Grilled Salmon with Rocket and Lemon Butter Sauce
Prep
20 mins
Cook
12 mins
Servings
4
Difficulty
Easy
This is my go to dinner when I want something impressive but don't have much time. Grilled salmon with rocket and lemon butter sauce comes together in under thirty minutes, making it perfect for busy weeknights. Salmon is packed with omega 3 fatty acids that are wonderful for your heart and brain health, so you can feel good about serving it to your family. The beauty of this dish is its simplicity, fresh ingredients combined with a bright, tangy sauce that just sings. You probably have most of these things in your kitchen already, which means it won't break the bank either. Trust me, your dinner guests will think you spent all afternoon in the kitchen.
Ella x
Ingredients
- 4salmon fillets(6 oz each, skin-on)
- 150 gfresh rocket(loosely packed)
- 4 tablespoonsunsalted butter(cold, cubed)
- 1fresh lemon(zest and juice)
- 3 tablespoonscapers(drained and rinsed)
- 2garlic cloves(minced)
- 3 tablespoonsextra virgin olive oil
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 59 mlwhite wine(dry)
- 2 tablespoonsfresh dill(chopped)
- ½red onion(thinly sliced)
Detail level
Instructions
- 1
Remove salmon from refrigeration 10 minutes before cooking. Pat dry with paper towels and season generously with sea salt and black pepper on both sides.
Tip: Patting the salmon dry ensures better browning and a crispy skin.
- 2
Preheat your grill to medium-high heat (around 400°F). Lightly oil the grill grates to prevent sticking.
- 3
Place salmon skin-side up on the grill and cook for 5-6 minutes without moving. The skin should turn golden brown and crispy.
Tip: Resist the urge to flip early—let the skin develop a protective crust.
- 4
Carefully flip the salmon and cook for another 4-5 minutes until the flesh is opaque and flakes easily with a fork.
Tip: For medium doneness, the internal temperature should reach 145°F.
- 5
While the salmon cooks, prepare the lemon butter sauce. In a small pan over medium heat, sauté minced garlic in 1 tablespoon of olive oil for 30 seconds until fragrant.
- 6
Add the white wine and lemon juice to the pan, simmering for 2 minutes to reduce slightly. Remove from heat and whisk in cold butter cubes one at a time until the sauce is silky and emulsified.
Tip: Keep the heat low when adding butter to prevent it from breaking.
- 7
Stir in capers, lemon zest, and fresh dill into the sauce. Season with salt and pepper to taste.
- 8
In a large bowl, toss fresh rocket with remaining olive oil, salt, and pepper. Add thin slices of red onion for a sharp bite.
Tip: Dress the rocket just before serving to keep it crisp.
- 9
Plate by arranging rocket and red onion in the center of each plate. Top with a grilled salmon fillet skin-side up. Drizzle the lemon butter sauce around the salmon and garnish with extra dill and lemon wedges.
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