Pat salmon fillets dry with paper towels. Rub both sides lightly with olive oil. Sprinkle the skin side and flesh side evenly with sea salt, black pepper and lemon zest. Let rest at room temperature while you prepare the grill or pan (about 10–15 minutes).

Preheat grill or pan

Preheat a gas or charcoal grill to high (about 450–500°F / 230–260°C) with a clean, oiled grate. Alternatively, heat a heavy cast-iron skillet or grill pan over high heat until very hot and add a thin film of oil.

Chargrill salmon

Place salmon skin-side down on the hot grill or skillet. Press gently with a spatula for 10–15 seconds to ensure even contact. Cook skin-side down, undisturbed, for 4–6 minutes depending on fillet thickness (about 1" thick). Flip carefully and cook an additional 1–2 minutes for medium-rare to medium (internal temp 120–125°F for medium-rare, 130°F for medium). Remove from heat and rest for 2–3 minutes. If you prefer fully cooked, add 1–2 minutes after flipping.

Lemon dill butter (use dairy-free alternative if requested)

Make lemon dill butter

If using regular butter, let it soften to room temperature. Combine butter (or dairy-free butter alternative) in a small bowl with chopped fresh dill, lemon juice, lemon zest, fine sea salt and black pepper. Whisk or mash until smooth and emulsified. Taste and adjust seasoning. Keep at room temperature until serving; if making ahead refrigerate and re-soften slightly before serving.

Optional finishing

For a slightly glossy finish, spoon a small amount of the melted lemon-dill butter over the hot salmon just before plating so it gently melts over the fillet.

Cauliflower mousse

Cook aromatics

Heat 1 tablespoon olive oil in a medium skillet over medium heat. Add the chopped shallot and whole garlic clove and cook, stirring occasionally, until translucent and fragrant, about 3–4 minutes. Do not brown.

Steam or simmer cauliflower

Add cauliflower florets to a pot with 60 ml warm stock (or water) and a pinch of salt. Cover and simmer on medium-low, or steam until very tender, about 8–10 minutes. Drain any excess liquid, reserving a few tablespoons of the cooking liquid.

Blend to mousse

Transfer the cooked cauliflower, softened shallot and garlic (remove garlic if you prefer less pungency) to a blender or food processor. Add 3 tablespoons neutral oil or dairy-free cream (or heavy cream if not dairy-free), lemon juice, salt and white/black pepper. Purée until completely smooth, scraping down the sides as needed. If the mixture is too thick, add reserved cooking liquid or warm stock 1 tablespoon at a time until you reach a velvety, pipeable mousse consistency (should coat the back of a spoon).

Finish and adjust

Taste and adjust seasoning with salt and lemon as needed. Stir in half of the chopped chives. Keep warm over a very low simmer (bain-marie) or reheat gently before plating.

Finishing & plating

Plate about 3–4 tablespoons of warm cauliflower mousse in the center of each plate, using a spoon to create a shallow well if desired.

Place a chargrilled salmon fillet on top of or slightly offset from the mousse, skin-side down for presentation. Spoon 1 tablespoon of lemon dill butter over the warm salmon so it melts; pass extra butter at the table.

Garnish each plate with a lemon wedge, a sprig of fresh dill and a sprinkle of chopped chives. Add a light dusting of smoked paprika around the mousse for color if using. Serve immediately.