Image of Salmon Grilled Between Romaine Lettuce Leaves Recipe

Salmon Grilled Between Romaine Lettuce Leaves Recipe

Image of Salmon Grilled Between Romaine Lettuce Leaves Recipe
  • Wow your guests with presentation and win them over with taste. Lemons, fresh dill and Dash™ add fresh flavor to salmon fillets.

  • icons/brand/timer copy 2 Created with Sketch. Cook Time: 13 Minutes
  • icons/brand/silverware copy Created with Sketch. Yield: 2


  • 4 3-ft. lengths of twine or other nonflammable natural fiber
  • 4 6-oz. salmon fillets or salmon steaks, 1 inch thick, rinsed and patted dry
  • 8 sprigs of fresh dill (optional)
  • 3 lemons (2 halved, 1 sliced thin)
  • 8 large outer romaine lettuce leaves, washed but not dried
  • 3 tbsp Table Blend


  1. Soak twine in warm water for 5 minutes, then repeat the following steps for each piece of salmon.
  2. Rub both sides of salmon with Table Blend.
  3. Place one leaf in front of you with the curved side facing upward.
  4. Place salmon in center of the leaf.
  5. Squeeze the juice of 1/2 lemon over salmon, trapping the juice inside the leaf.
  6. Top with one lemon slice and two dill sprigs.
  7. Place the second leaf over salmon, curved side facing down.
  8. Fold the edges of the bottom leaf up around the top leaf to keep the juices trapped.
  9. Wrap the twine several times around the entire length of the package to hold it together.
  10. Tie twine in a knot.
  11. Grill or broil for 6 minutes.
  12. Turn and cook for another 6 minutes.
  13. Lettuce leaves should blacken (exact cooking time will vary according to the thickness of the salmon steak; fillets will cook faster).
  14. Serve as is, providing guests with a pair of scissors so that they can remove twine and peel off the top leaf.