Grilled Salmon Recipe

Make the marinade

In a shallow dish or bowl, whisk together 3 tbs olive oil, 2 tbs lemon juice, minced garlic, chopped dill, 1 tsp salt and 1 tsp black pepper until combined.

Marinate the salmon

Pat salmon fillets dry with paper towels. Place fillets skin-side down in the marinade and spoon some over the top. Let sit at room temperature for 15 minutes or refrigerate for up to 30 minutes. Remove from fridge 15 minutes before grilling.

Preheat the grill

Preheat grill to medium-high (about 400°F / 200°C). Oil the grill grates lightly to prevent sticking.

Grill the salmon

Place salmon on the grill skin-side down. Cook 4–5 minutes without moving to develop grill marks. Using a thin spatula, carefully flip and cook 2–4 more minutes until salmon reaches an internal temperature of 125–130°F for medium (or 135°F for well done) and flakes easily. Total cook time will vary by thickness (typically 8–10 minutes). Remove from grill and let rest 2–3 minutes.

Sauté aromatics

While salmon marinates, heat 1 tbs olive oil or butter in a medium saucepan over medium heat. Add the finely chopped onion and sauté 3–4 minutes until softened. Add 1 minced garlic clove and cook 30 seconds until fragrant.

Toast rice and spices

Add 2 cups long-grain rice to the pan and stir for 1–2 minutes to coat and slightly toast. Stir in 1 tsp turmeric and 1/2 tsp ground cumin to evenly distribute the color and flavor.

Simmer rice

Add 3.5 cups stock, 1 bay leaf, 1 tsp salt and 1/4 tsp black pepper. Bring to a low boil, then reduce heat to low, cover tightly and simmer 15–18 minutes until liquid is absorbed and rice is tender. Remove from heat and let rest covered 5 minutes, then fluff with a fork and discard bay leaf.

Prepare broccoli

Toss 1 lb broccoli florets with 1 tbs olive oil, 1/2 tsp salt, 1/4 tsp black pepper and 1 tsp lemon zest (if using).

Cook broccoli

You can either: a) Grill: place florets in a grill basket and cook over medium-high heat 6–8 minutes, turning occasionally until tender and slightly charred; or b) Steam: place in a steamer basket over boiling water for 4–5 minutes until crisp-tender; or c) Roast: spread on a sheet pan and roast at 425°F (220°C) for 12–15 minutes. Remove from heat and keep warm.

Divide yellow rice among 4 plates. Place a grilled salmon fillet atop or beside the rice. Arrange broccoli alongside. Spoon any resting juices from the salmon over the fillet. Garnish with chopped parsley and serve with a lemon wedge per plate.

Optional: For extra flavor, squeeze lemon over the salmon and broccoli just before eating.