Grilled Salmon with Crispy Herb Potato Wedges

Instructions

1. 1

   Preheat oven to 400°F. Toss potato wedges with 2 tablespoons olive oil, half the salt, pepper, paprika, and thyme. Spread on a baking sheet and roast for 20-25 minutes until golden and crispy.

   Tip: Cut wedges to uniform size so they cook evenly.

2. 2

   While potatoes roast, prepare the salmon glaze by whisking together honey, Dijon mustard, minced garlic, lemon zest, and lemon juice in a small bowl.

   Tip: Make the glaze ahead of time if desired.

3. 3

   Pat salmon fillets dry with paper towels and season both sides with remaining salt, pepper, and half the fresh dill.

   Tip: Drying the salmon ensures better browning on the skin side.

4. 4

   Heat 3 tablespoons olive oil in a large skillet over medium-high heat. Once shimmering, place salmon skin-side down and cook for 4-5 minutes without moving.

   Tip: Resist the urge to flip early; let the skin crisp up.

5. 5

   Brush the top of each salmon fillet generously with the honey-mustard glaze, then flip carefully and cook for 3-4 minutes more until the flesh is opaque and flakes easily.

   Tip: The salmon is done when it reaches 145°F internally.

6. 6

   Remove salmon from heat and finish with remaining fresh dill and a squeeze of fresh lemon juice.

   Tip: Add the dill at the end to preserve its fresh, bright flavor.

7. 7

   Plate the salmon alongside the crispy potato wedges and serve immediately with extra lemon wedges on the side.

   Tip: Serve immediately for the best presentation and texture contrast.