Spice-Crusted Salmon with Rosé-Glazed Vegetables

Recipe courtesy of Chef Nick Leahy from Nick’s Westside and Niceland seafood.


  • 2 filets of salmon, skin off
  • Big Green Egg Classic Steakhouse Seasoning
  • Hummus


Set the EGG for direct cooking without the convEGGtor to 400°F/204°C, with a cast iron grate, flat sideup, and a cast iron skillet.

Liberally add the Big Green Egg Classic Steakhouse Seasoning to the salmon and pat to adhere.  Oil the cast iron grate, pat the salmon to get any access moisture off and place on the cast iron grate.

Remove from the EGG. Serve the salmon over the hummus with the vegetables.

Vegetables Ingredients

  • Kalamata olives
  • Marinated artichokes
  • Peppadew peppers, can substitute with roasted red bell peppers
  • Roasted garlic
  • ½ cup of rosé wine

Vegetables Instructions

Add the roasted garlic and peppadew peppers to the cast iron skillet, cook for about 3-4 minutes.

Add the artichokes, olives and wine to the cast iron skillet. Flip the salmon and continue to cook for another 5 minutes

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