Source: Capital Grille

Servings/Yield: 4 servings


Salmon Fillet (8 oz) 4 each

Kosher Salt              2 tsp.

Black Pepper, Freshly Ground 1 tsp.

Canola Oil        4 oz

Citrus Glaze ¼ cup + 2 Tbsp.

Vegetable Medley 10 oz

Chervil 4 sprigs

Citrus Honey Glaze

Freshly Squeezed Lemon Juice ¾ cup

Honey                          ¾ cup

Star Anise, Whole     1 each

Black Peppercorns        1 tsp.

Fresh Lemon Zest, no white pith 2 Tbsp.


Directions for salmon

Pre-heat the oven to 350º F. Season the salmon fillet on both sides with kosher salt and freshly ground black pepper.

Place Canola oil in a pre-heated skillet and heat until wisps of smoke appear.

Place the salmon fillet, flesh side down, in the pre-heated skillet. Sear the salmon for approximately four minutes until golden brown and crisp on the surface.

Remove from the skillet and place on a baking sheet.

Liberally brush the fish with ¼ cup of Citrus Glaze (recipe below) and place in the preheated oven. Roast the fish until cooked through but moist—approximately 5 minutes, depending on thickness.

During the first few minutes of cooking, the fish will feel fleshy. As soon as the fish begins to feel firm, it is usually perfectly done.

Directions for Citrus Honey Glaze

Combine the first four ingredients in a medium saucepan and bring to a boil. Reduce the heat and simmer for 12-15 minutes.

Remove from the heat and allow to steep for ten minutes.

Strain, fold in zest and reserve at room temperature until service.

Remaining Citrus Glaze can be refrigerated for up to 3 days.


While the fish is roasting, warm a vegetable medley in a small sauté pan with the remaining Canola oil. Divide the vegetables equally on the center of four warm plates.

Place the cooked salmon on top of the vegetables.

Drizzle 1 Tbsp. of glaze over the salmon and the remaining glaze around the vegetables.

Garnish the center of the salmon with chervil and serve immediately.

While we serve our salmon with a vegetable medley of asparagus, roasted Cippolini Onions, and haricots verts, any side of vegetables or rice would work perfectly.

© Barbara Deitch 2020