Grilled Lemon-Oregano Salmon with Tzatziki

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

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.

Ingredients

• 4 (6 oz each), skin-on salmon fillets
• 2 tbsp lemon juice
• 1 tbsp, chopped fresh oregano
• 1 tsp olive oil
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 cup tzatziki sauce
• 1/2 cup, halved cherry tomatoes
• 1/4 cup, thinly sliced red onion

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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.