• Prep Time: 5 min
  • Total Time: 18 min
  • Yield: 1


  • 1 6oz wild salmon side or filet (per person)
  • Alessi Fresh Black Peppercorns and Sea Salt, a few grinds each before cooking and a few to taste after
  • handful of fresh arugula per plate
  • 3-5 sliced grape tomatoes per plate
  • 2 thin slices of red onion per plate
  • Alessi Extra Virgin Olive Oil for drizzling
  • Alessi Balsamic Reduction for generous drizzlingAdd
  • 1-2 tablespoon Alessi Pine NutsAdd


  1. Preheat grill to medium (300-350 degrees)
  2. Pat dry the salmon with paper towel and season with fresh ground pepper and sea salt.
  3. Place salmon side skin side down and grill to your desired doneness (about 10-14 minutes) *
  4. Arrange the arugula, tomatoes and onion on the plate. I like the presentation of separating the rings and nestling the salmon on top, but it makes little difference.
  5. Toast the pine nuts in a hot skillet. Toss them quickly, then promptly remove from pan. They burn easily.
  6. Place the salmon on the plate with salad. Drizzle each with a little Extra Virgin Olive Oil (about a tsp), then generously drizzle with the thick balsamic reduction, top with a few grinds of fresh black pepper and sea salt, to taste, then sprinkle the toasted pine nuts on top to finish the plate.
  7. Serve immediately.

Recipe Notes

If cooking a fillet rather than a side, (see pics, the salad shows a side, the entree shows a fillet), it is better to sear the top for a few minutes before flipping to skin side down)

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