Grilled Salmon Recipe

In a small bowl, combine pecans, capers, lemon zest, and 1 tablespoon olive oil to create a coarse crust. Set aside.

Pat salmon fillets dry; brush both sides with the remaining olive oil (2 tablespoons); season with kosher salt and freshly ground black pepper.

Press the pecan-capercap crust onto the top of each fillet, pressing gently to adhere.

Preheat the grill to medium-high heat and oil the grates.

Make lemon beurre blanc: In a small saucepan, sauté minced shallots in 1 tablespoon olive oil over medium heat until translucent.

Add dry white wine; simmer until reduced by about half.

Stir in lemon juice and heavy cream; cook 1–2 minutes to combine and slightly thicken.

Lower heat and whisk in cold butter gradually until the sauce is smooth and glossy. Season with salt and white pepper. Keep warm.

Grill salmon fillets skin-side down about 3–4 minutes; flip and cook 2–4 minutes more until just opaque.

To serve, plate the salmon and spoon beurre blanc around the fillets. Garnish with lemon wedges and chopped parsley.