Grilled Salmon and Zucchini with Feta Marinade: A Delicious Fusion of Flavor

As the weather warms, there’s nothing quite like the allure of a sizzling barbecue. Forget the usual skewers; this time, we’re embracing elegant salmon fillets and fresh zucchini, both destined to be transformed by a vibrant feta marinade. This recipe isn’t just about cooking; it’s about infusing every bite with the sun-kissed flavors of the Mediterranean. Imagine enjoying this dish on a warm evening, perhaps even on vacation, where fresh, locally sourced fish is abundant. Its straightforward steps make it an ideal choice for a quick yet impressive meal, whether you’re at home or by the coast. The combination of juicy salmon, tender zucchini, and the piquant feta dressing creates a symphony of textures and tastes that you’re sure to adore.

The secret to this dish’s irresistible charm lies in its marinade. A delightful blend of crumbled feta cheese, aromatic basil, and rich olive oil transforms ordinary salmon and zucchini into something truly extraordinary. This dressing doesn’t just add flavor; it enchants your palate, making every mouthful a journey to the Mediterranean coast. It’s light, refreshing, and deeply satisfying – truly making this salmon and zucchini barbecue experience extra delicious.

The delicious marinade of Feta, basil, and olive oil makes this salmon with zucchini on the barbecue EXTRA delicious.

A Healthy and Versatile Meal

This grilled salmon and zucchini dish stands proudly as a complete and healthy meal on its own. During the warmer months, I love to serve it alongside some crusty baguette, perfect for soaking up any leftover marinade, and a fresh, crisp green salad. It’s a beautifully balanced and reasonably lean meal – though, of course, the exact leanness depends on how generously you apply that utterly delicious feta marinade! Salmon is renowned for its heart-healthy omega-3 fatty acids, while zucchini adds essential vitamins, minerals, and fiber, making this a nutritious choice you can feel good about.

But the joy of this recipe isn’t limited to summer. When winter arrives and outdoor grilling isn’t an option, I seamlessly transition this recipe to an indoor grill pan. In these colder months, I often pair it with some perfectly fried potatoes, creating a warm and comforting combination that’s equally delightful. Its versatility ensures that this flavorful meal can be enjoyed year-round, adapting to your cooking preferences and the seasons.

Essential Ingredients for Your Grilled Salmon & Zucchini

To recreate this exquisite Grilled Salmon and Zucchini with Feta Marinade, you’ll need a handful of fresh, high-quality ingredients. The precise quantities are detailed in the comprehensive recipe card located at the bottom of this page, but here’s a closer look at what makes each component crucial to the dish:

• Salmon: Opt for a large salmon steak or individual fillets, whichever suits your preference. For optimal grilling, choose pieces with the skin on one side. The skin acts as a protective layer, preventing the salmon from falling apart on the grill and adding a wonderful depth of flavor and crispy texture. Freshness is key here, so choose salmon that looks vibrant and smells ocean-fresh.
• Zucchini (Courgette): This versatile vegetable is not only delicious but also remarkably easy to grill. Slice your zucchini into pieces about ½ inch (one cm) thick. This thickness is crucial – it ensures the zucchini cooks through to a tender yet firm consistency without burning too quickly, and makes them much easier to flip on the grill.
• Feta Cheese: For an authentic and intensely flavorful experience, seek out genuine Feta cheese, typically originating from Greece. True Feta can be made from raw milk, so if you are pregnant, always check the labels carefully. Its distinct salty, tangy profile is what truly elevates the marinade, giving it that signature Mediterranean character. If authentic Feta isn’t available, high-quality crumbled goat or sheep’s milk cheese can be a delicious alternative, though the flavor profile will differ slightly.
• Lemon: When a recipe calls for lemon zest, as this one does, it’s always best to use an organic lemon. This minimizes exposure to pesticides often found on non-organic citrus peels. Remember to grate only the bright yellow part of the lemon skin; the white pith underneath is very bitter and can impart an unpleasant taste to your marinade. The fresh juice adds a bright, acidic counterpoint to the rich salmon and salty feta.
• Fresh Basil: This sweet, aromatic herb with its light, mild flavor is a match made in heaven for both feta and lemon. Its fragrant notes bring a refreshing quality to the marinade, perfectly complementing the other ingredients and tying the Mediterranean theme together. Always use fresh basil for the best results; dried basil will not yield the same vibrant flavor.
• Olive Oil: A good quality extra virgin olive oil is indispensable for both brushing the salmon and zucchini before grilling and for forming the base of your feta marinade. It adds richness, helps prevent sticking, and contributes to the overall Mediterranean flavor profile.
• Salt & Pepper: Simple seasonings are all that’s needed to enhance the natural flavors of the salmon and zucchini. Use sea salt and freshly ground black pepper for the best taste.

Step-by-Step Guide: How to Grill Salmon with Zucchini and Feta Dressing

Crafting this delightful grilled meal is simpler than you might think. Follow these easy steps to bring this Mediterranean-inspired dish to life. A printable version with detailed instructions can be found in the recipe card at the end of this blog post.

1. Prepare the Salmon: Begin by lightly brushing both sides of your salmon fillets with a tablespoon of olive oil. Season generously with sea salt and freshly ground black pepper. This initial seasoning helps build a flavorful crust.
2. Craft the Feta Marinade: In a small bowl, combine the crumbled feta cheese, the bright zest from your organic lemon, a tablespoon of fresh lemon juice, and the finely chopped fresh basil. Drizzle in the remaining three tablespoons of extra virgin olive oil and mix everything gently until well combined. This is your vibrant flavor bomb!
3. Grill the Salmon to Perfection: Ensure your BBQ or grill pan is preheated to a medium-high heat. Place the seasoned salmon fillets, skin-side down first if applicable, on the hot grill. Grill for approximately six minutes per side, or until the salmon reaches a desired internal temperature of 130°F (approx. 54°C) for a medium-rare finish. This temperature ensures the salmon remains wonderfully moist and tender. Once grilled, carefully transfer the salmon to a plate, cover it loosely with aluminum foil, and let it rest for at least three minutes. This crucial resting period allows the juices to redistribute throughout the fillet, resulting in a more succulent and flavorful piece of fish.
4. Grill the Zucchini: While the salmon rests, lightly brush both sides of your sliced zucchini with a little olive oil. Season with salt and pepper. Place the zucchini slices on the hot BBQ or grill pan and cook for about three minutes per side, or until tender-crisp and beautifully marked with grill lines.
5. Serve and Enjoy: Arrange the grilled salmon and zucchini slices on individual serving plates. Spoon a generous amount of the vibrant feta dressing over the warm zucchini and salmon. Serve immediately and prepare for a burst of Mediterranean flavor!

Pro Tips for Perfect Grilling & Flavor

To ensure your grilled salmon and zucchini turn out perfectly every time, keep these expert tips in mind:

• The Art of Resting: This is a game-changer! After grilling, always allow your meat and fish to rest for a few minutes. Covering them loosely with foil helps retain heat while the internal juices, which have migrated to the center during cooking, redistribute evenly throughout the entire piece. This results in a far juicier, more tender, and ultimately, more flavorful salmon. Skipping this step often leads to dry fish and a watery plate.
• Preheat Your Grill: A properly preheated grill is essential for preventing sticking and achieving those coveted grill marks. Ensure your grates are hot before adding the food.
• Clean Your Grates: Always start with clean grill grates. Food is less likely to stick, and you’ll get better-looking results. Use a sturdy grill brush to remove any residue from previous cooks.
• Oil the Food, Not the Grates: Instead of oiling the hot grill grates (which can cause flare-ups), lightly brush your salmon and zucchini directly with olive oil. This is safer and more effective for preventing sticking.
• Don’t Overcrowd the Grill: Give your salmon and zucchini enough space on the grill. Overcrowding lowers the grill temperature and steams the food instead of grilling it, leading to less appealing results. Work in batches if necessary.
• Trust Your Thermometer: While visual cues are helpful, a reliable instant-read meat thermometer is your best friend for perfectly cooked fish. Aim for 130°F (54°C) for medium-rare salmon, which is often considered the ideal doneness for maximum moisture and flavor.
• Freshness Matters: The quality of your ingredients directly impacts the final taste. Use the freshest salmon and the most vibrant zucchini you can find. Fresh herbs and organic lemons also make a significant difference in the marinade.

There are a couple of reliable ways to easily determine if your salmon is perfectly cooked:

1. Color and Flakiness: When raw or undercooked, salmon has a vibrant, translucent orange-pink color. As it cooks, the flesh becomes opaque and turns a lighter pink. When done, the sides of the salmon should be completely opaque, and the center should just begin to flake easily with a fork. If it’s still translucent in the very center, it needs a little more time.
2. Internal Temperature (The Most Reliable Method): For the most accurate results, use an instant-read meat thermometer. Insert it into the thickest part of the salmon fillet. For medium-cooked salmon, which many consider the best for flavor and texture, aim for a core temperature of 130°F (approx. 54°C). The temperature will continue to rise slightly after you remove it from the heat.

Absolutely! If you don’t have a BBQ or a grill pan, you can bake this salmon and zucchini in the oven. Preheat your oven to 400°F (200°C). Arrange the salmon and zucchini on a baking sheet lined with parchment paper. Bake the salmon for 12-15 minutes, or until cooked through (130°F internal temperature). Add the zucchini to the baking sheet for the last 8-10 minutes of baking, or until tender. The feta marinade can still be spooned over the top after baking.

Leftover grilled salmon and zucchini, stored separately from the feta dressing, can be kept in an airtight container in the refrigerator for up to 2-3 days. The feta dressing can also be stored separately in the refrigerator for up to 2 days. Reheat salmon gently to avoid drying it out, or enjoy cold in salads.

Yes, the feta marinade is excellent for making ahead! You can prepare it up to two days in advance. Store it in an airtight container or covered with plastic wrap in the refrigerator. This allows the flavors to meld beautifully, making it even more delicious when it’s time to serve.

Serving Suggestions & Variations

This Grilled Salmon with Zucchini and Feta Marinade is incredibly versatile, making it easy to adapt to your taste and occasion. Here are some ideas to enhance your meal:

• Classic Mediterranean Pairing: Serve with a simple Greek salad (cucumber, tomatoes, red onion, olives) and warm pita bread or a fresh baguette to scoop up every last drop of the delicious marinade.
• Grain Bowls: Create a hearty grain bowl by serving the salmon and zucchini over a bed of quinoa, couscous, or pearl barley. Drizzle extra feta marinade over everything.
• Pasta Dish: Flake the cooked salmon and toss it with the grilled zucchini and a light pasta, like orzo or farfalle. Finish with the feta marinade for a quick and flavorful pasta dish.
• Herbal Alternatives: If basil isn’t your favorite, or if you want to experiment, try adding fresh dill or mint to the feta marinade. Both herbs complement salmon and feta beautifully.
• Spice It Up: For a touch of heat, sprinkle a pinch of red pepper flakes into the feta marinade or over the salmon before grilling.
• Vegetable Swap: Don’t like zucchini or want more variety? This recipe works wonderfully with other grill-friendly vegetables like eggplant slices, bell peppers, or asparagus. Adjust grilling times as needed.
• Protein Alternatives: While salmon is fantastic, this marinade can also elevate other proteins. Try it with grilled chicken breast, cod fillets, or even halloumi cheese for a vegetarian option.

Grilled Salmon and Courgette

Andréa