Grilled Salmon with Watercress
Prep
20 mins
Cook
12 mins
Servings
4
Difficulty
Easy
This is one of my go to weeknight dinners because it comes together in under thirty minutes, yet tastes like something special. The combination of perfectly grilled salmon with a peppery watercress salad feels restaurant worthy, but honestly, it's so simple. What I love most is that watercress is packed with vitamins and antioxidants, making this dish as nourishing as it is delicious. The fresh lemon and Dijon mustard dressing brings everything together beautifully, and you'll have a complete, elegant meal on the table faster than you'd think possible.
Ella x
Ingredients
- 4salmon fillets(6 oz each, skin-on)
- 946 mlfresh watercress(loosely packed)
- 5 tablespoonsextra virgin olive oil
- 2lemon(1 juiced, 1 sliced for garnish)
- 1shallot(minced)
- 1 teaspoondijon mustard
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 1garlic clove(minced)
- 1 tablespoonred wine vinegar
- ½ teaspoonhoney
- 2 sprigsfresh thyme
Detail level
Instructions
- 1
Pat salmon fillets dry with paper towels and season both sides generously with salt and pepper. Let them sit at room temperature for 10 minutes.
Tip: Drying the salmon ensures better browning and a crispy skin.
- 2
In a small bowl, whisk together lemon juice, red wine vinegar, minced shallot, Dijon mustard, honey, and minced garlic. Slowly drizzle in 3 tablespoons of olive oil while whisking until emulsified. Set vinaigrette aside.
Tip: Make the dressing while the salmon comes to temperature for efficient cooking.
- 3
Heat a large cast-iron or stainless steel skillet over medium-high heat. Add 2 tablespoons of olive oil and let it shimmer.
Tip: A hot pan is essential for achieving a golden, crispy salmon skin.
- 4
Place salmon fillets skin-side down in the hot skillet. Cook for 5-6 minutes without moving them, allowing the skin to crisp and the fish to develop a golden crust.
Tip: Resist the urge to move the salmon; it will release naturally when ready to flip.
- 5
Gently flip each fillet and cook for another 3-4 minutes on the flesh side until the salmon is cooked through and flakes easily with a fork. Top each fillet with a sprig of fresh thyme during the last minute.
Tip: Salmon is done when it reaches an internal temperature of 145°F (63°C).
- 6
While the salmon finishes cooking, place fresh watercress in a large bowl and toss with the prepared vinaigrette until lightly coated.
Tip: Dress the watercress just before serving to keep it crisp and fresh.
- 7
Transfer grilled salmon fillets to serving plates and mound the dressed watercress salad alongside or directly on top of each fillet.
Tip: The warm salmon will slightly wilt the tender watercress leaves, creating a pleasant contrast of temperatures.
- 8
Garnish each plate with fresh lemon slices and drizzle any remaining vinaigrette around the plate. Serve immediately.
Tip: Fresh lemon adds brightness and can be squeezed over the salmon at the table for extra flavor.
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