This Greek Salmon is perfect for entertaining, or for any occasion where you need a stunning entree that couldn’t be easier!
This recipe is one of those ‘best of summer’ kind of flavor combinations. Not only is salmon in season right now. But what better way to cook it than a cedar plank on the grill? It’s nice and simple, with no real cleanup.
After the salmon is done, it’s topped with a homemade Greek Salad. And from there you don’t really need much else to complete dinner! In fact it’s hard to eat anything else once you taste this combo. But maybe a simple side salad would compliment. Or forget sides and head straight to dessert after this stunning main dish.
It’s definitely one of those recipes to make if you need to pull out all the stops. It’s beyond simple, but it’s naturally gorgeous with the Greek Salad spilling off the sides of the deeply colored salmon.
Let’s make this recipe step by step
Tip: You need to soak cedar planks for at least 8 hours before cooking. So just make sure to get your cedar plank soaking before work, and you’ll be ready to go later.
I’ve definitely had my fair share of problems trying to figure out how to submerge cedar planks. But my best solution is a large turkey roaster with a mason jar full of water to hold the plank down.
First up I like to prep the Greek Salad because the salmon doesn’t take very long to cook.
Once you toss the veggies together with the herbs, it has a chance to ‘marinate’ and the flavors meld.
Once the salad is prepped, it’s just a matter of grilling for a few minutes before the salmon is done. Cooking time always varies depending on the thickness of you fillet.
Doneness tip: You’ll know the salmon is almost done when the juices begin to coagulate around the edges. When this moves near the thickest part of the fillet, pull the salmon off because it’s done!
From here you can serve the salmon and salad separately. Or for the prettiest presentation, spoon about half of the salad over the salmon. Then serve the rest of the salad on the side.
I sure hope you’ll enjoy this one! And if you do get a chance to make it, I hope you’ll leave me a comment/rating below. I always love hearing from you here in the comments. And also over on Instagram where you can tag me at #getinspiredeveryday with your photos of what you make.
Greek Salmon
INGREDIENTS
Greek Salad Topping:
- 2 cups cherry tomatoes - halved or quartered, see notes
- 1 1/2 cups cucumber - halved and thinly sliced into half moons, 6 oz
- 1/4 cup thinly slivered red onion
- 1 clove garlic - minced
- 1 tbsp chopped fresh oregano - dill is also tasty
- 2 tbsp olive oil
- 1/2 tsp sea salt - or to taste
- 1/4 tsp ground black pepper
- 1/4 cup crumbled sheep’s milk feta cheese - or 1/2 ripe avocado cubed for dairy free
- 1/4 cup halved kalamata olives
Cedar Plank Salmon:
- 1 food grade cedar plank - 1′ 4″ long x 7″ wide, soaked in water for 8 hours
- 1 pound salmon fillet - about 3/4"-1" thick in the deepest part
- 2 tsp olive oil
- Sprinkling of sea salt
- 1 lemon - cut into 4 wedges
- Springs of oregano and/or dill for garnishing
INSTRUCTIONS
- Begin by prepping the salad ingredients. In a medium bowl toss the cherry tomatoes, cucumber, and red onion. Add the garlic, oregano, and olive oil. Stir lightly just to combine and set the mixture aside to let the flavors meld together.
- Preheat the grill over medium heat until a steady temperature of 350ºF is reached. Place the soaked cedar plank on the grill for 5 minutes to preheat before placing the salmon on it.
- While the plank is preheating, season the salmon by lightly coating it with olive oil. Then sprinkle it with sea salt. Place the seasoned salmon on the cedar plank. Add the lemon wedges to the grill, off to the side, and turn them after a few minutes. Then grill them for 2-3 more minutes before removing them.
- Grill the salmon for about 8-10 minutes, or until you start to see the smallest flaking starting on the edges of the salmon. You will also notice the juices begin to coagulate, when this almost reaches the center, it's done.
- While the salmon is cooking, add the salt, pepper, feta cheese, and kalamata olives to the Greek Salad Topping. Stir to combine, and set it aside.
- When the salmon is done, remove it from the grill. Spoon some of the Greek Salad Topping over the salmon and serve immediately with the rest of the topping on the side with the grilled lemon wedges for squeezing over the top.