Grilled Salmon Recipe

Place peeled and cut potatoes in a large pot and cover with cold water by 1 inch. Add 1/2 teaspoon salt and bring to a boil over high heat. Reduce to medium and simmer until potatoes are fork-tender, about 12–15 minutes.

Drain potatoes well and return to the hot pot for 1 minute to dry. Mash with butter, warm milk, remaining 1/4 teaspoon salt, and 1/4 teaspoon pepper until smooth. Keep warm covered while assembling other components.

In a bowl combine corn, 1 cup cooled mashed potato (reserved from the mashed-potato recipe), flour, grated cheddar, chopped scallions, beaten egg, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Mix until evenly combined; the mixture should hold together—if too wet, add 1–2 tablespoons panko.

Shape mixture into 8 small croquettes (about 2 tablespoons each) or 4 larger patties. Place on a tray and chill in the refrigerator for 15 minutes to firm up.

Set up a breading station: place beaten egg in one shallow bowl and panko in another. Dip each chilled croquette first in the egg, then press into panko to coat thoroughly.

Heat vegetable oil in a large skillet over medium heat until shimmering (about 350°F / 175°C if using thermometer). Fry croquettes in batches 2–3 minutes per side, until golden brown and crispy. Transfer to a paper towel-lined plate and keep warm in a low oven (200°F / 95°C) while finishing other components.

Pat salmon fillets dry with paper towels. Season both sides with 1.5 teaspoons kosher salt, 1 teaspoon freshly ground black pepper, and rub with 2 tablespoons olive oil and lemon zest.

Preheat a grill or grill pan over medium-high heat until hot. Oil the grill grates or brush pan with a little oil to prevent sticking.

Place salmon skin-side down and grill without moving for 4–5 minutes, until the skin is crisp and the fillet is cooked about two-thirds up the side. Flip carefully and cook an additional 1–2 minutes for medium (internal temperature ~125–130°F / 52–54°C). Adjust time for thicker fillets or desired doneness.

Remove from grill and let rest 2 minutes skin-side up while finishing sauce and asparagus.

Toss trimmed asparagus with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper.

When the grill is hot (can be grilled alongside salmon), lay asparagus perpendicular to grill grates or use a grill basket. Grill 2–4 minutes, turning halfway, until tender-crisp and charred in spots. Remove and keep warm.

In a small saucepan over medium heat, melt 1 tablespoon butter. Add minced shallot and sauté until translucent, about 1–2 minutes, without browning.

Add white wine (or broth) and simmer until reduced by half, about 1–2 minutes. Stir in orange juice, lemon juice, and honey and simmer 1–2 minutes to meld flavors.

Reduce heat to low and whisk in remaining 5 tablespoons butter a few cubes at a time, creating a glossy emulsion. Do not boil. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Stir in chopped parsley if using. Keep warm (off heat) until serving.

Spoon a little mashed potato onto each plate as a base. Place a grilled salmon fillet on top or beside the mash.

Arrange 2–3 grilled asparagus spears and 1–2 corn croquettes beside the salmon.

Drizzle 1–2 tablespoons of the warm citrus butter sauce over the salmon and a little around the plate. Garnish with microgreens or chopped parsley and a lemon wedge. Serve immediately.