Grilled Salmon with Meyer Lemons and Creamy Cucumber Salad (2024)

Salmon:

4 (6-ounce) skin-on wild-caught salmon fillets

1/2 cup extra virgin olive oil, plus more for grilling

1 tablespoon grated Meyer or regular lemon zest

Juice of 2 Meyer lemons (see head note) or regular lemons, plus 1 or 2 Meyer or regular lemons, sliced into 8 thin rounds

1 tablespoon minced fresh dill

1 tablespoon pink or regular sea salt

Creamy Cucumber Salad:

1/2 cup mayonnaise, preferably Hellmann’s

1/2 cup sour cream

1 tablespoon fresh Meyer or regular lemon juice, or to taste

1 teaspoon minced fresh dill

1 teaspoon sea salt

1/2 teaspoon freshly ground black pepper

2 English cucumbers, peeled in stripes, halved, and cut into 1/4-inch dice

Garnish:

1 tablespoon minced chives

Leave a Review

• I agree with some of the folks commenting that if you cook salmon until it flakes it is over cooked. Most foolproof method is with an instant read thermometer - pull the salmon from the heat right at 120 degrees - it will get up to about 125 degrees as it rests - plenty for salmon... Also best to remember this recipe during late December - March when Meyer lemons are available. They are so much more subtle than regular lemons - but damn hard to come by (outside of the Southwest) between April and November! An alternative is to make up a BUNCH of salt preserved Meyer Lemons when they are in season, rinse very well and use as a garnish on the fish, of course, that precludes using fresh juice and zest, though you could take advantage of the winter citrus season and freeze up some citrus juice cubes. (hoarder alert!)

  • Steve Hanegan

  • Seattle

  • 8/18/2023

• This is absolutely delicious. I had an abundance of cucumbers in my garden, so I made this recipe. I quartered and seeded the larger cucumbers, not wanting it too seedy and watery. I also halved a small red onion and thinly sliced into it. I added a little more lemon as I love the tang, but softened it out with a tsp. of honey. It does keep for a couple of days and the cucumbers stay crunchy. I grill the salmon or rainbow trout on a barbecue buddy, so it leaves behind the skin but stays intact. A great summer recipe.

  • blackeyedsue

  • Georgian Bay, Ontario

  • 7/18/2018

• I made this on my Primo. It was absolutely fabulous. It was so moist and flavorful. Of course it didn't hurt that I had a fantastic piece of very fresh fish. I also made the cucumber salad in was excellent too. I decided to make it a week later for a pot luck BBQ. I would recommend substituting Low-Fat Greek Yogurt for the mayonnaise, as I did like the flavor and health consequences of mayonnaise.

  • gharbour

  • Travelers Rest, SC

  • 7/12/2018

• Maybe Epi didn't like my review. Epi tends to overcook seafood. This recipe would ruin your lovely wild salmon.

  • suzwil

  • Alaska

  • 6/24/2018

• Epi tends to overcook seafood. This would ruin your lovely wild salmon.

  • suzwil

  • Alaska

  • 6/24/2018

• Nice, quick, easy recipe. The cucumber salad sits for longer than the salmon, so should come first in the recipe. The salad is best at about the 1 to 1 1/2 hour mark. After that the dressing gets very liquidy -- although in that condition, blitzed or not, it makes a nice cold soup on its own.

  • tomkennit9157

  • Canada

  • 5/30/2018

TagsSalmonFishSeafoodLemonCitrusFruitCucumberVegetableMainLunchDinnerNut FreeGluten FreeGrillingSpringWinterCookbooksHarper Collins