Grilled Salmon with Greek Salsa

There’s a certain kind of summer comfort that only a perfectly grilled fillet and a bright, herb-filled topping can deliver. Today I’m sharing a full plate built around a show-stopping Grilled Salmon with Greek Salsa that’s bright, fresh, and easy enough for weeknights but pretty enough for guests. Alongside the salmon I’ve included four complementary sides—Greek Pasta Salad, Lemon Dill Roasted Potatoes, Vegetable Rice Pilaf, and Sautéed Zucchini—so you can serve a complete, balanced meal that feels vibrant and celebratory.

This menu leans Mediterranean: tangy tomatoes, cool cucumber, briny olives, crisp herbs, and citrus will carry you through the plate. The salmon grills up with a light char and flaky interior, while the Greek salsa brings the acid and texture that makes each bite sing. The side dishes are straightforward to prep ahead or cook while the salmon rests, so timing is relaxed and the finished meal arrives hot and fresh.

Why you’ll love this meal

• Bright, herb-forward flavors that balance the rich salmon.
• Simple techniques: roasting, sautéing, and grilling—no fuss, just great results.
• Whole dinner: protein, carbs, and vegetables—easy to scale for a crowd.
• Flexible timing: many elements can be prepped ahead to streamline dinner night.

Ingredients

Use fresh, good-quality produce and fish for the best results. Below are the exact ingredient names and quantities to follow.

For the Grilled Salmon with Greek Salsa

• 4 salmon fillets (6 ounces each), skin on
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 cup cherry tomatoes, halved
• 1/2 cup cucumber, seeded and diced
• 1/4 cup red onion, finely chopped
• 1/4 cup Kalamata olives, pitted and chopped
• 2 tablespoons capers, rinsed and drained
• 1/4 cup fresh parsley, finely chopped
• 1/4 cup fresh dill, finely chopped
• 2 tablespoons fresh lemon juice
• 2 tablespoons extra-virgin olive oil
• 1/2 teaspoon lemon zest
• Salt and pepper to taste

Greek Pasta Salad

• 8 ounces small pasta (rotini or penne)
• 1 cup cherry tomatoes, halved
• 1/2 cup cucumber, diced
• 1/4 cup red onion, thinly sliced
• 1/2 cup feta-style cheese, crumbled
• 1/4 cup Kalamata olives, pitted and halved
• 3 tablespoons olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon dried oregano
• Salt and pepper to taste

Lemon Dill Roasted Potatoes

• 1.5 pounds baby potatoes, halved
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons fresh lemon juice
• 1 tablespoon lemon zest
• 2 tablespoons fresh dill, chopped

Vegetable Rice Pilaf

• 1 cup long-grain white rice
• 2 tablespoons butter or olive oil
• 1 small carrot, diced
• 1/2 cup frozen peas
• 1 small onion, finely chopped
• 2 cups low-sodium vegetable broth
• Salt and pepper to taste

Sautéed Zucchini

• 2 medium zucchini, sliced into 1/4-inch rounds
• 1 tablespoon olive oil
• 1 clove garlic, minced
• Salt and pepper to taste
• 1 tablespoon fresh lemon juice

Equipment

• Grill or grill pan
• Sheet pan
• Medium saucepan with lid
• Large skillet
• Mixing bowls and utensils

Prep tips and timing

Start by preheating your oven for the potatoes and bringing the rice broth to a simmer so multiple elements can cook concurrently. The pasta salad can be made up to a day ahead and the Greek salsa can be mixed a few hours in advance to let flavors meld. Grill the salmon last so it’s warm and juicy when served. Keep the steps below in order for smooth timing: roast potatoes, cook rice pilaf, make pasta salad, sauté zucchini, grill salmon, then assemble and serve.

Step-by-step directions

1. Roast the Lemon Dill Potatoes

1. Preheat the oven to 425°F (220°C).
2. Place 1.5 pounds baby potatoes, halved, on a sheet pan in a single layer.
3. Drizzle the potatoes with 2 tablespoons olive oil, then season with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper. Toss so each potato is lightly coated.
4. Roast in the preheated oven for 25–30 minutes, flipping once about halfway through, until the potatoes are golden and tender when pierced with a fork.
5. Remove from the oven and immediately toss with 2 tablespoons fresh lemon juice, 1 tablespoon lemon zest, and 2 tablespoons chopped fresh dill. Taste and adjust seasoning if needed; keep warm until serving.

2. Make the Vegetable Rice Pilaf

1. Rinse 1 cup long-grain white rice under cold water until the water runs clear; drain well.
2. In a medium saucepan, heat 2 tablespoons butter or olive oil over medium heat. Add 1 small chopped onion and 1 small diced carrot and sauté for 4–5 minutes, until the vegetables soften and the onion becomes translucent.
3. Add the rinsed rice and stir to coat the grains in the fat for 1–2 minutes; this helps develop a lightly toasted flavor.
4. Pour in 2 cups low-sodium vegetable broth, increase the heat to bring the mixture to a boil, then reduce heat to low and cover with a tight-fitting lid.
5. Simmer gently for 15–18 minutes, or until the rice has absorbed the liquid and is tender. Remove from heat, fluff with a fork, and stir in 1/2 cup frozen peas. Season with salt and pepper to taste and keep covered until ready to serve.

3. Prepare the Greek Pasta Salad

1. Bring a pot of salted water to a boil and cook 8 ounces small pasta (rotini or penne) according to package directions until al dente. Drain and rinse briefly under cold water to stop cooking; allow to cool slightly.
2. In a large bowl combine the cooked pasta, 1 cup cherry tomatoes (halved), 1/2 cup diced cucumber, 1/4 cup thinly sliced red onion, 1/2 cup crumbled feta-style cheese, and 1/4 cup halved Kalamata olives.
3. Whisk together 3 tablespoons olive oil, 2 tablespoons red wine vinegar, 1 teaspoon dried oregano, and salt and pepper to taste. Pour the dressing over the pasta mixture and toss to coat evenly.
4. Taste and adjust seasoning. Chill for at least 30 minutes if you like the flavors more melded; serve at room temperature or lightly chilled.

4. Sauté the Zucchini

1. Heat a large skillet over medium-high heat and add 1 tablespoon olive oil.
2. Add 2 medium zucchini, sliced into 1/4-inch rounds, in a single layer if possible. Avoid overcrowding; cook in batches if necessary.
3. Sauté the zucchini for 3–4 minutes without stirring too much so they develop light golden color, then toss and continue to cook for another 2–3 minutes until tender but still slightly crisp.
4. Add 1 minced garlic clove and sauté for 30 seconds until fragrant. Remove from heat and stir in 1 tablespoon fresh lemon juice. Season with salt and pepper to taste and keep warm.

5. Make the Greek Salsa

1. In a medium bowl combine 1 cup halved cherry tomatoes, 1/2 cup seeded and diced cucumber, 1/4 cup finely chopped red onion, 1/4 cup chopped Kalamata olives, and 2 tablespoons rinsed capers.
2. Add 1/4 cup finely chopped fresh parsley and 1/4 cup finely chopped fresh dill.
3. Whisk together 2 tablespoons fresh lemon juice, 2 tablespoons extra-virgin olive oil, and 1/2 teaspoon lemon zest. Pour this dressing over the vegetable mixture.
4. Toss gently to combine and season with salt and pepper to taste. Let the salsa sit for 10–15 minutes at room temperature to let flavors meld while you grill the salmon.

6. Grill the Salmon

1. Preheat a grill or grill pan over medium-high heat so it is hot but not smoking.
2. Pat 4 salmon fillets (6 ounces each) dry with paper towels. Brush both sides lightly with 2 tablespoons olive oil, then season the flesh side with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper.
3. Place the salmon on the preheated grill, skin side down. Cook without moving for 4–5 minutes to develop a sear and to allow the skin to crisp.
4. Carefully flip the fillets and continue to grill for an additional 3–4 minutes, or until the salmon reaches your preferred doneness (the center should be opaque and flake easily with a fork). Total cook time will depend on thickness.
5. Remove the salmon from the grill and let rest for 2 minutes so the juices redistribute.

7. Assemble and Serve

1. Place a grilled salmon fillet on each plate. Spoon a generous portion of the Greek salsa over the top of each fillet so the bright flavors marry with the fish.
2. Serve each plate with a scoop of Greek Pasta Salad, a portion of Lemon Dill Roasted Potatoes, a mound of Vegetable Rice Pilaf, and some Sautéed Zucchini.
3. Garnish with extra chopped fresh parsley or dill and an optional lemon wedge for squeezing at the table.

Serving suggestions

This feast pairs beautifully with a crisp green salad, warm pita, or a chilled glass of white wine or sparkling water with lemon. The contrasting textures—crispy potato edges, flaky salmon, and crunchy salad—give each bite a satisfying variety.

Make-ahead and storage

• The pasta salad keeps well in the refrigerator for up to 3 days; toss again with a splash of olive oil before serving if it looks dry.
• Roasted potatoes can be reheated in a 400°F oven for 8–10 minutes to restore crispness.
• Rice pilaf can be stored for up to 3 days and gently reheated with a tablespoon of broth or water to refresh texture.
• Greek salsa will keep for 1–2 days in the fridge; the tomatoes and cucumbers become a bit juicier over time but the flavors remain bright.

Notes and swaps

• If you prefer skinless salmon, adjust the grilling time slightly and handle gently when flipping.
• Swap the feta-style cheese with a dairy-free alternative if you want a lighter salad; keep the same quantity.
• Use brown rice for the pilaf if you’d like more fiber—cook time will increase to about 40–45 minutes and you’ll need about 2 1/2 cups broth.
• To make the meal on a single pan, roast the potatoes and finish the salmon on a separate sheet pan in the oven at 425°F for 8–12 minutes depending on thickness; however, grilling gives the best char and texture.

Final thoughts

This Grilled Salmon with Greek Salsa dinner is a celebration of simple ingredients treated well. Bright herbs and lemon lift the salmon, the Greek salsa adds a delightful textural contrast, and the four sides create a satisfying, complete plate. It’s a menu that’s approachable enough for a busy weeknight and handsome enough for company. Enjoy the balance of flavors, the fresh herb aroma, and the satisfaction of a meal that’s as pleasing to the eye as it is to the palate.

Happy cooking—and if you make this, tell me how you plated it and which side was your favorite!