Grilled Coho Salmon Steak with Asparagus

At Oliver’s, our roots are in fresh produce. This week, we’re excited to feature a wonderful new crop of Organic Asparagus. This simple recipe is ideal for allowing the flavor of fresh Coho Salmon to shine.

  • Serves: 2 servings
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes


  • 1 pound skin-on fresh salmon steaks
  • 1/2 pound fresh asparagus
  • 3 teaspoons olive oil
  • salt and pepper to taste
  • 3 tablespoons butter, melted
  • zest of one medium lemon
  • juice of 1/2 medium lemon
  • 1/2 teaspoon garlic powder
  • fresh parsley


  1. Preheat the grill to medium high heat.

  2. Prepare the salmon and asparagus by drizzling with olive oil, and sprinkling with salt and pepper. Be sure to brush the olive oil evenly to cover the entire surface of the salmon.

  3. Place the salmon on the grill. Cook 2-3 minutes, then carefully flip the salmon using a thin spatula. Add the asparagus to the grill. Rotate the asparagus to ensure that it cooks evenly. Cook the salmon for an additional 2-3 minutes with the then remove the salmon and asparagus from the grill.

  4. To make the lemon garlic butter, whisk together the melted butter, lemon zest, lemon juice, and garlic powder. Pour the butter over the cooked salmon and asparagus, and sprinkle with fresh parsley. Serve immediately.

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