Grilled Salmon with Rocket and Lemon Butter Sauce

Instructions

1. 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. 2

   Preheat your grill to medium-high heat (around 400°F). Lightly oil the grill grates to prevent sticking.

3. 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. 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. 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. 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. 7

   Stir in capers, lemon zest, and fresh dill into the sauce. Season with salt and pepper to taste.

8. 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. 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.