Grilled Salmon with Pea and Lemon Butter Sauce
Prep
15 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in just 40 minutes and feels totally elegant. Grilled salmon is packed with omega 3 fatty acids that are wonderful for your heart and brain, plus the buttery pea sauce is so silky and delicious that even skeptics will ask for seconds. The beauty of this recipe is its simplicity, fresh lemon and dill brighten everything up, and you probably have most of these ingredients on hand already. It's the kind of meal that tastes like you spent hours in the kitchen but honestly requires minimal effort.
Ella x
Ingredients
- 4salmon fillets(6 oz each, skin-on)
- 473 mlfrozen peas
- 6 tablespoonsunsalted butter(divided)
- 3 tablespoonsfresh lemon juice
- 1shallot(minced)
- 237 mlvegetable broth
- 2 tablespoonsfresh dill(chopped)
- 1 teaspoonsea salt
- 1 teaspoonblack pepper(freshly ground)
- 2 tablespoonsolive oil
- 1 teaspoonlemon zest
- 2garlic clove(minced)
Detail level
Instructions
- 1
Bring a small pot of salted water to boil and add the frozen peas. Cook for 3-4 minutes until tender, then drain and set aside to cool slightly.
Tip: Reserve 2 tablespoons of the pea cooking water to help create a smoother purée.
- 2
Place the cooked peas in a food processor with 2 tablespoons of butter, 1 tablespoon of lemon juice, and a pinch of salt. Pulse until you reach a chunky-smooth consistency, then transfer to a bowl and stir in half of the fresh dill.
Tip: Don't over-process the peas; you want some texture remaining.
- 3
Pat the salmon fillets dry with paper towels and season both sides generously with sea salt and black pepper.
Tip: Dry salmon ensures better browning and a crispy skin.
- 4
Heat olive oil in a large skillet over medium-high heat. Once shimmering, place salmon skin-side down and cook for 5-6 minutes without moving until the skin is crispy and golden.
Tip: Avoid pressing down on the salmon as it cooks to prevent sticking.
- 5
Flip the salmon and cook for another 3-4 minutes until the flesh is opaque and cooked through. Transfer to a warm plate.
Tip: The salmon will continue to cook slightly after removal from heat, so aim for medium-done.
- 6
In the same skillet, melt 1 tablespoon of butter over medium heat. Add the minced shallot and garlic, sautéing for 1 minute until fragrant.
Tip: This builds the flavor base for your sauce.
- 7
Pour in the vegetable broth and remaining 2 tablespoons of lemon juice, scraping up any browned bits from the pan. Simmer for 2 minutes.
Tip: These browned bits add deep flavor to your sauce.
- 8
Remove from heat and whisk in the remaining 3 tablespoons of cold butter one piece at a time until the sauce becomes glossy and emulsified. Stir in lemon zest and remaining dill.
Tip: Adding cold butter off the heat prevents the sauce from breaking.
- 9
To serve, place a salmon fillet on each plate, top with a generous spoonful of pea purée, and drizzle the lemon butter sauce around the fish.
Tip: Serve immediately while everything is warm.
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