Grilled Pub Salmon Recipe

Preheat and prep

Preheat the grill (or grill pan) to medium-high heat, about 400°F (200°C). Pat the salmon fillets dry with paper towels. Brush both sides lightly with 2 tbs olive oil. Season skin and flesh with 1 tsp kosher salt, 1 tsp freshly ground black pepper and 1 tsp lemon zest.

Oil the grates

Oil the grill grates or brush the grill pan with a little oil to prevent sticking. If using an indoor grill pan, heat it until shimmering.

Grill

Place the salmon fillets skin-side down on the grill. Cook without moving for 4–5 minutes until the skin is crisp and the salmon has grill marks. Flip carefully and cook 2–4 minutes more until the internal temperature reaches 125–130°F (51–54°C) for medium-rare to medium (or longer to desired doneness). Remove from heat and rest for 3 minutes.

Sauté aromatics

While salmon grills, melt 1 tbs unsalted butter in a small saucepan over medium heat. Add 1 tbsp minced shallot and sautée 1–2 minutes until translucent. Add 1 tsp minced garlic and cook 30 seconds until fragrant, taking care not to brown.

Deglaze and reduce

Add 2 tbs dry white wine (or chicken stock) to deglaze the pan and simmer 1–2 minutes until slightly reduced.

Finish sauce

Pour in 1 dl heavy cream and simmer gently, stirring, until the sauce thickens slightly, about 3–4 minutes. Stir in 1 tbs lemon juice and 2 tbs chopped fresh dill. Season with 1 tsp salt and black pepper to taste. Keep warm on very low heat until serving.

Rinse 1 cup rice under cold water until the water runs clear. In a small saucepan combine rinsed rice, 2 cups water, 1 tsp salt and 1 tbs butter or olive oil. Bring to a boil over high heat, reduce to low, cover and simmer 15 minutes. Remove from heat and let sit covered 5 minutes. Fluff with a fork before serving.

Toss and roast or steam

For roasted vegetables: preheat oven to 425°F (220°C). Toss 1 cup broccoli florets and 1 cup baby carrots with 1 tbs olive oil, 1/2 tsp salt and 1/4 tsp black pepper. Spread on a sheet pan and roast 12–15 minutes until tender and slightly caramelized. For steamed vegetables: steam broccoli and carrots over simmering water 5–7 minutes until tender-crisp; season with salt and pepper and a drizzle of olive oil.

Finish

Keep vegetables warm until plating. Serve with lemon wedges on the side.

Divide rice between two plates. Place a grilled salmon fillet on each plate. Spoon 2–3 tbs of warm lemon dill cream sauce over each fillet (or serve sauce alongside). Arrange vegetables beside the salmon and rice. Garnish with extra chopped dill or lemon wedges if desired. Serve immediately.