Grilled Salmon With Olive Tzatziki

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 6 servings


  • 2 pounds salmon fillet (or any firm fleshed white fish fresh or frozen)
  • 1 lemon juiced
  • 4 tablespoons olive oil
  • sea salt and freshly ground black pepper to taste
  • 1 cup halved Kalamata olives
  • 1 clove garlic minced
  • 1 cup plain Greek yogurt
  • 1 small cucumber peeled and diced
  • 1 tablespoon chopped fresh mint
  • 1 tablespoon fresh lemon juice


  • In a large bowl, add salmon, lemon juice, 1 tablespoon olive oil and sea salt and freshly ground pepper to taste. Marinate in the refrigerator for 20 minutes.
  • In a medium bowl, add olives, garlic, yogurt, cucumber, mint, lemon juice and sea salt and freshly ground black pepper to taste. Stir to combine.
  • On an indoor or outdoor grill, grill salmon over medium high heat 4 to 5 minutes per side. Cut into 6 pieces. Serve salmon with tzatziki.


SERVING SUGGESTION: Steamed broccoli
VEGETARIAN: Use eggplant instead of salmon.
GLUTEN FREE: Make sure olive are gluten free.
NUTRITION: 394 Calories; 25g Fat (57.2% calories from fat); 35g Protein; 7g Carbohydrate; 1g Dietary Fiber; 81mg Cholesterol; 749mg Sodium. Exchanges: 4 Lean Meat; 1/2 Vegetable; 0 Fruit; 4 Fat.
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