Recipes Ingredients Seafood Recipes Salmon Recipes Grilled Salmon and Cucumbers 3.3 (3) 3 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Photo: Petrina Tinslay Prep Time: 25 mins Total Time: 25 mins Servings: 4 Grilling both salmon and cucumbers gives this dish an irresistible touch of smokiness that if only enhanced by a topping of feta and dill. Ingredients 3 ounces feta, crumbled (½ cup) 2 tablespoons fresh lemon juice 1 tablespoon chopped fresh dill 2 tablespoons extra-virgin olive oil, plus more for brushing 4 skin-on salmon fillets (1 ½ pounds total) Coarse salt and ground pepper 2 cucumbers (14 ounces total), cut into ½-inch slices Directions In a small bowl, stir together feta, lemon juice, dill, and 2 tablespoons oil. Heat a grill or grill pan over medium-high. Clean and lightly oil hot grill. Brush salmon with oil and season with salt and pepper. Place salmon, skin side up, on grill and cook until opaque throughout, 8 to 10 minutes, flipping once. Transfer to a plate and tent with foil. Lightly brush cucumbers with oil and season with salt and pepper. Working in batches if necessary, grill cucumbers until slightly softened and browned, 1 to 2 minutes per side. Top salmon and cucumbers with feta mixture and serve. Rate it Print