Jul 14 2026
Restaurants›Marker 32›Wood Grilled Salmon Recipe

Wood Grilled Salmon Recipe

Inspired by Marker 32
Time45m
Serves4

fennel tarragon jasmine rice / sautéed squash / saffron clam velouté / basil oil

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Ingredients

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Salmon

Fennel Tarragon Jasmine Rice

Sautéed Squash

Saffron Clam Velouté

Basil Oil

Method

Preparation

  1. 1

    Prepare the Basil Oil

    Blend fresh basil leaves with olive oil and a pinch of salt until smooth. Set aside.

  2. 2

    Make the Saffron Clam Velouté

    In a saucepan, melt butter over medium heat. Add minced shallot and sauté until translucent. Add clam juice, heavy cream, and saffron. Simmer for 10 minutes until thickened. Set aside.

Cooking

  1. 3

    Cook the Jasmine Rice

    In a pot, combine jasmine rice, sliced fennel, and broth. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until rice is cooked. Stir in chopped tarragon.

  2. 4

    Sauté the Squash

    In a skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute. Add sliced zucchini and yellow squash, seasoning with salt and pepper. Cook until tender, about 5-7 minutes.

  3. 5

    Grill the Salmon

    Preheat grill. Brush salmon fillets with olive oil and season with salt, pepper, and tarragon. Grill for 5-6 minutes per side or until cooked through.

  4. 6

    Plate and Serve

    On a plate, create a bed of fennel tarragon jasmine rice, top with sautéed squash, place grilled salmon on top, drizzle with saffron clam velouté and finish with basil oil.

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