Grilled Lemon Pepper Salmon

Ingredients

For the Salmon

• 4 skin-on salmon fillets, 6 ounces each
• 1 tablespoon olive oil
• 1 teaspoon kosher salt
• 1 teaspoon coarsely cracked black pepper
• 1/2 teaspoon garlic powder
• zest of 1 lemon

For the Asparagus and Finish

• 1 pound asparagus, trimmed
• 1 tablespoon olive oil
• 1/2 teaspoon kosher salt
• 1 lemon, cut into 2 halves for grilling; cut grilled halves into slices or wedges for serving
• 2 tablespoons chopped fresh dill

Substitutions

• Trout fillets can replace salmon and should reach 145°F.
• Green beans can replace asparagus but benefit from blanching first.
• Parsley can replace dill with a less distinctive flavor.
• Orange zest can replace lemon zest for a sweeter citrus note.

Instructions

Step 2: Season the Salmon

Pat salmon dry and rub with oil, salt, cracked pepper, garlic powder, and lemon zest.

Step 4: Grill Skin-Side Down

Place salmon skin-side down and asparagus across the grates. Cover and cook salmon 6 to 8 minutes; turn asparagus occasionally.

Step 5: Finish the Salmon

Flip salmon carefully and cook 2 to 4 minutes until 145°F or opaque and easily flaked.

Step 6: Grill the Lemon

Place lemon halves cut-side down for 1 to 2 minutes until lightly charred.

Step 7: Plate

Rest salmon 2 minutes, plate with asparagus and lemon slices, and finish with dill and charred lemon juice.

How to Store Leftovers

Refrigerate salmon and asparagus within 2 hours for up to 3 days. Keep dill and lemon separate.

Freeze cooked salmon for up to 2 months; asparagus is best refrigerated because it softens after thawing.

How to Reheat

Warm salmon skin-side down in a covered 325°F (163°C) oven until just 165°F for leftovers, adding a splash of water to the pan. Reheat asparagus separately and add fresh dill and lemon afterward.

What to Serve With It

• herbed rice
• baby potatoes

Nutrition Information

Nutrition is an estimate and can vary with brands, portion size, ripeness, and substitutions.