Grilled Salmon Recipe

Prepare and season

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

Preheat grill

Preheat your grill to medium-high (about 400–450°F / 200–230°C). Oil the grill grates or brush the salmon skin with a thin film of oil to prevent sticking.

Grill salmon

Place salmon skin-side down on the hot grill. Close the lid and cook for 4–6 minutes depending on thickness without moving it. Flip gently and cook an additional 1–2 minutes for medium (internal temp ~125–130°F / 52–54°C) or longer for well done. Remove from heat and squeeze a little lemon juice over each fillet. Let rest 2–3 minutes before plating.

While the grill heats, prepare vegetables: trim asparagus or cut larger vegetables into even pieces so they cook uniformly. Toss vegetables with 1 tbs olive oil, 0.5 tsp salt, and 0.25 tsp black pepper.

Grill or sauté: For grill method, place vegetables in a grill basket or on direct grate and cook 6–8 minutes, turning occasionally, until tender-crisp and lightly charred. For stovetop, melt 1 tbs butter in a large skillet over medium-high heat, add vegetables and cook 6–8 minutes until tender, finishing with chopped parsley.

Cook potatoes: Place peeled and chopped potatoes in a pot and cover with cold water. Add 1 tsp salt. Bring to a boil over high heat, then reduce to a simmer and cook until fork-tender, 12–15 minutes.

Drain and mash: Drain potatoes thoroughly in a colander and return to warm pot. Add 4 tbs butter, 0.75 cups warm whole milk, and 2 tbs sour cream (if using). Mash with a potato masher or ricer to desired texture. Season with 0.5 tsp black pepper and additional salt to taste. Stir in 1 tbs chopped chives if using. Keep warm until plating.

Make reduction: In a small saucepan over medium heat combine 0.5 cups dry white wine, 2 tbs white wine vinegar, and the minced shallot. Bring to a simmer and reduce until about 2–3 tablespoons of liquid remain (approximately 8–12 minutes).

Optional stabilize: If you prefer a slightly more stable emulsion, add 1 tsp heavy cream to the warm reduced liquid and stir briefly.

Mount the butter (emulsify): Reduce heat to very low. Whisk in the cold cubed butter a few pieces at a time, whisking constantly so each addition emulsifies before adding more. Continue until all 12 tbs butter are incorporated and sauce is glossy and smooth. Maintain temperature low — sauce should be warm but not simmering or it will break.

Finish sauce: Season with 0.5 tsp salt, 0.25 tsp white pepper, and 1 tbs lemon juice. Taste and adjust seasoning. Keep warm in a thermally insulated container or over a very low water bath until serving.

Assemble: Spoon a generous portion of mashed potatoes onto each plate. Arrange a portion of seasonal vegetables beside the potatoes. Place the rested grilled salmon fillet on top or beside the potatoes, skin-side down.

Sauce and finish: Spoon 2–3 tbs beurre blanc over the salmon and a little around the plate. Garnish with microgreens or fresh dill and a lemon wedge. Serve immediately.