Summer · Grill · Fish

Grilled Salmon with Sriracha-Lime Mayo

By Filip

Total time
45 min
Yield
4 servings
Grilled salmon fillets with lemon slices and fresh herbs on a white platter

A summer plate that leans on contrast: rich, fatty salmon against a hot-sour mayo, briny capers and red onion cutting through warm new potatoes, and charred fennel and asparagus to round it out. Grilling the salmon on lemon slices keeps it from sticking and perfumes the fish from below. Skip the marinade — the chili mayo and lemon vinaigrette already carry the flavour.

  • Salmon

  • 4Salmon fillets with skin
  • 2Lemons, sliced
  • 1 mskOlive oil
  • Salt and black pepper

  • Sriracha-lime mayo

  • 1.8 dlMayonnaise
  • 2 mskSriracha (Skånsk Chili rekommenderas)
  • 1Lime, juiced
  • Fresh coriander, finely chopped (plus whole leaves to garnish)

  • Potato salad

  • 800 gNew potatoes
  • 2 mskCapers, drained
  • ½Red onion, finely sliced
  • 3 mskOlive oil
  • ½Lemon, juiced
  • 1 tskDijon mustard

  • Grilled vegetables

  • 1Fennel bulb, halved lengthwise
  • 1Bunch of asparagus, trimmed
  • 1 mskOlive oil

Preparation

  1. 01

    Mix the chili mayo: stir mayonnaise, sriracha and lime juice together. Taste — it should read hot, sour and round. Chill until serving.

  2. 02

    Boil the potatoes in well-salted water until tender. Drain, slice while still warm, and toss immediately with capers, sliced red onion and a vinaigrette of olive oil, lemon juice, Dijon, salt and pepper. The warm potatoes will drink the dressing.

  3. 03

    Heat the grill to high. Brush fennel and asparagus with olive oil and season. Grill the fennel 8–10 minutes until tender with good colour, and the asparagus 4–5 minutes.

  4. 04

    Halve a lemon and lay cut-side down on the grill for 2–3 minutes until caramelised.

  5. 05

    Brush the salmon with olive oil and season with salt and pepper. Lay lemon slices on the grill bars and place the salmon skin-side down on top of the lemons. Grill 6–8 minutes without moving, until the internal temperature reads 52–54°C.

  6. 06

    Plate the salmon with a generous spoon of chili mayo, the warm potato salad and the grilled vegetables. Garnish with whole coriander leaves and the grilled lemon alongside.