Grilled Salmon with Artichoke and Lemon Butter

Instructions

1. 1

   Pat salmon fillets dry with paper towels and season both sides generously with sea salt and black pepper. Let sit at room temperature for 10 minutes.

   Tip: Drying the salmon ensures a crispy skin when cooked.

2. 2

   Toss artichoke halves with 1 tablespoon olive oil, salt, and pepper. Set aside.

3. 3

   Heat a large cast-iron skillet or grill pan over medium-high heat. Add 2 tablespoons butter and let it foam.

   Tip: A cast-iron pan retains heat beautifully for even cooking.

4. 4

   Place salmon skin-side down in the hot pan and cook for 4-5 minutes without moving until skin is crispy and golden.

   Tip: Resist the urge to move the salmon; this develops the prized crispy skin.

5. 5

   Flip salmon gently and cook for another 3-4 minutes until just cooked through. Transfer to a warm plate.

   Tip: Salmon continues cooking slightly after removal, so avoid overcooking.

6. 6

   In the same pan, add remaining 2 tablespoons butter and minced garlic, cooking for 30 seconds until fragrant.

7. 7

   Add artichoke halves to the pan and cook for 5-6 minutes, stirring occasionally, until golden and tender.

8. 8

   Deglaze the pan with fresh lemon juice while stirring gently to incorporate all browned bits. Stir in fresh thyme.

   Tip: Deglazing picks up all the flavorful caramelized bits from cooking.

9. 9

   Divide salmon and artichokes among four plates. Drizzle pan sauce over both components, then garnish with lemon zest and fresh parsley.