Jul 14 2026
Restaurants›Orchard City Kitchen›Grilled Salmon Recipe

Grilled Salmon Recipe

Inspired by Orchard City Kitchen
Time45m
Serves4

dill-lemon veloute / creamed greens / baby carrots

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Ingredients

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For the Grilled Salmon

For the Dill-Lemon Veloute

For the Creamed Greens

For the Baby Carrots

Method

For the Grilled Salmon

  1. 1

    Prepare the Salmon

    Preheat the grill to medium-high heat. Brush the salmon fillets with olive oil and season with salt, black pepper, and lemon juice.

  2. 2

    Grill the Salmon

    Place the salmon on the grill, skin-side down. Grill for about 6-8 minutes per side, or until the salmon is cooked through and flakes easily with a fork.

For the Dill-Lemon Veloute

  1. 3

    Make the Veloute

    In a saucepan, melt the butter over medium heat. Add the flour and whisk for about 2 minutes until it forms a roux.

  2. 4

    Add Broth and Cream

    Gradually whisk in the chicken or vegetable broth. Allow it to simmer for about 5 minutes until it thickens. Stir in the heavy cream, dill, lemon zest, salt, and pepper. Simmer for another 2-3 minutes until heated through.

For the Creamed Greens

  1. 5

    Sauté the Garlic

    In a skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.

  2. 6

    Cook the Greens

    Add the mixed leafy greens to the skillet and cook until wilted, about 3-5 minutes. Stir in the cream cheese until melted and evenly mixed. Season with salt and black pepper to taste.

For the Baby Carrots

  1. 7

    Sauté the Carrots

    In a saucepan, melt the butter over medium heat. Add the baby carrots and sauté for about 5 minutes.

  2. 8

    Glaze the Carrots

    Drizzle honey over the carrots, season with salt, and stir to coat. Cook for an additional 2-3 minutes until the carrots are tender and glazed.

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