This fresh, bright salmon dish pairs perfectly seasoned fillets with smoky grilled romaine and a creamy lemon-caper herb dressing. It’s light, zesty, and made for warm days or backyard dinners.
Ingredients
4 salmon fillets, about 5 oz each
2 heads romaine lettuce, halved lengthwise
2 tablespoons olive oil
4 teaspoons Lucky Lemon Dilly Pepper Seasoning
Lucky Cajun Black Label Seasoning to taste
1 tomato, sliced
1 cucumber, sliced
Lemon Caper Herb Dressing
¼ cup mayonnaise
¼ cup sour cream
2 tablespoons chopped capers
Zest and juice of 1 lemon
1 tablespoon each fresh tarragon, parsley, and chives (or any fresh herbs you like)
Pinch of Lucky Cajun Black Label Seasoning
Directions
In a bowl or food processor, mix the mayonnaise, sour cream, capers, lemon zest and juice, herbs, and a pinch of Black Label to make the dressing. Adjust seasoning to taste and set aside.
Brush the romaine halves lightly with olive oil and season with Black Label. Grill cut-side down on a hot cast iron grill pan or outdoor grill just long enough to get good marks and smoky flavor. Remove before the lettuce wilts.
Brush the salmon fillets with olive oil and season each side with about a teaspoon of Lucky Lemon Dilly Pepper. Grill over high heat until the fish develops nice marks and releases easily before turning. Don’t rush it—if the grill isn’t hot, clean, and well-oiled, it can stick. Practice on a grill pan first if needed.
Serve the salmon over the grilled romaine with tomato and cucumber slices. Drizzle the lemon caper herb dressing over the top. Serve immediately, or let it rest to room temperature for a relaxed summer-style meal.
