12 Quick Grilled Salmon With Greek Salad Recipes For Summer

Summer evenings are the perfect time to enjoy the grill. There’s nothing quite like the aroma of salmon sizzling away, paired with a crisp Greek salad. These flavors come together beautifully, offering a taste of the Mediterranean right in your backyard. Let’s explore some quick and delightful recipes that will keep your tastebuds entertained. Are you ready to discover the next mouthwatering combo?

Classic Grilled Salmon and Greek Salad

Grilled salmon paired with a vibrant Greek salad is a dish that embodies the essence of fresh, healthy, and flavorful Mediterranean cuisine. This combination isn’t only visually appealing but also a delightful burst of flavors, from the smoky, tender salmon to the invigorating crunch of cucumbers and the tangy zest of feta cheese.

Whether you’re hosting a summer barbecue or simply looking to enjoy a nutritious meal, this dish is sure to satisfy and impress.

The key to achieving the perfect grilled salmon lies in the marinade, which infuses the fish with a harmonious blend of herbs and citrus. Meanwhile, the Greek salad offers a medley of fresh vegetables, olives, and cheese, all tossed in a simple yet delicious vinaigrette. Together, these elements create a balanced and mouthwatering dish that can be enjoyed by families and friends alike.

Ingredients for 4-6 servings:

• 4-6 salmon fillets
• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 2 teaspoons dried oregano
• Salt and pepper to taste
• 2 cucumbers, sliced
• 3 tomatoes, chopped
• 1 red onion, thinly sliced
• 1 cup kalamata olives
• 1 cup feta cheese, crumbled
• 1 tablespoon red wine vinegar
• 1/2 teaspoon dried thyme
• 1/4 cup fresh parsley, chopped

Cooking Instructions:

1. Prepare the Marinade: In a bowl, combine olive oil, lemon juice, dried oregano, salt, and pepper. Mix well until the marinade is smooth.
2. Marinate the Salmon: Place the salmon fillets in a shallow dish and pour the marinade over them, making sure each fillet is well-coated. Cover and refrigerate for at least 30 minutes to allow the flavors to infuse.
3. Preheat the Grill: While the salmon is marinating, preheat your grill to medium-high heat. This guarantees the grill is hot enough to sear the fish, locking in the moisture.
4. Grill the Salmon: Once the grill is ready, place the salmon fillets skin-side down on the grill. Cook for 4-5 minutes per side, depending on the thickness of the fillets, until the salmon is opaque and flakes easily with a fork.
5. Prepare the Greek Salad: In a large bowl, combine cucumbers, tomatoes, red onion, olives, and feta cheese. In a small bowl, whisk together olive oil, red wine vinegar, thyme, and parsley. Pour the dressing over the salad and toss gently to combine.
6. Serve and Enjoy: Plate the grilled salmon alongside a generous portion of Greek salad. Garnish with additional parsley if desired.

Extra Tips:

For the best results, choose fresh, wild-caught salmon, which has a richer flavor compared to farmed varieties.

When grilling, avoid flipping the salmon too frequently to maintain its integrity. If you’re using a gas grill, consider adding wood chips for an extra smoky flavor.

For the salad, feel free to add or substitute ingredients like bell peppers or capers to suit your taste preferences.

Finally, serving the salmon with a lemon wedge can add an extra burst of freshness when squeezed over the fish just before eating.

Lemon Herb Grilled Salmon With Mediterranean Salad

Lemon Herb Grilled Salmon with Mediterranean Salad is a delightful and healthy dish that combines the rich flavors of perfectly grilled salmon with a rejuvenating and vibrant salad. This recipe is perfect for a light summer meal or any time you’re in the mood for Mediterranean cuisine. The salmon is marinated with a mix of lemon juice, garlic, and fresh herbs, which enhances its natural flavors.

Paired with a Greek-inspired salad of cherry tomatoes, cucumbers, olives, and feta cheese, this dish offers a harmonious balance of flavors and textures. The Mediterranean salad serves as a perfect complement to the salmon, providing a crisp and tangy contrast that elevates the overall dish.

This recipe is designed to serve 4-6 people, making it ideal for a family dinner or a small gathering with friends. Whether you’re an experienced cook or a beginner, this recipe is easy to follow and promises a delicious result that will impress your guests.

Ingredients for 4-6 servings:

• 4-6 salmon fillets (about 6 oz each)
• 1/4 cup olive oil
• 3 tablespoons lemon juice
• 3 cloves garlic, minced
• 2 tablespoons fresh dill, chopped
• 2 tablespoons fresh parsley, chopped
• Salt and pepper to taste

For the Mediterranean Salad:

• 2 cups cherry tomatoes, halved
• 1 cucumber, diced
• 1 red onion, thinly sliced
• 1/2 cup Kalamata olives, pitted and halved
• 1/2 cup feta cheese, crumbled
• 1 tablespoon fresh oregano, chopped
• 1/4 cup olive oil
• 2 tablespoons red wine vinegar
• Salt and pepper to taste

Cooking Instructions:

1. Marinate the Salmon: In a small bowl, mix together olive oil, lemon juice, minced garlic, chopped dill, and parsley. Season with salt and pepper. Place the salmon fillets in a shallow dish and pour the marinade over them. Make sure each fillet is well-coated. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
2. Prepare the Grill: Preheat your grill to medium-high heat. Lightly oil the grates to prevent the salmon from sticking.
3. Grill the Salmon: Remove the salmon from the marinade and place it on the preheated grill, skin-side down. Cook for about 4-5 minutes per side, or until the salmon is cooked through and flakes easily with a fork. The internal temperature should reach 145°F (63°C).
4. Prepare the Mediterranean Salad: While the salmon is grilling, combine the cherry tomatoes, cucumber, red onion, olives, and feta cheese in a large bowl. In a separate small bowl, whisk together olive oil, red wine vinegar, chopped oregano, salt, and pepper. Drizzle the dressing over the salad and toss to combine.
5. Serve: Once the salmon is cooked, remove it from the grill and let it rest for a few minutes. Serve each fillet with a generous portion of Mediterranean salad on the side.

Extra Tips:

When grilling salmon, it’s important not to overcook it, as it can become dry. Aim for a slightly pink center for the best texture and moisture. You can also use a grill pan if an outdoor grill isn’t available.

For an extra burst of flavor, consider adding a sprinkle of lemon zest to the marinated salmon before grilling. Finally, feel free to customize the Mediterranean salad with your favorite ingredients, such as bell peppers or avocado, to make it your own.

Honey Mustard Glazed Salmon With Traditional Greek Salad

For a delightful fusion of flavors, indulge in this Honey Mustard Glazed Salmon with Traditional Greek Salad. This dish combines the rich, tender taste of grilled salmon, generously brushed with a sweet and tangy honey mustard glaze, alongside a rejuvenating and crisp Greek salad. The contrast of textures and flavors makes this meal not only healthy but also incredibly satisfying. Perfect for a family dinner or a summer gathering, this recipe serves 4-6 people and promises to be a hit at any table.

The salmon is marinated with a luscious honey mustard glaze that caramelizes beautifully when grilled, creating a savory and sweet crust on the outside while keeping the fish moist and flaky on the inside. The accompanying Greek salad, bursting with fresh ingredients like cucumber, tomato, red onion, and olives, offers a vibrant complement to the salmon. Topped with feta cheese and dressed with a simple olive oil and lemon vinaigrette, this salad provides a rejuvenating and wholesome balance to the richness of the salmon. Together, they create a harmonious dish that celebrates the best of both Greek and modern culinary traditions.

Ingredients (Serves 4-6):

*For the Honey Mustard Glazed Salmon:*

• 4-6 salmon fillets
• 1/2 cup honey
• 1/4 cup Dijon mustard
• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• Salt and pepper to taste

For the Traditional Greek Salad:

• 2 large cucumbers, diced
• 4 large tomatoes, chopped
• 1 red onion, thinly sliced
• 1 cup Kalamata olives
• 1 cup feta cheese, crumbled
• 1/4 cup olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon lemon juice
• 1 teaspoon dried oregano
• Salt and pepper to taste

Cooking Instructions:

1. Prepare the Honey Mustard Glaze: In a small bowl, whisk together honey, Dijon mustard, lemon juice, and olive oil until well combined. Season with salt and pepper to taste.
2. Marinate the Salmon: Place the salmon fillets in a shallow dish and pour the honey mustard glaze over them, making sure each fillet is well coated. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
3. Preheat the Grill: Preheat your grill to medium-high heat, ensuring the grates are clean and lightly oiled to prevent sticking.
4. Grill the Salmon: Remove the salmon from the marinade and place them on the grill skin-side down. Grill for about 5-7 minutes on each side or until the salmon is cooked through and has a nice char from the glaze.
5. Prepare the Greek Salad: While the salmon is grilling, combine cucumbers, tomatoes, red onion, and olives in a large salad bowl. In a separate small bowl, whisk together olive oil, red wine vinegar, lemon juice, oregano, salt, and pepper. Pour the dressing over the salad and toss to combine. Sprinkle with crumbled feta cheese.
6. Serve: Plate the grilled salmon alongside a generous serving of Greek salad. Enjoy immediately for the best flavor and texture.

Extra Tips:

To achieve perfectly grilled salmon, make sure to preheat the grill thoroughly and oil the grates before cooking. This helps prevent the fish from sticking and ensures even cooking.

If you prefer, you can use a grill pan or bake the salmon in the oven at 400°F for about 15-20 minutes as an alternative to grilling.

For a more robust flavor in the Greek salad, let the salad sit for a few minutes after adding the dressing to allow the vegetables to absorb the vinaigrette.

Enjoy your meal with a chilled glass of white wine or a light, sparkling water to enhance the dining experience.

Garlic Dill Salmon With Cucumber and Feta Salad

Garlic Dill Salmon With Cucumber and Feta Salad is a delightful, healthy dish that combines the rich flavors of grilled salmon with a revitalizing Greek-inspired side. The salmon is marinated with aromatic garlic and dill, infusing the fish with a savory and herbaceous flavor.

Paired with a cool, crisp cucumber and feta salad, this dish creates a perfect balance of textures and tastes, making it an ideal meal for warm weather or any time you crave a taste of the Mediterranean.

The cucumber and feta salad provides a revitalizing contrast to the rich, buttery salmon. The salad is an easy mix of fresh cucumbers, tangy feta cheese, juicy tomatoes, and a hint of red onion, all lightly dressed with olive oil and lemon juice.

Together, the salmon and salad aren’t only delicious but also packed with nutrients, making this meal both satisfying and health-conscious.

Ingredients (Serves 4-6 people):

*For the Salmon:*

• 4-6 salmon fillets (about 6 oz each)
• 3 cloves garlic, minced
• 2 tablespoons fresh dill, chopped
• 3 tablespoons olive oil
• Juice of 1 lemon
• Salt and pepper to taste

For the Cucumber and Feta Salad:

• 2 large cucumbers, diced
• 1 cup cherry tomatoes, halved
• 1/2 cup red onion, thinly sliced
• 1 cup feta cheese, crumbled
• 2 tablespoons olive oil
• Juice of 1 lemon
• Salt and pepper to taste

Cooking Instructions:

1. Prepare the Marinade: In a small bowl, combine the minced garlic, chopped dill, olive oil, and lemon juice. Mix well and season with salt and pepper to taste.
2. Marinate the Salmon: Place the salmon fillets in a shallow dish and pour the marinade over them. Verify each fillet is well coated, then cover the dish and refrigerate for at least 30 minutes to allow the flavors to infuse.
3. Preheat the Grill: While the salmon marinates, preheat your grill to medium-high heat. This guarantees the grill is at the perfect temperature for cooking the salmon evenly.
4. Grill the Salmon: Remove the salmon from the marinade and place it on the preheated grill. Cook for about 4-5 minutes on each side, or until the salmon is opaque and flaky. Remove from the grill and let it rest for a few minutes.
5. Prepare the Salad: In a large bowl, combine the diced cucumbers, cherry tomatoes, sliced red onion, and crumbled feta cheese. Drizzle with olive oil and lemon juice, then season with salt and pepper. Toss gently to combine.
6. Serve: Plate the grilled salmon fillets alongside a generous serving of the cucumber and feta salad. Serve immediately for the best flavor.

Extra Tips:

For superb flavor, try to use fresh dill and garlic rather than dried or pre-minced versions. If you prefer a richer taste, you can add a little more olive oil to the marinade.

When grilling the salmon, make sure not to overcook it, as this can dry out the fish. The internal temperature should reach about 145°F.

For the salad, feel free to add olives or a sprinkle of oregano for an even more authentic Greek flavor. Enjoy your meal with a glass of chilled white wine or iced tea for a revitalizing dining experience.

Spicy Cajun Salmon With Fresh Greek Salad

Spicy Cajun Salmon with Fresh Greek Salad is a delicious and nutritious dish that brings together the bold flavors of Cajun spices with the invigorating taste of a Greek salad. This recipe is perfect for a family dinner or a small gathering, serving 4-6 people. The salmon is seasoned with a spicy Cajun rub, which adds a kick to the rich, buttery fish, while the Greek salad provides a cool, crisp contrast with its mix of fresh vegetables, feta cheese, and a tangy vinaigrette.

This dish isn’t only pleasing to the palate but also quick and easy to prepare, making it ideal for those who want to enjoy a flavorful meal without spending too much time in the kitchen. The combination of warm, spicy salmon and cool, crunchy salad is sure to become a favorite in your household. Whether you’re entertaining guests or simply want to treat yourself to a gourmet meal at home, this Spicy Cajun Salmon with Fresh Greek Salad is a wonderful choice.

Ingredients:

*For the Cajun Salmon:*

• 4-6 salmon fillets
• 2 tablespoons olive oil
• 2 tablespoons Cajun seasoning
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 lemon, cut into wedges

For the Greek Salad:

• 1 head of romaine lettuce, chopped
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/2 red onion, thinly sliced
• 1/2 cup Kalamata olives, pitted and sliced
• 1/2 cup feta cheese, crumbled
• 2 tablespoons olive oil
• 1 tablespoon red wine vinegar
• 1 teaspoon dried oregano
• Salt and pepper to taste

Cooking Instructions:

1. Prepare the Salmon: Preheat your grill to medium-high heat. In a small bowl, mix together the Cajun seasoning, paprika, garlic powder, salt, and black pepper. Rub the salmon fillets with olive oil, then evenly coat them with the seasoning mixture.
2. Grill the Salmon: Place the seasoned salmon fillets on the grill, skin side down. Grill for 5-7 minutes per side, or until the salmon is cooked through and flaky. Use a spatula to carefully flip the fillets halfway through cooking. Once done, remove from the grill and squeeze fresh lemon juice over the top.
3. Prepare the Greek Salad: In a large bowl, combine the chopped romaine lettuce, cucumber, cherry tomatoes, red onion, olives, and feta cheese. In a separate small bowl, whisk together the olive oil, red wine vinegar, oregano, salt, and pepper. Pour the dressing over the salad and toss gently to combine.
4. Serve: Arrange the grilled salmon fillets on plates alongside the Greek salad. Garnish with additional lemon wedges if desired.

Extra Tips:

For the best results, verify your grill is properly preheated before adding the salmon. This will help to achieve a nice sear and prevent sticking.

If you don’t have a grill, you can also cook the salmon in a skillet on the stovetop or bake it in the oven at 400°F (200°C) for about 12-15 minutes.

For the salad, feel free to adjust the ingredients according to your taste preferences. You can add more olives, substitute different types of lettuce, or include other vegetables like bell peppers for added crunch.

Always taste and adjust the seasoning of both the salmon and the salad dressing before serving to verify a perfectly balanced flavor.

Balsamic Glazed Salmon With Olive and Tomato Salad

Grilled salmon is a delicious and nutritious choice for any meal, and when paired with a fresh Greek salad, it becomes a delightful culinary experience. This recipe for Balsamic Glazed Salmon With Olive and Tomato Salad brings together the rich, savory flavors of balsamic-glazed salmon with the vibrant and invigorating notes of a Greek-inspired salad. Perfect for a family dinner or a small gathering, this dish serves 4-6 people and is sure to impress your guests with its simplicity and elegance.

The balsamic glaze adds a sweet and tangy dimension to the succulent salmon, while the olive and tomato salad provides a crisp, zesty contrast. The combination of these flavors will transport you to the Mediterranean, offering a taste of the region’s beloved cuisine. This dish isn’t only a feast for the taste buds but also a feast for the eyes, with its colorful presentation and enticing aromas.

Ingredients for 4-6 servings:

• 4-6 salmon fillets
• 1/2 cup balsamic vinegar
• 1 tablespoon honey
• 2 cloves garlic, minced
• Salt and pepper to taste
• 1 cup cherry tomatoes, halved
• 1/2 cup Kalamata olives, pitted and halved
• 1/2 red onion, thinly sliced
• 1 cucumber, diced
• 1/4 cup feta cheese, crumbled
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon olive oil
• 1 tablespoon lemon juice

Cooking Instructions:

1. Prepare the Balsamic Glaze: In a small saucepan, combine the balsamic vinegar, honey, and minced garlic. Bring the mixture to a simmer over medium heat, stirring occasionally until it thickens and reduces by half, about 10-15 minutes. Remove from heat and set aside.
2. Season the Salmon: Lightly season the salmon fillets with salt and pepper on both sides.
3. Grill the Salmon: Preheat your grill to medium-high heat. Place the salmon fillets on the grill, skin-side down, and grill for about 4-5 minutes per side, or until the salmon is cooked through and easily flakes with a fork. During the last minute of grilling, brush the salmon with the balsamic glaze.
4. Prepare the Salad: While the salmon is grilling, combine cherry tomatoes, Kalamata olives, red onion, cucumber, and feta cheese in a large bowl. Drizzle with olive oil and lemon juice, then toss to combine. Sprinkle with fresh parsley.
5. Serve: Arrange the grilled salmon fillets on a platter and drizzle with any remaining balsamic glaze. Serve alongside the olive and tomato salad.

Extra Tips:

To make certain the salmon cooks evenly, make sure the fillets are of uniform thickness. If possible, purchase salmon with the skin on, as it helps hold the fish together while grilling and adds a nice crispy texture.

Additionally, you can prepare the balsamic glaze and salad in advance, which will save time and make the cooking process more streamlined. Adjust the seasoning of the salad to your taste, adding more lemon juice or olive oil as needed for extra flavor.

Enjoy your Balsamic Glazed Salmon with Olive and Tomato Salad with a chilled glass of white wine for a complete Mediterranean dining experience.

Sesame Lime Salmon With Greek-Inspired Quinoa Salad

Sesame Lime Salmon With Greek-Inspired Quinoa Salad is a vibrant and nutritious dish that combines the rich flavors of salmon with the invigorating elements of a Greek-style quinoa salad. The sesame lime marinade gives the salmon a unique, tangy taste that perfectly complements the hearty and protein-packed quinoa salad featuring classic Greek ingredients.

This dish is perfect for a family meal or a small dinner party, offering a delightful balance of flavors and textures. The quinoa salad is a wonderful mix of fresh vegetables and herbs that bring a revitalizing contrast to the flavorful salmon.

Ingredients like cucumber, tomatoes, olives, and feta cheese are tossed together with the quinoa, creating a light yet satisfying side dish. The entire meal isn’t only delicious but also packed with nutrients, making it a healthy choice that doesn’t compromise on taste.

Ingredients (Serves 4-6):

• 4-6 salmon fillets
• 3 tablespoons sesame oil
• 2 tablespoons soy sauce
• 1 lime, juiced and zested
• 1 tablespoon honey
• 1 cup quinoa
• 2 cups water
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/2 red onion, finely chopped
• 1/2 cup Kalamata olives, pitted and halved
• 1/2 cup feta cheese, crumbled
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons olive oil
• Salt and pepper to taste

Cooking Instructions:

1. Marinate the Salmon: In a bowl, mix sesame oil, soy sauce, lime juice, lime zest, and honey. Place the salmon fillets in a shallow dish and pour the marinade over them. Cover and refrigerate for at least 30 minutes to allow the flavors to infuse.
2. Cook the Quinoa: Rinse the quinoa under cold water. In a medium saucepan, bring 2 cups of water to a boil. Add the quinoa, reduce the heat to low, cover, and simmer for 15 minutes or until the quinoa is cooked and fluffy. Remove from heat and let it cool.
3. Prepare the Greek Quinoa Salad: In a large bowl, combine the cooked quinoa with cherry tomatoes, cucumber, red onion, Kalamata olives, feta cheese, and parsley. Drizzle with olive oil, and season with salt and pepper. Toss everything together until well combined.
4. Grill the Salmon: Preheat your grill to medium-high heat. Lightly oil the grates. Remove the salmon from the marinade and place it on the grill. Cook for about 4-5 minutes on each side or until the salmon is cooked through and has grill marks.
5. Serve: Plate the grilled salmon alongside a generous serving of Greek-inspired quinoa salad. Garnish with additional parsley if desired.

Extra Tips:

For the best results, make sure the salmon fillets are of equal thickness to guarantee even cooking. If grilling isn’t an option, you can also bake the salmon in the oven at 400°F (200°C) for 12-15 minutes.

For additional flavor, consider adding a sprinkle of toasted sesame seeds over the salmon just before serving. To enhance the freshness of the salad, you can add a squeeze of lemon juice right before serving.

Teriyaki Salmon With Spinach and Feta Salad

Teriyaki Salmon with Spinach and Feta Salad is a delightful combination of sweet and savory flavors, perfect for a healthy and satisfying meal. The rich, umami taste of teriyaki-glazed salmon pairs beautifully with the fresh, crisp spinach and the tangy, creamy feta cheese in the salad.

This dish isn’t only visually appealing but also packed with nutrients, making it a great choice for a weeknight dinner or a special occasion.

In this recipe, we’ll guide you through preparing perfectly glazed salmon fillets along with a revitalizing spinach and feta salad. The teriyaki sauce infuses the salmon with a deep, savory flavor, while the salad offers a rejuvenating contrast with its mix of textures and flavors.

The dish is easy to prepare, making it accessible for cooks of all skill levels, and it’s sure to become a favorite in your culinary repertoire.

Ingredients (Serves 4-6):

• 4-6 salmon fillets
• 1/2 cup teriyaki sauce
• 2 tablespoons olive oil
• 4 cups fresh spinach leaves
• 1 cup cherry tomatoes, halved
• 1/2 cup feta cheese, crumbled
• 1/4 cup red onion, thinly sliced
• 1/4 cup kalamata olives, pitted and sliced
• 1 tablespoon lemon juice
• Salt and pepper to taste

Cooking Instructions:

1. Marinate the Salmon: Place the salmon fillets in a shallow dish. Pour the teriyaki sauce over the fillets, making sure they’re well coated. Cover and refrigerate for at least 30 minutes to allow the flavors to infuse.
2. Prepare the Salad: In a large salad bowl, combine the fresh spinach leaves, cherry tomatoes, feta cheese, red onion, and kalamata olives. Drizzle with olive oil and lemon juice. Season with salt and pepper to taste, then toss gently to combine. Set aside.
3. Preheat the Grill: Preheat your grill to medium-high heat. Lightly oil the grill grates to prevent the salmon from sticking.
4. Grill the Salmon: Remove the salmon from the marinade and place it skin-side down on the grill. Cook for 4-6 minutes on each side, or until the salmon is cooked through and flakes easily with a fork. Baste occasionally with the remaining teriyaki sauce for added flavor.
5. Serve: Once the salmon is cooked, remove it from the grill and let it rest for a few minutes. Serve the grilled salmon alongside the spinach and feta salad. Optionally, drizzle some extra teriyaki sauce over the salmon before serving.

Extra Tips:

For the best results, choose fresh, high-quality salmon fillets and make sure they’re of even thickness for consistent cooking.

If you prefer a more intense teriyaki flavor, consider marinating the salmon overnight. When grilling, monitor the salmon closely to prevent overcooking, as this can result in a dry texture.

If a grill isn’t available, you can also cook the salmon in a preheated oven at 400°F (200°C) for about 12-15 minutes.

Adjust the seasoning of the salad to your taste preference, and feel free to add more lemon juice or olives for extra zest.

Maple Glazed Salmon With Orzo Greek Salad

Maple Glazed Salmon with Orzo Greek Salad is a delightful dish that combines the sweet and savory flavors of maple syrup glazed salmon with the fresh and tangy notes of a classic Greek salad. This meal isn’t only nutritious but also visually appealing, making it a perfect choice for a dinner party or a family meal.

The succulent salmon is balanced perfectly by the invigorating orzo salad, creating a harmonious blend of textures and flavors that will leave your taste buds craving more. This dish serves 4-6 people, making it an ideal choice for a small gathering or family dinner.

The preparation involves marinating the salmon in a sweet maple glaze, which is then grilled to perfection. Meanwhile, the orzo is cooked and mixed with fresh vegetables and a zesty dressing to create a Greek salad that complements the salmon beautifully. Below is a thorough list of ingredients and step-by-step instructions to guide you through the process of making this delicious meal.

Ingredients:

_For the Maple Glazed Salmon:_

• 4-6 salmon fillets (about 6 ounces each)
• 1/4 cup maple syrup
• 2 tablespoons soy sauce
• 1 tablespoon olive oil
• 1 tablespoon Dijon mustard
• 2 cloves garlic, minced
• Salt and pepper to taste

_For the Orzo Greek Salad:_

• 1 1/2 cups orzo pasta
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/2 cup red onion, finely chopped
• 1/2 cup Kalamata olives, pitted and halved
• 1/2 cup feta cheese, crumbled
• 1/4 cup fresh parsley, chopped

_For the Dressing:_

• 1/4 cup olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon lemon juice
• 1 teaspoon dried oregano
• Salt and pepper to taste

Cooking Instructions:

1. Prepare the Marinade: In a small bowl, whisk together the maple syrup, soy sauce, olive oil, Dijon mustard, minced garlic, salt, and pepper. Place the salmon fillets in a shallow dish and pour the marinade over them, making sure each fillet is well-coated. Cover the dish and refrigerate for at least 30 minutes to allow the flavors to meld.
2. Cook the Orzo: While the salmon is marinating, bring a pot of salted water to a boil. Add the orzo pasta and cook according to package instructions until al dente. Drain the orzo and rinse it with cold water to stop the cooking process. Set it aside.
3. Grill the Salmon: Preheat your grill to medium-high heat. Remove the salmon from the marinade and place the fillets on the grill, skin-side down. Grill the salmon for about 4-5 minutes per side, or until it flakes easily with a fork and has a nice glaze.
4. Prepare the Greek Salad: In a large bowl, combine the cooked orzo, cherry tomatoes, cucumber, red onion, Kalamata olives, feta cheese, and parsley. In a separate small bowl, whisk together the olive oil, red wine vinegar, lemon juice, dried oregano, salt, and pepper. Pour the dressing over the salad and toss well to combine.
5. Serve: Arrange the grilled salmon fillets on a serving platter and serve with the orzo Greek salad on the side. Garnish with additional parsley if desired.

Extra Tips:

For an even more flavorful salmon, you can marinate the fillets overnight. If you prefer baking over grilling, you can bake the salmon in a preheated oven at 400°F (200°C) for about 12-15 minutes.

Feel free to customize the Greek salad by adding ingredients like bell peppers or artichoke hearts. To make sure the orzo doesn’t stick together, toss it with a little olive oil after rinsing. Enjoy your Maple Glazed Salmon with Orzo Greek Salad with a glass of chilled white wine for a truly delightful meal.

Pesto Grilled Salmon With Roasted Red Pepper Salad

Pesto Grilled Salmon with Roasted Red Pepper Salad is a delightful and healthy dish perfect for a summer meal or any occasion where you want to impress with minimal effort. The salmon is marinated in a revitalizing basil pesto, which infuses the fish with a rich flavor and keeps it incredibly moist during grilling.

Paired with a vibrant roasted red pepper salad, this dish creates a harmonious blend of flavors and textures that isn’t only delicious but also visually appealing. The roasted red pepper salad adds a sweet and tangy contrast to the savory, herbaceous salmon. Made with a mix of fresh vegetables, feta cheese, and a simple vinaigrette, this salad complements the grilled fish perfectly, bringing a touch of Mediterranean flair to your table.

Whether you’re hosting a dinner party or just cooking for your family, this recipe is sure to become a favorite.

Ingredients for 4-6 servings:

• 4-6 salmon fillets (6-8 ounces each)
• 1 cup basil pesto
• 2 large red bell peppers
• 1 cucumber, diced
• 1 red onion, thinly sliced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup Kalamata olives, pitted and sliced
• 1/2 cup feta cheese, crumbled
• 2 tablespoons olive oil
• 1 tablespoon red wine vinegar
• Salt and pepper to taste
• Fresh basil leaves for garnish (optional)

Cooking Instructions:

1. Marinate the Salmon: Place the salmon fillets in a shallow dish and coat them generously with basil pesto. Cover the dish with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
2. Prepare the Red Peppers: Preheat your grill to medium-high heat. Place the whole red bell peppers directly on the grill grates. Roast them, turning occasionally, until the skins are charred and blackened, about 10-12 minutes.
3. Peel and Slice Peppers: Remove the peppers from the grill and place them in a bowl, covering it with a plate or plastic wrap to steam for about 10 minutes. Once cooled, peel off the charred skin, remove seeds, and slice the peppers into strips.
4. Grill the Salmon: While the peppers are steaming, place the marinated salmon fillets on the grill. Cook for about 4-5 minutes per side, or until the salmon is opaque and flakes easily with a fork.
5. Make the Salad: In a large bowl, combine the roasted red pepper strips, cucumber, red onion, cherry tomatoes, and Kalamata olives. In a small bowl, whisk together the olive oil, red wine vinegar, salt, and pepper. Pour the dressing over the salad and toss well.
6. Assemble the Dish: Arrange the grilled salmon on a serving platter and spoon the roasted red pepper salad alongside. Sprinkle with crumbled feta cheese and garnish with fresh basil leaves if desired.

Extra Tips:

For the best flavor, make your own basil pesto using fresh basil leaves, garlic, pine nuts, Parmesan cheese, and olive oil. If short on time, store-bought pesto works as well.

When grilling the salmon, make certain your grill grates are clean and well-oiled to prevent sticking. Let the salmon come to room temperature before grilling for more even cooking. If you prefer, you can also roast the red peppers in the oven under the broiler if a grill isn’t available.

Enjoy this dish with a side of crusty bread or a glass of chilled white wine for a complete meal.

Citrus Marinated Salmon With Avocado Greek Salad

Citrus Marinated Salmon With Avocado Greek Salad is a vibrant and invigorating dish that combines the zesty flavors of citrus-marinated salmon with the creamy and crunchy textures of a traditional Greek salad. This dish is perfect for a healthy, flavorful meal that can be enjoyed during any season. The citrus marinade not only adds a burst of flavor to the salmon but also helps to keep it moist and tender when grilled to perfection.

Accompanying the salmon is an Avocado Greek Salad, which adds a delightful contrast with its fresh and tangy ingredients. The salad features ripe avocados, crisp cucumbers, juicy tomatoes, and tangy feta cheese, all tossed in a light dressing that complements the richness of the salmon. This dish is an ideal choice for gatherings or a family dinner, serving 4-6 people with ease.

Ingredients for Citrus Marinated Salmon With Avocado Greek Salad (Serves 4-6):

• 4-6 salmon fillets
• 3 tablespoons olive oil
• Juice and zest of 2 lemons
• Juice and zest of 1 orange
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 2 avocados, diced
• 1 English cucumber, diced
• 2 cups cherry tomatoes, halved
• 1 small red onion, thinly sliced
• 1 cup feta cheese, crumbled
• 1/2 cup pitted Kalamata olives, halved
• 2 tablespoons red wine vinegar
• 1 tablespoon fresh dill, chopped

Cooking Instructions:

1. Prepare the Marinade: In a small bowl, combine olive oil, lemon juice and zest, orange juice and zest, minced garlic, dried oregano, salt, and pepper. Whisk together until well mixed.
2. Marinate the Salmon: Place the salmon fillets in a resealable plastic bag or a shallow dish. Pour the marinade over the salmon, guaranteeing each fillet is well coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, allowing the flavors to infuse.
3. Preheat the Grill: Preheat your grill to medium-high heat. Lightly oil the grill grates to prevent the salmon from sticking.
4. Grill the Salmon: Remove the salmon from the marinade and place it on the grill, skin side down. Cook for about 4-5 minutes per side or until the salmon is cooked through and has nice grill marks. Remove from the grill and let it rest for a few minutes.
5. Prepare the Avocado Greek Salad: In a large bowl, combine the diced avocados, cucumber, cherry tomatoes, red onion, feta cheese, and Kalamata olives. In a small bowl, whisk together the red wine vinegar and chopped dill. Pour the dressing over the salad and toss gently to combine.
6. Serve: Arrange the grilled salmon on a serving platter and top with the Avocado Greek Salad. Garnish with additional dill if desired.

Extra Tips:

For the best flavor, allow the salmon to marinate for at least an hour if you have the time, as this will enhance the citrus notes.

When grilling, avoid moving the salmon too much to guarantee it gets a good sear and stays intact.

If you’re short on time, the salad can be prepared in advance and refrigerated until ready to serve.

This dish pairs well with a crisp white wine or a light, invigorating iced tea.

Smoky Paprika Salmon With Grilled Vegetable Salad

Indulge in the delightful flavors of the Mediterranean with this Smoky Paprika Salmon paired with a vibrant Grilled Vegetable Salad. This dish brings together the rich, smoky flavors of paprika-seasoned salmon with a medley of grilled vegetables tossed in a light vinaigrette, evoking the essence of a sunny Greek coast.

Perfect for a healthy and satisfying meal, this recipe is designed to impress both in taste and presentation, making it a great choice for family dinners or entertaining guests.

The salmon is marinated with a blend of smoky paprika, garlic, and lemon to infuse it with a deep, savory flavor, before being perfectly grilled to achieve a tender, flaky texture. Complementing the salmon is a colorful salad of grilled bell peppers, zucchini, red onion, and tomatoes, coated with olive oil and herbs, offering a revitalizing counterbalance.

This dish serves 4-6 people, guaranteeing that everyone at the table enjoys a taste of Greece in the comfort of their own home.

Ingredients for 4-6 servings:

• 4-6 salmon fillets (about 6 ounces each)
• 2 tablespoons smoked paprika
• 2 cloves garlic, minced
• 1 lemon, juiced
• Salt and pepper to taste
• 3 tablespoons olive oil, divided
• 2 red bell peppers, sliced
• 2 zucchini, sliced
• 1 red onion, cut into wedges
• 1 cup cherry tomatoes, halved
• 1 tablespoon red wine vinegar
• 1 tablespoon fresh oregano, chopped
• Fresh parsley, chopped for garnish

Instructions:

1. Prepare the Marinade: In a small bowl, combine the smoked paprika, minced garlic, lemon juice, 1 tablespoon of olive oil, salt, and pepper. Mix well to form a marinade.
2. Marinate the Salmon: Place the salmon fillets in a shallow dish and pour the marinade over them. Confirm each fillet is thoroughly coated. Cover the dish and refrigerate for at least 30 minutes to allow the flavors to penetrate the fish.
3. Preheat the Grill: Preheat your grill to medium-high heat. Lightly oil the grill grates to prevent sticking.
4. Grill the Vegetables: In a large bowl, toss the bell peppers, zucchini, red onion, and cherry tomatoes with the remaining olive oil, salt, and pepper. Grill the vegetables for 5-7 minutes, turning occasionally, until they’re tender and slightly charred.
5. Grill the Salmon: Remove the salmon from the marinade and place the fillets on the grill. Grill each side for about 4-5 minutes, or until the salmon is cooked through and flakes easily with a fork.
6. Assemble the Salad: In a large serving bowl, combine the grilled vegetables. Drizzle with red wine vinegar and sprinkle with fresh oregano. Toss gently to combine.
7. Serve: Arrange the grilled vegetable salad on a platter and place the grilled salmon fillets on top. Garnish with chopped fresh parsley before serving.

Extra Tips:

When grilling, confirm that the grill is properly preheated to prevent the salmon from sticking and to achieve those desirable grill marks.

If you prefer a more intense smoky flavor, consider adding soaked wood chips to the grill. For the salad, feel free to experiment with other vegetables like eggplant or asparagus depending on what’s in season.

Finally, for added zest, consider serving the dish with lemon wedges on the side.