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Grilled Salmon with Oregano Oil, Avocado-Tzaziki Sauce and Grilled Lemons

While this may seem like there are a lot of components, it all comes together very quickly. In fact, you can make the oregano oil and avocado-tzatziki sauce ahead of time and then just grill the salmon at the last minute. Scoop up any leftover tzatziki sauce with crispy tostadas or chicharrones for a great snack.
Course Main Course
Cuisine American
Keyword salmon
Servings 4
Author The Cowgirl Gourmet referenced this recipe from Bobby Flay's Grill It! cookbook

Ingredients

  • 1/4 cup olive oil plus 2 tablespoons (reserve for lemons)
  • 2 tablespoons fresh oregano leaves
  • Kosher or sea salt and freshly ground black pepper
  • 4 salmon fillets 6 ounces each
  • 2 lemons halved

Avocado Tzatziki

  • 2 ripe Haas avocados peeled, pitted and chopped
  • 2 cloves garlic chopped
  • 1 serrano chile stem removed and chopped, keep or discard the seeds
  • 1/4 cup Greek yogurt
  • 1 lemon zested and juiced
  • 1/4 English cucumber finely diced or 1/2 cucumber, seeds removed and finely diced
  • 1/4 cup flat-leaf parsley chopped
  • Kosher salt and freshly ground black pepper

Instructions

To make the herb olive oil:

  1. In a blender, combine the olive oil and the oregano and blend until smooth. Season lightly with salt and pepper. Pour oil in a bowl and set aside.


To make the avocado-tzaziki:

  1. Put the avocados, garlic, serrano, yogurt, lemon zest and juice in the bowl of the food processor and process until smooth. If mixture is too thick or chunky, add a touch more yogurt and.or lemon juice so mixture processes thoroughly. Transfer the mixture to a bowl.

  2. Add the cucumbers and parsley and season with salt and pepper. Stir to combine, cover and refrigerate for at least 30 minutes and up to 2 hours before serving.

To grill the salmon:

  1. When you are ready, fire up the grill and get it nice and hot. Brush both sides of the salmon filets with the oregano oil and season with salt and pepper. Grill the salmon for about 3-5 minutes per side, depending on the thickness. You want it to char and cook to medium. Brush with salmon with more oil while cooking.

  2. While the fish is cooking, brush the cut side of the lemons with the reserved 2 tablespoons of olive oil and grill, cut side down, until lightly golden brown, about 2 minutes.

  3. Serve the filets with a generous dollop of avocado-tzatziki and squeeze the juice from the grilled lemons on top.