Grilled Lemon-Oregano Salmon with Tzatziki

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Salmon fillets marinated in lemon and oregano, grilled to perfection and served with a cool cucumber-yogurt sauce. This Greek recipe, ready in about 35 minutes, pairs salmon fillets, lemon juice, fresh oregano for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 15 min Serves 4 Mediterranean cuisine 320 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: In a small bowl, whisk together 2 tbsp lemon juice, 1 tbsp chopped fresh oregano, 1 tsp olive oil, 1/2 tsp salt, and 1/4 tsp pepper.
  2. Step 2: Place 4 salmon fillets skin-side down in a shallow dish, pour the marinade over them, and turn to coat evenly. Marinate at room temperature for 15 minutes.
  3. Step 3: Preheat grill to medium-high (375°F). Place salmon skin-side down on the grill and cook for 6-8 minutes per side until opaque and flakes easily.
  4. Step 4: While salmon cooks, combine 1/2 cup halved cherry tomatoes and 1/4 cup thinly sliced red onion in a small bowl.
  5. Step 5: Serve grilled salmon with 1/4 cup tzatziki sauce and the tomato-onion mixture on the side.

Frequently asked questions

How long does Grilled Lemon-Oregano Salmon with Tzatziki take to make?

Total time is about 35 minutes (20 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Grilled Lemon-Oregano Salmon with Tzatziki?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Grilled Lemon-Oregano Salmon with Tzatziki?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Grilled Lemon-Oregano Salmon with Tzatziki for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Grilled Lemon-Oregano Salmon with Tzatziki?

Mediterranean greek like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

What others are saying

Related recipes