Andy Makes Grilled Salmon with Lemon Sauce | From the Test Kitchen | Bon Appétit

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while maintaining flavor.

white wine

🥗Healthier: vegetable broth

💰Cheaper: apple cider vinegar

Vegetable broth provides flavor without alcohol.

capers

🥗Healthier: green olives

💰Cheaper: pickles

Green olives offer a similar briny flavor.

salmon fillets

🥗Healthier: trout

💰Cheaper: tilapia

Trout is a healthier option with similar texture.

Season both sides of the salmon fillets with kosher salt.

Drizzle 2 tablespoons of olive oil over the salmon and rub it to ensure it's well coated.

Chop a small shallot finely and add it to a bowl.

Cut the ends off a whole lemon, then slice it into four pieces, removing the pith and flesh to get lemon bits.

Squeeze the juice from the lemon core into the bowl, about 1 tablespoon of juice.

Add 2 teaspoons of black sesame seeds, 1 teaspoon of honey, and 1/2 teaspoon of toasted sesame seed oil to the bowl.

Mix in 1/3 cup of olive oil and season with salt and black pepper to taste.

Preheat the grill to medium heat for about 20 minutes.

Oil the grill grates using a paper towel dipped in oil.

Place the salmon skin-side down on the grill at an angle and cover it.

Grill the salmon for about 6 to 8 minutes without moving it.

Check the salmon; the skin should be crispy and the flesh opaque and tender.

Plate the salmon and drizzle the lemon sauce around it, avoiding the skin to keep it crispy.

Garnish with fresh basil and a touch of sauce on the basil.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens