled Salmon Strips Recipe

Prep and Marinate

Pat the salmon fillets dry with paper towels. Cut the fillets into 3/4- to 1-inch strips (about 6–8 strips depending on fillet size). In a bowl, whisk together 2 tbs olive oil, 1 tbs lemon juice, 1 tsp minced garlic, 1 tsp smoked paprika, 1 tsp kosher salt, and 1/2 tsp black pepper. Toss the salmon strips gently to coat. Let sit at room temperature for 10–15 minutes (or refrigerate up to 30 minutes).

Preheat Grill or Grill Pan

Preheat an outdoor grill or a heavy grill pan over medium-high heat until very hot (about 400–450°F / 200–230°C). Oil the grill grates or brush the pan lightly with oil to prevent sticking.

Grill the Salmon Strips

Place the salmon strips on the grill or in the grill pan in a single layer, leaving space between pieces. Grill 2–3 minutes per side, until grill marks appear and the salmon is just opaque in the center (internal temperature ~125–130°F / 52–54°C for medium). Avoid overcooking—the strips cook quickly. Remove to a plate and let rest 2 minutes. Sprinkle chopped parsley over the strips if using.

Boil Potatoes

Place the peeled, cubed potatoes in a medium pot and cover with cold water by about 1 inch. Add a pinch of salt. Bring to a boil over high heat, then reduce to a simmer and cook until fork-tender, about 12–15 minutes depending on cube size.

Heat Milk and Butter

While potatoes cook, warm the 1/2 cup whole milk and melt the 2 tbs butter together in a small saucepan or microwave until hot but not boiling. This keeps the potatoes creamy and hot when mashed.

Mash and Season

Drain the potatoes well and return to the pot off the heat. Mash with a potato masher or ricer until mostly smooth. Gradually add the warm milk and butter mixture while mashing until you reach desired consistency. Season with 3/4 tsp salt and 1/4 tsp black pepper. Stir in chopped chives if using. Keep warm until serving.

Toss and Cook

Preheat a large skillet over medium-high heat or prepare the grill alongside salmon. Toss the trimmed asparagus with 1 tbs olive oil, 1/2 tsp salt, 1/4 tsp black pepper, and 1/2 tsp lemon zest. Cook asparagus in a single layer in the hot skillet for 3–5 minutes, turning occasionally, until tender-crisp with light char. If grilling, place perpendicular to grates or use a grill basket and cook 3–4 minutes, turning once.

Finish

Remove asparagus from heat and adjust seasoning if needed. Keep warm for plating.

Divide mashed potatoes between 4 plates (or 2–3 larger). Arrange a portion of grilled salmon strips alongside or atop the potatoes. Place 3–4 asparagus spears beside the salmon. Spoon any resting juices from the salmon plate over the strips for extra flavor. Garnish with additional lemon zest or chopped parsley if desired and serve immediately.