Why recepie famous for?
Adding an entire lemon—skin, pith, and flesh—to the sauce provides it with brightness and texture. Any bitterness from the pith will be offset by the sesame oil and honey.
Ingredients
4 6-oz. skin-on salmon fillets, pin bones removed, patted dry2 Tbsp. plus ⅓ cup extra-virgin olive oil, plus more for grill
Kosher salt
1 small lemon
1 small shallot, finely chopped
2 tsp. black sesame seeds
1 tsp. honey
½ tsp. toasted sesame oil
Freshly ground black pepper
1 cup torn basil leaves
Instructions
Prepare a grill for medium heat. Rub salmon with 2 Tbsp. olive oil; season both sides with salt.Cut ends off lemon and discard. Place lemon upright and slice off outer lobes in 4 sections, leaving a square-shaped core and seeds behind. Finely chop lobes (flesh, pith, and all) and transfer to a small bowl (you should have about ⅓ cup). Squeeze out juice from core over bowl. Add shallot, sesame seeds, honey, sesame oil, and remaining ⅓ cup olive oil; season with salt and lots of pepper. Toss to combine.
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