Pepper Grilled Faroe Island Salmon Recipe

Prep salmon

Pat salmon fillets dry with paper towels. Place on a plate skin-side down. Lightly score the skin if thick (1–2 shallow diagonal cuts).

In a small bowl, combine 2 tbs olive oil, 1 tsp freshly ground black pepper, 1 tsp coarse sea salt, 1/2 tsp smoked paprika, 1 tsp minced garlic and 1 tsp lime zest. Whisk to make a loose rub/marque.

Brush or spoon the marinade over the flesh side of the salmon. Let sit at room temperature for 10–15 minutes (or refrigerate up to 30 minutes). Bring to room temp before grilling if chilled.

Preheat grill or grill pan to medium-high (about 400–450°F / 200–230°C). Oil the grates or pan lightly to prevent sticking.

Grill salmon skin-side down first for 4–5 minutes without moving, until grill marks form and the edges start to turn opaque. Flip carefully and grill 2–4 minutes more until salmon reaches desired doneness (internal temp 120–125°F for medium-rare, 130°F for medium). Remove and let rest 3–4 minutes.

While grill is heating, slice red bell pepper into 1/2-inch strips. Cut red onion into 1/2-inch thick rings, separating into rounds. If using fresh pineapple, core and slice into 1/2-inch rings.

Toss the pepper strips and onion rings lightly with 1 tbs olive oil and a pinch of salt and pepper so they’re lightly coated.

Grill the pineapple rings 2–3 minutes per side until caramelized and golden. Grill the red onion rings 2–3 minutes per side until softened and lightly charred. Grill the red pepper strips 2–4 minutes per side until tender with char marks. Remove from grill and set aside to cool slightly.

In a jar or small bowl, combine 3 tbs fresh key lime juice, 2 tbs honey, 1 tbs apple cider vinegar and 1 tsp Dijon mustard. Whisk until combined.

Slowly whisk in 4 tbs olive oil until emulsified (or shake vigorously in a closed jar). Season with 1/2 tsp salt and 1/4 tsp freshly ground black pepper. Taste and adjust honey or lime for balance.

On a large platter or individual plates, place 3 cups mixed greens per serving (6 cups total for 2 servings) and gently toss with about half of the vinaigrette (reserve the rest for finishing).

Arrange grilled pineapple rings (3 rings total, or 1½ rings per serving), grilled red pepper strips, and grilled red onion over the greens.

Place the rested salmon fillets on top of the plated greens and veggies.

Scatter 1/4 cup crumbled goat cheese and 2 tbs chopped cashews over the salad (per total; adjust per serving). Drizzle remaining vinaigrette over the salmon and salad to taste.

Finish with an extra grind of black pepper and a small lime wedge on the side for squeezing. Serve immediately.