Get ready for what might just be the best end-of-summer (or perfect-for-spring!) salmon recipe: Grilled Salmon with Marinated Zucchini Greek Salad! This dish is bursting with bright, vibrant Mediterranean flavors from fresh lemon, aromatic herbs like parsley and mint, briny olives, and tangy feta, all perfectly complementing tender, flaky grilled salmon. I absolutely adore this Grilled Salmon with Zucchini Greek Salad because it’s a fantastic way to use up beautiful seasonal produce like zucchini and tomatoes (which are amazing right now in early May!). It’s a simple, light, healthy, and incredibly satisfying meal perfect for lunch or dinner, especially on a lovely weekend.
Why You’ll Love This Grilled Salmon with Zucchini Greek Salad
- Fresh & Vibrant Mediterranean Flavors: Loaded with lemon, fresh herbs, olives, feta, and seasonal vegetables for an authentic taste.
- Healthy & Balanced Meal: Features lean protein from salmon, healthy fats from olive oil, and plenty of fresh veggies.
- Perfect for Grilling Season: A fantastic and flavorful way to enjoy grilled salmon.
- Unique Marinated Zucchini: Thinly sliced zucchini marinated in the Greek dressing adds a wonderful tender texture and flavor.
- Easy to Assemble: The components can be prepped while others cook, making for an efficient and impressive meal.
Ingredients for Grilled Salmon with Zucchini Greek Salad
Here’s what you’ll need to create this delicious and healthy Mediterranean-inspired meal. The full list with measurements is in the recipe card below.
Marinated Zucchini Greek Salad
- Small zucchini, very thinly sliced (Vegetable)
- Small red onion, finely diced (Vegetable)
- Cherry tomatoes, quartered (Vegetable)
- Feta cheese, cut into small cubes (Dairy) (Or local fresh white cheese)
- Seedless cucumber, diced (Vegetable)
- Castelvetrano olives (or other green/Kalamata olives), pitted and halved (Olives)
- Zest of lemon (Flavoring)
- Juice of lemon (Acid)
- Red wine vinegar (Acid)
- Extra virgin olive oil (Oil)
- Flat-leaf parsley, chopped (+ extra for serving) (Herb)
- Fresh mint, finely chopped (+ extra for serving) (Herb)
- Kosher salt (Seasoning)
- Freshly ground black pepper (Spice)
Grilled Salmon
- Salmon fillets (skin-on or skinless) (Fish)
- Olive oil (Oil)
- Kosher salt (Seasoning)
- Freshly ground black pepper (Spice)
- Garlic powder (Spice)
- Dried oregano (Herb)
- Freshly grated lemon zest (for finishing) (Flavoring)
For Serving (Optional)
- Lemon wedges
- Lemony orzo, quinoa, or crusty bread
(Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
I love the specific combination of flavors in this Grilled Salmon with Zucchini Greek Salad, but feel free to make it your own:
- Different Fish: Try grilled cod, swordfish, or even large shrimp instead of salmon fillets.
- Add More Veggies to Salad: Toss in some chopped bell peppers (any color), artichoke hearts (marinated or plain), or sun-dried tomatoes.
- Different Herbs: Use fresh dill or oregano in the salad instead of or in addition to parsley and mint for a different herbal note.
- Make it Spicy: Add a pinch of red pepper flakes to the salmon seasoning or to the salad dressing.
- Add Grains: Serve the salmon and salad over a bed of cooked quinoa (as a previous user recipe did!), couscous, or farro for an even heartier meal. The original recipe’s suggestion of lemony orzo sounds fantastic too!
- No Feta? If you prefer, use crumbled goat cheese or fresh mozzarella pearls. For a dairy-free option, simply omit the cheese or use a vegan feta alternative.
How to Make Grilled Salmon with Zucchini Greek Salad
Making this delicious Grilled Salmon with Zucchini Greek Salad is all about prepping the vibrant salad while the salmon (briefly) marinates and grills to perfection:
Make the Marinated Zucchini Greek Salad
- First, I prepare the amazing salad so the flavors have plenty of time to meld. In a large bowl, I combine the very thinly sliced zucchini, finely diced red onion, quartered cherry tomatoes, cubed feta cheese, diced cucumber, halved Castelvetrano olives (or your favorite!), the zest of ½ a lemon, the juice of 1 whole lemon, red wine vinegar, 3-4 tablespoons of extra virgin olive oil, chopped flat-leaf parsley, and finely chopped fresh mint.
- I season this beautiful mix with ½ teaspoon of kosher salt and some freshly ground black pepper.
- I gently stir everything together to combine all the ingredients well, ensuring the zucchini slices get nicely coated in the dressing.
- I let this salad mixture sit and marinate at room temperature (or in the refrigerator if I’m prepping it further ahead) while I prepare and cook the salmon. This marinating time is key for the zucchini to soften slightly and absorb all those delicious Greek flavors.
Season and Grill the Salmon
- I pat my salmon fillets dry with paper towels; this little step helps achieve a better sear. I place them in a shallow dish.
- I drizzle the salmon fillets with about 2 teaspoons of olive oil. Then, I sprinkle them evenly with ¾ teaspoon kosher salt, freshly ground black pepper, ½ teaspoon garlic powder, and ½ teaspoon dried oregano. I gently rub these seasonings into the salmon.
- I preheat my outdoor grill or a stovetop grill pan to medium-high heat.
- Once the grill is hot, I carefully place the seasoned salmon fillets on the grates, usually flesh-side down first if it has skin (or either side if skinless, though skin-down first can help prevent sticking on some grills).
- I grill for about 4-5 minutes on the first side, until lovely grill marks appear and the salmon releases easily from the grates.
- I carefully flip the salmon fillets and grill for an additional 3-4 minutes on the other side, or until the salmon is cooked through to my preferred level of doneness (it should flake easily with a fork). The exact grilling time will vary depending on the thickness of your salmon fillets.
Assemble and Serve
- I transfer the beautifully grilled salmon to a serving platter.
- While it’s still warm, I immediately finish it with a generous grating of fresh lemon zest over the top – this adds such a bright aroma!
- To serve this delightful Grilled Salmon meal, I either place the salmon fillets directly on top of a bed of the marinated zucchini Greek salad or arrange them alongside a generous portion of the salad.
- I garnish with extra chopped flat-leaf parsley and fresh mint.
- I always serve with extra lemon wedges on the side for anyone who wants an additional squeeze of citrus!
Tips and Tricks for the BEST Grilled Salmon Salad
Here are my secrets for making this Grilled Salmon with Zucchini Greek Salad truly exceptional:
- Thinly Slice Zucchini: Using a mandoline or a very sharp knife to get the zucchini paper-thin is key. This allows it to marinate beautifully and become tender without any cooking.
- Don’t Overcook the Salmon: Grill the salmon just until it flakes easily with a fork but is still moist inside. An instant-read thermometer should read around 130-140°F (54-60°C) for medium, depending on your preference.
- Fresh Herbs are Essential: The abundance of fresh parsley and mint really makes the salad pop with vibrant Mediterranean flavor.
- Let the Salad Marinate: Allowing the zucchini and other salad ingredients to sit in the dressing for at least 15-20 minutes (or longer) really brings all the flavors together.
- Season Salmon Generously: Don’t be shy with the salt, pepper, garlic powder, and oregano on the salmon before grilling.
How to Serve
This Grilled Salmon with Marinated Zucchini Greek Salad is a fantastic, complete, and healthy meal! Serve it warm or with the salad at room temperature:
- As a Main Course: Perfect for a light yet satisfying dinner or lunch, especially in spring and summer.
- For Entertaining: An impressive and elegant meal to serve guests that doesn’t require hours in the kitchen.
- With a Side of Grains: Delicious served alongside some lemony orzo (as suggested in the original recipe description!), fluffy quinoa, or crusty bread to soak up any extra dressing.
Make Ahead and Storage
Components of this vibrant meal can be prepared in advance for easier assembly:
- Zucchini Greek Salad: The salad (without delicate herbs if you prefer to add them last, and perhaps without feta if adding just before serving for best texture) can be made up to a day ahead and stored covered in the refrigerator. The zucchini will continue to marinate and soften beautifully.
- Salmon Seasoning: You can mix the dry seasonings for the salmon ahead of time.
- Assembly: Grill the salmon just before serving for the best taste and texture.
- Storage: Store leftover grilled salmon and the salad separately in airtight containers in the refrigerator for up to 2 days.
FAQs about Grilled Salmon with Zucchini Greek Salad
- What kind of salmon is best for grilling?
- Firmer, thicker salmon fillets like King (Chinook), Coho, or Sockeye are excellent choices for grilling as they hold up well. Atlantic salmon (often farm-raised) is also a good, readily available option. Leaving the skin on can help keep the fish moist and prevent it from sticking to the grill.
- Can I use a different type of cheese if I can’t find feta?
- Yes! Crumbled goat cheese would provide a similar tangy, salty profile. Fresh mozzarella pearls or even shaved Parmesan could also be used for a different, but still delicious, cheesy element in your Zucchini Greek Salad.
- What if I don’t have an outdoor grill? Can I still make this recipe?
- Absolutely! Use a stovetop grill pan as suggested for those nice grill marks. Alternatively, you can pan-sear the salmon fillets in a regular skillet over medium-high heat for 4-6 minutes per side until cooked through. You could also bake or broil the salmon.
Enjoy this fresh, flavorful, healthy, and incredibly satisfying Grilled Salmon with Marinated Zucchini Greek Salad! It’s a perfect celebration of Mediterranean flavors and seasonal produce.
Print
Grilled Salmon with Marinated Zucchini Greek Salad
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4 1x
- Category: Dinner, Lunch, Main Course, Salad, Seafood
- Cuisine: Greek, Mediterranean, American
Description
Grilled Salmon with Marinated Zucchini Greek Salad is the best end-of-summer salmon recipe, filled with tons of bright & vibrant flavor from lemon, fresh herbs, and briny olives. It’s the perfect way to use up late summer zucchini and tomatoes, and it’s a simple, light, and healthy meal for lunch or dinner!
Ingredients
Scale
For the Marinated Zucchini Greek Salad:
- 1 small zucchini, very thinly sliced (mandoline recommended)
- 1/2 small red onion, finely diced
- 1 cup cherry tomatoes, quartered
- 2-3 ounces feta cheese, crumbled or cut into small cubes
- 1/2 cup diced seedless cucumber (English or Persian recommended)
- 1/3 cup Castelvetrano olives (or other green/black olives), pitted and halved
- Zest of 1/2 a lemon
- Juice of 1 lemon (about 2–3 tablespoons)
- 1 tablespoon red wine vinegar
- 3-4 tablespoons extra virgin olive oil
- 1/4 cup fresh flat-leaf parsley, chopped, plus extra for garnish
- 2 tablespoons fresh mint, finely chopped, plus extra for garnish
- 1/2 teaspoon kosher salt (or to taste)
- Freshly ground black pepper (to taste)
For the Grilled Salmon:
- 4 (6-ounce) salmon fillets, skin-on or skinless
- 2 teaspoons olive oil
- 3/4 teaspoon kosher salt (or to taste)
- Freshly ground black pepper (to taste)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- Freshly grated lemon zest, for finishing
Optional for Serving:
- Lemon wedges
- Lemony orzo or quinoa
Instructions
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Make the Marinated Zucchini Greek Salad:
- In a large bowl, combine the thinly sliced zucchini, finely diced red onion, quartered cherry tomatoes, cubed/crumbled feta, diced cucumber, halved olives, lemon zest, lemon juice, red wine vinegar, 3-4 tablespoons extra virgin olive oil, chopped parsley, chopped mint, 1/2 teaspoon kosher salt, and pepper.
- Gently stir to combine all ingredients.
- Let the mixture sit and marinate at room temperature while you prepare and grill the salmon (at least 15-20 minutes), or cover and refrigerate if making further ahead (bring to room temp before serving).
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Prepare and Grill the Salmon:
- Pat the salmon fillets dry. Place them in a shallow dish.
- Drizzle with 2 teaspoons olive oil. Sprinkle evenly with 3/4 teaspoon kosher salt, pepper, garlic powder, and dried oregano. Rub the seasonings into the salmon fillets.
- Preheat an outdoor grill or indoor grill pan over medium to medium-high heat. Clean and lightly oil the grill grates.
- Place the salmon fillets on the hot grill, flesh side down first if skin-on. Grill for 4-5 minutes until good grill marks appear and the salmon releases easily.
- Flip the salmon and grill for an additional 3-4 minutes on the skin side (or second side if skinless), or until the salmon is cooked through to your desired doneness (internal temperature of 135-145°F for medium to well-done). Cooking time will depend on the thickness of your fillets.
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Finish and Serve:
- Transfer the grilled salmon to a platter. Finish with a sprinkle of freshly grated lemon zest over the hot salmon.
- Top the salmon fillets generously with the marinated zucchini Greek salad.
- Garnish with extra chopped flat-leaf parsley and mint. Serve immediately with lemon wedges on the side.
Notes
- Zucchini: Slicing the zucchini very thinly (a mandoline is great for this) allows it to “marinate” and soften nicely.
- Salmon: Skin-on salmon helps keep the fish moist and is delicious when crisped. Adjust grilling time based on fillet thickness. Do not overcook.
- Marinating Salad: Allowing the salad to marinate for at least 15-20 minutes lets the flavors meld.
- Serving Suggestions: Delicious on its own or served with lemony orzo, quinoa, or crusty bread.
- Storage: Leftover salmon and salad should be stored separately in the refrigerator. Salad is best within 1-2 days.