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Spring is officially here, and you know what that means—time to get the grill out, fire it up, and make something delicious. I’ll be honest, cleaning my grill isn’t the most glamorous part of the day, but it’s totally worth it once you get that first sizzle of fresh salmon hitting the grates. A little oil, some careful seasoning, and the smell of asparagus roasting alongside perfectly seared fish? Pure magic.
This year I’m keeping it simple but impressive with Grilled Salmon Filets paired with tender asparagus and a homemade Béarnaise Aioli. It’s one of those dishes that looks like a lot of work but is actually easy to pull off, and it’s a perfect match for Kendall-Jackson Vintner’s Reserve Chardonnay or Pinot Noir. Whether you’re serving family for a weeknight dinner or showing off for friends on the weekend, this recipe hits all the right notes—rich, fresh, and full of flavor.
Why This Grilled Salmon Recipe Works Every Time
Salmon on the grill feels like a small victory every time, especially when it turns out perfectly tender with a little crisp on the edges. This recipe keeps things simple and flavorful, pairing the richness of the fish with bright, fresh asparagus and a silky Béarnaise Aioli that somehow makes every bite feel fancy without any fuss. Even if you don’t have a grill, a hot skillet works just as well and gives the same satisfying sear.
The real magic comes from how the flavors balance. The salmon’s natural richness meets the herb-forward, tangy aioli while the asparagus adds a clean, crisp note that keeps the dish from feeling heavy. You get that contrast of textures, from tender fish to lightly charred veggies and creamy sauce, and it all comes together in a way that looks like a special dinner but feels completely manageable.
Key Ingredients That Make This Dish Shine
Before we get into the step-by-step, let’s talk about the ingredients that really make this dish sing. Each one plays a role, from the fresh, buttery salmon to the bright, crisp asparagus and the herbal, silky Béarnaise aioli. Using quality ingredients here makes all the difference, and it’s a great excuse to pick up something special for your next dinner.
- Salmon filets – Choose fresh, firm filets for the best flavor and texture.
- Asparagus – Adds a crisp, green note that complements the richness of the salmon.
- Extra-virgin olive oil – Keeps the fish and veggies moist and adds a subtle fruity flavor.
- Sea salt – Enhances natural flavors without overpowering the dish.
- Fresh tarragon and chervil – Essential for that classic Béarnaise herbal lift.
- Lemon juice – Brightens the aioli and balances the richness of the salmon.
- Chardonnay – Used in the Béarnaise reduction, also perfect to sip alongside the meal.
Grilled Salmon Filet with Asparagus and Béarnaise Aioli
Recipe Type:
Entree
Prep Time:
30 minutes
Cook Time:
15 minutes
Total Time:
45 minutes
Servings:
8
Ingredients
- 8 (6 oz.) salmon filets, skin and bones removed
- 40 asparagus spears
- 4 Tbsp. extra-virgin olive oil
- Sea salt
For the Béarnaise Aioli (yields 1½ cups):
- 8 black peppercorns, crushed
- 14 sprigs fresh tarragon (6 whole sprigs + 8 sprigs chopped)
- 2 shallots, minced
- ¼ C. tarragon vinegar
- ¼ C. Kendall-Jackson Chardonnay
- 2 egg yolks
- ¼ cup olive oil
- 1 C. rice oil
- 1 Tbsp. fresh lemon juice
- 8 sprigs chervil
- Kosher salt
- Tabasco sauce
Instructions
- Preheat grill to high heat and brush with oil.
- Separately, rub salmon and asparagus spears liberally with olive oil and season with salt.
- Place salmon on grill serving-side down and cook approximately 5 minutes before flipping over. (Most types of fish cook uniformly at ten minutes per inch of thickness. Salmon should be slightly rare in the middle to allow the wonderful richness of the Omega-3 fats to come through).
- Grill asparagus for 2 minutes on each side or until tender.
To serve: Place 5 spears of asparagus in the center of each plate. Top with béarnaise aioli and salmon.
For the Béarnaise Aioli (yields 1½ cups):
- Tie the peppercorns and 6 sprigs of tarragon in cheesecloth.
- In a heavy-bottomed sauce pan, simmer with the shallots, vinegar and wine until the liquid has been reduced by about 90%.
- Allow the béarnaise reduction to cool.
- Place egg yolks in the bowl of a food processor. With the machine running, slowly drizzle in the olive oil and rice oil until it becomes thick. (If you don’t feel comfortable using raw egg yolks or would like to save a little time, 1¼ cups mayonnaise may be substituted for the egg yolk and oil mixture).
- Remove mixture from food processor, place in a bowl and fold in the lemon juice, béarnaise reduction, chopped tarragon and chervil.
- Season to taste with salt and Tabasco. Refrigerate until ready to use or up to 4 days.
Wine Pairing Tips for Salmon and Asparagus
Grilled salmon and crisp asparagus bring forward bright, clean flavors, so you want wines that enhance without overwhelming. A Kendall-Jackson Vintner’s Reserve Chardonnay works beautifully here; its gentle oak and creamy texture echo the richness of the salmon and Béarnaise aioli. If you lean toward red, the Vintner’s Reserve Pinot Noir is a great pick—its red‑fruit softness and smooth tannins pair well with the grill’s subtle smokiness and bring a nice contrast.
Want more wine‑and‑food pairing ideas to explore? Our general Wine & Food Pairing Guide is a good place to start.
More Seafood Recipes You’ll Love
If you’re a fan of fresh, flavorful seafood, these recipes are sure to inspire your next dinner. From easy weeknight meals to impressive dishes for entertaining, there’s something here for every occasion:
- The Best Roasted Salmon Filets Recipe
- Slow Cooked Salmon with Fresh Oregano Fennel Salad
- Smoked Trout, Young Broccoli & Caviar Potato Salad
For more guidance on making sure your salmon shines with the perfect glass of wine, check out our essential guide to pairing salmon with wine.
FAQs
Can I make the Béarnaise aioli ahead of time?
Yes, you can prepare it up to four days in advance and store it in an airtight container in the refrigerator. Just give it a gentle stir before serving.
What if I don’t have a gas or charcoal grill?
No problem. You can cook the salmon and asparagus on a stovetop grill pan or roast them in the oven at high heat. The flavors will still be delicious.
Can I use other types of fish instead of salmon?
Absolutely. Firm, fatty fish like trout or steelhead work well. Lighter fish can be used too, but they may require shorter cooking times.
What sides pair well with this dish?
Roasted new potatoes, a crisp green salad, or grilled seasonal vegetables all complement the flavors.
