Grilled Salmon with Pumpkin Puree and Sage Brown Butter
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in under an hour and tastes like you spent way more time than you actually did. The salmon is packed with omega 3 fatty acids that are wonderful for heart health, and the creamy pumpkin puree adds such a beautiful autumn flavor without requiring any complicated techniques. The sage brown butter brings everything together with this nutty, aromatic richness that makes the whole dish feel special. Best of all, you probably have most of these ingredients on hand already, making this both budget friendly and impressively simple to pull off.
Ella x
Ingredients
- 4salmon fillets(6 oz each, skin-on)
- 237 mlpumpkin puree
- 6 tablespoonsbutter(divided)
- 12fresh sage leaves
- 1shallot(minced)
- 237 mlvegetable broth
- 1 teaspoonsalt
- 1 teaspoonblack pepper
- 2 tablespoonsolive oil
- 1 teaspoonnutmeg
- 4 sprigsfresh thyme
Detail level
Instructions
- 1
Preheat your grill to medium-high heat (around 400°F). Pat the salmon fillets dry with paper towels and brush both sides lightly with olive oil. Season generously with salt and pepper.
Tip: Dry salmon ensures better browning and prevents sticking to the grill grates.
- 2
In a saucepan over medium heat, melt 2 tablespoons of butter and sauté the minced shallot until softened, about 2 minutes. Add the pumpkin puree, vegetable broth, nutmeg, and a pinch of salt.
Tip: Stir occasionally to prevent the pumpkin from catching on the bottom.
- 3
Simmer the pumpkin mixture for 8-10 minutes, stirring frequently, until it reaches a smooth, sauce-like consistency. Taste and adjust seasoning as needed. Keep warm on low heat.
Tip: If the sauce becomes too thick, add more broth one tablespoon at a time.
- 4
Place the salmon fillets skin-side up on the grill grates. Close the lid and grill for 4-5 minutes without moving them, allowing a nice sear to form.
Tip: Resist the urge to move the fish; this creates better crust and prevents sticking.
- 5
Gently flip the salmon skin-side down using a spatula, and grill for another 4-5 minutes until the flesh is opaque and flakes easily with a fork. Remove from the grill.
Tip: The internal temperature should reach 145°F for perfectly cooked salmon.
- 6
In a small skillet, melt the remaining 4 tablespoons of butter over medium heat. Add the sage leaves and fresh thyme sprigs. Continue cooking, swirling occasionally, until the butter turns golden brown and releases a nutty aroma, about 3-4 minutes.
Tip: Watch carefully as brown butter can burn quickly. Remove from heat once it achieves a light hazelnut color.
- 7
Spoon a generous dollop of warm pumpkin puree onto each plate. Top with a grilled salmon fillet, skin-side up. Carefully pour the sage brown butter over the top, distributing the crispy sage leaves evenly.
Tip: The warm pumpkin sauce will soften slightly as the hot butter mingles with it, creating a luxurious sauce.
- 8
Garnish with fresh thyme sprigs and a crack of black pepper. Serve immediately while the salmon is warm and the butter is still fragrant.
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