She Strengthens

Grilled Salmon with a Zesty Twist

Savoring the Flavor of Fresh Salmon

When it comes to grilling fish, simplicity is key. This recipe showcases the rich flavor of fresh salmon, paired with a tangy aioli that will leave you wanting more.

The Perfect Catch

For this dish, look for wild or sustainably farmed salmon. Check out trusted sources like the Monterey Bay Aquarium’s Seafood Watch for guidance on selecting the best options. With a little knowledge, you can make a positive impact on the environment while indulging in this delicious meal.

A Flavorful Marinade

Begin by marinating the salmon fillets in a mixture of olive oil, paprika, salt, and pepper. Let them sit for 15 minutes at room temperature to allow the flavors to meld together.

Aioli with a Kick

While the salmon is marinating, prepare the aioli. Combine egg yolks, garlic, Dijon mustard, lemon juice, and a pinch of salt in a food processor. Slowly add canola and olive oils until the mixture is smooth and thick. Refrigerate until ready to serve.

Grilling to Perfection

Heat a nonstick grill pan over medium-high heat and brush with vegetable oil. Add the salmon fillets skin-side down and cook for 6 minutes, or until the skin is crisp. Flip and cook for an additional 1-2 minutes, depending on your desired level of doneness.

A Delicious Duo

Serve the grilled salmon with a side of aioli and lemon wedges. The creamy aioli pairs perfectly with the smoky flavor of the grilled fish, while the lemon adds a burst of citrus freshness.

Recipe Details

Yield: 4 servings
Difficulty: Easy
Total Time: 25 minutes, plus 20 minutes marinating and resting time
Active Time: 20 minutes

Ingredients

For the fish:

• 4 (6-ounce) skin-on salmon fillets, pin bones removed
• 1 tablespoon olive oil
• 1 tablespoon paprika, sweet or hot
• Kosher salt
• Freshly ground black pepper

For the aioli:

• 2 large egg yolks
• 1/2 garlic clove, minced
• 1/2 teaspoon Dijon mustard
• 3 tablespoons freshly squeezed lemon juice, plus more to taste
• Kosher salt
• 1 cup canola oil
• 1/4 cup olive oil

To finish:

• Vegetable oil, for the grill pan
• Lemon wedges, for serving