Grilled Salmon Recipe

Prepare salmon

Pat salmon fillets dry with paper towels. In a small bowl, whisk together 2 tbs olive oil, 1 tbs lemon juice, 1 tsp minced garlic, 1 tsp kosher salt and 1/2 tsp black pepper. Brush the mixture over both sides of each fillet. Let sit at room temperature for 10–15 minutes.

Preheat grill

Preheat a gas or charcoal grill to medium-high (about 400–450°F / 200–230°C). Oil the grill grates or brush a little oil on the skin side of the salmon to prevent sticking.

Grill

Place salmon skin-side down on the grill. Close lid and cook 4–5 minutes until the skin releases easily and grill marks form. Flip carefully and grill 2–4 minutes more until the salmon reaches an internal temperature of 125–130°F (51–54°C) for medium, or until desired doneness. Remove from grill and let rest 3 minutes. Sprinkle with chopped fresh dill, if using.

Sauté aromatics

In a medium skillet over medium heat, melt 2 tbs butter. Add 1 minced shallot and 1 tsp minced garlic and cook 1–2 minutes until softened and fragrant but not browned.

Deglaze

Pour in 1/4 cup dry white wine and simmer 1–2 minutes to reduce slightly and to deglaze the pan.

Add stock and cream

Add 1/2 cup fish or chicken stock and 3/4 cup heavy cream plus 1 tsp tomato paste. Stir and bring to a gentle simmer. Let reduce 3–5 minutes until the sauce thickens slightly.

Finish sauce

Stir in the chopped lobster meat and heat gently 1–2 minutes until warmed through. Add 1 tsp lemon juice, 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust seasoning. If you prefer a smoother sauce, pulse the mixture briefly with an immersion blender (optional) but keep some lobster pieces intact. Stir in chopped chives or parsley and keep warm over low heat until ready to serve.

Preheat and prepare

Preheat oven to 375°F (190°C). Butter a shallow baking dish (approximately 9x9 or similar).

Build cream base

In a small saucepan over medium heat, melt 2 tbs butter. Add 1/2 thinly sliced onion and 1 tsp minced garlic; cook 2–3 minutes until softened. Pour in 1 cup heavy cream and 1/2 cup milk, stir in 1 tsp fresh thyme (or 1/2 tsp dried), 3/4 tsp salt and 1/2 tsp black pepper. Warm until just below simmering—do not boil.

Assemble

Arrange a single overlapping layer of thin potato slices in the buttered dish. Spoon a few tablespoons of warm cream mixture over the potatoes, sprinkle a small handful of the grated gruyère (about 2 tbs). Repeat layering with remaining potatoes, cream mixture and cheese, finishing with the remaining gruyère and 1/4 cup grated Parmesan on top.

Bake

Cover loosely with foil and bake 35 minutes. Remove foil and bake an additional 15–20 minutes until potatoes are tender and top is golden and bubbling. Let rest 10 minutes before serving so slices hold together.

Roast or blanch

If using asparagus: toss 12 spears with 1 tbs olive oil, 1/4 tsp salt and 1/4 tsp pepper. For baby carrots: toss similarly. Option A (roast): Preheat oven to 425°F (220°C) and roast on a sheet pan 8–12 minutes until tender-crisp. Option B (blanch): Bring a pot of salted water to a boil, blanch vegetables 2–4 minutes until bright and tender-crisp, then shock in an ice bath and reheat briefly in a skillet with olive oil before serving.

Finish

Just before plating, squeeze the lemon wedge over the vegetables for brightness.

On each plate, place a portion of au gratin potatoes to one side, arrange grilled salmon fillet beside it, and add a bundle of vegetables. Spoon warm lobster cream sauce over the salmon (about 3–4 tbs per fillet) and garnish with chopped chives or parsley. Serve immediately.