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Close up shot of grilled salmon topped with greek salad

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!

Course Dinner, Lunch, Main
Cuisine Greek, Mediterranean
Keyword greek grilled salmon, greek salad, greek salmon, greek salmon feta, greek salmon salad, greek style salmon, grilled salmon, healthy grilled salmon, marinated zucchini
Prep Time 20 minutes
Cook Time 10 minutes
Servings 4


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


  1. 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.

  2. 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.

  3. 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.