Grilled Salmon Recipe

Rinse and cook rice

Rinse 1 cup rice under cold water until water runs mostly clear to remove excess starch. In a medium saucepan, combine rinsed rice, 2 cups water, 1 tablespoon butter or olive oil, and 1/2 teaspoon salt. Bring to a boil over medium-high heat uncovered. Once boiling, reduce heat to low, cover, and simmer for 15 minutes without lifting the lid.

After 15 minutes, remove from heat and let sit covered for 10 minutes. Fluff with a fork just before serving.

Prep and marinate

Pat salmon fillets dry with paper towel. In a small bowl combine 2 tablespoons olive oil, juice of half the lemon (reserve remaining half for serving), 2 teaspoons minced garlic, 1 teaspoon sea salt, and 1 teaspoon black pepper. Brush or spoon the mixture onto both sides of the fillets (skin side left on). Let sit at room temperature for 10 minutes while you prepare vegetables and heat the grill or grill pan.

Preheat grill

Preheat an outdoor grill or heavy grill pan over medium-high heat (about 400°F / 200°C). Oil the grates or pan lightly to prevent sticking.

Grill salmon

Place salmon skin-side down on the hot grill. Cook without moving for 4–5 minutes until grill marks form and the skin releases easily. Flip carefully and cook 2–4 minutes more, until internal temperature reaches 125–130°F (51–54°C) for medium (or longer to desired doneness). Remove from heat and let rest 3 minutes. Squeeze remaining lemon half over fillets before serving.

Toss and grill/roast

While the grill heats, toss broccoli, sliced red pepper, and zucchini with 1 tablespoon olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. For grill: place vegetables in a grill basket or on a sheet of foil and grill over medium-high heat, stirring or shaking every 3–4 minutes until tender-crisp and charred in places, about 8–10 minutes. For oven roast: spread on a baking sheet and roast at 425°F (220°C) for 12–15 minutes, turning once, until tender and lightly browned.

If grilling vegetables at the same time as salmon, start them 4–6 minutes ahead if using thicker pieces (like broccoli) so everything finishes together.

Divide rice among 4 plates. Arrange grilled vegetables alongside rice. Place a salmon fillet on each plate. Sprinkle chopped parsley over the salmon and vegetables. Serve with lemon wedges on the side for additional squeezing.

Optional: drizzle a teaspoon of olive oil or melted butter over the rice and vegetables for extra richness.