Greek Salmon

Greek Salmon

Greek Salmon

It seems that we end up eating a variation of this dish almost every week. I love the Greek flavors on the salmon, and when it is smoked in the Traeger grill with cherry-wood pellets, it is hard to beat. Salmon has always been a favorite of mine, not just because of my last name, and Mary Jo loves it as well. Make the Tzatziki sauce at least a few hours in advance so the flavors can meld together. The feta salad can also be made in advance.

Feta Salad

Greek Salmon

Recipe by Michael SalmonCourse: EntreeCuisine: GreekDifficulty: Easy
Servings

4

servings
Prep time

30

minutes
Cooking time

15

minutes

Ingredients

  • Four 5-ounce salmon fillets, skinless

  • 1 teaspoon Cavender’s Greek seasoning

  • Feta Salad
  • 8 oz feta cheese

  • 1 English cucumber

  • 4 plum tomatoes

  • 1 cup kalamata olives, pitted

  • 1/2 teaspoon dried oregano

  • 1/2 teaspoon Cavender’s Greek seasoning

  • 1/4 teaspoon Kosher salt

  • 1/8 teaspoon ground black pepper

  • 2 Tablespoons extra virgin olive oil

  • 1 Tablespoon red wine vinegar

  • Tzatziki Sauce
  • 1 cup plain Greek yogurt

  • 1 English cucumber

  • 1/2 lemon, juice and zest

  • 2 cloves garlic, minced

  • 2 teaspoons chopped fresh dill

  • 1/2 teaspoon Kosher salt

  • 1/4 teaspoon dried oregano

  • 1/8 teaspoon ground black pepper

  • Finishing Garnish
  • Drizzle of extra virgin olive oil

  • Fresh cracked black pepper

  • 4 sprigs fresh dill

Directions

  • Make the Tzatziki sauce a few hours in advance so the flavors can meld together. The feta salad can also be made in advance.
  • Preheat the grill. I use a Traeger pellet fired electric smoker that I set to 350-degrees F. with cherry wood pellets, but any grill will work whether it is gas, wood or charcoal fired.
  • Season the salmon fillets evenly with the Cavender’s Greek seasoning. Grill for about 10 minutes on the good ”presentation” side, flip over and continue for 5 minutes on the other side. Timing will vary greatly by the grill used, and of course the heat level. Remove when done and set aside to cool slightly. I typically serve the salmon in this dish either warm or at room temperature. It can be refrigerated and served cold, but I like it better a little warm.
  • Feta Salad
  • Cut the feta cheese, cucumbers and tomatoes into 1/2-inch cubes. Place in a medium-sized bowl. Add the remaining ingredients and toss.
  • Tzatziki Sauce
  • Place the yogurt in a medium-sized bowl.
  • Grate the cucumber on the coarse plate of a box grater. Place the grated cucumber in a strainer and squeeze or press out as much juice as possible. The drier the better.
  • Add the grated cucumber to the yogurt along with the remaining ingredients. Stir well and let it rest in the refrigerator for a few hours, or overnight if possible, allowing the flavors to meld together.
  • Serving
  • Divide the Feta Salad between the four plates. Place a portion of salmon on each plate. Spoon over some of the Tzatziki sauce and drizzle with a little olive oil, a few grinds of black pepper and a final garnish of fresh dill. Serve.

Notes

  • Make the Tzatziki sauce a few hours in advance so the flavors can meld together. The feta salad can also be made in advance.

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