Grilled Salmon over Mediterranean Chopped Salad with Tzatziki
✨ Pro Tip
Make the chopped salad and tzatziki ahead of time and refrigerate — both are better cold against the hot salmon. Faroe Island salmon’s rich flavor holds up beautifully against bold Mediterranean ingredients.
🍝 Best Sides
- Warm pita bread
- Lemon herb rice pilaf
- Hummus & roasted red peppers
- Grilled zucchini
Ingredients
Salmon
- 2 lb City Fish Market Fresh Faroe Island Salmon Filets, skin-on
- 3 tbsp olive oil
- 1 fresh lemon, juiced
- 1 lemon, zested
- 3 garlic cloves, minced
- 1 tsp dried oregano
- 1 tsp fresh thyme leaves
- ½ tsp kosher salt
- ¼ tsp black pepper
Mediterranean Chopped Salad
- 1 English cucumber, diced
- 1 cup cherry tomatoes, halved
- ½ cup kalamata olives, pitted and halved
- ½ red onion, thinly sliced
- ½ cup feta cheese, crumbled
- 2 tbsp fresh mint, chopped
To Serve
- 1 cup tzatziki (store-bought or homemade)
- 1 lemon, cut into wedges
Instructions
Step 1 — Marinate the salmon
Whisk together olive oil, lemon juice, lemon zest, garlic, oregano, thyme, salt, and pepper. Coat salmon on both sides. Marinate 20 minutes at room temp.
Step 2 — Build the Mediterranean chopped salad
Toss cucumber, cherry tomatoes, olives, red onion, feta, and mint together in a bowl. Drizzle with olive oil and a squeeze of lemon. Season with salt and pepper. Refrigerate until ready to serve.
Step 3 — Grill the salmon
Heat grill to medium-high. Oil the grates. Place salmon skin-side DOWN. Grill 4–5 minutes without touching. Flip once. Grill 3–4 more minutes until cooked through with light char marks.
Step 4 — Plate over tzatziki & serve
Spoon tzatziki onto each plate. Pile the chopped salad alongside. Lay the grilled salmon on top. Finish with lemon wedges and a drizzle of olive oil.
