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.