Recipe courtesy of Steven Kesling

Salmon Medallions

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  • Level: Intermediate
  • Total: 35 min
  • Prep: 15 min
  • Cook: 20 min
  • Yield: 4 servings
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4 (3/4-inch thick) salmon steaks, boned and securely tied with butcher's string

Alder planks (green or soaked in water for 24 hours)

1 bunch fresh baby dill

8 ounces cream cheese

1 lemon, zested and cut into wedges

I pinch paprika


Fresh cracked black pepper

Fresh herbs, for garnish


  1. Preheat grill to high.
  2. Place tied salmon steaks on the alder planks. Cut 1 1/2-inch hole in center of tied steaks. Finely mince fresh dill and mix with cream cheese. Spoon the mixture into the center of steaks. Season with lemon zest, paprika, salt, and cracked black pepper. Place planks on grill until they begin to smoke, reduce heat to medium low and cover grill. Cook slowly for 15 to 20 minutes or until the fish begins to flake easily. Do not overcook. Garnish with lemon wedges and fresh herbs.