Loading...
Loading...
This Mediterranean Grilled Salmon with Tzatziki pairs a lemon-herb marinated salmon fillet, grilled until the skin crisps and the flesh flakes perfectly, with a cool, garlicky Greek tzatziki sauce. It's a light, protein-rich dinner that captures the essence of Greek island cooking in under 30 minutes.
Prep Time
20 min
Per serving
380kcal
Calories
36g
Protein
Cook Time
10 min
Servings
4 people
Difficulty
easy
5g
Carbs
24g
Fat
1g
Fiber
3g
Sugar
Follow step-by-step with voice guidance.
Pat the salmon fillets dry and place them in a shallow dish. Drizzle with the olive oil and lemon juice, then sprinkle over the minced garlic, dried oregano, salt, and black pepper, rubbing gently to coat.
Let the salmon marinate for 15-20 minutes at room temperature while you make the tzatziki.
For the tzatziki, grate the cucumber and squeeze out the excess liquid using a clean kitchen towel. Mix the grated cucumber with the Greek yogurt, minced garlic, olive oil, lemon juice, chopped dill, salt, and black pepper. Refrigerate until ready to serve.
Preheat a grill or grill pan to medium-high heat and lightly oil the grates.
Grill the salmon skin-side down first for 4-5 minutes, then carefully flip and cook for another 3-4 minutes, until it flakes easily with a fork and reaches an internal temperature of 63°C (145°F).
Serve the grilled salmon warm, topped with a generous spoonful of the chilled tzatziki, and garnish with fresh dill and lemon wedges.
Squeeze the Cucumber Dry: Skipping this step leaves too much water in the tzatziki, making it runny instead of thick and creamy. Don't Flip Too Early: Let the salmon sear undisturbed skin-side down first - it will release naturally from the grill once a proper crust forms. Check for Flakiness: Salmon is done when it flakes easily with a fork but still looks slightly translucent in the very center, since it continues cooking slightly after removal from heat.
Yes, tzatziki actually tastes better after resting for a few hours in the fridge, as the flavors have time to meld. It keeps well for up to 3 days.
0 reviews • 0.0 / 5 Average Rating
No reviews yet. Be the first to review this recipe!
More Like This
This Smokey Pakistani Chicken Tikka Boti features boneless chicken chunks marinated in a tangy yogurt-spice blend, threaded onto skewers, and grilled until charred at the edges and juicy inside. A finishing dhungar (charcoal smoke) infusion gives it that authentic street-side barbecue aroma, right from your own kitchen.
These Quick Grilled Lemon Pepper Tilapia Fillets are light, flaky, and ready in under 15 minutes, seasoned simply with lemon zest, cracked pepper, and a touch of garlic for a bright, protein-packed dinner with almost no cleanup. A perfect weeknight fish recipe for anyone short on time but craving something fresh.
These Mexican Grilled Carne Asada Tacos feature thin-cut steak marinated in citrus, garlic, and chilies, grilled hot and fast until charred at the edges, then chopped and piled onto warm corn tortillas with onion, cilantro, and a squeeze of lime. Street-taco flavor that's simple enough for a weeknight and impressive enough for a backyard cookout.
This Italian Grilled Herb Lemon Chicken Breast is marinated in bright lemon juice, garlic, and fresh Italian herbs, then grilled until beautifully charred and juicy. Light, protein-packed, and full of Mediterranean flavor, it's a clean-eating staple that never feels boring.