The salmon are running.
Salmon season is long awaited around these parts, and while I’m more than happy stocking a few in the freezer for a treat during the winter months, it’s not quite the same. There is something about that fresh fish, carried home and thrown directly on a grill in the warm summer air, a selection of vegetables and perhaps a hunk of bakery bread brushed with butter or a quick pan of quinoa. It’s simple, quick and just right for summer.
My children adore salmon, which is both a blessing and a curse. We prepare it a variety of ways, but the trusted standby is just a healthy dose of lemon juice and fresh herbs on the grill. A cedar plank doesn’t hurt either, and it adds a bit of extra character to the fish, but it’s also terribly easy for any member of the family to manage.
As my kids grow, it is increasingly difficult to judge exactly how much they will consume in one sitting. Try as we might to measure servings and adjust for growth spurts, we always seem to either fall a bit short or have just a serving or even less of salmon that we’re all too stuffed to eat at the end of the meal.
Unlike other proteins, fish tends to be one that just isn’t quite the same the next day, and so a bit of magic is often needed to make it seem fresh and interesting again. Salmon salad is quick, painless and can be put together even before you tuck that leftover in the refrigerator, which means it’s ready to pull out for a quick lunch the next day.
Note: To grill the cedar plank salmon, you’ll first need to find a cedar plank. Some seafood counters stock them right there, but check near the charcoal at your supermarket or hardware store, too.
Cedar Plank Grilled Salmon
Prep Time: 10 minutes
Cook Time: 15 minutes
- 1 large salmon fillet (around 1 1/2 lbs)
- 1 lemon, juiced and zested
- 1 tablespoon chopped fresh dill
- 3/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- Soak a large cedar grilling plank in water for at least 20 minutes while the grill preheats. Remove from the water and wipe so the surface is no longer dripping.
- Place the salmon fillet on the board, skin side down. Squeeze one half of the lemon over the salmon. Sprinkle with the fresh dill, salt, pepper and the lemon zest.
- Place the salmon and the cedar plank on the grill. Close the grill and allow to cook for 10 minutes. Check on the fish. Continue cooking another 5 to 10 minutes or until desired doneness is reached, depending on heat of the grill. Just before removing from the grill, squeeze the final half of the lemon over the salmon.
Makes 4 servings.
This salad is the perfect easy way to repurpose any leftovers you may have. It can be mixed up on the spot and then spooned into wraps, served on sliced sandwich bread, or served on a bed of lettuce the next day.
Leftover Salmon Salad
Prep Time: 5 minutes
Cook Time: 0 minutes
- 4 ounces leftover grilled salmon (see above)
- 1/4 cup Greek yogurt
- 2 tablespoons diced bell pepper
- 1 minced small shallot or a diced green onion
- 1 tablespoon lemon juice
- 1/4 teaspoon kosher salt
- 1/4 teaspoon fresh dill or other fresh herbs
- Flake the salmon with a fork, removing any bones or skin.
- In a bowl, mix together the yogurt, bell pepper, onion, lemon juice, salt, and herbs. Stir in the salmon last.
- Store in a sealed container in the refrigerator until ready to use.
Makes 1 serving.