Name: Flaky Grilled Salmon with Creamy Tzatziki
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4
Cuisine: Greek
Ingredients: 4 (6-ounce) salmon fillets, skin-on or skinless; 2 tbsp extra virgin olive oil (for salmon); 1 large lemon, halved; 1 tsp dried oregano; ½ tsp garlic powder; ½ tsp smoked paprika; ½ tsp sea salt, plus more to taste; ½ tsp freshly ground black pepper, plus more to taste; 1 cup plain, full-fat Greek yogurt; ½ large English cucumber, grated and squeezed dry; 2 tbsp fresh dill, finely chopped; 2 cloves fresh garlic, minced; 1 tbsp extra virgin olive oil (for tzatziki); 1 tsp red wine vinegar or fresh lemon juice

👩‍🍳 Instructions

1
Prepare the Tzatziki Sauce: Grate the cucumber and squeeze out as much moisture as possible using a clean kitchen towel. In a medium bowl, combine the squeezed cucumber, Greek yogurt, chopped dill, minced garlic, 1 tablespoon olive oil, and red wine vinegar (or lemon juice). Stir well to combine. Season with salt and pepper to taste. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
2
Prepare the Salmon: Gently pat the salmon fillets dry with paper towels. In a small bowl, whisk together the 2 tablespoons olive oil, dried oregano, garlic powder, smoked paprika, ½ teaspoon sea salt, and ½ teaspoon black pepper. Brush this seasoning mixture evenly over both sides of each salmon fillet. Slice half of the lemon into thin rounds.
3
Preheat the Grill: Preheat your grill to medium-high heat (about 400-450°F or 200-230°C). Clean the grates thoroughly, then lightly oil them to prevent sticking.
4
Grill the Salmon: Place the salmon fillets skin-side down (if using) on the preheated grill. Place the lemon slices directly on the grates next to the fish. Grill for 4-6 minutes per side, or until the internal temperature reaches 145°F (63°C) and the fish flakes easily with a fork. For skinless fillets, cook until grill marks appear and the fish is opaque throughout.
5
Rest and Serve: Carefully remove the grilled salmon and lemon slices from the grill. Let the salmon rest for 5 minutes before serving. Serve the tender grilled salmon immediately, topped generously with the chilled tzatziki sauce and a squeeze of grilled lemon.

💡 Notes

For lighter tzatziki, use low-fat Greek yogurt, though full-fat provides richer flavor. If you don't have fresh dill, dried dill can be used, but reduce the amount to about 1 teaspoon. Ensure your grill grates are very clean and well-oiled before grilling to prevent the salmon from sticking. Leftover salmon is excellent flaked over salads or in sandwiches.

Mediterranean Magic: Flaky Grilled Salmon with Creamy Tzatziki

Flaky Grilled Salmon with Creamy Tzatziki

📝 Ingredients

👩‍🍳 Instructions

💡 Notes

🥗 Nutrition (per serving)

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