Experience the perfect harmony of smoky, savory, and fresh flavors with this Planked Salmon and Simple Grilled Salad recipe. Ideal for warm-weather gatherings or a relaxed weeknight dinner, this dish combines the rich taste of cedar-planked salmon with the crispness of grilled romaine lettuce, creating a meal that's both elegant and effortless.
Planked Salmon and Simple Grilled Salad
Tom Jackson
Rated 5.0 stars by 1 users
Category
Entree
Cuisine
American
Servings
4
Prep Time
15 minutes
Cook Time
15 minutes
Calories
378
Grilling the salmon on a cedar plank infuses it with a subtle woodsy aroma, while the quick-charred romaine adds a delightful crunch. Finished with a sprinkle of Parmesan cheese and your favorite dressing, this duo offers a balanced and satisfying plate that showcases the best of outdoor cooking.
Ingredients
-
4 salmon fillets (6 oz each), skin-on
-
Meat Church Lemon Pepper
-
1 lemon, thinly sliced
-
2 tablespoons olive oil
-
2 cedar planks, soaked in water for at least 1 hour
- 2 heads of romaine lettuce, halved lengthwise
-
1 tablespoon olive oil
- Salt and freshly ground black pepper, to taste
- ½ cup shaved Parmesan cheese
- Your favorite vinaigrette or dressing
For the Salmon:
For the Grilled Salad
Directions
Prepare the Grill:
- Preheat your grill to medium-high heat (about 400°F).
- Ensure the cedar planks have been soaked to prevent burning.
Season the Salmon:
- Pat the salmon fillets dry with paper towels.
- Brush each fillet with olive oil and season with salt and pepper.
- Place lemon slices on top of each fillet.
Grill the Salmon:
- Place the soaked cedar planks on the grill grates and close the lid for a few minutes until they start to smoke.
- Open the lid and place the salmon fillets on the planks, skin-side down.
- Close the lid and grill for 12-15 minutes, or until the salmon reaches an internal temperature of 140°F.
Grill the Romaine:
- While the salmon is cooking, brush the cut sides of the romaine halves with olive oil and season with salt and pepper.
- Place the romaine halves cut-side down on the grill for 1-2 minutes, or until grill marks appear.
- Remove from the grill and set aside.
Assemble the Dish:
- Place a grilled romaine half on each plate.
- Sprinkle with shaved Parmesan cheese and drizzle with your chosen dressing.
- Serve alongside a cedar-planked salmon fillet.
Recipe Note
This recipe was prepared on a Yoder Smokers YS640 Pellet Grill.
Nutrition
Nutrition
- Serving Size
- 16.52 oz
- per serving
- Calories
- 378
- Carbs
- 5 grams
- Protein
- 44 grams
- Fat
- 19 grams
- Sodium
- 227 milligrams
