“A crowd pleasing favorite for lunch or dinner.”

Prep Time
10 minutes
Cook Time
10 minutes
Total Time
20 minutes
6-8 servings


  • 2 each 6 oz Secret Island Salmon
  • 2-3 heads Romaine Lettuce (mix it up with your other favorite greens like Kale or Arugula)
  • 2-3 Large Fresh Tomatoes (look for ripe Summer tomatoes here, they should be “heavy” for their size but not overly soft – we’re looking for the perfect amount of juiciness.)
  •  ½ lb Thick Cut Bacon (approx 6 slices)
  • 1 loaf Crusty Sourdough Bread (leftover bread in the pantry or freezer? That works too!)
  • 1/3 cup Fresh Lemon Juice
  • Lemon Zest (from 1 lemon)
  • 2/3 cup Extra Virgin Olive Oil
  • Kosher Salt
  • Black Pepper

Simple Steps

  1. Light your grill to medium-high heat (+/- 400 degrees).
  2. Pat your salmon dry with a papertowel, lightly coat with oil (we like avocado oil or olive oil) and season with a pinch or two of salt and pepper.
  3. Tear up bite size pieces of your bread and toss in a bowl with a bit of olive oil and pinch of salt.  Transfer to a large saute pan and cook over low to medium heat until evenly browned.  Remove from heat and place toasted bread on a rack or a plate lined with papertowel.
  4. Cook the bacon by pan frying or placing on baking sheet (with tray) and putting in a 350 degree oven for 10-12 minutes until evenly browned.
  5. Start grilling your salmon with the skin side down and allow to cook for 6-8 minutes depending on thickness and the temp of your grill – then flip the salmon gently using a fish spatula and let it finish cooking for an additional 2-4 minutes until your desired temp is reached (we love our salmon at 125 degrees, but remember that you fish will keep cooking for a few minutes after it’s removed from the grill so don’t be afraid to let it rest for a bit).
  6. Make your simple salad dressing! Combine lemon juice, lemon zest and olive oil into a small bowl or mason jar and mix until fully emsulified.  Season with salt and pepper to taste.
  7. Chop your tomatoes, lettuce and bacon and combine in a large salad bowl with toasted bread.  Flake each fillet of salmon into the bowl and add the vinaigrette – gently tossing to incorporate.  Season with salt and pepper to taste.

    Consuming raw or undercooked seafood or shellfish may increase your risk of foodborne illness.

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