Mediterranean Lemon Herb Grilled Salmon with Homemade Tzatziki
Tender, flaky grilled wild salmon fillets seasoned with oregano, garlic, and lemon, served with a cool cucumber dill tzatziki.
Chef Elena Rossi
Published on October 20, 2026
Wild salmon cooked over high heat captures the true spirit of Mediterranean coastal cooking. A bright marinade of lemon zest, crushed garlic, and dried Greek oregano infuses the rich salmon without overpowering its natural buttery flavor.
Paired with a creamy homemade tzatziki sauce made from strained Greek yogurt and fresh dill, this dish is vibrant, healthy, and effortless.
The secret to juicy salmon is skin-side down grilling on high heat, which crisps the skin into an insulating barrier that gently steams the flesh from below.
Serve with charred lemon halves, warm pita wedges, and a crisp Mediterranean cucumber and tomato salad.
Mediterranean Lemon Herb Grilled Salmon with Homemade Tzatziki
By Chef Elena Rossi • Published in Healthy
Ingredients10 items
- 4 wild Alaskan salmon fillets (6 oz each, skin-on)
- 3 tbsp extra-virgin olive oil
- 3 cloves garlic, finely minced
- 1 tbsp fresh oregano (or 1 tsp dried)
- 1 fresh lemon (juiced and zested)
- 1 cup whole milk Greek yogurt
- 1 medium English cucumber (grated and squeezed dry)
- 2 tbsp fresh dill, chopped
- 1/2 tsp kosher salt and cracked black pepper
- Fresh lemon wedges for garnish
Step-by-Step Instructions
- 1
Marinate the Salmon
Whisk olive oil, minced garlic, lemon juice, zest, oregano, kosher salt, and pepper in a shallow dish. Coat fillets thoroughly and let rest at room temperature for 15 minutes.
- 2
Prepare the Tzatziki
Grate cucumber and wring dry in a clean kitchen towel. Mix squeezed cucumber with Greek yogurt, chopped dill, lemon juice, and sea salt. Chill until serving.
- 3
Preheat and Oil Grill
Preheat grill or heavy cast iron grill pan to medium-high heat (400°F / 200°C). Brush grates generously with oil to prevent sticking.
- 4
Grill to Flaky Perfection
Sear salmon skin-side down for 6 minutes until skin is crispy and releases naturally. Carefully flip and grill for 4 more minutes until internal temperature registers 125°F to 130°F.
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