Grilled Salmon with Crispy Brussels Sprouts and Lemon Herb Butter

Instructions

1. 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. 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. 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. 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. 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. 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. 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. 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.