Grilled Salmon With Kale Chips

By Sarah Copeland

Updated March 29, 2021

  • Romulo Yanes for The New York Times. Food styling: Vivian Lui.
Media 1 of 1
Total Time
15 minutes
Rating
4(214)
Comments
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Don’t mask salmon, or cook it to bits in a hot oven. Let it shine by grilling it on a bed of kale. The technique gives you quick, crisp chips, and a soft, perfectly cooked piece of fish that won’t stick to the grill. Then smother it in herbs: basil, mint, dill, cilantro, even sorrel, if that’s what came in your farm box. You can serve this with potatoes, corn, salad or toasted bread, or any simple side you can throw together quickly.

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Ingredients

Yield:4 servings

  • 1 (1 ¼-pound) piece center-cut salmon

  • 1 medium bunch kale (curly or lacinato)

  • 5 tablespoons olive oil 

  • 1 teaspoon salt

  • ½ teaspoon black pepper

  • 1 lemon, zested, half cut into wedges and half juiced

  • 1 packed cup roughly chopped mixed herbs, such as parsley, mint, dill, basil, cilantro or sorrel

  • 1 garlic clove, minced or pressed

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

6 grams carbs; 78 milligrams cholesterol; 475 calories; 18 grams monosaturated fat; 8 grams polyunsaturated fat; 7 grams saturated fat; 37 grams fat; 3 grams fiber; 572 milligrams sodium; 31 grams protein; 1 gram sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat a grill or grill pan over medium heat. Toss the kale leaves in 2 tablespoons olive oil, rubbing it into all the leaves. Rub another tablespoon of oil all over the salmon and sprinkle generously with salt and pepper.

  2. Step 2

    Lay the kale in an even layer, leaves overlapping slightly, over the grill pan or grates, avoiding any direct flame. Lay the salmon on top, skin side down, and grill until cooked about halfway through, 3 to 4 minutes. Flip the salmon off the kale. Remove the kale chips to a platter, if sufficiently charred. (If not, flip the kale and allow to cook 1 to 2 minutes more.) Continue cooking the salmon until marked and medium in the center, about 4 to 5 minutes more.

  3. Step 3

    Move the salmon to a platter. Toss together the herbs, lemon zest, lemon juice, garlic and remaining 2 tablespoons olive oil just before serving and sprinkle all over the top of the fish and drizzle with more olive oil to finish. Serve kale chips alongside, with lemon wedges for squeezing. (Don’t squeeze over the kale in advance, or the kale chips will turn soggy.)

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Ratings

4 out of 5
214 user ratings
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Comments

Keely

Question...I’m assuming the recipe calls for 1.25 pounds of salmon. Yes? It’s written slightly confusing.

Angela

We didn’t feel like grilling and the kale didn’t fit in the grill pan. The recipe works as a sheet pan meal and the herbs with olive oil are very nice!

jackie

Delicious! Will definitely use this for a simple entertaining centrepiece for dinner with friends. Nice and fresh.

Angela

We didn’t feel like grilling and the kale didn’t fit in the grill pan. The recipe works as a sheet pan meal and the herbs with olive oil are very nice!

jackie

Delicious! Will definitely use this for a simple entertaining centrepiece for dinner with friends. Nice and fresh.

Cervantes

Made as directed. Nothing about this recipe worked for me except the vinho verde I served with it. Kale was disintegrating with tough stalks, salmon stuck to the grill, and everything was bland.

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