Hellllloooo and welcome to the brightest little sauce you will ever meet. A whole lemon goes into the sauce, peel, pith, flesh…. sounds so wild but tastes so right. The instructions for the lemon sound weird but you’re basically trying to use the whole lemon except the core and the seeds. Don’t be afraid of leaving the peel in there- it gets perfectly balanced out by some honey and sesame. I served this with grilled salmon but you could definitely do roasted salmon or any fish you’re jonesin for. The sauce is super quick to make and the salmon grills up fast for this easy and fresh dinner!
- 4 6 oz skin-on salmon fillets, pin bones removed, patted dry
- 2 tablespoons plus 1/3 cup extra-virgin olive oil, plus more for grill
- 1 small lemon
- 1 small shallot, finely chopped
- 2 tsp sesame seeds
- 1.5 teaspoon honey
- 1 teaspoon toasted sesame oil
- ¼ cup fresh parsley, chopped
- Prepare a grill for medium heat. Rub salmon with 2 tablespoons olive on both sides. Season with salt/pep on both sides.
- Make your sauce: cut off ends of lemon. Place lemon upright and slice off outer lobes in 4 sections, leaving behind the square shaped core and seeds. You’re basically just trying to ditch that center part of the lemon while keeping the outer part and the peel. Finely chop the lobes (flesh, pith and all) and transfer to small bowl. Squeeze any juice left from the core into the bowl.
- Add shallot, sesame seeds, honey, sesame oil, parsley and remaining 1/3 cup olive oil to bowl. At good pinch salt/pep.
- Oil your grill (I just use an oil spray don’t judge me). Immediately after oiling place salmon on grill skin side down. Cover grill and cook, skin side down the whole time, until skin is lightly charred and fish is cooked, 6-8 minutes.
- Transfer salmon to plate and top with lemon sauce.