Grilled Salmon with Truffle

Have a perfectly cooked salmon fillet, complete with crisp skin. Serve with a side of buttery, seasonal green veg and of course Truffle Ruffle sauce for filling and satisfying meal. 

Time: under 60 minutes

for 3-4 servings

For salmon
  • 4 salmon fillets, skin-on
  • 3 cloves garlic, crushed
  • 2 tablespoon olive oil
  • 2 tablespoon butter, cubed
  • (Optional) fresh dill sprig
  • fine sea salt, to taste
  • freshly ground black pepper, to taste

For sautéed vegetables

  • 2 tablespoon olive oil
  • 8 button mushroom (100g), trimmed and quartered
  • 1 bunch asparagus, trimmed
  • fine sea salt, to taste
  • freshly ground black pepper, to taste

Sauce: 5 tablespoon Served with: Truffle Ruffle


  • Pat the skin side dry with paper towels, season with garlic, fresh dill, olive oil, salt and pepper. Refrigerate for 30 minutes.
  • Heat butter in a medium pan over medium-high heat. Add the salmon, skin-side down. Cook for 3-4 minutes until the skin is crispy.
  • Flip the salmon and immediately and spoon the butter over the salmon for 2 minutes more, until the salmon is cooked through. Remove the salmon from the pan.
  • Optional: For sautéed vegetables: Heat a drizzle of olive oil in a large pan over medium heat. Add the mushrooms and cook for 3 minutes, add in asparagus and season with sea salt and pepper, stir occasionally, until starting to soften.
  • Plate salmon and top it with Truffle Ruffle and sautéed vegetables.
  • Enjoy!