Grill Package Recipe

Combine and chill

In a medium bowl, whisk together mayonnaise, Dijon mustard, whole-grain mustard, chopped capers, chopped cornichons or pickles, chopped parsley, lemon juice, hot sauce, smoked paprika, Worcestershire sauce, salt, and pepper until smooth and uniform. Taste and adjust seasoning. Cover and refrigerate at least 30 minutes to let flavors meld (can be made up to 2 days ahead).

Pat salmon fillets dry with paper towels. Brush both sides lightly with 2 tbs olive oil, zest the lemon over the fillets, squeeze half the lemon juice over them, then season each side with 1.5 tsp kosher salt divided and 1 tsp black pepper divided. If using dill, sprinkle chopped dill over the top. Set on a tray skin-side down and refrigerate while you prep the rest (no more than 30 minutes).

Pound or butterfly chicken breasts to an even thickness (~3/4 inch) for even cooking. In a bowl, toss chicken with 2 tbs olive oil, garlic powder, smoked paprika, 1 tsp kosher salt, and 1/2 tsp black pepper. Let rest 10–15 minutes at room temperature while grill heats.

Trim broccoli into evenly sized florets and trim the green beans. Rinse and spin dry. Mince garlic for saute. Place broccoli and green beans in a bowl and toss lightly with the 2 tbs butter or olive oil and a pinch of salt and pepper; set aside.

Rinse new potatoes. If larger than about 1 1/2 inches, halve them so pieces are uniform. Place potatoes in a saucepan, cover with cold water, season with 1 tsp kosher salt, bring to a boil, then simmer until just tender when pierced with a fork, about 10–12 minutes depending on size. If using fresh corn on the cob, trim and halve ears; if using frozen, thaw.

Preheat grill to medium-high (about 400–450°F / 200–230°C). Clean grates, then oil them using a paper towel brushed with neutral oil or spray with oil to prevent sticking.

When potatoes are fork-tender, drain and return to saucepan off heat. Add 2 tbs butter, season with 1/2 tsp black pepper, toss gently and keep covered to stay warm. If using ears of corn, brush with a little butter or oil and season with salt and pepper. You can also parboil corn 3–4 minutes if desired before grilling for a softer kernel.

Place chicken breasts on the hotter part of the grill. Grill uncovered for about 5–6 minutes per side, flipping once, until an instant-read thermometer inserted into the thickest part reads 160–165°F (71–74°C). Remove and let rest 5 minutes (carryover will reach safe temp). Squeeze a little lemon over before serving.

Place salmon skin-side down on the grill over medium heat. Grill with lid closed for 4–6 minutes depending on thickness, then check for doneness: flesh should be opaque about two-thirds of the way up and flake easily with a fork. If you prefer grill marks, rotate after 3 minutes. Total cook time usually 6–10 minutes. Remove from grill and let rest 2 minutes, skin will crisp.

Grill corn alongside proteins, turning every 2–3 minutes, until charred in spots and heated through, about 8–10 minutes total (less if parboiled). Brush with remaining butter before serving.

While proteins rest, heat a large skillet over medium-high heat. Add 2 tbs butter or olive oil. When shimmering, add minced garlic and sauté 20–30 seconds until fragrant (do not brown). Add broccoli florets and green beans, season with 1 tsp kosher salt, 1/2 tsp black pepper, and red pepper flakes if using. Sauté, stirring frequently, about 5–7 minutes, until vegetables are bright, tender-crisp, and have a slight char. If needed, add 1–2 tbs water and cover briefly to steam for 1–2 minutes for tender stalks. Finish with a squeeze of lemon if desired.

Divide boiled potatoes and corn among 4 plates or serving trays. Add a portion of sautéed broccoli and green beans. Place a grilled salmon fillet and a grilled chicken breast on each plate. Spoon 1–2 tbs of remoulade sauce alongside each protein (about 2–3 tbs per person total) or serve in a small ramekin. Garnish with lemon wedges and additional chopped parsley or dill if desired.

Serve immediately while warm. Leftover remoulade keeps refrigerated in an airtight container for up to 3 days; cooked proteins keep 2–3 days refrigerated.