Name: Chef Geoffrey Zakarian’s Grilled Salmon with Smashed Cucumber-Date Salad
Prep time: 20 min
Cook time: 4 min
Cuisine: American

Chef Geoffrey Zakarian’s Grilled Salmon with Smashed Cucumber-Date Salad

Fesh, bright, and perfect for summer entertaining, Chef Geoffrey Zakarian’s Grilled Salmon with Smashed Cucumber-Date Salad is a dish that feels both sophisticated and approachable. Featuring perfectly grilled salmon paired with a refreshing salad of smashed cucumbers, sweet dates, fennel, and walnuts, this recipe highlights how simple ingredients and precise grilling can create an unforgettable meal.

Jul 7 - 4 min cook

Prep time:

20 min

Cook time

4 min

Total time

24 min

Makes

4 ppl

Ingredients
Instructions

Grilled Salmon

center-cut skin-on salmon fillet, cut into 6 equal pieces

2 1/3 lb

extra-virgin olive oil

2 tbsp

kosher salt

1 tsp

freshly ground black pepper

1/2 tsp

Cucumber-Date Salad

english (hothouse) seedless cucumbers, peeled and cut into 8 pieces

finely sliced fennel, feathery fronds reserved for the garnish

3/4 cup

medjool dates, pitted and cut in slivers

coarsely chopped walnuts

3/4 cup

minced fresh chives

2 tbsp

fresh lemon juice (1/2 a large lemon)

2 tbsp

fruity olive oil (preferably from Spain)

6 tbsp

medium-coarse sea salt (preferably Maldon from England)

to taste

fresh ground black pepper

to taste

Place the peeled cucumber pieces on a cutting board and gently smash them with the flat side of a knife or the bottom of a heavy glass until they crack and break into bite-size pieces.

Transfer the cucumbers to a large bowl, and add the sliced fennel, dates, walnuts, and chives.

In a small bowl, whisk together the lemon juice and olive oil.

Pour the dressing over the salad and toss gently to combine.

Season with sea salt and freshly ground black pepper to taste. Set aside while you grill the salmon.

Preheat the Kenyon Signature Grill to 500°F–550°F.

Pat the salmon dry and cut the center-cut fillet into six equal portions.

Brush the salmon lightly with olive oil and season with kosher salt.

Place the salmon skin-side down on the preheated grill.

Grill for about 1 minute, then rotate each piece one-quarter turn to create crosshatch grill marks (quadrille marks). Grill for another minute.

Carefully flip the salmon and cook for another 2 minutes, or until the salmon reaches your desired doneness. Chef Zakarian recommends serving it medium-rare.

Spoon the smashed cucumber-date salad onto serving plates, top with salmon, garnish with the reserved fennel fronds and finish with a sprinkle of flaky sea salt, freshly cracked black pepper, and a final drizzle of olive oil.

TIP

Rotating the salmon halfway through cooking creates beautiful restaurant-style crosshatch grill marks while preserving the fish’s delicate texture.

TIP

Wait to add pepper until after grilling to avoid burning.

TIP

Don’t skip smashing the cucumbers. Gently crushing them creates craggy edges that soak up the dressing while adding texture and depth to the finished salad.