Grilled Salmon Recipe

Make lemon-herb butter

In a small bowl, combine the room-temperature butter, finely chopped parsley, chopped dill, minced garlic, 1 tsp lemon juice, 1/4 tsp salt and 1/4 tsp black pepper. Add the lemon zest from the whole lemon. Stir until smooth and homogenous. Taste and adjust salt or lemon. Transfer to a small bowl, cover, and chill in refrigerator while you prepare other components so it firms slightly (10–15 minutes).

Prepare salmon

Pat salmon fillets dry with paper towel. Brush both sides lightly with 2 tbs olive oil. Season skin and flesh evenly with 1.5 tsp kosher salt and 1 tsp freshly ground black pepper. Let rest at room temperature for 10 minutes.

Preheat grill or grill pan

Heat an outdoor grill to medium-high (about 400–450°F / 200–230°C) or heat a heavy grill pan over medium-high heat on the stove. Oil the grates or pan lightly to prevent sticking.

Grill salmon

Place salmon skin-side down on the hot grill. Close lid and cook undisturbed for 4–6 minutes depending on thickness (4 minutes for ~3/4-inch, 6+ minutes for 1-inch+). Flip carefully and cook 1.5–3 minutes more until salmon registers 120–125°F (49–52°C) for medium-rare or 135°F (57°C) for medium. Remove to a plate and rest 3 minutes; top each fillet with a generous pat (about 1 tbs) of the chilled lemon-herb butter to melt over the fish as it rests.

Alternative oven method

If you don’t have a grill, preheat oven to 425°F (220°C). Heat an ovenproof skillet over medium-high with 1 tbs oil, sear salmon skin-side down 2–3 minutes, then transfer skillet to oven and roast 6–8 minutes until desired doneness. Top with lemon-herb butter to finish.

While salmon is resting or grilling, toss broccoli florets, sliced carrot, and red bell pepper with 1 tbs olive oil, 1/2 tsp salt and 1/4 tsp black pepper in a bowl.

Cook options: a) Sauté: Heat a large skillet over medium-high, add vegetables and sauté, stirring occasionally, 5–7 minutes until crisp-tender. Finish with a squeeze of lemon if desired. b) Steam: Place in a steamer basket over simmering water 4–6 minutes until tender. c) Roast: Spread on a baking sheet, roast at 425°F (220°C) for 12–15 minutes, tossing once.

Taste and adjust seasoning. Keep warm until plating.

White rice (stovetop)

Rinse 1 cup white rice until water runs clear. In a medium saucepan combine rinsed rice, 2 cups water and 1/4 tsp salt. Bring to a boil uncovered over high heat, then reduce to low, cover tightly, and simmer 15 minutes. Remove from heat and let sit covered 10 minutes. Fluff with fork and keep warm.

Garlic mashed potatoes

Place 1.5 lbs peeled and cubed russet potatoes in a pot, cover with cold water, add a pinch of salt, bring to a boil, then simmer 12–15 minutes until tender when pierced. Meanwhile, warm 1/2 cup milk (or cream) with 2 tbs butter and minced garlic. Drain potatoes well and return to pot; mash or use ricer. Stir in warm butter-milk mixture, season with 1/2 tsp salt (adjust to taste) and pepper to taste until smooth and creamy. Hold covered until plating.

Thick-cut steak fries

If using frozen fries, bake according to package instructions at 425°F (220°C) until golden and crisp (typically 18–25 minutes), turning once. If using fresh: toss 4 cups thick-cut russet fries with 2 tbs vegetable oil and 1 tsp salt, spread in a single layer on a baking sheet and roast at 425°F (220°C) for 25–30 minutes, turning halfway, until crisp and golden. Serve hot.