Grilled Salmon with Crispy Kale and Lemon Butter
Prep
15 mins
Cook
20 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in just 35 minutes and feels fancy enough for guests. Grilled salmon is packed with omega 3 fatty acids that are wonderful for heart health, and pairing it with crispy kale makes the whole plate feel nourishing and satisfying. The lemon butter sauce ties everything together beautifully, adding brightness without any complicated techniques. Even if you're not confident on the grill, this recipe is surprisingly forgiving and always impresses. Trust me, once you make this, it'll become a regular rotation in your kitchen.
Ella x
Ingredients
- 4salmon fillets(6 oz each, skin-on)
- 1893 mlfresh kale(roughly chopped, stems removed)
- 4 tablespoonsextra virgin olive oil
- 3garlic cloves(minced)
- 3 tablespoonsunsalted butter
- 3 tablespoonsfresh lemon juice
- 1 teaspoonsea salt
- ½ teaspoonfreshly cracked black pepper
- 59 mlpine nuts
- ¼ teaspoonred pepper flakes
- 1lemon zest(for garnish)
Detail level
Instructions
- 1
Pat salmon fillets dry with paper towels and season both sides generously with salt and pepper. Let sit at room temperature for 5 minutes.
Tip: Dry salmon ensures better browning and crispier skin when grilled.
- 2
Heat a grill pan or cast iron skillet over medium-high heat until very hot. Drizzle with 1 tablespoon of olive oil and carefully place salmon skin-side up in the pan.
- 3
Grill salmon for 4-5 minutes on the first side without moving it, until the skin is crispy and golden. Flip and cook for another 3-4 minutes until cooked through. Transfer to a warm plate.
Tip: Salmon cooks quickly, so watch carefully to avoid overcooking.
- 4
In the same pan, add remaining 3 tablespoons of olive oil over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
- 5
Add chopped kale in batches, stirring frequently, until it wilts and turns crispy around the edges, about 5-6 minutes. Season with red pepper flakes, salt, and pepper.
Tip: Work in batches if needed to avoid overcrowding the pan.
- 6
Remove kale to a serving platter. In the same pan, melt butter over low heat and stir in lemon juice, scraping up any browned bits from the bottom.
Tip: These browned bits add wonderful flavor to your sauce.
- 7
Toast pine nuts in a separate dry skillet over medium heat for 2-3 minutes, stirring occasionally, until golden and fragrant.
- 8
Arrange grilled salmon on top of the kale, drizzle the lemon butter sauce over everything, and sprinkle with toasted pine nuts and lemon zest before serving immediately.
Tip: Serve hot to enjoy the best flavors and textures of all components.
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