Greek inspired seasonings and rich salmon are the perfect match for all the fresh veggies you can find. A very satisfying meal.

Total Time: 30 minutes
Servings: 4


  • Cedar Grilling Planks
  • 1 lb. Salmon Fillet
  • Olive Oil
  • 1 Lemon, sliced
  • 2 Tbsp Fresh Dill, chopped (or 1 Tbsp dried)
  • 2 cloves Garlic, minced
  • pinch Red Pepper Flakes
  • pinch Kosher Salt

For the Tzatziki Sauce

  • 1 Cup Greek Yogurt
  • 1 English Cucumber, diced or grated
  • 2 Garlic cloves, minced
  • 3 Tbsp Fresh Dill or Mint, chopped
  • Salt to taste
  • 1 Lemon, juiced

Optional Additions

  • Grains – rice, quinoa, or barley
  • Greens – arugula, spinach, or mixed greens
  • Fresh veggies – radish, cucumber, tomato

Chef's Tip

This dish is perfect for substitutions! Use your favorite grain, pasta, or leafy greens as the base as you wish.


  1. Soak grilling plank in warm water for at least 15 minutes.
  2. Preheat grill to 450˚F.
  3. Cook the rice or quinoa on the stove according to package directions.
  4. Make the tzatziki sauce and set aside. Whisk together all ingredients, taste, and adjust the salt and lemon to your preference. Note – this sauce gets better as the flavors mingle together over time. 
  5. Place salmon fillet on grilling plank and brush with olive oil. Rub the garlic, herbs, salt, and chili flakes over the salmon. Arrange the lemon slices on top.
  6. Grill planked salmon on the grill for about 20 minutes with the lid closed, until desired level of doneness is reached.
  7. While the salmon is grilling, slice your veggies. 
  8. Divide rice among 4 bowls, top with salmon portion, veggies, and a generous dollop of tzaziki sauce. 
  9. Serve with a squeeze of lemon and plenty of fresh mint and dill. 
  10. Enjoy!

*Keep a spray bottle of water handy in case of flare-ups.

Used in this recipe:

Cedar Grilling Planks