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.
1food grade cedar plank1' 4" long x 7" wide, soaked in water for 8 hours
1poundsalmon filletabout 3/4"-1" thick in the deepest part
2tspolive oil
Sprinkling of sea salt
1lemoncut 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.
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Notes
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.