Grilled Salmon With Broccolini: A Taste of Summer on Your Plate

The first time I tasted grilled salmon with broccolini, it was at a family barbecue. The air was thick with the smell of charcoal and laughter, and my uncle, a seasoned grill master, presented a platter piled high with perfectly cooked salmon and vibrant green broccolini. The simple combination of smoky fish, slightly bitter greens, and bright lemon was a revelation. It was fresh, healthy, and undeniably delicious – a quintessential summer dish that has remained a favorite ever since.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 12-14 minutes
• Total Time: 27-29 minutes
• Servings: 4
• Dietary Type: Gluten-Free, Dairy-Free

Ingredients

• 1 1⁄2 tablespoons fresh lemon juice, divided
• 1 1⁄2 teaspoons Italian seasoning, divided
• 2 teaspoons olive oil
• 1⁄2 teaspoon lemon zest, finely grated
• 3 garlic cloves, minced, divided
• 16 ounces salmon fillets, about 3/4 inches thick
• 3⁄4 lb Broccolini, stems removed, chopped coarsely
• 1 shallot, diced
• 10 cherry tomatoes, halved
• 1 tablespoon rice vinegar

Equipment Needed

• Small bowl
• Grill
• Nonstick cooking spray
• Large nonstick skillet
• Large bowl

Instructions

1. In a small bowl, combine 1 tablespoon of lemon juice, 1 teaspoon of Italian seasoning, 1 teaspoon of olive oil, lemon zest, and 1/3 of the minced garlic. This flavorful mixture will be our marinade.
2. Brush the mixture generously onto the salmon fillets, ensuring each piece is evenly coated. This will infuse the salmon with a bright, herbaceous flavor.
3. Coat the grill rack with nonstick cooking spray. This is crucial for preventing the salmon from sticking and ensuring beautiful grill marks.
4. Preheat the grill to high heat (400-450 degrees Fahrenheit). A hot grill is key to achieving a nicely seared exterior on the salmon.
5. Place the salmon on the grill, skin side down. Grilling skin-side down first helps to protect the delicate flesh and render the skin crispy.
6. Grill for 8-10 minutes without turning, or until the fish flakes easily with a fork. Avoid the temptation to flip the salmon; allowing it to cook undisturbed will result in a more tender and juicy result. A good rule of thumb is that once it flakes easily with a fork, it’s cooked through.
7. Remove the salmon from the grill, cover it loosely with foil, and keep it warm. This allows the juices to redistribute, resulting in a more moist and flavorful piece of fish.
8. In a large nonstick skillet, bring 2 cups of water to a boil over medium heat.
9. Add the broccolini to the boiling water, reduce the heat to a simmer, and cook for 2 minutes. This quick blanching step tenderizes the broccolini while preserving its vibrant green color.
10. Transfer the broccolini to a large bowl of cold water. This immediately stops the cooking process, preventing the broccolini from becoming mushy.
11. Discard the cooking water from the skillet and return the skillet to medium-high heat.
12. Add the remaining 1 teaspoon of olive oil to the skillet.
13. Add the diced shallot and remaining 1/2 teaspoon of Italian seasoning. Cook for 2 minutes, or until the shallot is softened and fragrant.
14. Add the halved cherry tomatoes and remaining 2/3 of the minced garlic. Cook for 2 minutes, or until the tomato skins begin to shrivel slightly. This step intensifies the sweetness of the tomatoes and mellows the garlic.
15. Return the blanched broccolini to the skillet.
16. Add the rice vinegar and remaining 1/2 tablespoon of lemon juice.
17. Cook and stir for 1-2 minutes, until the broccolini is heated through and the flavors have melded together.
18. Place the broccolini mixture on a serving platter and top with the grilled salmon. Serve immediately and enjoy!

Expert Tips & Tricks

• Don’t overcook the salmon: Overcooked salmon is dry and tough. Use a fork to gently flake the fish to check for doneness. It should be opaque and slightly moist.
• Prep ahead: The lemon-herb marinade can be made a day in advance and stored in the refrigerator. This allows the flavors to meld together even more intensely.
• Spice it up: Add a pinch of red pepper flakes to the broccolini mixture for a touch of heat.
• Use fresh ingredients: The fresher the ingredients, the better the flavor. Look for bright green broccolini and firm, vibrant salmon fillets.
• Get creative with the marinade: Feel free to experiment with different herbs and spices in the marinade. Dill, parsley, or even a touch of smoked paprika can add a unique twist.

Serving & Storage Suggestions

Serve the grilled salmon with broccolini immediately for the best flavor and texture. The combination is delicious on its own, but it also pairs well with a side of quinoa, brown rice, or roasted potatoes.

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat or in the microwave. Be careful not to overcook the salmon when reheating.

It is generally not recommended to freeze cooked salmon as it can affect the texture.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	178.3 kcal	N/A
Total Fat	7.3 g	11%
Saturated Fat	1.2 g	6%
Cholesterol	51.6 mg	17%
Sodium	87.4 mg	3%
Total Carbohydrate	3.7 g	1%
Dietary Fiber	0.6 g	2%
Sugars	1.3 g	N/A
Protein	23.7 g	47%

Variations & Substitutions

• Broccoli Rabe: If you can’t find broccolini, broccoli rabe makes a great substitute. It has a slightly more bitter flavor, but it pairs well with the salmon.
• Different Fish: While salmon is the star of this recipe, other types of fish like tuna, swordfish, or mahi-mahi would also work well. Adjust the cooking time accordingly.
• Vegetarian Option: For a vegetarian option, substitute the salmon with grilled halloumi cheese or tofu.
• Different Vinegar: White wine vinegar or apple cider vinegar can be used in place of rice vinegar.

FAQs (Frequently Asked Questions)

Q: How do I know when the salmon is cooked through?
A: The salmon is cooked through when it flakes easily with a fork and is opaque throughout. The internal temperature should reach 145°F (63°C).

Q: Can I use frozen salmon for this recipe?
A: Yes, but make sure to thaw the salmon completely before grilling. Pat it dry with paper towels to remove any excess moisture.

Q: Can I grill the broccolini instead of cooking it in a skillet?
A: Yes, you can grill the broccolini. Toss it with olive oil, salt, and pepper, and grill for 3-5 minutes, or until tender-crisp.

Q: How can I prevent the salmon from sticking to the grill?
A: Make sure the grill rack is clean and well-oiled. You can also use a grill mat or a piece of aluminum foil to prevent sticking.

Q: Can I make this recipe ahead of time?
A: The salmon and broccolini are best served immediately. However, you can prepare the marinade and chop the vegetables ahead of time.

Final Thoughts

This Grilled Salmon with Broccolini is more than just a recipe; it’s an invitation to embrace simple, fresh flavors and enjoy the pleasures of cooking and sharing a delicious meal. It’s a dish that’s perfect for a weeknight dinner or a weekend barbecue. I encourage you to try it, experiment with the flavors, and make it your own. I’d love to hear your feedback and any variations you try. Pair it with a crisp Sauvignon Blanc for a truly delightful experience. Bon appétit!