Grilled Salmon with Tahini-Herb Sauce and Charred Broccolini
Grilled salmon fillets drizzled with a lemony tahini-herb sauce, plated alongside charred broccolini.
Salmon and tahini might not be an obvious pairing at first glance, but the nutty richness of the tahini sauce actually complements the fish beautifully instead of competing with it. We thin the tahini with lemon juice, garlic, and a bit of water until it turns into a pourable sauce, then finish it with a handful of chopped herbs.
Broccolini gets the same hot-grill treatment as the salmon, picking up a bit of char that plays well against the creamy sauce.
Salmon is one of the better-known sources of omega-3 fats, which is part of why oily fish like this is often recommended within a heart-healthy eating pattern, and tahini contributes more of that same unsaturated fat rather than the saturated kind. Together they make a dinner that's rich-tasting without relying on butter or cream anywhere on the plate, and any leftover sauce keeps well in the fridge for drizzling over grain bowls later in the week.
Ingredients
- 4 fillets salmon — about 6 oz each
- 3 tbsp olive oil — divided
- 1 lb broccolini — trimmed
- 1/4 cup tahini
- 2 tbsp fresh lemon juice
- 1 clove garlic — minced
- 3 tbsp water — to thin, plus more as needed
- 1/2 tsp sea salt — divided
- 1/4 tsp black pepper
- 2 tbsp fresh parsley or dill — chopped
These ingredients are standard at most major European supermarkets.
Instructions
- 1Preheat a grill or grill pan to medium-high heat.
- 2Whisk together tahini, lemon juice, garlic, water, and half the salt until smooth and pourable. Add more water if needed.
- 3Brush salmon and broccolini with olive oil, and season with remaining salt and pepper.
- 4Grill salmon skin-side down 5-6 minutes, then flip and cook 2-3 minutes more until just cooked through.
- 5Grill broccolini alongside for 6-7 minutes, turning occasionally, until charred and tender.
- 6Plate salmon and broccolini together, drizzle generously with tahini sauce, and garnish with fresh herbs.