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Grilled Wild Sockeye Salmon with Cucumber Salad on a Grilled Crostini

Grilled Wild Sockeye Salmon with Cucumber Salad on a Grilled Crostini

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  • 4 5 oz fillets of wild sockeye salmon
  • 1 + 1 + 1 tbsp olive oil
  • 2 cups cucumber, thinly sliced
  • 1/4 cup red onion, thinly sliced
  • 1 tbsp white wine vinegar
  • 1/2 + 1 tbsp dill, chopped
  • 1/2 + 1/2 tbsp parsley, chopped
  • 1/4 cup cream cheese
  • 1 tsp lemon juice
  • 1/4 lemon zest
  • 8-10 slices baguette, cut long on the bias
  • salt and pepper

How to Make It

  1. Pre-heat grill.
  2. Lightly rub salmon with 1 tsp olive oil and season with salt and pepper.
  3. Combine sliced cucumbers, red onions, ½ tbsp dill, ½ tbsp parsley, white wine vinegar, salt and pepper.
  4. Mix well and allow the cucumbers to macerate and weep their water. Set aside for later. 
  5. In a small bowl combine cream cheese, 1 tbsp olive oil, 1 tbsp dill, ½ tsp parsley, lemon juice, lemon zest, salt and pepper. Mix well and set aside. 
  6. Toss the sliced baguette with 1 tbsp olive oil, salt and pepper.
  7. Now grill the salmon. Grill 3-4 minutes on each side until desired doneness. When salmon is almost done put the baguette on the grill and toast until golden brown. About 1 minute per side.
  8. When time to assemble. Smear the cream cheese onto the crostini and top with the drained cucumber salad. Serve with the grilled salmon and enjoy!

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