Grilled Salmon with Tzatziki

This Salmon with Tzatziki is summer on a plate-smoky grilled salmon, charred vegetables, quinoa, and fresh greens topped with cool, creamy Tzatziki Sauce.

Green was the silence, wet was the light, the month of June trembled like a butterfly.
~Pablo Neruda~

This Salmon with Tzatziki is one of my favorite summer dinners-fresh, colorful, and surprisingly easy. Tender grilled salmon and summer vegetables are served over quinoa and fresh greens, then topped with cool, creamy tzatziki for a Mediterranean-inspired meal that feels both nourishing and satisfying.

Everything comes together quickly while the grill heats up. Get the quinoa going on the stove, then grill the salmon and veggies while you whip up the tzatziki. Our homemade Tzatziki Sauce takes about 15 minutes, but store-bought works perfectly well when you need a shortcut-I won’t judge!

Best of all, there's very little cleanup-no skillet to scrub or baking dish to soak. Just a fresh, flavorful dinner and an excuse to cook outside while summer lasts.

Why You'll Love It

Fresh, smoky, and creamy. Tender grilled salmon and charred summer vegetables are delicious with cool, creamy tzatziki-the contrast makes every bite pop.

Quick and easy. The salmon and vegetables cook in minutes on the grill, and everything can come together while the quinoa cooks. Plus, cleanup is minimal!

Easy to make your own. Serve it as a bowl with quinoa and greens, swap in your favorite grilled vegetables, or keep it simple with just the salmon, veggies, and tzatziki.

Grilled Salmon with Tzatziki Ingredients

• Salmon - Wild salmon is especially delicious here; use your favorite variety, such as sockeye, coho, or king salmon.
• Olive oil - For brushing the salmon and vegetables before grilling.
• Lemon - Grilling the lemon caramelizes it and makes it extra juicy; squeeze it over the salmon just before serving.
• Tomato - A large ripe tomato becomes sweet and smoky on the grill; thick slices or halved cherry tomatoes also work.
• Eggplant - Adds a tender, smoky element to the bowl; substitute zucchini or another grill-friendly summer vegetable.
• Salt & pepper - Keep the seasoning simple and let the salmon, vegetables, and tzatziki shine.
• Tzatziki Sauce - Cool and creamy, it’s the perfect contrast to the smoky grilled salmon. Make our homemade Tzatziki Sauce or use a good-quality store-bought version.
• Optional additions - Serve over Everyday Quinoa or rice with arugula, spinach, or mixed greens. Add cucumber, radishes, microgreens, or sprouts and finish with fresh dill, mint, or Italian parsley.

How to make Salmon with Tzatziki

Start the quinoa if using. 

Make the tzatziki sauce. Thinly slice or grate the cucumber. Chop up the fresh dill. Combine and season! Save the leftover tzatziki sauce for the week – I know you’ll find a hundred uses.

Grill the salmon and veggies. Preheat your grill. Brush the salmon with olive oil and season with salt and pepper. Slice a lemon in half. Slice a tomato in half. Slice eggplant or zucchini and brush with oil, salt and pepper. Place all on the grill, open sides of the tomatoes and lemon, faced down. Flip the eggplant if using.

Serve. Once the grilling is done, assemble the Grilled Salmon Tzatziki Bowls. If using quinoa, place it on the bottom. Of course, you can always leave off the grains and load up on greens and veggies.

Top with Baby kale, arugula, little gems, spinach, mesclun or even romaine will work. Drizzle with olive oil and lemon. Top with the salmon and grilled tomato and eggplant. Squeeze with the grilled lemon. Top with Tzatziki!

Scatter with fresh herbs.

Storage

Store leftovers in separate airtight containers for 3-4 days in the refrigerator.

More Salmon recipes you may enjoy!

• Greek Salmon Bowls
• Grilled Salmon Salad with Creamy Cilantro Lime Dressing
• Blackened Salmon Sandwich
• Smoked Salmon, Avocado & Fennel Salad
• Simple Salmon Chowder
• Furikake Salmon
• Grilled Salmon Salad with Avocado and Cucumber Salsa

Grilled Salmon with Tzatziki

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 7 reviews

• Author: Sylvia Fountaine
• Prep Time: 15
• Cook Time: 20
• Total Time: 35 minutes
• Yield: 2 1x
• Category: fish, salmon
• Method: grilled
• Cuisine: Mediterranean
• Diet: Gluten Free

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Description

This Salmon with Tzatziki is summer on a plate—smoky grilled salmon, charred vegetables, quinoa, and fresh greens topped with cool, creamy Tzatziki Sauce.

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Ingredients

Units USM Scale 1/2x1x2x

• 8-12 ounces salmon (serves 2)
• olive oil for brushing
• salt and pepper
• one lemon- sliced in half
• one large tomato sliced in half
• one small eggplant, sliced (or sub zucchini)
• Make this Tzatziki Sauce Recipe! (or use store-bought)
• Optional Additions:
• Everyday Quinoa (tastes great here) or rice,
• Greens -arugula, spinach or mixed greens.
• Fresh veggies- radishes, cucumber, microgreens, sprouts
• Fresh herbs- dill, mint or Italian parsley

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Instructions

1. Preheat heat grill to medium-high.
2. Set the quinoa or rice to cook on the stove, according to directions.  (Quinoa only takes roughly 20-30 minutes)
3. Brush salmon with olive oil and season with salt and pepper. Set aside. Brush the eggplant or zucchini with olive oil and season with salt and pepper.
4. Make the optional  Tzatziki Sauce, or use store-bought.
5. Place salmon on a well-greased grill, along with the lemon (open side down), the tomato (open side down) and the sliced eggplant.  Grill salmon on both sides for 3-4 minutes, shorter or longer depending on the thickness of the cut. Grill the lemon and tomato until deep grill marks appear, and flip the eggplant, grilling till tender and translucent. (You will use the grilled lemon to squeeze over the salmon before serving.)
6. When veggies and salmon are done, assemble the 2 bowls.
7. Divide quinoa among two bowls. Top with a handful of greens. Add any fresh veggies you like and drizzle with a little olive oil, sprinkle with salt and pepper and a squeeze of the grilled lemon. Arrange the grilled vegetables and salmon over top. Squeeze more of the grilled lemon over the whole bowl. Spoon a few generous spoonfuls of tzatziki sauce over top of the salmon. Scatter with fresh dill or other herbs.
8. Pour yourself a glass of white wine. Enjoy!

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Notes

Feel free to substitute grilled chicken or tofu for the salmon, adjusting grilling times. Leave the grains off if going grain-free and add more grilled veggies.

Try grilling half lemons, using them to garnish the finished dish.

You can also bake the salmon 350 or 375 F  10-15 minutes depending on thickness and desired done-nesss.

The tzatziki serves 6-8, while the bowls serve 2- so you will have extra tzatziki to spoon into wraps and over salads during the week.

Nutrition

• Serving Size:
• Calories: 451
• Sugar: 5.8 g
• Sodium: 90 mg
• Fat: 24.6 g
• Saturated Fat: 5 g
• Carbohydrates: 28.2 g
• Fiber: 4.3 g
• Protein: 29.6 g
• Cholesterol: 64.3 mg