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.

Greek Salmon
Recipe by Michael SalmonCourse: EntreeCuisine: GreekDifficulty: Easy4
servings30
minutes15
minutesIngredients
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.