Grilled Salmon Recipe

Prep salmon

Pat salmon fillets dry with paper towels. Rub both sides with 2 tbs olive oil. Season evenly with 1.5 tsp kosher salt and 1 tsp black pepper. Let rest at room temperature for 15 minutes while you prepare other components.

Preheat grill

Preheat an outdoor grill or grill pan over medium-high heat (about 425°F / 220°C). Oil the grates or pan lightly to prevent sticking.

Grill fish

Place salmon skin-side down on the hot grill. Cover and cook without moving for 4–6 minutes, depending on thickness (about 1-inch thick). Carefully flip using a spatula and grill flesh-side for 2–4 more minutes, until salmon flakes easily and reaches an internal temperature of 125–130°F (52–55°C) for medium-rare to medium. Remove from grill and squeeze the juice of half the lemon over fillets. Tent loosely with foil and rest 3–5 minutes.

Prepare zucchini

Trim ends and slice zucchini lengthwise into 1/4-inch thick planks (or cut into 1/4-inch rounds if preferred). Toss slices in a bowl with 1 tbs extra-virgin olive oil and a pinch of salt and pepper.

Grill zucchini

On the same grill or grill pan, place zucchini slices and cook 2–3 minutes per side until marked and tender. Remove and set aside.

Dress greens

In a large bowl whisk 1 tbs extra-virgin olive oil with 1 tbs red wine vinegar, 1/2 tsp salt and 1/4 tsp black pepper. Add the mixed salad greens and toss gently to coat. Transfer greens to serving plates or a shallow serving bowl and arrange grilled zucchini on top or alongside.

Make sauce

In a food processor or blender combine 1 cup packed spearmint leaves (stems removed), 1/2 cup plain Greek yogurt, 3 tbs olive oil, 2 tbs fresh lemon juice, 1 garlic clove (crushed), 1/2 tsp honey, 1/2 tsp salt and 1/4 tsp black pepper. Pulse until smooth. If the sauce is too thick, add up to 2 tbs warm water, 1 tbs at a time, to reach a pourable consistency.

Adjust seasoning

Taste and adjust salt, lemon or honey to balance acidity and sweetness. Transfer sauce to a small bowl or squeeze bottle.

Place a bed of dressed greens and grilled zucchini on each plate. Top with a salmon fillet, skin-side down or removed per preference. Spoon 1–2 tbs spearmint sauce over each fillet and serve remaining sauce on the side. Garnish with lemon wedges from the remaining half lemon for additional squeezing.

Optional: finish with a light drizzle of extra-virgin olive oil and a small sprinkle of flaky sea salt over salmon and zucchini.