Grilled Salmon Recipe

Marinate

Pat salmon fillets dry with paper towels. In a small bowl whisk together 2 tbs olive oil, 2 tbs lemon juice, 1 tsp lemon zest, 2 tbs chopped dill, 1 tsp minced garlic, 1 tsp kosher salt and 1 tsp freshly ground black pepper. Place fillets in a shallow dish (skin side down if skin-on) and brush or spoon the marinade over the top. Let rest at room temperature for 10–15 minutes (or chill up to 30 minutes).

Preheat Grill

Preheat grill to medium-high heat (about 400–450°F / 200–230°C). Oil the grill grates or brush salmon skin with a little oil to prevent sticking.

Grill Salmon

Place salmon on the grill, skin-side down if applicable. Grill 4–6 minutes without moving to develop grill marks. Carefully flip using a spatula and grill another 3–5 minutes until internal temperature reaches 125–130°F (52–54°C) for medium-rare to medium, or longer to desired doneness. Remove from grill and tent loosely with foil for 3 minutes before serving.

If using a grill pan or broiler: preheat pan over medium-high heat with 1 tbs olive oil and cook fillets skin-side down 4–6 minutes, then flip and cook 3–5 minutes.

Cook Potatoes

Place peeled and chunked potatoes in a large pot and cover with cold water by 1 inch. Add 1 tsp salt. Bring to a boil over high heat, then reduce to a simmer and cook until very tender when pierced with a fork, about 15–20 minutes depending on chunk size.

Warm Dairy

While potatoes cook, heat 1 cup whole milk and 4 tbs butter in a small saucepan over low heat until butter melts and mixture is warm. Stir in 2 tbs heavy cream if using.

Mash

Drain potatoes thoroughly and return to the hot pot. Over low heat, let steam-dry for 1 minute. Mash with a potato masher or ricer until mostly smooth. Gradually add warm milk and butter mixture, mashing until creamy and reaching desired consistency. Season with 1 tsp salt and 1/2 tsp black pepper. Stir in 2 tbs chopped chives if desired. Keep warm until serving.

Blanch or Roast/Grill

Option A — Blanch: Bring a pot of salted water to a boil. Add broccoli florets and cook 2 minutes until bright green and slightly tender. Transfer immediately to an ice bath to stop cooking, then drain and toss with 1 tbs olive oil, 1/2 tsp salt and 1/4 tsp pepper. Finish with a squeeze of 1/2 lemon before serving. Option B — Roast or Grill: Toss florets with 1 tbs olive oil, 1/2 tsp salt and 1/4 tsp pepper. Roast at 425°F (220°C) for 12–15 minutes, or grill in a grill basket over medium-high heat until charred and tender, about 8–10 minutes. Finish with a squeeze of 1/2 lemon.

In a small bowl combine 1/2 cup Greek yogurt, 2 tsp mayonnaise, 1 tbs lemon juice, 1 tbs chopped dill, 1/2 tsp minced garlic, 1/4 tsp salt and 1/4 tsp pepper. Stir until smooth. Taste and adjust seasoning or lemon to preference. Chill until ready to serve. Spoon a dollop alongside the salmon or brush lightly over the cooked fillets.

Divide mashed potatoes among 4 plates, add a portion of broccoli, and place a grilled salmon fillet on top or beside the mash. Spoon a little lemon-dill sauce over the salmon or serve on the side. Garnish with additional chopped dill and lemon wedges if desired. Serve immediately.