Charcoal Grilled Salmon. Charcoal grilled salmon filet with roasted Yukon potatoes and garlic spinach, finished with a lemon–parsley emulsion. A refined Tuscan seafood entrée by Chef David Giani.
Italian recipe. Entree. Seafood.
Ingredients include salmon filet, Yukon potatoes, spinach, garlic, lemon, and parsley.
Techniques include charcoal grilling, vegetable roasting, spinach sauteing, and emulsion preparation.
Nutrition tags: high protein, omega rich, Mediterranean seafood, grilled entree.
Dietary tags: seafood, gluten free, Mediterranean diet, dairy free.
Wine pairings: Vermentino, Sauvignon Blanc, Pinot Grigio, Chardonnay.
Protein: salmon. Cut: salmon filet. Station: Secondi Station.
Flavor profile: high fat, medium acid, medium salt, high umami, low sweet, low bitter, medium earthy, high fresh, low spice, medium richness.
Wine logic: crisp aromatic white wines balance the rich grilled salmon and enhance the freshness of the lemon parsley emulsion and garlic spinach.
Related terms: Tuscan grilled seafood, Mediterranean salmon, charcoal grilled fish, Italian seafood entree, lemon herb salmon, Chef David Giani.
Charcoal Grilled Salmon
A refined Tuscan seafood entrée of charcoal grilled salmon filet served with roasted Yukon potatoes, garlic spinach, and a bright lemon-parsley emulsion. Elegant, clean, and fully wired into your Secondi system.
SecondiFish • FiletTier 2
Ingredients
Balanced for a refined seafood plate with clean grilled flavor, bright citrus, and classic Tuscan presentation.
Base recipe = 2 servings.
8 oz salmon filet
3 Yukon Gold potatoes
8 oz fresh spinach
2 garlic cloves
56 g Italian parsley
120 ml lemon juice
5 g Dijon mustard
14 g butter
Extra-virgin olive oil
Sea salt
Black pepper
Method
Boil the Yukon potatoes until just tender, then roast until golden and lightly crisp on the outside.
Blanch the spinach, squeeze dry, and sauté with garlic and olive oil until fragrant.
Blend lemon juice, parsley, Dijon mustard, garlic, and olive oil into a bright, smooth emulsion.
Season the salmon with sea salt and black pepper. Charcoal grill until nicely marked, then finish briefly in the oven if needed.
Arrange the roasted potatoes and garlic spinach on the plate, top with the salmon, and finish with the lemon-parsley emulsion.
Chef’s Note: The best balance on this dish comes from keeping the salmon moist inside while developing a gentle smoky crust outside. The lemon-parsley emulsion should stay bright and fluid so it lifts the richness of the fish without covering its flavor.
