Grilled Salmon with Turf Combo

Name: Grilled Salmon with Turf Combo
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 4 salmon fillets; 2 tablespoons olive oil; 1 tablespoon lemon juice; 2 cloves garlic, minced; 1 teaspoon dried thyme; Salt and pepper to taste; 2 cups asparagus, trimmed; 2 cups baby potatoes, halved; 1 tablespoon olive oil; Salt and pepper to taste

Highlighted under: World Cuisine Recipes

I absolutely love making Grilled Salmon with Turf Combo for a deliciously satisfying meal. The combination of perfectly grilled salmon fillets and savory, hearty sides results in a dish that not only looks appealing but also tastes incredible. Each bite is a symphony of flavors that I can't resist. Whether it's a weeknight dinner or a special occasion, this recipe brings joy to my table. Plus, it's quick to prepare, allowing me to serve a gourmet meal in under an hour, perfect for gatherings or a cozy night in.

Created by

Emily

Last updated on 2026-01-05T20:45:27.814Z

When I first tried grilling salmon, I was amazed by how simple yet flavorful it could be. I discovered that marinating the fish enhances its natural taste, and the grill adds a smoky depth that’s hard to resist. I experimented with various herbs and spices, landing on a perfect mix that complements the salmon beautifully.

One of the keys to mastering this dish is keeping an eye on the grill temperature to avoid overcooking the salmon. I usually cook it for about 6–8 minutes per side, depending on thickness. This ensures it stays tender and juicy while absorbing all those delicious charred flavors.

        Why You'll Love This Recipe
        Succulent salmon that's perfectly grilled every time
Hearty sides that create a complete and satisfying meal
Quick and easy preparation, perfect for any night

      

Mastering the Grilling Technique

Grilling salmon requires precision to ensure a moist and flavorful fillet. The key is to maintain medium-high heat while cooking—approximately 400°F (205°C) on a gas grill. This temperature allows the salmon to cook evenly, letting the outside develop a slightly crispy texture while keeping the inside succulent. Avoid pressing down on the fillets, as this can release the precious natural oils and moisture from the fish. Instead, let the grill do the work; flip the fillets only once to minimize moisture loss.

Don’t overlook the importance of a well-preheated grill. This not only helps prevent sticking but also gives you those desirable grill marks that enhance the visual appeal of the dish. If you notice the salmon sticking, gently use a spatula to loosen it before flipping. Once cooked, look for the salmon to easily flake apart with a fork, indicating it’s done. Overcooking can lead to dryness, so keep an eye on the time, especially if your fillets vary in thickness.

Perfectly Pairing Your Sides

The turf combo of asparagus and baby potatoes complements the rich flavors of grilled salmon beautifully. Asparagus, when trimmed properly, should remain vibrant green and tender-crisp when grilling. To achieve this, grill the asparagus for about 8-10 minutes, until it becomes slightly charred yet maintains a bite. I recommend turning them halfway to ensure even cooking and a lovely smoky flavor that pairs excellently with the salmon.

Baby potatoes require a bit more attention during cooking. Cut them in half to promote faster cooking and increase their surface area for that nice, crispy texture. To ensure they’re perfectly tender, pre-cook them in boiling water for 5-7 minutes before transferring them to the grill. This pre-cooking step not only speeds up your grilling time but also ensures that they’re soft throughout by the time the salmon is ready. A sprinkle of fresh herbs right before serving adds a refreshing flavor note.

Ingredients

For the Salmon

4 salmon fillets
2 tablespoons olive oil
1 tablespoon lemon juice
2 cloves garlic, minced
1 teaspoon dried thyme
Salt and pepper to taste

For the Turf Combo

2 cups asparagus, trimmed
2 cups baby potatoes, halved
1 tablespoon olive oil
Salt and pepper to taste

Instructions

Prepare the Marinade

In a bowl, combine olive oil, lemon juice, minced garlic, dried thyme, salt, and pepper. Mix well and add the salmon fillets, ensuring they are evenly coated. Let it marinate for at least 15 minutes.

Preheat the Grill

Preheat the grill to medium-high heat. If using a gas grill, allow it to reach around 400°F (205°C).

Cook the Potatoes

On the grill, add the halved baby potatoes and asparagus. Drizzle with olive oil and season with salt and pepper. Grill for about 15 minutes, turning occasionally, until tender.

Grill the Salmon

Place the marinated salmon fillets on the grill. Cook for 6-8 minutes per side, depending on thickness, until the fish flakes easily with a fork.

Serve

Once everything is cooked, arrange the salmon and turf combo on plates and serve immediately. Enjoy your delicious meal!

Pro Tips

For added flavor, consider adding a squeeze of fresh lemon juice over the salmon just before serving. This enhances the freshness and pairs beautifully with the grilled taste.

Ingredient Insights

Selecting quality salmon is crucial for the best grilling results. Look for fillets that are bright in color and have a moist appearance. The skin should be shiny and tightly adhering to the flesh. If you can, seek wild-caught salmon, as it typically has a richer flavor compared to farmed varieties. If salmon isn't available, feel free to substitute with other fatty fish like trout or mackerel that will offer similar results on the grill.

Fresh herbs used in this recipe, particularly thyme, provide not just flavor but also aromatic elements that elevate the dish. If thyme isn’t on hand, you can substitute with dill for a different yet delightful profile. Remember that dried herbs are more concentrated; if using dried thyme instead of fresh, reduce the amount to about half.

Storage and Reheating Tips

Leftover salmon can be stored in an airtight container in the refrigerator for up to 3 days. When reheating, aim for a gentle approach; place the salmon in a preheated oven at 275°F (135°C) for about 15 minutes or until warmed through. Avoid using the microwave, as this can lead to overcooked, rubbery fish which diminishes the dish's taste and texture.

You can also repurpose any leftover turf combo. Roasted potatoes and asparagus make a tasty addition to salads, or they can be pureed for a comforting soup. Just add a bit of vegetable broth, heat through, and blend until smooth for a wonderful side or light meal.

Questions About Recipes

→ Can I use frozen salmon for this recipe?

Yes, you can use frozen salmon, but make sure to thaw it completely before marinating.

→ What sides pair well with this dish?

Roasted vegetables, rice, or a fresh salad are excellent choices to serve alongside.

→ How do I know when the salmon is cooked?

The salmon should flake easily with a fork and reach an internal temperature of 145°F (63°C).

→ Can this recipe be made in the oven?

Absolutely! Bake the salmon at 400°F (205°C) for about 12-15 minutes, checking for doneness.