Grilled Salmon with Radish and Citrus Glaze
Prep
20 mins
Cook
12 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in just half an hour. The salmon is packed with omega 3 fatty acids that are wonderful for your heart, and the bright citrus glaze with fresh dill makes it taste like something from a fancy restaurant. What I love most is how simple it actually is: you throw together a quick glaze, sear the salmon on the grill, and toss those crispy radishes alongside. It's elegant enough for guests but easy enough for a busy Tuesday night when you want something healthy and delicious without spending hours in the kitchen.
Ella x
Ingredients
- 4salmon fillets(6 oz each, skin-on)
- ½ kgfresh radishes(thinly sliced)
- 3 tablespoonslemon juice
- 2 tablespoonslime juice
- 2 tablespoonshoney
- 5 tablespoonsextra virgin olive oil(divided)
- 1 tablespoondijon mustard
- 2 tablespoonsfresh dill(chopped)
- 1 teaspoonsea salt(plus more for finishing)
- ½ teaspoonblack pepper
- 2garlic cloves(minced)
- ¼red onion(thinly sliced)
Detail level
Instructions
- 1
Prepare the citrus glaze by whisking together lemon juice, lime juice, honey, Dijon mustard, and minced garlic in a small bowl. Set aside.
Tip: Make the glaze up to 2 hours ahead and refrigerate for deeper flavor development.
- 2
Pat salmon fillets dry with paper towels and season both sides generously with sea salt and black pepper.
Tip: Drying the salmon ensures a better crust and prevents sticking on the grill.
- 3
Preheat grill to medium-high heat (around 400°F). Brush grill grates lightly with oil to prevent sticking.
- 4
In a large bowl, combine sliced radishes and red onion. Drizzle with 3 tablespoons olive oil and 1 tablespoon lemon juice, toss gently, and season with salt and pepper. Let sit while you cook the salmon.
Tip: The radishes will soften slightly and absorb the flavors as they sit.
- 5
Place salmon fillets skin-side down on the hot grill. Cook for 5-6 minutes without moving them until the skin crisps and releases easily from the grates.
Tip: Resist the urge to flip early—patience creates a perfectly crispy skin.
- 6
Carefully flip salmon fillets and brush the top surface generously with the citrus glaze. Cook for another 5-6 minutes until the flesh is opaque and flakes easily with a fork.
Tip: The internal temperature should reach 145°F when measured at the thickest part.
- 7
Transfer salmon to serving plates and spoon any remaining warm glaze over the top. Sprinkle with fresh dill.
- 8
Toss the radish slaw again to redistribute the dressing and serve alongside each salmon fillet. Finish with a light sprinkle of fleur de sel if desired.
Tip: Serve immediately while the salmon is still warm and the radishes are crisp.
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