Juicy salmon with grilled vegetables
11-08-2026
A recipe from the ‘Chef’s Tip’ series
Would you like to prepare a delicious meal without spending the whole evening in the kitchen? Fresh salmon cooks in the frying pan in just a few minutes, but it’s important not to fry it for too long so that it stays juicy and doesn’t dry out. Served with grilled vegetables and a beurre blanc sauce, it makes for a light, colourful and elegant dish that just needs a squeeze of lemon to finish it off before serving.
“The secret to perfectly pan-fried salmon lies in using fresh fish,
a good-quality frying pan and the right cooking time.
If you don’t fry the salmon for too long, it stays wonderfully juicy and tender.”
“The secret to perfectly pan-fried salmon lies in using fresh fish,
a good-quality frying pan and the right cooking time.
If you don’t fry the salmon for too long, it stays wonderfully juicy and tender.”
1 fresh salmon fillet
Carrot
Courgette
Asparagus
Radishes
Romanesco broccoli
Olive oil
Lemon juice
Salt to taste
Black pepper to taste
89.00 CHF
179.00 CHF
-90.00 CHF
3 colors
1. Pat the salmon dry with kitchen paper and brush it with olive oil.
2. Heat some olive oil in a frying pan and place the salmon in it. Fry it for 2–3 minutes on each side so that it remains tender and juicy on the inside. Do not turn the salmon over too often, and leave it to rest for 1–2 minutes after frying.
3. Drizzle lemon juice over the salmon whilst you’re preparing it. This adds a touch of freshness and complements the flavour of the fish beautifully.
4. Wash the vegetables and cut them into smaller pieces. Gently toss the carrots, courgettes, asparagus and radishes with olive oil, salt and black pepper.
5. Cook the vegetables in a hot frying pan. Fry them until they start to brown, but ensure they remain juicy and pleasantly crunchy.
6. Serve the cooked salmon alongside the grilled vegetables and arrange it on the plate with the beurre blanc sauce.
How do you make the perfect beurre blanc sauce?
40 g cold butter, cut into small cubes
30 ml dry white wine
15 ml white wine vinegar
1 tablespoon finely chopped shallot
a pinch of salt
a pinch of white or black pepper
a few drops of lemon juice
1. Put the wine, vinegar and shallot into a small saucepan.
2. Cook everything over a medium heat until the liquid has reduced to about 1 tablespoon.
3. Reduce the heat to the lowest setting. The sauce must not boil vigorously.
4. Add the cold butter a little at a time, in small cubes, stirring constantly.
5. Only add the next knob of butter once the previous one has melted.
6. Once the sauce is smooth, glossy and slightly thickened, season to taste with salt and pepper and add a few drops of lemon juice if required.
