Jul 14 2026
Restaurants›Quartiere›Grilled Salmon Recipe

Grilled Salmon Recipe

Inspired by Quartiere
Time1h 15m
Serves4

Roasted brussel sprouts, tomato confit, whole grain mustard, toasted almonds, salmoriglio

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

For the Grilled Salmon

For the Roasted Brussels Sprouts

For the Tomato Confit

For the Whole Grain Mustard and Toasted Almonds

For the Salmoriglio

Method

Preparation for the Grilled Salmon

  1. 1

    Marinate the Salmon

    In a bowl, mix olive oil, salt, black pepper, and lemon juice. Add the salmon fillets and marinate for at least 30 minutes.

  2. 2

    Preheat the Grill

    Preheat your grill to medium-high heat (about 400°F / 200°C).

Preparation for the Roasted Brussels Sprouts

  1. 3

    Prepare the Brussels Sprouts

    Trim the ends of the Brussels sprouts and cut them in half.

  2. 4

    Season and Roast

    Toss the Brussels sprouts with olive oil, salt, and black pepper. Spread them on a baking sheet and roast in the oven at 400°F (200°C) for 20-25 minutes, until golden brown.

Preparation for the Tomato Confit

  1. 5

    Prepare the Tomato Confit

    In a saucepan, combine cherry tomatoes, olive oil, garlic cloves (smashed), fresh thyme, and salt.

  2. 6

    Cook the Confit

    Simmer on low heat for about 30 minutes, until tomatoes are soft and bursting. Remove from heat and let cool.

Preparation for the Whole Grain Mustard and Toasted Almonds

  1. 7

    Toast the Almonds

    In a dry skillet over medium heat, toast the sliced almonds until they are golden brown, about 5-7 minutes. Stir often to avoid burning.

  2. 8

    Prepare the Mustard

    Set aside the whole grain mustard for serving.

Preparation for the Salmoriglio

  1. 9

    Mix the Salmoriglio

    In a bowl, combine chopped parsley, lemon juice, olive oil, and minced garlic. Mix well and set aside.

Final Assembly

  1. 10

    Grill the Salmon

    Remove the salmon from the marinade and grill for 4-5 minutes on each side, or until cooked through and flakes easily with a fork.

  2. 11

    Plate the Dish

    On each plate, serve grilled salmon topped with tomato confit, a side of roasted Brussels sprouts, a dollop of whole grain mustard, and sprinkle with toasted almonds. Drizzle with salmoriglio.

More from Quartiere