Grilled Salmon with Greek Salsa
A simple, bright grilled salmon topped with a fresh Greek-style salsa.
Servings: 4 servings
Ingredients
- salmon fillets about 4 fillets, skin-on
- 1 tsp olive oil for rubbing the salmon
- Greek seasoning to taste
- Greek salsa see ingredients below or prepare fresh (tomato, cucumber, red onion, olives, feta, olive oil, lemon, herbs)
- lemon wedges for serving
- fresh parsley for garnish
- Tzatziki sauce optional, for serving
Instructions
- Heat the grill to about 400°F (medium-high) and clean the grates; oil the grates or brush salmon with oil to prevent sticking.
- Pat salmon fillets dry, rub each with 1 teaspoon olive oil, then season both sides with Greek seasoning.
- Place salmon on the hot grill, skin-side down, and cook 5–6 minutes without moving.
- Carefully flip the fillets and cook the other side 4–5 minutes more, or until the internal temperature reaches 140°F and fish flakes easily.
- While the salmon cooks, combine the Greek salsa ingredients in a bowl and gently toss to combine.
- Serve the grilled salmon topped with Greek salsa, garnish with fresh parsley and a lemon wedge, and offer tzatziki on the side if desired.
Equipment
- Grill or Grill Pan
- Bowl
- Tongs or spatula
- Brush
Notes
- Greek seasoning can be store-bought or mix spices listed below.
- Cook salmon to 140°F for medium doneness; carryover will continue cooking slightly.
- Make the salsa shortly before serving for best texture.
- Use skin-on salmon to help keep fillets intact on the grill.