Grilled Salmon with Edamame

Instructions

1. 1

   Preheat your grill to medium-high heat, about 400°F. Lightly oil the grill grates to prevent sticking.

   Tip: If using a gas grill, allow 10 minutes for preheating; charcoal grills need about 15 minutes.

2. 2

   Pat the salmon fillets dry with paper towels. In a small bowl, combine the chopped dill, lemon zest, half the sea salt, and black pepper.

   Tip: Dry salmon ensures better browning and prevents the skin from sticking to the grill.

3. 3

   Rub the flesh side of each salmon fillet with 1 teaspoon of olive oil, then evenly distribute the dill-lemon mixture across all four fillets.

   Tip: Reserve the remaining olive oil for the edamame.

4. 4

   Place salmon fillets skin-side down on the preheated grill. Cook for 12-15 minutes without moving them, until the flesh is opaque and flakes easily with a fork.

   Tip: Resist the urge to flip the salmon—cooking skin-side down keeps it moist and creates a crispy exterior.

5. 5

   While the salmon cooks, heat the remaining 2 tablespoons of olive oil in a skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant.

   Tip: Watch the garlic carefully to prevent burning, which can create a bitter taste.

6. 6

   Add the blanched edamame to the skillet along with the remaining salt and red pepper flakes. Toss frequently and cook for 4-5 minutes until heated through and lightly golden.

   Tip: The edamame should be warmed through but still maintain a slight firmness.

7. 7

   Remove the skillet from heat and stir in the butter and lemon juice until the butter melts and coats the edamame.

   Tip: The residual heat will finish cooking the butter without burning it.

8. 8

   Transfer the grilled salmon to serving plates and spoon the garlic butter edamame alongside each fillet. Serve immediately with extra lemon wedges.

   Tip: Serve immediately while the salmon is still warm and the edamame retain their vibrant color.