Jul 13 2026
Restaurants›Spezia›Fresh Salmon Recipe

Fresh Salmon Recipe

Inspired by Spezia
Time1h
Serves4

Wood grilled with lemon pepper, served with Spezia mashed potatoes with porcini sauce and fresh asparagus.

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Ingredients

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Fresh Salmon

Spezia Mashed Potatoes

Porcini Sauce

Fresh Asparagus

Method

Fresh Salmon

  1. 1

    Prepare the Salmon

    Preheat your wood grill to medium-high heat. Brush the salmon fillets with olive oil and sprinkle lemon pepper seasoning evenly on both sides. Drizzle fresh lemon juice over the fillets.

  2. 2

    Grill the Salmon

    Place the salmon fillets on the grill, skin side down. Grill for about 5-6 minutes on each side, or until the salmon is opaque and flakes easily with a fork. Remove from grill and set aside.

Spezia Mashed Potatoes

  1. 3

    Cook the Potatoes

    Peel and chop the russet potatoes into equal-sized chunks. Place them in a large pot, cover with cold water, and add 1 tsp of salt. Bring to a boil and cook for about 15-20 minutes or until fork-tender.

  2. 4

    Mash the Potatoes

    Drain the potatoes and return them to the pot. Add butter, heavy cream, garlic powder, salt, and black pepper. Mash until creamy and smooth. Adjust seasoning if necessary.

Porcini Sauce

  1. 5

    Rehydrate Porcini Mushrooms

    In a bowl, soak the dried porcini mushrooms in 1 cup of warm water for about 20 minutes until softened. Drain and chop them finely.

  2. 6

    Cook the Sauce

    In a saucepan, heat olive oil over medium heat. Sauté chopped shallots until translucent. Add rehydrated porcini mushrooms and cook for another 2 minutes. Pour in chicken stock and heavy cream, then bring to a simmer. Season with salt and black pepper, and let it reduce slightly for about 10 minutes.

Fresh Asparagus

  1. 7

    Prepare the Asparagus

    Trim the ends of the fresh asparagus. Toss them with olive oil, salt, and black pepper.

  2. 8

    Cook the Asparagus

    Place the asparagus on the grill (you can do this while grilling the salmon) and grill for about 5-7 minutes, turning occasionally, until tender and slightly charred.

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