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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

The feta salad is a great side to any Mediterranean meal, especially in the summer when tomatoes and cucumbers are multiplying in your garden.


Cavenders is the spice mix that I use in this recipe to season both the Salmon and the feta salad. It is one of my favorite spice blends and ends up on everything from chicken thighs to lamb chops. Mary Jo even likes it on her popcorn.

Greek Salmon

Recipe by Michael SalmonCourse: EntreeCuisine: GreekDifficulty: Easy


Prep time


Cooking time




  • 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


  • 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.


  • 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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