4th of July Salmon with Egg Sauce
Celebrate summer with this vibrant and delicious 4th of July Salmon with Egg Sauce, a dish that perfectly balances smoky, grilled salmon with a creamy, flavorful egg-infused sauce. The salmon fillets are seasoned with zesty lemon, minced garlic, and aromatic spices, then grilled to perfection for a light charred flavor. The real star, however, is the luxurious egg sauce, made from a velvety roux, milk, chopped hard-boiled eggs, and hints of paprika and fresh parsley, creating a silky topping that elevates each bite. This recipe is ideal for backyard barbecues or festive summer gatherings, pairing beautifully with grilled vegetables or a crisp salad. Ready in just 45 minutes, this stunning entrée is sure to impress!
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Recipe Information
Ingredients
- 4 pieces (6 oz each) salmon fillets
- 2 tablespoons olive oil
- 1 whole (zest and juice) lemon
- 2 cloves (minced) garlic
- 1 teaspoon salt
- 1 teaspoon black pepper
- 3 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1.5 cups milk
- 2 large (finely chopped) hard-boiled eggs
- 2 tablespoons (chopped) fresh parsley
- 0.5 teaspoon paprika
Instructions
Preheat the grill to medium-high heat or 400°F (200°C).
Pat the salmon fillets dry with a paper towel. Brush both sides with olive oil and rub with the minced garlic, lemon zest, 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper. Set aside.
For the egg sauce, melt the butter in a medium saucepan over medium heat.
Add the flour to the melted butter and whisk continuously, creating a smooth paste or roux. Cook for 1-2 minutes to remove the raw flour taste.
Slowly whisk in the milk, pouring a little at a time, to create a creamy mixture. Continue stirring until the sauce thickens, about 5 minutes.
Stir in the chopped hard-boiled eggs, parsley, 1/2 teaspoon salt, 1/2 teaspoon black pepper, and paprika. Reduce the heat to low and keep the sauce warm while grilling the salmon.
Place the salmon fillets on the preheated grill, skin side down if using skin-on fillets. Grill for 4-5 minutes per side, or until the salmon is opaque and flakes easily with a fork. (Internal temperature should reach 145°F or 63°C.)
Transfer the cooked salmon to a serving platter and drizzle the warm egg sauce generously over each fillet.
Garnish with additional chopped parsley and serve immediately. Pair with fresh asparagus, grilled vegetables, or a summer salad for a complete meal.
Nutrition Facts
Calories |
2227 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 158.6 g | 203% | |
| Saturated Fat | 44.1 g | 220% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 809 mg | 270% | |
| Sodium | 3190 mg | 139% | |
| Total Carbohydrate | 38.0 g | 14% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 19.8 g | ||
| Protein | 169.2 g | 338% | |
| Vitamin D | 6.5 mcg | 33% | |
| Calcium | 555 mg | 43% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 927 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
