Author: Canadian Living

This is the perfect start to the barbecuing season. Salmon is a healthy alternative to hot dogs and steaks that usually take a place on the grill. Filled with omega-3 fatty acids, the salmon is enriched by a flavourful pine-nut and feta spread on top help keep the salmon tender and moist. Dill freshens the richness of the fish, nuts, and feta and the lemon zest and juice liven the mixture to balance out all the flavours. My inspiration comes from living on the West Coast where salmon is bountiful. Living near Granville Island's Public Market in Vancouver, BC, I go there to buy the freshest ingredients to create new and exciting recipes for every season. This dish encorporates Mediterranean influences and unites them with a West Coast flare. I hope you enjoy this dish!

  • Portion size 4 servings
  • Credits : lauranairn


  • 1/2 lb Sockeye salmon fillet
  • 3 lemons zested, juice reserved
  • 2 cloves garlic peeled
  • 1 shallot peeled
  • 1/2 cup extra virgin olive oil
  • 1 bunch fresh dill stems removed
  • 3/4 cups pine nuts untoasted
  • 6 oz sheep's feta cheese
  • 2 pinches kosher salt
  • 1 teaspoon freshly cracked pepper


Pre-heat outdoor grill to medium-high heat.

In a food processor, or blender, add the zest of 3 lemons, garlic, shallot, olive oil, and lemon juice and pulse the blender until the shallot and garlic have been chopped into fine pieces. Then add the dill, and pulse another 15-30 times until the dill is encorporated evenly. Add the pine nuts, feta cheese, salt and pepper, and pulsate the blender so as to not make the mixture into a smoothie but maintain a coarser texture.

Once the mixture has combined, smooth the spread over the top of the salmon fillet and let rest for 5 minutes.

Transfer the salmon fillet to a lightly oiled grill and cook with the lid down for about 15 minutes depending on the thickness of your filet. Once the salmon is cooked, remove from the grill and cut into 6 oz. pieces to plate.

Serve with grilled asparagus (that have been tossed in olive oil, salt and pepper and grilled for 5 minutes) and roasted fingerling potatoes (that have been halved length-wise, par-boiled for 7 minutes and tossed in olive oil, salt and pepper and then put in a tin-foil parcel on the grill while the salmon is cooking.) Serve with a crisp white wine, sit back and enjoy this delicious meal!
Share X

Grilled Pine Nut and Feta Encrusted Salmon