Recipe courtesy of Oren Combs
Episode: San Juan Islands
Save Recipe Print
21 min
15 min
6 min
4 servings



Preheat grill over medium-high heat.

Lightly season pink side of the salmon portions with lemon pepper. Grill (or pan-fry), pink side down, for 2 minutes. Flip over, and cook for another 4 minutes.

In the meantime, in a large bowl or platter toss chopped romaine, sliced tomato, red onion and blue cheese crumbles with enough Caesar dressing to coat the salad. Top the salad with remaining tomato and red onion. Place salmon over the salad, garnish with lemon slices and crispy fried onion strips.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Get the recipe

Biscuit Egg-in-a-Hole

This hearty meal is great for serving to a crowd at breakfast or brunch.


Caesar Salad

Recipe courtesy of Food Network Kitchen

Caesar Salad

Recipe courtesy of Wolfgang Puck

Salmon Cakes

Recipe courtesy of Ina Garten

Julius Caesar Salad

Recipe courtesy of Ree Drummond

Smoked Salmon

Recipe courtesy of Alton Brown

Wild Rice Stuffed Cabbage

Recipe courtesy of Sandra Lee

Oven-Baked Salmon

Recipe courtesy of Kathleen Daelemans

Blackened Salmon

Recipe courtesy of Alex Guarnaschelli

Pan-Fried Salmon

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Latest Stories