Grilled Scottish Salmon Recipe

Prep potatoes

Preheat oven to 425°F (220°C). Toss halved or quartered potatoes with 1.5 tbs olive oil, garlic powder, crushed rosemary, 0.75 tsp sea salt and 0.5 tsp black pepper in a bowl until evenly coated.

Spread potatoes in a single layer on a rimmed baking sheet lined with parchment or a light coating of oil. Roast in the preheated oven for 25–30 minutes, turning once halfway through, until golden brown and crisp at the edges and fork-tender.

If using a grill for the salmon (see next section) and you want the wedges slightly crispier, finish them under the broiler for 2–3 minutes after roasting, watching carefully to avoid burning.

Marinate salmon

While potatoes roast, mix 2 tbs olive oil, lemon zest, minced garlic, smoked paprika, 1 tsp sea salt and 0.5 tsp black pepper in a small bowl. Pat salmon fillets dry with paper towels and brush or rub the marinade over both sides of each fillet, letting them sit at room temperature for 10–15 minutes.

Heat a grill or grill pan over medium-high heat and oil the grates or pan lightly to prevent sticking. If using an outdoor grill, preheat to medium-high (about 400°F / 200°C).

Place salmon fillets skin-side down on the hot grill. Cook without moving for 4–5 minutes until the skin is crisp and the flesh changes color about two-thirds of the way up the side. Flip carefully and cook 2–4 minutes more, depending on thickness, until an instant-read thermometer inserted into the thickest part reads 125–130°F (52–54°C) for medium (or 135°F / 57°C for well done). Remove from heat and rest 3–4 minutes; resting will finish gentle carryover cooking.

If you prefer, you can pan-sear the salmon in a hot skillet (medium-high) about 3–5 minutes skin-side down and 2–3 minutes flesh-side, using 1 tbs oil instead of grilling.

Make dressing

In a small bowl or jar combine 2 tbs extra virgin olive oil, 1 tbs fresh lemon juice, 0.5 tsp Dijon mustard, 0.5 tsp honey or maple syrup, 0.25 tsp salt and 0.25 tsp black pepper. Whisk or shake until emulsified.

In a large bowl, combine 4 cups baby spinach, 2 cups arugula and 1 cup halved cherry tomatoes. Toss with the dressing just before serving so leaves remain fresh and vibrant.

Divide the dressed spinach evenly among 4 plates, creating a bed in the center or offset as desired.

Arrange potato wedges alongside or slightly underneath the spinach bed (about 6–8 wedges per plate depending on size).

Place one rested salmon fillet on top of each spinach bed, skin-side down so the crisp skin is visible.

Top each fillet with a small handful (about 2 tbs) of extra arugula and scatter a few additional cherry tomato halves if desired. Serve with a lemon wedge on the side and additional salt/pepper to taste.