Jul 14 2026
Restaurants›Van Gogh's Eeterie›Grilled Salmon Recipe

Grilled Salmon Recipe

Inspired by Van Gogh's Eeterie
Time1h
Serves4

Served with asparagus 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

Marinade

Lemon Butter Sauce

Method

Preparation

  1. 1

    Marinate the Salmon

    In a bowl, whisk together olive oil, minced garlic, lemon juice, salt, and black pepper. Add the salmon fillets to the marinade, ensuring they are well coated. Cover and refrigerate for at least 30 minutes.

  2. 2

    Prepare the Asparagus

    Trim the ends of the asparagus and rinse them under cold water. Pat dry with a paper towel.

Cooking

  1. 3

    Grill the Salmon

    Preheat the grill to medium-high heat. Remove the salmon from the marinade and place it on the grill. Cook for about 5-6 minutes per side, or until the salmon flakes easily with a fork.

  2. 4

    Grill the Asparagus

    Place the asparagus on the grill alongside the salmon. Grill for about 4-5 minutes, turning occasionally, until charred and tender.

Making Lemon Butter Sauce

  1. 5

    Prepare the Sauce

    In a saucepan over low heat, melt the butter. Once melted, add minced garlic and sauté for a minute until fragrant. Stir in lemon juice and parsley, and season with salt to taste. Remove from heat.

Serving

  1. 6

    Plate the Dish

    Place grilled salmon and asparagus on a serving plate. Drizzle the lemon butter sauce over the salmon and serve immediately.

More from Van Gogh's Eeterie