This super simple salmon recipe is my go-to for when you need to pull out all the stops! You can also use the Greek Salad topping over any protein of your choice, and it’s an incredibly easy but stunning presentation.
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 Tablespoon chopped fresh oregano, dill is also tasty
2 Tablespoons olive oil
1/2 Teaspoon sea salt, or to taste
1/4 Teaspoon 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 salmon fillet, 1 pound, about 3/4“-1” thick in the deepest part
2 Teaspoons olive oil
Sprinkling of sea salt
1 lemon, cut into 4 wedges
Springs of oregano and/or dill for garnishing
Begin by prepping the salad ingredients. In a medium bowl toss together 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 amount of 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 kalmata olives to the Greek Salad Topping. Stir just 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.
Produce varies so much in size that the main idea with the Greek Salad Topping is to cut everything up to be easily bite sized.
- Category: Dinner
- Method: Grilling
- Cuisine: Greek
Keywords: Greek Salmon, Greek Salmon Recipe, Cedar Plank Salmon, Cedar Plank Salmon on the Grill