Slice Salmon Into 4 Strips & Grill It – You Won't Believe Your Eyes!

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess

Combine all of the grilled bread ingredients in a large mixing bowl and knead by hand for approximately 7 minutes until a smooth dough forms. Cover the dough and let it rest for 1 hour.

Transfer ½ of the dough to a cast iron skillet and let it rise for another 1½ hours. Light the grill and score the dough with a sharp knife in the shape of a large cross.

Once the grill is hot, transfer the cast iron skillet to the grill, cover it, and bake the bread for 40–50 minutes.

Cut the skinless salmon fillet lengthwise into 4 even strips. Secure the strips together at one end with a wooden skewer and braid them.

Mix together the coconut sugar, salt, and chili powder to create a dry rub. Rub the mixture onto the surface of the salmon braid and carefully remove the wooden skewer.

Place the salmon braid on a cedar grilling plank (optional) and transfer it to the grill alongside the bread, cover the grill, and grill for 20 minutes.

Squeeze the juice of ½ an orange and combine it with the maple syrup. After the salmon has cooked for 20 minutes, open the grill and brush the glaze over it. Close the grill and let everything cook for an additional 20–30 minutes.

Stir together the sour cream & herb sauce ingredients until combined. Remove the salmon from the grill and slice it into single-serving portions.

Take the cast iron skillet off of the grill and remove the baked bread. Cut the bread in half, make a slit in each half, and fill the bread pockets with lettuce, sour cream & herb sauce, and a slice of smoky grilled salmon braid.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens