Let's dive into the world of BBQ salmon with a tasty recipe of Grilled Salmon with Zucchini and Feta Marinade. Get ready to go on a delicious BBQ adventure with a mix of juicy fish, tender zucchini and the irresistible taste of feta cheese. So turn on the BBQ!
Grilled Salmon and Zucchini with Feta Marinade: A Delicious Fusion of Flavor
With the nice weather, it is wonderful to light the BBQ! And this time no barbecue skewer, but a delightful salmon fillet and zucchini. And both are served with a spicy feta marinade.
It so picks up the flavors and gives it a Mediterranean atmosphere. This is also a great recipe for when you are on vacation. Because especially on the coast you can get delicious fresh fish. And because this recipe has just a few steps, it is easy and quick to make. You will love it!
The delicious marinade of Feta, basil, and olive oil makes this salmon with zucchini on the barbecue EXTRA delicious.
A healthy meal
You can serve this salmon with the grilled zucchini as a meal. And in the summer, I serve some baguette and a salad with it. A healthy and reasonably lean meal (depends on how much of that delicious feta marinade you will use 😉 ).
When I make it in the grill pan in the winter, I serve it with some fried potatoes. That is also a super delicious combination!
What do you need for Grilled Salmon with Zucchini?
You require the following ingredients to prepare this Grilled Salmon and Courgette. You can find the correct amounts in the recipe card at the bottom of the blog:
- Salmon: Use a large salmon steak or several pieces. It doesn't matter for the taste. Choose a piece with skin on one side, then the salmon will fall apart less during grilling. And it also gives extra flavor.
- Courgette eg. Zucchini: a delicious vegetable that is easy to grill. Cut pieces of about ½ inch (one cm) thick, so they don't burn as quickly, and you can turn them better.
- Feta: The real Feta cheese is of course the tastiest. This one comes from Greece and can be made from raw milk. So be careful when you are pregnant (always read the labels carefully).
- Lemon:When a recipe mentions lemon zest, use an organic lemon. Grate only the yellow part of the lemon. The white underneath is very bitter.
- Basil: A sweet herb with a light, mild flavor. It combines wonderfully with feta and lemon.
How to prepare Salmon with Grilled Zucchini with Feta Dressing
You can find a printable recipe with a step-by-step description at the bottom of this blog.
- Brush both sides of the salmon with olive oil and season with salt and pepper
- Make a feta marinade by mixing the lemon zest, juice, chopped chives and olive oil with the crumbled feta.
- Place the salmon on the hot BBQ or grill pan and grill for six minutes. Turn the salmon over and grill for another six minutes. Now remove from the pan and place the salmon on a plate. Cover with aluminum foil and let sit for three minutes. The juices will now distribute well, and the salmon will be even tastier.
- Brush the zucchini on both sides with oil. Season with salt and pepper. Place the slices on the BBQ or in the hot grill pan and fry for three minutes. Turn the slices over and grill for another three minutes. Serve the zucchini with the salmon and feta dressing.
Variations, Substitutions, and Tips
- Salmon: You can also use cod fillets. A firm whitefish that does well on the grill.
- By allowing meat and fish to rest for a while after baking or grilling, fewer juices will be released after cutting, which will remain in your meat or fish.
- If you can’t get feta cheese, you can buy white cheese cubes in the supermarket. Less strong in taste, but still very tasty.
- You can also replace the lemon with lime or orange.
- Also, delicious: thyme leaves or rosemary as a signature herb.
There are two ways to easily determine this:
1. Color: When the salmon is raw or not well cooked, it is got a salmon color and is transparent. When done, the sides of the salmon should be at least opaque and pink.
2. To measure is to know. The core temperature of medium baked salmon (and that's how it really is the best) should be 130 °F (ca. 54 °C). This is measured in the center of the thickest part of the salmon.
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Grilled Salmon and Courgette
Ingredients
Feta Marinade
- 4 ounces feta cheese Crumbled
- 1 lemon biological, zest and juice
- 1 ounce fresh basil finely chopped
- 4 tablespoons olive oil extra vierge
Grilled Salmon and Courgette
- 1¼ pound salmon fillets
- 1 zucchini sliced in ½ inch (1 cm) thick strips
- 2 tablespoons olive oil
- ¼ teaspoon sea salt
- â…› teaspoon ground black pepper
Ingredients you need per step are listed below the step in Italic
Instructions
Feta dressing
- Mix the feta, grated lemon, 1 tablespoon of lemon juice, and the basil.4 ounces feta cheese, 1 lemon, 1 ounce fresh basil
- Add the olive oil and mix.4 tablespoons olive oil
Grill
- Brush the courgette and salmon fillets with olive oil and sprinkle with salt and pepper.1¼ pound salmon fillets, 1 zucchini, 2 tablespoons olive oil, ¼ teaspoon sea salt, ⅛ teaspoon ground black pepper
- Turn on the barbecue and make sure it’s hot. Grill the salmon fillets on both sides for six minutes (core temperature 130 °F (ca. 54 °C)). The salmon will then be medium done.
- Put the fish on a plate, so the juices can set in the fillet (it's better for the taste).
- Meanwhile, grill the zucchini on both sides, for three minutes until they’re done.
- Take a plate and put a salmon fillet and a few slices of zucchini on it. Spoon the feta dressing on top of the zucchini and salmon fillet.
Notes
- Feta: The real Feta cheese is of course the tastiest. Feta cheese comes from Greece and may be made from raw milk. So be careful when you are pregnant (always read the labels carefully). If you cannot get real Feta cheese, you can buy white cheese cubes in the supermarket. Less strong in taste, but still very delicious.
- Lemon: You can also replace the lemon with lime or orange.
- Courgette: If you don't have or don't like zucchini, try this recipe using eggplant.
- Salmon: You can also use cod fillets instead of salmon. Any firm whitefish that does well on the grill.
- In advance: The feta dressing can be made up to two days in advance and can be stored in the refrigerator covered with some plastic foil.
- Refrigerator: The grilled salmon can be stored for up to two days covered with some plastic foil.
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