Grilled Sockeye Salmon & Purple Gnocchi

Jump into Spring with Grilled Sockeye Salmon & Purple Sweet Potato Gnocchi

Salmon lovers, get ready to fire up the grill! This Grilled Salmon & Purple Sweet Potato Gnocchi is a dish that balances smoky, tangy, and sweet flavors with effortless elegance. Whether you’re cooking for a weeknight dinner or impressing guests, this recipe delivers restaurant-quality results in your own kitchen.

Why This Recipe Works

• Grilling salmon enhances its natural richness while adding a subtle char that pairs beautifully with the salty bite of capers.
• Sweet potato gnocchi brings a soft, pillowy texture with a slight sweetness, complementing the salmon’s bold flavors.
• Baby broccoli offers a fresh, slightly bitter crunch, rounding out the dish with a touch of green goodness.

Print

Now, let’s dive into the ingredients and step-by-step guide to making this unforgettable meal.

Ingredients:

• 6 salmon fillets (skin-on for extra crispiness)
• 2 cedar planks
• 1 tablespoon olive oil
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 tablespoon capers, drained
• Juice of ½ lemon
• Lemon slices
• 1 package purple sweet potato gnocchi
• 2 bunches baby broccoli

Step-by-Step Instructions

1. Grill the Salmon

Time to fire up the grill!

1. Preheat your grill to medium-high heat (about 400°F).
2. Soak the cedar plank boards in water for about 20 minutes
3. Season the salmon with olive oil, salt, and black pepper.
4. Grill the salmon skin-side down for 4-5 minutes, then flip and cook for another 3-4 minutes until it reaches your desired doneness.
5. Heat the capers: While the salmon grills, mix together lemon juice and capers in a small bowl.
6. Finish it off: Drizzle over the salmon just before serving.

2. Cook the Baby Broccoli

The perfect veggie side dish comes together in minutes.

1. Bring water to a boil in a medium pot.
2. Add the baby broccoli to the boiling water and cook for 4 minutes.
3. Drain the water from the broccoli.
4. Squeeze fresh lemon juice over the top and set aside.

3. Cook the Gnocchi

1. Bring water to a boil in a medium pot.
2. Add gnocchi and cook per instructions on the package.
3. Drain the water from the gnocchi and set aside until ready to plate.

Serving the Dish

Plate the purple gnocchi first, layering the grilled salmon fillet on top. Arrange the baby broccoli to the side, and drizzle capers over the salmon. Garnish with a little extra lemon zest for a bright finish.

Pro Tips for Success

• Use high-quality salmon for the best flavor. Wild-caught salmon has a firmer texture and richer taste.
• Don’t overwork the gnocchi dough—too much handling makes it dense instead of light and fluffy.
• Let the salmon rest for a few minutes after grilling to lock in moisture.
• Preheat your grill properly to prevent sticking and ensure even cooking.

Final Thoughts:

This Grilled Sockeye Salmon & Purple Sweet Potato Gnocchi recipe is a powerhouse of flavor and texture. The smoky fish, velvety gnocchi, and vibrant greens come together in a dish that’s as nutritious as it is delicious. Whether you’re a seafood aficionado or simply looking for a fresh take on salmon night, this recipe is a guaranteed winner.

Ready to wow your taste buds? Fire up that grill and start cooking!