Grilled Salmon with Greek Salsa

Main Dishes

Grilled Salmon with Greek Salsa

5 from 2 votes

This fresh and light Grilled Greek Salmon will be your new summer dinner go-to! It's marinated in an herby-citrus sauce and topped with a flavorful Greek salad inspired salsa.

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Prep Time: 20

Cook Time: 15

Total Time: 35

Makes: 4 servings

Ingredients

Salmon

4 - 6 oz center-cut salmon filets, skin-on
2 tablespoons olive oil
1 tablespoon lemon zest
1 tablespoon lemon juice
1 tablespoon chopped fresh oregano leaves
2 garlic cloves, grated
Kosher salt
Freshly ground pepper

Greek-Inspired Salsa

3 tablespoons olive oil
2 tablespoons red wine vinegar
1 tablespoon lemon juice
1 tablespoon lemon zest
1 garlic clove, grated
1 teaspoon Dijon
1 tablespoon minced fresh oregano
2 tablespoons minced flat-leaf parsley leaves
2 tablespoons chopped fresh mint
1 pint cherry tomatoes, halved
2 baby or persian cucumbers, diced
1/2 small red onion, diced
1 cup pitted castelvetrano olives, halved
2 roasted red bell peppers, diced
2-3 oz feta, cut into small cubes

Instructions

Make the salsa. Combine the olive oil, red wine vinegar, lemon juice, zest, Dijon, garlic, oregano, mint, and parsley in a large mixing bowl. Season to taste with salt and pepper and whisk well. Add in the tomatoes, olives, cucumber, red onion, and roasted red pepper and toss well. Set aside.
Marinate the salmon. Place the salmon filets in a medium baking dish and season with salt and pepper. In a small bowl, whisk together the olive oil, lemon zest, lemon juice, garlic, and oregano with salt and pepper. Pour the marinade over the salmon and turn the salmon pieces over in the mixture so they’re well coated. Marinate for 30 minutes.
Prep the grill. Before using your grill, make sure to clean the grates of any food and debris. Lightly grease the grates with nonstick spray. Preheat your grill to medium heat. If you’re using charcoal, move all the hot coals to one side. Close the lid and wait at least 15 minutes, until the temperature reaches 450 F.
Grill the salmon. Remove the salmon from the marinade and place them on the grill skin-side down and close the lid. Grill for 6-8 minutes, until the skin is crispy and browned. Flip the salmon pieces over and grill for another 2-3 minutes. Remove the salmon from the grill and transfer to a serving platter. You can remove the skin, if desired.
Top the salmon. Add the cubed feta to the greek salsa and toss gently. Top the salmon filets with the salsa and serve with lemon wedges on the side for squeezing.

Nutrition

Calories: 371kcalCarbohydrates: 11gProtein: 38gFat: 19gSaturated Fat: 4gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gCholesterol: 106mgSodium: 1.045mgPotassium: 1.229mgFiber: 3gSugar: 5gVitamin A: 968IUVitamin C: 45mgCalcium: 146mgIron: 3mg