Grilled Salmon with Meyer Lemon Gremolata

By Naperville Magazine
June 2025 View more Recipe

By Kelli Ra Anderson

Gremolata, featuring citrus and parsley, is a condiment with distinctive parts for brighter pops of flavor for fish and meats (similar in flavor to a chimichurri). However, this recipe uses the sweeter Meyer lemon, with a distinctive punch especially ideal for grilled salmon. The secret to a fabulous sear, however, lies in both the thickness of the fish and the high heat from a cast-iron skillet. Wild-caught fillets at least 1 inch thick need a longer sear time to achieve that coveted buttery-crunch of rich salmon skin while maintaining a succulent and tender flesh. Only a wood-fired pizza oven could possibly make this quintessential summer dish any better.

INGREDIENTS

2 pounds center-cut fillet salmon, trimmed (about 1 inch thick)
¾ teaspoon kosher salt
½ teaspoon freshly ground pepper
4 Meyer lemons
1 tablespoon lemon zest
2 tablespoons Meyer lemon juice
1 tablespoon jarred Calabrian chile peppers, diced (or more, to taste)
4 tablespoons minced parsley
¼ teaspoon sea salt
¼ teaspoon freshly ground pepper
½ teaspoon freshly ground pepper
1 tablespoon minced Kalamata olives (or olive of choice)
¼ cup minced shallot
½ teaspoon sugar
⅓ cup olive oil

DIRECTIONS

1. Pat salmon dry before lightly coating with olive oil on both sides. Season liberally with salt and pepper. Cover and set aside in the refrigerator for 15 to 20 minutes while you make the gremolata.

2. Supreme three lemons by removing the peels and piths and segmenting the fruit. Then rough chop the fruit. Halve the fourth lemon.

3. In a bowl, whisk together olive oil, lemon juice, sugar, ¼ teaspoon salt, and ½ teaspoon pepper. Stir in diced lemon sections, zest, peppers, parsley, olives, and shallots. Set aside.

4. Preheat the oven broiler on high and position the rack to the highest level.

5. In a heavy, oven-safe pan (cast iron is best), heat the surface to 500 degrees. Lightly oil the surface before laying the salmon skin-side down along with the halved lemon, cut-sides down. Let sear for 2 to 3 minutes without disturbing or until the skin is crisped to deep golden brown. Remove the lemon.

6. Move the pan to the oven under the broiler and continue to broil for another 6 to 8 minutes or until the top is golden and the flesh is tender (125 to 135 degrees internal temperature). Remove and allow to rest for 10 minutes.

7. Slice into individual portions, drizzle with the gremolata, and serve with the seared lemons for additional juice.

PRO TIP: For the best presentation, dry-brine raw salmon with ¾ teaspoon kosher salt for 10 to 15 minutes before cooking to eliminate the appearance of albumen, a liquid protein that often seeps to the surface and turns white.

Photos: Kellira Media