Grilled Nordic Salmon Recipe

Prepare marinade

In a shallow dish combine 3 tbs olive oil, lemon zest, 2 tbs lemon juice, grated garlic, smoked paprika, 1 tsp salt and 1/2 tsp black pepper. Whisk to combine.

Pat salmon dry with paper towels. Place fillets skin-side down in the dish and brush both top and sides with the marinade. Let rest at room temperature for 15–20 minutes (or refrigerate up to 1 hour).

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

When hot, place salmon skin-side down. Grill without moving for 4–5 minutes until the skin is crisp and the fish releases easily. Flip carefully and grill 2–4 more minutes until the salmon reaches medium doneness (internal 120–125°F / 49–52°C) or cooked to your preference. Remove from heat and let rest while preparing harissa finish.

While salmon rests, mix 3 tsp harissa paste with 1 tsp honey and 1 tsp water to make a brushable glaze. Taste and adjust balance—add a touch more honey if too spicy or a few drops of water if too thick.

Brush a thin layer of the harissa glaze over the top of each salmon fillet. If desired, place back on the warm grill for 30–60 seconds to set the glaze, or briefly broil/sear in a hot pan for 20–30 seconds.

Combine 1 cup yogurt, 2 tsp mayonnaise (optional), 2 tbs chopped dill, 1 tbs lemon juice, 1/2 cup finely diced seeded cucumber, 1/2 tsp salt and 1/4 tsp black pepper in a bowl. Stir until smooth and chill for at least 10 minutes to let flavors meld. Adjust seasoning to taste.

In a bowl toss the thinly sliced radishes, 1 cup sliced cucumber, 2 tbs chiffonade mint, and 1 tbs very thinly sliced shallot with 1 tbs lemon juice, 1 tbs olive oil, 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust acidity or salt. Let sit 5–10 minutes for flavors to marry.

Plate each salmon fillet with a generous spoonful of yogurt sauce alongside or partially under the fish. Add a portion of the radish-cucumber-mint salad. Drizzle any remaining harissa glaze if desired and garnish with lemon wedge and microgreens or dill sprig.

Serve immediately while the salmon is warm. Leftover yogurt sauce keeps refrigerated up to 3 days; salad is best fresh.