Grilled Salmon Recipe

Prepare herb butter

Soften the 6 tbs unsalted butter at room temperature (about 15–20 minutes). In a small bowl, combine softened butter, minced garlic, 2 tbs chopped parsley, 2 tbs chopped fresh dill, 1 tsp lemon zest and 1 tbs lemon juice. Mix until homogenous. Season with a pinch of salt and pepper. Transfer to plastic wrap or a small container and refrigerate while you prepare the rest. (If you prefer, form into a log in plastic wrap for easy slicing.)

Season salmon

Pat the 4 salmon fillets dry with paper towels. Brush both sides lightly with 2 tbs olive oil. Season flesh side with 1 tsp kosher salt and 1 tsp freshly ground black pepper; leave skin side lightly oiled.

Preheat grill

Preheat an outdoor or indoor grill to medium-high heat (about 400–450°F / 200–230°C). Oil the grill grates lightly or use a well-oiled grill pan to prevent sticking.

Grill salmon

Place salmon skin-side down on the hot grill. Cover and cook 4–6 minutes without moving (time depends on thickness—about 8–10 minutes per inch of thickness total). Flip carefully and grill flesh-side for 1–2 minutes until fish is opaque and flakes easily with a fork; internal temperature should reach 125–130°F (51–54°C) for medium, or cook to desired doneness. Remove from the grill.

Finish with herb butter and lemon

While the salmon rests for 2 minutes, slice or spoon 1–1.5 tbs of the chilled garlic herb butter onto each fillet so it melts over the hot fish. Garnish with thinly sliced lemon and a sprinkle of extra chopped dill if desired.

Place the 2 lb cubed potatoes in a large pot and cover with cold water by 1 inch. Add 1 tsp salt to the water. Bring to a boil over high heat, then reduce to a simmer and cook 15–20 minutes until potatoes are very tender when pierced with a fork.

Drain the potatoes well and return them to the hot pot off the heat for 1 minute to remove excess moisture. Mash with a potato masher or use a ricer for smoother texture.

Warm 1 cup milk or cream and 4 tbs unsalted butter together until butter melts. Gradually add warm milk mixture to the potatoes, mashing until you reach the desired creaminess. Season with 1 tsp salt and 1 tsp black pepper. Taste and adjust seasoning. Keep warm until ready to serve.

Trim and prepare 1 lb seasonal vegetables (e.g., snap asparagus ends, trim green beans, peel and slice carrots into sticks).

Toss vegetables with 1 tbs olive oil, 1/2 tsp salt and 1/2 tsp black pepper in a bowl until evenly coated.

Cook vegetables using one of these methods to match timing with the salmon: - Grill: Place on a grill basket or perforated tray and grill 4–7 minutes until tender-crisp, turning once. - Sauté: Heat a large skillet over medium-high heat and cook 4–6 minutes, stirring occasionally, until crisp-tender. - Steam: Steam for 4–6 minutes until just tender. Finish with a squeeze of lemon if desired.