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

As the weather warms and longer days invite outdoor dining, there’s nothing quite like the irresistible aroma of a sizzling BBQ. This time, we’re moving beyond traditional skewers to present a truly special combination: tender salmon fillets paired with perfectly grilled zucchini, both elevated by a vibrant, spicy feta marinade. This isn’t just a meal; it’s an experience that brings the sun-drenched flavors of the Mediterranean directly to your plate.

The magic lies in how the feta marinade infuses every bite, creating a harmonious blend of salty, tangy, and herbaceous notes. Imagine fresh basil, zesty lemon, and rich olive oil mingling with crumbled feta, creating a dressing that’s both creamy and bright. This simple yet sophisticated recipe is incredibly easy and quick to prepare, making it an ideal choice for busy weeknights or a relaxed holiday meal, especially when you have access to fresh, local fish by the coast. Its straightforward steps ensure that even novice grillers can achieve spectacular results. Prepare to fall in love with this unforgettable dish!

The exquisite marinade, crafted from real Feta cheese, fragrant basil, and premium olive oil, transforms this salmon and zucchini BBQ dish into an EXTRAORDINARY culinary delight.

A Wholesome and Flavorful Meal for Any Occasion

This Grilled Salmon with Zucchini and Feta Marinade isn’t just delicious; it’s also a remarkably healthy and balanced meal. Salmon is celebrated for its abundant omega-3 fatty acids, which are crucial for heart health and brain function. Zucchini, a low-calorie and nutrient-dense vegetable, provides essential vitamins, minerals, and dietary fiber, promoting digestive health. And while feta cheese adds a rich, satisfying creaminess and flavor, it does so in moderation, making this a lean option – depending, of course, on how generously you apply that delectable feta marinade! 😉

In the warmer months, I love serving this vibrant dish with a crusty baguette to soak up all the amazing juices, and a crisp, fresh green salad for added texture and nutrients. It’s a complete meal that feels light yet satisfying. But don’t relegate this recipe solely to summer! When winter arrives, and outdoor grilling isn’t an option, I often prepare it in a grill pan indoors, serving it alongside some crispy fried potatoes. This combination creates a comforting and equally delicious meal, proving that fantastic flavors can be enjoyed year-round.

Essential Ingredients for Grilled Salmon with Zucchini and Feta

To create this magnificent Grilled Salmon and Zucchini dish, you’ll need a handful of fresh, high-quality ingredients. Each component plays a vital role in building the incredible flavor profile. You can find the precise measurements in the detailed recipe card at the bottom of this blog post, but here’s a closer look at what you’ll be working with:

• Salmon: The star of our dish! Whether you opt for one large salmon steak or several individual fillets, the key is freshness. I highly recommend choosing a piece with the skin on one side. The skin not only helps the salmon stay together better during grilling, preventing it from flaking apart, but it also crisps up beautifully, adding an extra layer of texture and rich flavor to the finished dish. Look for vibrant, firm flesh.
• Zucchini (Courgette): This versatile and delicious vegetable is perfect for grilling. It becomes wonderfully tender with a slight char, soaking up flavors beautifully. When preparing, slice your zucchini into pieces about ½ inch (one cm) thick. This thickness is crucial – it prevents the slices from burning too quickly on the grill and makes them much easier to handle and turn, ensuring even cooking.
• Feta Cheese: For an authentic and truly exquisite taste, seek out genuine Greek Feta cheese. Traditionally made from sheep’s milk (or a blend with goat’s milk), true Feta offers a distinct salty, tangy, and crumbly texture that sets it apart. Be aware that some traditional Feta varieties can be made from raw milk, so if you are pregnant, always check the labels carefully. If authentic Feta is hard to find, a good quality white brined cheese can be a suitable substitute, though it might have a milder flavor.
• Lemon: Lemon is essential for its bright, zesty notes that cut through the richness of the salmon and feta. When a recipe calls for lemon zest, as this one does, it’s always best to use an organic lemon. Make sure to grate only the vibrant yellow part of the peel, as the white pith underneath is very bitter and can negatively impact the flavor of your marinade. The juice will also add a refreshing acidity.
• Fresh Basil: A sweet and aromatic herb with a light, mild, peppery flavor. Fresh basil is the perfect complement to the salty feta and zesty lemon, bringing a distinct Mediterranean freshness to the marinade. Its aromatic qualities are unparalleled, making it far superior to dried basil for this recipe. Finely chop it to release its full fragrance.
• Olive Oil: A staple in Mediterranean cooking, extra virgin olive oil is used both in the marinade and for brushing the salmon and zucchini before grilling. It not only helps prevent sticking but also adds a fruity richness and aids in achieving that beautiful golden crust on your grilled ingredients.

Mastering the Preparation: Grilled Salmon with Zucchini and Feta Dressing

Creating this flavorful dish is surprisingly simple, with just a few key steps that lead to maximum flavor. You’ll find a fully printable recipe card with all the precise measurements and a detailed step-by-step guide at the very bottom of this blog post. But for now, let’s walk through the process, ensuring you get perfect results every time.

1. Prepare the Salmon: Begin by lightly brushing both sides of your salmon fillets with a good quality olive oil. This helps prevent sticking and promotes even browning. Season generously with sea salt and freshly ground black pepper to enhance its natural flavors.
2. Craft the Feta Marinade (Dressing): In a small bowl, combine the star ingredients for your vibrant marinade: crumbled feta cheese, the bright zest from an organic lemon, a tablespoon of fresh lemon juice, and finely chopped fresh basil. Add the extra virgin olive oil and mix everything together thoroughly until well combined. This is your flavor powerhouse!
3. Grill the Salmon to Perfection: Ensure your BBQ or grill pan is preheated to a medium-high heat and is nice and hot. Carefully place the salmon fillets on the hot grill, skin-side down if applicable. Grill for approximately six minutes per side. For medium-cooked salmon, which is truly the most delicious and moist, aim for an internal core temperature of 130°F (approximately 54°C). Once grilled, carefully remove the salmon from the heat and place it on 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, ensuring a more tender, flavorful, and moist piece of fish.
4. Grill the Zucchini: While the salmon rests, it’s time for the zucchini. Brush your zucchini slices liberally on both sides with olive oil and season with salt and pepper. Place them on the hot BBQ or in the grill pan. Grill for about three minutes per side, or until they are tender-crisp with appealing char marks. You want them cooked through but still retaining a slight bite.
5. Serve and Enjoy: Arrange a salmon fillet and a few grilled zucchini slices on each plate. Generously spoon the prepared feta dressing over the zucchini and salmon. Garnish with a fresh sprig of basil or an extra lemon wedge if desired. Serve immediately and savor the incredible Mediterranean flavors!

Top Grilling Tip: The Importance of Resting

This simple trick can elevate your grilling game significantly. It’s not just for meat; it applies wonderfully to fish too!

• By allowing your grilled salmon (or any meat) to rest for a short period after cooking, you permit the internal juices to redistribute evenly throughout the fillet. If you cut into it immediately, those precious juices will simply run out onto your plate, leaving your fish drier and less flavorful. Resting ensures that the moisture remains locked within the protein, resulting in a significantly more tender, juicy, and delicious final product. Always cover loosely with foil to keep it warm without overcooking.

Ensuring your salmon is cooked just right is key to its succulence. There are two primary, easy-to-use methods to determine perfect doneness:
1. Visual Cues: When raw or undercooked, salmon has a vibrant, translucent, deep orange-pink color. As it cooks, the flesh becomes opaque and turns a lighter, flaky pink. You’ll notice the sides of the fillet should be at least opaque, indicating it’s cooked through. You can also gently flake a piece with a fork in the thickest part; if it separates easily, it’s likely done.
2. Temperature Accuracy: For the absolute best results, especially if you prefer medium-cooked salmon – which truly is the most tender and flavorful – use an instant-read meat thermometer. Insert the thermometer into the thickest part of the fillet. The ideal core temperature for medium-cooked salmon is around 130°F (approximately 54°C). For well-done, aim for 145°F (63°C), but be mindful that higher temperatures can lead to a drier texture. Remove the salmon from the heat when it’s a few degrees below your target temperature, as it will continue to cook slightly while resting.

We hope you thoroughly enjoyed preparing and tasting this Grilled Salmon with Zucchini and Feta Marinade. There’s nothing more rewarding than seeing your culinary creations come to life!

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Grilled Salmon and Courgette with Feta Marinade

Andréa

More Delicious Salmon Recipes to Explore

If you’re a fan of salmon, there’s a whole world of possibilities beyond just grilling! Here are a few more fantastic salmon recipes from my kitchen that you might love to try next. Each offers a unique way to enjoy this healthy and versatile fish.