Cooking With Caitlin: Your grill is calling. It's time to answer, with lemons and bananas

CINCINNATI - WCPO is pleased to bring you food blogger Caitlin MacEachen Steininger as a contributor. She has been tickling the food fancy of her family and friends since third grade. Check back each Monday for a new recipe!

Christen your grill for this season of sunshine with the pair of colorful recipes here. Tap into their brilliance – and ease – any day of the week. Or, use them as a surefire way to impress guests over the weekend. Grilled salmon for supper and melty, honey-kissed bananas for dessert make for a pair of stunning presentations.

Grilled Salmon with Lemon Skewers

Assemble the stacks up to 12 hours in advance and refrigerate until service. Wait to baste with marinade until right before you are ready to grill. Enjoy the skewers just as they are, or turn them into a complete meal with some fluffy rice, a mound of super fresh greens, or a simple bowl of pasta.


  • 4 large filets of Salmon, skin removed
  • 2 Lemons
  • Cherry Tomatoes
  • Salt + Pepper
  • Skewers
  • 1/4 cup Olive Oil
  • 1/4 cup Fresh Basil
  • 1/4 cup Fresh Parsley


  1. Preheat the grill to medium-high heat.
  2. In a food processor pulse together the juice of 1 lemon, olive oil, basil, and parsley.
  3. Next, prepare the skewers: Cut the salmon into squares. Thinly slice the lemons. Thread 2 skewers through a square of salmon, follow with a folded slice of lemon, another hunk of salmon, a cherry tomato on each skewer, another piece of salmon, another slice of lemon, and end with a last piece of salmon.
  4. Season with salt and pepper and brush the entire skewer with the basil marinade. Repeat until all of the skewers are assembled and seasoned.
  5. Place the salmon skewers on the preheated grill and let cook 2-3 minutes with the lid down. Rotate the skewers 45 degrees and cook another minute before flipping the skewers and cooking on the second side.
  6. Once the salmon is cooked throughout, remove from the grill and serve warm.

Prep Time: 25 Minutes Cook Time: 10 Minutes Yields: 4 Skewers

Tips + Tricks: Soak the skewers in water before threading them and wrap the exposed ends in foil so they do not burn on the grill.

Grilled Bananas with Peanut Butter & Honey Whipped Cream

Whip together the sweet and nutty cream up to a day in advance and keep it in the refrigerator. Wait to slice the bananas, however, until just before you’re going to throw them on the grill so they don’t have any time to brown with oxidation.

Dollop the whipped cream onto the hot bananas and watch it melt into the grill marks. Offer an assortment of crunchy toppings to perfectly crown this clever treat; chopped roasted nuts, Nilla wafers, graham crackers, and saltines are all delicious options.

First, the topping:


  • 1 cup Whipping Cream
  • 1/4 cup Creamy Peanut Butter
  • 1/4 cup Honey


  1. Pour cold cream into the bowl of a stand mixer fitted with the whisk attachment; whip to stiff peaks.
  2. Add the peanut butter and honey to the whipped cream and continue to whisk until evenly combined.
  3. Refrigerate until service.

Prep Time: 5-10 Minutes Yields: 2 Cups

Now, go bananas!

Your ingredients are simply four bananas and some vegetable oil


  1. Preheat the grill to medium-high heat.
  2. Prepare your bananas: Cut both ends off the bananas and slice in half lengthwise. Gently brush with vegetable oil so the bananas do not stick to the grill.
  3. Place the bananas cut side down on the preheated grill. After 1-2 Minutes, rotate the bananas 45 degrees to create the crosshatch pattern. Cook another 1-2 minutes and then remove from the grill.

Prep Time: 5 Minutes Cook Time: 5 Minutes Yields: 8 Portions 

(Photos by Cara Hummel Photography)


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