Grilled Atlantic Salmon Recipe

Preheat the oven to 425°F (220°C). Scrub the russet potatoes, pat dry. Prick each potato several times with a fork. Rub each potato with 1/2 tbs olive oil and sprinkle evenly with kosher salt.

Place potatoes directly on the oven rack or on a baking sheet and bake for 45–60 minutes, until skins are crisp and a skewer or fork slides in easily. Time will vary by size; check at 45 minutes.

When done, remove from oven and let rest 5 minutes. Slice open, fluff the interior with a fork, and top with 1 tbs butter and 1 tbs sour cream each (or to taste). Sprinkle chopped chives if using. Keep warm until plating.

Prepare the focaccia butter first so flavors meld: in a bowl, mash the softened unsalted butter until smooth. Stir in the torn/chopped focaccia pieces, parsley, minced garlic, lemon zest, 1/4 tsp salt, and lemon juice. Mix until combined. If the mixture is too dry, add up to 1 tbs additional softened butter. Chill or refrigerate briefly so it firms slightly, about 10–15 minutes.

Season the salmon fillets on both sides with 1.5 tsp kosher salt and 1 tsp freshly ground black pepper. Brush both sides lightly with 2 tbs olive oil and let sit at room temperature 10 minutes while oven/pan are prepared.

Heat a grill pan or outdoor grill to medium-high (about 400–450°F / 200–230°C). Oil the grill grates or pan lightly. Place salmon skin-side down and grill 4–5 minutes without moving to get good grill marks.

Flip the fillets and grill another 3–5 minutes, or until the internal temperature reaches 125–130°F (52–54°C) for medium-rare to medium, or longer for your preferred doneness. Total cook time depends on thickness; aim for flaky but moist.

During the last 1–2 minutes of grilling, place about 2 tbs focaccia butter on top of each fillet to melt and baste. Remove salmon from grill and let rest 2 minutes before serving.

While salmon grills, prepare vegetables: trim broccoli into bite-sized florets; slice carrot on a bias about 1/4" thick; slice red pepper into strips; slice squash or zucchini.

Heat a large skillet over medium-high heat. Add 1 tbs olive oil and 1 tbs butter. When butter foams, add sliced garlic and sauté 20–30 seconds until fragrant but not browned.

Add carrots first and sauté 2 minutes, then add broccoli and continue to cook 3–4 minutes, stirring. Add red pepper and squash/zucchini and sauté another 3–4 minutes until vegetables are tender-crisp.

Season with 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust seasoning. Finish with a squeeze of lemon juice or serve with lemon wedges if desired. Keep vegetables warm until plating.

Place a baked potato on each plate. Spoon or place the grilled salmon next to the potato, skin-side down. Arrange a generous portion of sautéed vegetables on the side.

Spoon any remaining melted focaccia butter from the salmon over the fillets and vegetables. Garnish with a small sprinkle of chopped parsley or a lemon wedge. Serve immediately.