Grilled Salmon with Radish and Citrus Glaze

Instructions

1. 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. 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. 3

   Preheat grill to medium-high heat (around 400°F). Brush grill grates lightly with oil to prevent sticking.

4. 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. 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. 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. 7

   Transfer salmon to serving plates and spoon any remaining warm glaze over the top. Sprinkle with fresh dill.

8. 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.