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Grilled Atlantic Salmon Recipe

$28 Main Course

About This Dish

Our grilled Atlantic salmon showcases the natural flavors of premium fish, enhanced with a rich herb butter and accompanied by perfectly cooked seasonal vegetables. This dish represents the perfect balance of healthy dining and exceptional taste.

Prep Time

20 minutes

Cook Time

15 minutes

Serves

4 people

Ingredients

For the Salmon:

  • 4 Atlantic salmon fillets (6 oz each), skin-on
  • 2 tablespoons extra virgin olive oil
  • Sea salt and freshly ground black pepper
  • 1 lemon, sliced into rounds

For the Herb Butter:

  • 1/2 cup unsalted butter, softened
  • 2 tablespoons fresh dill, finely chopped
  • 2 tablespoons fresh parsley, finely chopped
  • 1 lemon, zested and juiced
  • 2 cloves garlic, minced
  • 1/2 teaspoon sea salt

For the Vegetables:

  • 1 bunch asparagus, trimmed
  • 2 large carrots, julienned
  • 1 medium zucchini, sliced
  • 2 tablespoons olive oil
  • Salt and pepper to taste

Instructions

  1. Prepare the herb butter: In a medium bowl, combine softened butter, dill, parsley, lemon zest, lemon juice, minced garlic, and salt. Mix thoroughly and set aside at room temperature.
  2. Preheat the grill: Heat your grill to medium-high heat (about 400°F). Clean and oil the grates to prevent sticking.
  3. Prepare the salmon: Pat salmon fillets dry with paper towels. Brush both sides with olive oil and season generously with salt and pepper.
  4. Prepare the vegetables: Toss asparagus, carrots, and zucchini with olive oil, salt, and pepper. You can grill these alongside the salmon.
  5. Grill the salmon: Place salmon skin-side down on the grill. Cook for 4-5 minutes without moving. Flip carefully and cook for another 3-4 minutes for medium doneness.
  6. Cook the vegetables: Grill vegetables for 3-4 minutes per side until tender-crisp and lightly charred.
  7. Rest and serve: Let salmon rest for 2 minutes, then top with herb butter. Arrange with grilled vegetables and lemon slices.

Chef's Tips

  • Choose salmon with bright color and firm texture
  • Don't flip the salmon too early - let it develop a good crust
  • Internal temperature should reach 145°F for food safety
  • The herb butter can be made ahead and refrigerated
  • For crispy skin, start skin-side down and don't move until ready to flip
  • Pair with a crisp Sauvignon Blanc or light Pinot Noir