Grilled Salmon & Eggs Recipe

Make aioli

In a small blender or using an immersion blender, combine mayonnaise, basil leaves, garlic clove, lemon zest, lemon juice, olive oil, salt, and pepper. Blend until smooth and bright green, scraping down the sides as needed. Taste and adjust salt or lemon juice. Chill in refrigerator while you prepare the rest (at least 10 minutes).

Parboil potatoes: place diced potatoes in a pot, cover with cold salted water, bring to a simmer and cook 5 minutes until just starting to get tender but not falling apart. Drain and let steam-dry for 2 minutes.

Heat a large skillet over medium-high heat and add 2 tbs olive oil. When oil is shimmering, add the parboiled potatoes in a single layer. Let brown undisturbed 4–5 minutes.

Toss potatoes, add chopped onion, season with smoked paprika, thyme, 1 tsp kosher salt and 1/2 tsp black pepper. Continue to fry, stirring occasionally, until potatoes are golden and onions are soft, about 8–10 more minutes. In the last 2 minutes add minced garlic and cook until fragrant.

Transfer to a bowl, taste and adjust seasoning, sprinkle with chopped parsley and keep warm while finishing other components.

Heat 1 tbs olive oil in a large skillet over medium heat. Add chopped shallot and sauté until translucent, about 2–3 minutes.

Add minced garlic and red pepper flakes, cook 30 seconds until fragrant.

Add chopped kale, increase heat to medium-high and pour in 1/4 cup broth. Toss to coat, cover and let steam 3–4 minutes until kale is wilted but still bright green.

Uncover, stir, season with 1/2 tsp salt, 1/4 tsp black pepper and lemon juice. Cook off remaining liquid 1–2 minutes. Remove from heat and keep warm.

Pat salmon fillets dry with paper towels. Brush both sides with 2 tbs olive oil and season skin and flesh with 1.5 tsp kosher salt and 1 tsp freshly ground black pepper.

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

Place salmon skin-side down on the hot grill. Cook without moving 4–5 minutes until the skin is crisp and the fish is cooked about two-thirds of the way up the side.

Flip carefully and grill an additional 1–2 minutes for medium doneness (adjust time for thickness and desired doneness). Remove from grill and let rest 2 minutes. Serve with lemon wedges.

When salmon is resting and vegetables are warm, heat a nonstick skillet over medium-low and add 1 tbs butter. Swirl to coat.

Crack eggs into the pan (work in batches if needed). Cook until whites are set but yolks remain runny, about 3–4 minutes for sunny-side or cover the pan for a minute for slightly more set whites. Season with 1/2 tsp salt and 1/4 tsp black pepper.

Alternatively, cook eggs to desired doneness (over-easy, medium, or hard) and keep warm on a plate covered with foil for up to 5 minutes.

Divide breakfast potatoes and braised kale among 4 plates. Place a grilled salmon fillet on each plate.

Top each salmon with a fried egg. Dollop 1 to 2 tbs lemon-basil aioli alongside or drizzle lightly over the salmon and egg.

Garnish with additional lemon wedge and a sprinkle of chopped parsley. Serve immediately.