Grilled Salmon with Fennel

Instructions

1. 1

   Preheat your grill to medium-high heat and oil the grates to prevent sticking.

   Tip: Allow the grill to heat for at least 10 minutes for even cooking temperature.

2. 2

   Prepare the fennel by slicing each halved bulb into 0.5-inch thick planks. Toss with 2 tablespoons of olive oil, salt, and pepper.

   Tip: Leave the core intact on each plank so the fennel holds together on the grill.

3. 3

   Pat salmon fillets dry with paper towels. Brush both sides with 2 tablespoons of olive oil.

   Tip: Dry salmon ensures better browning and prevents steaming on the grill.

4. 4

   Combine dill, tarragon, lemon zest, salt, and pepper in a small bowl. Press this herb mixture evenly onto the flesh side of each salmon fillet.

   Tip: This creates an aromatic crust that infuses the fish while it cooks.

5. 5

   Place fennel planks on the grill and cook for 4-5 minutes per side until caramelized with light char marks. Transfer to a plate.

   Tip: Fennel should be fork-tender and slightly sweetened from the caramelization.

6. 6

   Place salmon skin-side up on the grill and cook for 4-5 minutes without moving. Flip carefully and cook flesh-side down for another 3-4 minutes until the internal temperature reaches 145°F.

   Tip: Resist the urge to move the salmon early; this develops a golden crust and keeps the skin crispy.

7. 7

   While salmon cooks, prepare the beurre blanc by combining white wine and minced shallot in a small saucepan. Simmer over medium heat until reduced by half, about 3 minutes.

   Tip: This reduction concentrates the wine's acidity and flavor, balancing the richness of butter.

8. 8

   Remove the saucepan from heat and whisk in cold butter cubes one at a time until fully incorporated. Stir in lemon juice and season with salt and pepper to taste.

   Tip: Keep the pan off direct heat to emulsify the butter smoothly without breaking the sauce.

9. 9

   Arrange grilled fennel on serving plates, top with salmon fillet, and drizzle with lemon beurre blanc sauce. Garnish with additional fresh herbs if desired.

   Tip: Serve immediately while the salmon is still warm and the sauce is at its most silky.