Chef:

Bonny

Summer’s heating up, and so is your grill game. Join Homemade for a breezy YouTube Live cooking class where we’ll show you how to make Herby Grilled Salmon—perfectly seared fillets brushed with a bold garlic-herb paste—and a Mediterranean Salad that’s crisp, citrusy, and loaded with fresh flavor.

Thanks to Dorot Gardens frozen herb cubes, this vibrant dinner comes together with no chopping and no mess. Just pop, drop, and go for garden-fresh flavor in under 30 minutes.

✨ What You’ll Learn:

  • How to grill salmon fillets to juicy, flaky perfection

  • The easiest way to build a flavor-packed herb marinade—no knife needed

  • A go-to formula for fast, balanced salads that actually taste exciting

👨‍🍳 Chef’s Tips for Grilling with Confidence

For salmon that’s crisp on the outside and buttery inside, preheat your grill or grill pan and oil the grates to prevent sticking. Let your salmon sit with the Dorot Gardens herb mixture for 5–10 minutes before grilling so the flavors can soak in. And when it comes to the salad, sumac adds a lemony zing that plays perfectly with the creamy feta—don’t skip it!

Serve everything with lemon wedges and a chilled drink for the ultimate weeknight escape.

This Class Will Be on YouTube Live!


This class will be livestreamed on YouTube — same format, new platform!
You’ll get a YouTube Live link in your reminder emails (no login needed), and our chef moderator will be there to relay your questions live. Fire up the grill and cook along!

Recipe

Herby Grilled Salmon and Mediterranean Salad

A vibrant, herb-forward summer meal featuring juicy grilled salmon slathered in a zesty green marinade, paired with a fresh Mediterranean salad tossed in lemony olive oil and topped with crumbled feta. Light, flavorful, and weeknight-friendly—this combo hits all the right notes for a wholesome dinner or al fresco lunch.

Herby grilled salmon

Servings: 4
Prep time: 5 minutes
Cook time: 8–10 minutes

Ingredients

  • 4 salmon fillets (6 oz each)

  • 2 frozen cubes Dorot Gardens cilantro

  • 2 frozen cubes Dorot Gardens basil

  • 2 frozen cubes Dorot Gardens parsley

  • 2 frozen cubes Dorot Gardens garlic

  • 2 tbsp olive oil

  • 1 tbsp lemon juice

  • 1 tsp lemon zest

  • ½ tsp salt

  • ½ tsp black pepper

  • ½ tsp red pepper flakes

Instructions

  1. Prepare the marinade
    In a small bowl, mix the Dorot Gardens herbs and garlic, olive oil, lemon juice, lemon zest, salt, black pepper, and red pepper flakes.
    Let the mixture sit at room temperature for about 5 minutes so the cubes can thaw, then stir well to create an herb paste.

  2. Preheat the grill
    Preheat your grill or grill pan to medium-high heat. Lightly oil the grates or pan to prevent sticking.

  3. Marinate the salmon
    Pat the salmon fillets dry with a paper towel. Brush the herb mixture evenly over both sides of each fillet. Let sit for 5–10 minutes to absorb the flavors.

  4. Cook the salmon
    Place the fillets skin-side down on the grill. Cook for about 4–5 minutes per side, or until the salmon easily flakes with a fork and reaches an internal temperature of 130–135°F for medium doneness.
    If using a grill pan, cover the pan to help circulate heat and cook evenly.
    Remove the salmon from the grill and let it rest for 2 minutes. Serve with lemon wedges and your choice of roasted vegetables, rice, or a fresh salad.

Mediterranean Salad

Servings: 4
Prep time: 5 minutes

Ingredients

  • 5 frozen cubes Dorot Gardens parsley
  • 5 frozen cubes Dorot Gardens cilantro
  • 5 frozen cubes Dorot Gardens basil
  • 2 cups cherry tomatoes, halved
  • 1 English cucumber, diced
  • ½ small red onion, finely chopped
  • 2 tbsp extra virgin olive oil
  • Juice of 1 large lemon
  • 1 tsp kosher salt
  • ¼ tsp black pepper
  • 1 tsp sumac
  • ½ cup crumbled feta cheese

Instructions

  1. Thaw the herbs
    Place the parsley, cilantro, and basil cubes in a small bowl and allow to thaw while preparing the other ingredients.
  2. Make the salad
    In a large bowl, combine the cherry tomatoes, diced cucumber, and red onion.
    Stir the thawed herbs with olive oil, lemon juice, salt, black pepper, and sumac. Drizzle this mixture over the salad and toss well to coat.
    Top with crumbled feta just before serving for a creamy contrast.
  3. Serve
    Serve immediately or let sit for 10 minutes to allow the flavors to meld.
    Serves 4–6 as a side dish.