Grilled Salmon with Crispy Brussels Sprouts and Lemon Herb Butter
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
Here's a weeknight dinner that never fails to impress, and honestly, it comes together faster than you'd think. Grilled salmon is packed with omega 3 fatty acids that are wonderful for your heart and brain, plus it tastes incredibly fresh when paired with crispy roasted brussels sprouts and a buttery lemon herb sauce. The best part? You only need about 45 minutes from start to finish, and most of that is just letting the oven and grill do their thing while you relax. It's the kind of meal that feels fancy enough for guests but simple enough that you'll actually make it on a random Tuesday night.
Ella x
Ingredients
- 4salmon fillets(6 oz each, skin-on)
- ½ kgbrussels sprouts(halved)
- 5 tbspolive oil
- 4 tbspbutter(unsalted, softened)
- 3 tbspfresh lemon juice
- 2 tbspfresh dill(finely chopped)
- 2 tbspfresh parsley(finely chopped)
- 3garlic cloves(minced)
- 1 tspsea salt
- ½ tspblack pepper
- 1 tsplemon zest
Detail level
Instructions
- 1
Preheat your grill to medium-high heat (about 400°F). Pat the salmon fillets dry with paper towels and season both sides with salt and pepper.
Tip: Dry salmon ensures better searing and prevents sticking to the grill grates.
- 2
Toss the halved brussels sprouts with 3 tablespoons of olive oil, salt, and pepper. Spread them in a single layer on a grill-safe baking sheet or cast iron skillet.
Tip: Using a baking sheet prevents small sprouts from falling through the grill grates.
- 3
Place the brussels sprouts on the grill and cook for 20-22 minutes, stirring occasionally, until the cut sides are deep golden brown and the leaves are crispy.
Tip: Don't skip the stirring—it ensures even caramelization on all sides.
- 4
While the sprouts cook, prepare the lemon herb butter by mixing softened butter with minced garlic, fresh dill, parsley, lemon juice, and lemon zest in a small bowl. Season to taste with a pinch of salt.
- 5
After about 15 minutes of brussels sprout cooking, brush the salmon skin with the remaining 2 tablespoons of olive oil. Place salmon skin-side down on the grill grates.
Tip: Start skin-side down to create a protective barrier that keeps the flesh moist.
- 6
Grill the salmon for 6-8 minutes without moving it, then gently flip and cook for another 2-3 minutes until the flesh flakes easily with a fork and reaches an internal temperature of 145°F.
Tip: Resist the urge to move the salmon around—let the skin get crispy first.
- 7
Remove both the salmon and brussels sprouts from the grill. Top each salmon fillet with a generous dollop of the lemon herb butter and let it melt over the warm fish.
Tip: The warm salmon will melt the butter beautifully, creating a silky sauce.
- 8
Divide the crispy brussels sprouts among serving plates, top with the buttered salmon, and drizzle any pan juices over the top. Serve immediately while everything is hot.
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