Grilled Atlantic Salmon Recipe

Prepare salmon

Pat salmon fillets dry with paper towels. Brush both sides lightly with 2 tbs extra-virgin olive oil. Season skin and flesh evenly with 1.5 tsp kosher salt and 1 tsp freshly ground black pepper. Zest half of the lemon over the fillets and set the lemon aside for serving.

Preheat grill

Preheat grill to medium-high (about 425°F / 220°C). Oil the grill grates or brush a high-heat oil on the skin side to prevent sticking.

Grill salmon

Place salmon on the grill skin-side down. Cook undisturbed for 4 to 5 minutes, until the skin releases easily and edges become opaque. Flip carefully and grill for an additional 2 to 4 minutes depending on thickness (target internal temperature 125–130°F / 52–54°C for medium-rare, 140°F / 60°C for well done). Remove from grill, squeeze a little lemon juice over each fillet, and tent with foil to rest for 3 minutes.

Warm stock

Place 4 cups of seafood or fish stock in a small saucepan and keep it warm over low heat.

Sauté aromatics & toast rice

In a heavy-bottomed saucepan over medium heat, melt 2 tbs unsalted butter with 1 tbs olive oil. Add the finely diced shallot and cook, stirring, until translucent but not browned, about 2–3 minutes. Add 1.5 cups Arborio rice and toast, stirring constantly, until grains are glossy and edges look translucent, about 1–2 minutes.

Deglaze

Add 3 tbs dry white wine and stir until mostly absorbed.

Cook risotto

Begin adding the warm stock one ladle (about 1/2 cup) at a time. Stir frequently and wait until most of the liquid is absorbed before adding the next ladle. Continue this process for 18–20 minutes, until rice is creamy and al dente. You may not need all the stock; adjust for desired texture.

Finish risotto with lobster

When the rice is just shy of done, stir in the chopped cooked lobster meat and continue to cook for 1–2 minutes to warm the lobster through. Remove from heat and stir in 0.5 cup grated Parmesan, 2 tbs heavy cream, 1 tbs cold unsalted butter (for mounting), 0.5 tsp salt and 0.25 tsp black pepper. Taste and adjust seasoning. Fold in 1 tbs finely chopped chives.

Rest

Let the risotto sit covered for 1 minute so it becomes extra creamy before plating.

Prep asparagus

Trim woody ends from 1 lb asparagus. Toss spears with 1 tbs olive oil, 0.5 tsp kosher salt, 0.25 tsp black pepper and 1 tsp lemon zest to coat evenly.

Grill asparagus

When the grill is at medium-high and after grilling the salmon (or concurrently if space allows), place asparagus perpendicular to grates or use a grill basket. Grill for 3–5 minutes, turning occasionally, until tender-crisp and lightly charred. Remove from grill and keep warm.

Spoon a generous portion of lobster risotto onto each warm plate (about 1 cup per serving). Place a grilled salmon fillet on top or slightly to the side of the risotto. Arrange 4–6 asparagus spears alongside.

Dot the risotto with a small pat of cold unsalted butter if desired for extra shine. Garnish with microgreens or chopped parsley and a lemon wedge. Serve immediately.