This easy grilled salmon recipe makes dinner easy and flavorful!
This is the perfect way to get more seafood in your diet!
I find I cook way less when my husband travels. I know I shortchange the kids, but I don’t think they care. In fact, they are elated when I announce they can have whatever they want for dinner. Cereal pleases more people in this house than let’s say a big plate of stuffed peppers would ever do.
The big rule breaker to my story is salmon. My kids will happily eat salmon in any form on any night of the week. Salmon fish tacos are one of our favorites, but this easy grilled salmon is trending upward! Salmon cooks quickly so that the lazy cook won’t stress, and it is mild, tender and when seasoned; tastes amazing!
For this easy grilled salmon recipe, I marinate salmon steaks in lemon juice, garlic, Greek seasoning and olive oil. You can leave the fish in the marinade for as little as 30 minutes. Salmon does not take long to grill, only about 5 minutes per side. I always start grilling flesh side down. Better yet, ask to have the skin removed at the grocery store. Its ok to have your salmon a little pink, you will know your fish is ready when it flakes easily. The chickpea salsa can be a meal on its own. Garbanzo bean, fresh tomatoes, herbs, and feta are tossed with olive oil. The recipe is simple, but the flavor is huge!
When I serve grilled fish for my husband or guests, I like to pair it with a fresh and fruity flavored rose wine, such as Louis Jadot. Louis Jadot Rosé is the perfect warm-weather wine. It’s affordably priced, food-friendly, easy to drink, and versatile with so much of the spring/summer fare we wait for all year. This wine is best served chilled. This rose has a floral, fruity, fresh red currant and raspberry fruit character that works perfectly along side seafood, grilled vegetables, garlic, cold meats, soft cheeses, and salads. This zesty grilled salmon recipe was made for a good rose!
- 4 6 oz salmon fillets
- 1/4 cup olive oil
- 1/2 of a lemon, juiced
- 2 clove of minced garlic
- 1 teaspoon dried Greek seasoning
- 1/4 teaspoon salt
- 1 14 oz can chickpeas
- 1/2 cup halved yellow cherry tomatoes
- 1/2 cup halved red cherry tomatoes
- 1 teaspoon chopped fresh oregano
- 2 teaspoons chopped fresh basil
- 2 tablespoons olive oil
- 1/4 cup crumbled feta cheese
- salt to taste
In a large zip-top bag, combine the olive oil, lemon juice, garlic, seasoning, and salt. Add salmon and refrigerate for at least 30 minutes.
Heat an outdoor grill to medium heat. Grill salmon for 5-6 minutes per side.
Meanwhile, in a bowl, combine the chickpeas, tomatoes, herbs, olive oil, feta, and salt, toss to combine.
Serve salmon with salsa.
Amount Per Serving Calories 710Total Fat 48gSaturated Fat 10gCholesterol 102mgSodium 819mgFiber 7gSugar 6gProtein 44g