Salmone Fillet Recipe

Prepare salmon

Pat salmon fillets dry with paper towel. Season both sides with sea salt, freshly ground black pepper and the lemon zest. Rub 2 tablespoons olive oil evenly over fillets. Let sit at room temperature for 10–15 minutes while you prepare other components.

Preheat grill or broiler to medium-high (about 200–220°C / 400–430°F). If using a grill, oil the grates well to prevent sticking.

Grill salmon skin-side down first for 4–5 minutes without moving, until the skin is crisp and the flesh has cooked about two-thirds of the way up. Flip and cook 1–2 minutes more, or until the internal temperature reaches 52–55°C (125–131°F) for medium; remove and allow to rest while finishing sauce and prawns. If broiling, broil skin-side up 4–6 minutes depending on thickness, then finish under broiler for 1–2 minutes. Timing will vary with fillet thickness (approx. 2–2.5 cm).

Trim tough ends from asparagus (snap or cut off about 2–3 cm). Toss asparagus spears with 1 tablespoon olive oil, 1/2 teaspoon salt and 1/4 teaspoon black pepper so they are evenly coated.

Grill alongside the salmon for 3–5 minutes, turning once, until charred at the edges and tender-crisp. Alternatively, roast on a sheet pan at 220°C (430°F) for 8–10 minutes. Keep warm.

In a medium skillet over medium heat, melt 1 tablespoon unsalted butter. Add minced garlic and sauté 20–30 seconds until fragrant (do not brown).

Add the baby prawns, 1 tablespoon lemon juice, 1/4 teaspoon salt and 1/8 teaspoon black pepper. Cook, stirring occasionally, 2–3 minutes until prawns are just opaque and cooked through. Remove prawns from skillet and keep warm. Reserve pan juices for the cream sauce.

In the same skillet used for prawns, add 1 tablespoon unsalted butter over medium heat. Add the minced shallot and cook 2–3 minutes until softened and translucent.

Add 1 minced garlic clove and cook 20–30 seconds until fragrant. Pour in 60 ml dry white wine to deglaze the pan, scraping any browned bits; simmer 1–2 minutes until reduced by half.

Add 60 ml fish or vegetable stock and simmer 1–2 minutes. Lower heat to medium-low and stir in 180 ml double/heavy cream. Bring to a gentle simmer and cook 2–3 minutes until sauce slightly thickens.

Whisk in 1 teaspoon Dijon mustard, 1 tablespoon fresh lemon juice, 2 tablespoons chopped fresh dill, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Taste and adjust seasoning. If sauce is too thick, add 1–2 tablespoons stock or water to reach desired consistency.

Return cooked prawns to the skillet and stir gently to warm them in the sauce for 30–60 seconds. Remove from heat to avoid overcooking prawns.

Place grilled asparagus on each plate. Top with a grilled salmon fillet. Spoon the warm cream sauce with baby prawns over the salmon and alongside the asparagus.

Drizzle a little extra-virgin olive oil over the salmon, garnish each plate with a lemon wedge and a sprig of fresh dill. Serve immediately.