Jul 14 2026
Restaurants›Tenant Restaurant›Grilled Salmon Recipe

Grilled Salmon Recipe

Inspired by Tenant Restaurant
Time30m
Serves4

Served with seasonal vegetables and lemon butter sauce.

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Main Ingredients

Seasonal Vegetables

Lemon Butter Sauce

Method

Preparing the Salmon

  1. 1

    Preheat the Grill

    Preheat your grill to medium-high heat (about 375-400°F or 190-200°C).

  2. 2

    Season the Salmon

    Pat the salmon fillets dry with paper towels. Brush both sides with olive oil and season with salt and black pepper.

  3. 3

    Grill the Salmon

    Place the salmon fillets on the grill skin-side down. Grill for about 6-8 minutes, then carefully flip and grill for another 4-6 minutes or until cooked through.

Preparing the Vegetables

  1. 4

    Prepare the Vegetables

    Wash and trim the asparagus. Slice the bell peppers and zucchini into strips.

  2. 5

    Grill the Vegetables

    In a bowl, toss the vegetables with a little olive oil, salt, and pepper. Grill alongside the salmon for about 5-7 minutes, turning occasionally, until tender and slightly charred.

Making the Lemon Butter Sauce

  1. 6

    Melt the Butter

    In a small saucepan over medium heat, melt the butter.

  2. 7

    Add Lemon and Garlic

    Once the butter is melted, add the minced garlic and sauté for about 1-2 minutes until fragrant. Then, stir in the lemon juice.

  3. 8

    Finish the Sauce

    Remove from heat and stir in the chopped parsley. Keep warm until ready to serve.

Serving

  1. 9

    Plate the Dish

    On a serving plate, place a grilled salmon fillet and a portion of grilled vegetables. Drizzle with the lemon butter sauce before serving.

  2. 10

    Garnish and Serve

    Optionally, garnish with additional parsley and lemon wedges. Serve immediately.

More from Tenant Restaurant