📝 About This Recipe
This elegant dish marries the smoky, charred depth of perfectly grilled salmon with the luxurious, buttery richness of a classic French Hollandaise sauce. The salmon's crispy skin and tender, flaky interior provide a stunning contrast to the silky, lemon-brightened emulsion. It is a sophisticated centerpiece that brings a high-end steakhouse experience right to your dining room table.
🥗 Ingredients
The Salmon
- 4 pieces Center-cut Salmon Fillets (6 oz each, skin-on preferred)
- 2 tablespoons Extra Virgin Olive Oil (for brushing)
- 1 teaspoon Kosher Salt
- 1/2 teaspoon Freshly Ground Black Pepper
- 1 Lemon (cut into wedges for grilling)
The Hollandaise Sauce
- 1 cup Unsalted Butter (2 sticks, high quality)
- 3 large Egg Yolks (at room temperature)
- 1 tablespoon Fresh Lemon Juice (plus more to taste)
- 1 pinch Cayenne Pepper (for a subtle heat)
- 1 teaspoon Warm Water (to adjust consistency)
- 1/4 teaspoon Fine Sea Salt
For Garnish
- 2 tablespoons Fresh Chives (finely minced)
- 1 sprig Fresh Dill (for decoration)
- 1 teaspoon Capers (drained and patted dry)
👨🍳 Instructions
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1
Remove the salmon fillets from the refrigerator 20 minutes before cooking to take the chill off, ensuring even cooking.
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2
Preheat your outdoor grill to medium-high heat (about 400°F/200°C). Clean the grates thoroughly and oil them lightly using a paper towel dipped in vegetable oil and held with tongs.
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3
Pat the salmon fillets completely dry with paper towels. Moisture is the enemy of a good sear and crispy skin.
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4
Brush both sides of the salmon with olive oil and season generously with kosher salt and black pepper.
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5
Clarify the butter for the Hollandaise: Melt the butter in a small saucepan over low heat until it foams. Skim off the white solids and keep the clear yellow fat warm.
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6
In a blender or using a tall vessel with an immersion blender, combine the egg yolks, lemon juice, and a pinch of salt. Blend on low for 20 seconds to combine.
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7
With the blender running on low, very slowly drizzle in the warm clarified butter in a thin, steady stream. The sauce will begin to thicken and emulsify into a creamy, pale gold sauce.
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8
Stir in the cayenne pepper and adjust the seasoning with more lemon or salt if needed. If the sauce is too thick, whisk in a teaspoon of warm water. Keep the sauce in a warm (not hot) spot until serving.
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9
Place the salmon fillets on the grill, skin-side down. Close the lid and grill undisturbed for 4-5 minutes until the skin is crispy and releases easily from the grates.
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10
Carefully flip the salmon and grill for another 3-4 minutes, or until the internal temperature reaches 125°F (52°C) for medium-rare or 135°F (57°C) for medium.
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11
During the last 2 minutes of grilling, place the lemon wedges cut-side down on the grill until lightly charred.
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12
Transfer the salmon to a warm platter and let it rest for 2-3 minutes to allow the juices to redistribute.
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13
To serve, plate each fillet and generously spoon the warm Hollandaise sauce over the center. Garnish with minced chives, a few capers, and a sprig of dill.
💡 Chef's Tips
Always pat your fish dry; this ensures the skin gets crispy rather than steaming on the grill. If your Hollandaise breaks (separates), whisk a fresh egg yolk with a teaspoon of warm water in a clean bowl, then slowly whisk the broken sauce into it. Use a meat thermometer to avoid overcooking; salmon continues to cook for a minute after being removed from the heat. Keep your Hollandaise warm by placing the container in a bowl of warm (not boiling) water. For an extra smoky flavor, add a few cedar chips to your grill 10 minutes before cooking.
🍽️ Serving Suggestions
Pair with blanched asparagus spears drizzled with lemon for a classic spring feel. Serve alongside a bed of wild rice pilaf or roasted fingerling potatoes to soak up the extra sauce. A crisp, chilled glass of Sauvignon Blanc or an oaked Chardonnay complements the buttery sauce perfectly. Add a side of microgreens tossed in a light vinaigrette to cut through the richness of the dish. Finish the plate with the grilled lemon wedges for a smoky, acidic pop of flavor.