Name: Mackle's Table and Taps Grilled Salmon Dinner Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 pieces salmon fillets (skin-on, 6–8 oz each); 3 tbsp olive oil; 2 tbsp fresh lemon juice; 1 tbs soy sauce (or tamari); 1 tsp honey; 2 cloves garlic (minced); 2 tbsp fresh dill (finely chopped) or 1 tsp dried; 1 tsp kosher salt; 1 tsp black pepper (freshly ground); 1 lb asparagus (trimmed); 1 cup cherry tomatoes; 1 piece red bell pepper (cut into 1-inch strips); 2 tbsp olive oil; 1 tsp salt; 1 tsp black pepper; 4 tbsp unsalted butter; 1 clove garlic (minced); 1 tbsp fresh lemon juice; 1 tsp lemon zest; 1 tbsp fresh parsley (chopped); 0.25 tsp salt; 0.25 tsp black pepper; 4 pieces lemon wedges; 4 pieces fresh dill sprigs

Method

Salmon & Marinade

Prepare marinade

In a shallow dish or bowl, whisk together 3 tbsp olive oil, 2 tbsp fresh lemon juice, 1 tbsp soy sauce, 1 tsp honey, 2 minced garlic cloves, 2 tbsp chopped fresh dill, 1 tsp kosher salt and 1 tsp freshly ground black pepper until combined.

Marinate salmon

Place the 4 salmon fillets skin-side down in the dish, spoon marinade over the tops to coat. Cover and refrigerate for 20–30 minutes (no more than 45 minutes) to allow flavor to infuse. Remove fish from fridge 10–15 minutes before grilling to come closer to room temperature.

Grilled Vegetables

Prep vegetables

While salmon marinates, trim woody ends from 1 lb asparagus, halve larger stalks lengthwise if very thick. Core and cut 1 red bell pepper into 1-inch strips. Place asparagus, pepper strips and 1 cup cherry tomatoes in a bowl, drizzle with 2 tbsp olive oil, 1 tsp salt and 1 tsp black pepper; toss to coat evenly.

Grill vegetables

Heat grill to medium-high (about 400–450°F / 200–230°C). Use a clean, oiled grate. Place vegetables directly on the grill or in a grill basket. Grill asparagus and peppers 6–8 minutes, turning occasionally, until tender and charred at edges; add cherry tomatoes for the final 2–3 minutes just to blister. Remove and keep warm.

Grilling Salmon

Prepare grill

Oil the grill grates or brush the salmon skin with a thin layer of oil to prevent sticking. Maintain medium-high heat (400–450°F).

Grill fillets

Place salmon skin-side down on the grill. Grill uncovered 5–6 minutes (depending on thickness) without moving so a crust forms and skin crisps. Flip gently with a thin spatula and grill 2–4 minutes more until internal temperature reaches 125–130°F for medium-rare, or 135°F for medium (salmon will continue to cook slightly after removal). Total cooking time typically 7–10 minutes.

Rest salmon

Transfer salmon to a plate and loosely tent with foil. Let rest 3–5 minutes before serving to redistribute juices.

Lemon Butter Sauce

Make sauce

While salmon rests, melt 4 tbsp unsalted butter in a small saucepan over low heat. Add 1 minced garlic clove and cook 30–45 seconds until fragrant (do not brown). Stir in 1 tbsp fresh lemon juice, 1 tsp lemon zest, 1 tbsp chopped parsley, 1/4 tsp salt and 1/4 tsp black pepper. Warm 1 minute, then remove from heat.

Finish

Optionally swirl in an additional 1 tsp of cold butter for sheen. Taste and adjust seasoning with a pinch more salt or lemon if desired.

To Serve

Plate one salmon fillet per serving with a portion of grilled vegetables alongside. Spoon 1–2 tbsp warm lemon butter sauce over each salmon fillet and serve with a lemon wedge and fresh dill sprig. Serve immediately.