Grilled salmon with romaine leaves recipe

Published June 26, 2010 6:26AM (EDT)

(Serves 6)


  • 12 large romaine lettuce leaves
  • 6 teaspoons olive oil
  • 6 1-inch-thick salmon steaks or salmon fillets, approximately 6 ounces each
  • 4 lemons -- 3 juiced, 1 thinly-sliced
  • Salt and pepper, to taste
  • 6 teaspoons capers
  • 12 sprigs of fresh dill
  • 6 pieces of twine, 3 feet each (or another non-flammable natural fiber)


  1. Soak twine in hot water for 5 minutes.
  2. Rinse salmon in cold water and pat dry with towel.
  3. Repeat the steps 4 through 11 for each salmon steak.
  4. Rinse 2 romaine leaves in water; shake off excess water. Rub 1/2 teaspoon of the oil on the inside (concave) side of each leaf. 
  5. Place salmon steak in the center of one leaf (concave side up).
  6. Pour the juice of 1/2 lemon over salmon, trapping the drippings with the leaf.
  7. Add salt and pepper.
  8. Top with 1 teaspoon capers, 2 sprigs of dill and one lemon slice.
  9. Place the second leaf over salmon, fold the ends of the bottom leaf up to keep juices trapped and wrap the string around the leaves to seal. Tie string in a knot.
  10. Place fish on grill directly over hot coals for 5 minutes. Turn and grill for another 5 minutes. Cooking time will vary according to the exact thickness of the steak, and fillets will cook faster.
  11. Cut string and remove top leaf. (You may want to leave string on for presentation value.)

Le Secret: Do not overcook the salmon. To test, make an incision in the middle.

Adventure Club: Go catch the salmon yourself.


  • Keep track of which end is the top (with capers and dill) when removing leaf to serve.
  • Don't buy salmon steaks that are bigger than the romaine leaves.
  • The grilled lettuce is good to eat.
  • Even though salmon is a bit pricey, the small serving size keeps it affordable, even for large dinner parties.

Alternatives: This may also be cooked under a pre-heated broiler for 5 minutes per side.


By Bob Blumer

Bob Blumer (aka the Surreal Gourmet) hosts his own program on the Food Channel.
The Surreal Gourmet's Web Site is located at

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