Citrus Brined Salmon Side with Grilled Vegetables Horseradish, Lemon & Dill Sauce
This vibrant Citrus Brined Salmon Side is infused with layers of bright, aromatic flavor. Fresh salmon is gently brined in a fragrant blend of lemon, lime, orange, and grapefruit, balanced with brown sugar, kosher salt, toasted fennel seed, black peppercorns, and fresh herbs. The citrus-forward brine seasons the fish throughout while keeping it exceptionally moist and tender. After brining, the salmon is grilled to achieve a lightly charred exterior and a silky, flaky interior, then finished with a glossy orange and brown sugar glaze that adds subtle sweetness and caramelized depth. Served alongside seasonal grilled vegetables, the dish is completed with a cool, creamy horseradish, lemon, and dill sauce that delivers a clean, herbaceous bite with just enough heat to balance the richness of the salmon. Fresh, bold, and beautifully balanced, this dish is ideal for elegant gatherings or elevated outdoor grilling.
Chef Chad
45 minutes
20-25 minutes
8-10 servings
Ingredients
- 1/4C Kosher Salt
- 1/4C Dark Brown Sugar
- Water
- 3 Lemons
- 4 Limes
- 2 Oranges
- 1 Grapefruit
- 1/4C Toasted Fennel Seeds
- 2Tbsp. Black Peppercorns
- 6 Sprigs Fresh Thyme
- 1 Sprig Rosemary
- 2 Bay Leaves
- 1 Whole Salmon
- 1 Cup Orange Juice
- 1 Cup Brown Sugar
- 1Tbsp. Chopped Parsley
- 1/4 Cup Prepared Horseradish, Pressed Dry
- 1/2 Cup Sour Cream
- 1 Cup Mayo
- 1/2 Cup Fresh Dill, Finely Chopped
- Zest and Juice of 1 Lemon
- Salt, to Taste
- Black Pepper, to Taste
- Cayenne Pepper, to Taste
- Assorted Seasonal Vegetables, Prepared for Grilling
- Oil, Salt and Pepper as Needed
Citrus Brined Salmon Side with Grilled Vegetables Horseradish, Lemon & Dill Sauce
- In a pot, combine 1 quart water, kosher salt, brown sugar, fennel seeds, peppercorns, thyme, rosemary, and bay leaves.
- Bring to a boil, then reduce to a simmer and cook for 25 minutes, stirring to fully dissolve the salt and sugar.
- While the brine simmers, wash all citrus fruit and cut in half.
- Strain the hot brine into a 1½-gallon nonreactive container.
- Add cold water and ice to reach 1 gallon total volume, cooling the brine completely.
- Squeeze the juice from all citrus into the brine, then add the squeezed fruit halves.
- Refrigerate the brine for at least 8 hours before use.
2. Brine the Salmon
- Place the salmon side in a large nonreactive container.
- Pour the chilled brine over the salmon, ensuring it is fully submerged.
- Brine for 1 hour under refrigeration.
- Remove salmon from brine and pat dry or allow to air-dry briefly before grilling.
3. Prepare the Orange & Brown Sugar Glaze
- Combine orange juice and brown sugar in a saucepan.
- Bring to a boil over high heat, then reduce until thickened and reduced by half.
- Stir in chopped parsley.
- Set aside until ready to grill.
4. Make the Horseradish, Lemon & Dill Sauce
- In a bowl, mix horseradish, sour cream, mayonnaise, dill, lemon zest, and lemon juice.
- Season with salt, black pepper, and cayenne to taste.
- Refrigerate until ready to serve.
5. Grill the Salmon & Vegetables
- Preheat grill to medium-high heat and oil the grates well.
- Grill vegetables until tender and lightly charred; set aside.
- Place salmon skin-side down on the grill.
- Grill for 12–15 minutes, brushing with orange glaze during the final minutes.
- Carefully remove salmon using large spatulas.
6. Serve
- Serve the glazed salmon with grilled vegetables.
- Spoon or dollop horseradish, lemon & dill sauce on the side.
