Whole Grilled Salmon Fillet

Whole Grilled Salmon Fillet

  • Preparation 10 min
  • Cooking 18 min
  • Servings 8

Why not play with size and scale, not just when it comes to meat but also fish? Our dry rub gives salmon a salty-sweet edge. Serve with a side of grilled romaine hearts. The taste and texture of the lettuce are totally transformed.

Featured in RICARDO Magazine SUMMER 2018 (p. 47)
  • Nut-free
  • Lactose-free
  • Gluten-free
  • Dairy-free
  • Egg-free



    • 1 3-lb (1.4 kg) salmon fillet with the skin on, 1 1/2 inches (4 cm) thick
    • 1 1/2 tbsp basic dry rub
    • 1 tbsp (15 ml) vegetable oil


Note from Ricardo

To grill romaine hearts, cut them in half lengthwise, lightly oil and season them with salt and pepper, and grill 1-2 minutes per side.

Personal Note