Paprika Grilled Salmon with Lemon Aioli Recipe

1. 1

   Dry the salmon well with paper towels.

2. 2

   Brush it with the olive oil, then season it all over with the paprika, salt, and pepper.

3. 3

   Set aside to marinate for 15 minutes at room temperature.

4. 4

   Make the aioli: In the bowl of a small food processor, combine the egg yolks, garlic, mustard, lemon juice, and a pinch of salt.

5. 5

   With the motor running, add the canola and olive oils in a slow, steady stream through the feed tube.

6. 6

   Continue until the aioli is pale, smooth, and thick.

7. 7

   Taste and season with additional salt and lemon juice as needed.

8. 8

   Transfer to a small serving bowl, cover with plastic wrap, and refrigerate until ready to serve.

9. 9

   Set a large nonstick or well-seasoned grill pan over medium-high heat and wait for it to get hot, about 5 minutes.

10. 10

    Brush the surface with vegetable oil and add the salmon fillets skin-side down.

11. 11

    Reduce the heat to medium-low and cook, pressing down on the fillets with a spatula to make sure theyre making good contact with the grill pans ridges.

12. 12

    Grill until the skin is crisp, about 6 minutes.

13. 13

    Flip the fillets and continue cooking just until the fish is done to your liking, about 1 minute for medium-rare (add an extra minute or two for medium).

14. 14

    Transfer the fish to a warmed platter, cover loosely with aluminum foil, and allow to rest for 5 minutes.

15. 15

    Serve with the aioli and lemon wedges on the side.

* Per serving · 4 servings · Values may vary.