Servings4
Ingredients
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Instructions
- Heat a grill or grill pan to medium-high. Pat the salmon dry and brush it with a little oil.
- Mix lemon, black pepper and chive butter, then coat the salmon evenly. If using vegetables or fruit, cut them into pieces large enough to turn easily.
- Grill the salmon for about 3–5 minutes per side, depending on thickness. Turn once and avoid pressing the fish against the grates. Grill the side ingredients until lightly charred and tender.
- Rest briefly and serve with charred asparagus and new potatoes; spoon any remaining dressing or sauce over the top.
Kitchen note: Oil the grate lightly and turn the salmon carefully once it has clear grill marks.
Why you'll like this recipe
- Lemon, black pepper and chive butter gives the salmon a clear, balanced flavour without hiding the fish.
- The sides add contrast in texture and freshness: charred asparagus and new potatoes.
- You can prepare the vegetables and sauce before cooking the salmon, which keeps the final steps simple.
Tips for better results
- Oil the fish rather than the grill grates to help prevent sticking.
- Let the first side cook undisturbed before turning; the salmon will release more easily.
- Keep a cooler zone on the grill in case the glaze begins to darken too quickly.
What to serve with it
Serve with charred asparagus and new potatoes. Add extra lemon or herbs at the table if you want a fresher finish.
Storage
Refrigerate cooked leftovers promptly in a covered container and use within 2 days. Reheat gently; the salmon can become dry if overheated.
Common questions
How do I keep salmon from drying out?
Use similarly sized portions, check the thickest piece early and remove the fish as soon as it is just cooked. Resting briefly helps the juices settle.
Can I prepare parts ahead?
Yes. Wash and cut the vegetables and mix the sauce or dressing in advance. For the best texture, cook the salmon close to serving time.