Grilled Salmon with Marinated Zucchini Greek Salad is the best end-of-summer salmon recipe, filled with tons bright & vibrant flavor from the lemon, fresh herbs, and briny olives. It’s the perfect way to use up all of your late summer zucchini and tomatoes, and it’s a simple, light, and healthy meal to serve for lunch or dinner! I love serving it with some lemony orzo, or a big salad!
This is my ideal late summer dinner. Perfectly grilled salmon gets topped with a lemony, vibrant, bright, and briny, refreshing salad, and it’s pretty much the best thing ever. I have been hooked on Mediterranean flavors lately, as you can probably tell from this orzo and these chicken thighs. They just always sound good, you know?
I eat salmon super often, probably around once a week, and I’m always looking for ways to switch it up.
This has been my go-to all summer long, and I needed to share it with you guys before we start getting into fall food! It comes together super quickly, and it’s a great recipe to make for a crowd. Grill up a bunch of salmon on the grill, throw together the marinated salad (you can do it ahead of time!), and serve it alongside a big salad or some lemony orzo! Couldn’t be easier or more delicious.
The grilled salmon in this recipe is super simple, because the star is the marinated zucchini salad.
I like to coat the salmon in a little olive oil, salt, pepper, garlic powder, and oregano – then grill it, and finish it with lemon zest. It’s unbelievably simple, but SO delicious.
If you’re serving it to a crowd, you could also grill a large salmon fillet instead of a bunch of portions. Totally up to you!
Let’s talk about this marinated zucchini salad.
- super thinly sliced zucchini
- red onion
- cherry tomatoes
- cubed feta
- Castelvetrano olives
- red wine vinegar
- extra virgin olive oil
- flat-leaf parsley
- fresh mint
- salt and pepper
The combination of flavors is absolutely amazing – addictive really. The zucchini is so thinly sliced that it starts to break down/soften in the marinade and soaks up all of the delicious flavor. Tomatoes are just so, so, good right now, so those are a given. Fresh herbs and lemon make everything better, and Castelvetrano olives will convert any olive-hater into an olive-lover. Trust me.
The salad will even keep for a couple of days in the fridge! The flavors just marry and keep getting better.
Here’s a quick run-down of exactly how to make it:
- Make the marinated zucchini salad. In a large bowl, combine the zucchini, red onion, cherry tomatoes, cucumber, olives, feta, lemon zest, lemon juice, red wine vinegar, olive oil, salt, pepper, parsley, and mint. Let it sit and marinate while you prepare the salmon.
- Prep your salmon. Rub the salmon fillets with olive oil, salt, pepper, garlic powder, and dried oregano.
- Grill the salmon. Once it’s cooked to your liking, finish it with freshly grated lemon zest. So much flavor!
- Serve. Top the salmon fillets with the marinated zucchini Greek salad. Add a sprinkle of extra fresh herbs if you’d like!
That’s it. It really is that simple! It will become your go-to weeknight salmon recipe for the rest of the summer! It’s also really delicious with some grilled pita and whipped feta on the side. Ugh, so good.
If you love this grilled salmon, you will also love these recipes:
Grilled Lemon Garlic Chicken Thighs with Whipped Feta
One Pan Mediterranean Shrimp Orzo
Double Tomato and Corn Bruschetta Pasta with Burrata
Chicken Provençal Skillet
Shrimp Pasta with Dill Pesto and Garlic Roasted Tomatoes
Harissa Chicken Meatballs with Couscous and Cucumber Herb Salad
Greek Sheet Pan Chicken and Potatoes with Quick Tzatziki
Green Olive Pasta with Toasted Lemon Breadcrumbs and Herbs
Marinated Zucchini and Red Onions
Don’t forget to share a photo on Instagram and tag me @spicesinmydna if you make this recipe! Nothing makes me happier than seeing what you create in the kitchen!
Grilled Salmon with Marinated Zucchini Greek Salad
Grilled Salmon with Marinated Zucchini Greek Salad is the best end-of-summer salmon recipe, filled with tons bright & vibrant flavor from the lemon, fresh herbs, and briny olives. It's the perfect way to use up all of your late summer zucchini and tomatoes, and it's a simple, light, and healthy meal to serve for lunch or dinner! I love serving it with some lemony orzo, or a big salad!
For the marinated zucchini Greek salad
- 1 small zucchini, very thinly sliced
- 1/2 of a small red onion, finely diced
- 1 cup cherry tomatoes, quartered
- 2-3 ounces feta, cut into small cubes
- 1/2 cup diced seedless cucumber
- 1/3 cup Castelvetrano olives, pitted and halved
- zest of 1/2 a lemon
- juice of 1 lemon
- 1 tablespoon red wine vinegar
- 3-4 tablespoons extra virgin olive oil
- 1/4 cup flat-leaf parsley, chopped, plus extra for serving
- 2 tablespoons finely chopped fresh mint, plus extra for serving
- 1/2 teaspoon kosher salt
- freshly ground black pepper
For the grilled salmon
- 4 (6 ounce) salmon fillets, skin-on
- 2 teaspoons olive oil
- 3/4 teaspoon kosher salt
- freshly ground black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- freshly grated lemon zest
Begin by making the marinated salad. In a large bowl, combine the thinly sliced zucchini, red onion, cherry tomatoes, cubed feta, cucumber, olives, lemon zest, lemon juice, red wine vinegar, olive oil, parsley, mint, salt, and pepper. Gently stir to combine. Let mixture sit and marinate while you prepare the salmon.
Place the salmon in a shallow dish. Add the olive oil, salt, pepper, garlic powder, and oregano, and rub into the salmon fillets. Preheat an ourdoor grill or indoor grill pan over medium to medium-high heat. Grill the salmon for 4-5 minutes flesh side down until grill marks appear, then flip and grill for an additonal 3-4 minutes or until desired doneness is reached, depending on the thickness of your fillets.
Transfer salmon to a platter and finish with freshly grated lemon zest. Top the salmon with the marinated zucchini Greek salad. Garnish with extra chopped flat-leaf parsley and mint. Serve with lemon wedges.