Ingredients
To ensure perfect results every time, I've broken down the measurements into precise units.
- Salmon: 4 skinless, boneless salmon fillets (6 oz / 170g each)
- Butter: 2 tbsp. (1 oz / 28g) butter, melted
- Lemon Juice: 2 tbsp. (1 fl oz / 30ml) fresh lemon juice
- Lemon Zest: 1 tbsp. (0.2 oz / 6g) fresh lemon zest, grated
- Garlic: 2 garlic cloves (approx. 0.2 oz / 6g), minced
- Feta Cheese: 4 tbsp. or 0.25 cups (1 oz / 28g) feta cheese, crumbled
- Salt: 0.25 tsp. (1.5g) sea salt, or to taste
- Black Pepper: 0.1 tsp. (0.5g) freshly cracked black pepper, or to taste
How to Make Simple Grilled Salmon with Feta
Follow these easy steps for perfectly flaky and flavorful fish.
- Preheat your outdoor grill or indoor grill pan to medium-high heat (around 400°F / 200°C) and lightly grease the grates with a neutral oil to prevent sticking.
- In a small mixing bowl, whisk together the melted butter, fresh lemon juice, grated lemon zest, minced garlic, salt, and black pepper until completely incorporated.
- Place the salmon fillets on a plate or in a shallow dish and brush the garlic-lemon butter mixture generously over the top and sides of each fillet.
- Place the salmon fillets onto the hot grill and cook for 6 to 7 minutes per side, carefully flipping once, until the fish easily flakes with a fork and reaches an internal temperature of 145°F (63°C).
- Remove the fish from the grill, immediately top each fillet evenly with the crumbled feta cheese while the fish is still hot, and serve immediately.
Nutritional Information
Here is the estimated nutritional breakdown per serving for this delicious meal.
- Calories: 306 kcal
- Carbohydrates: 1.4 g
- Protein: 34.6 g
- Fat: 18.0 g
Chef's Pro Tips
To elevate your Simple Grilled Salmon with Feta from good to restaurant-quality, keep these expert tips in mind:
- Oil the Fish, Not Just the Grill: While greasing the grill grates is important, making sure your salmon is well-coated with the butter mixture helps create a beautiful sear and prevents the delicate fish from sticking to the hot metal.
- Buy Block Feta: Pre-crumbled feta is coated in anti-caking agents that prevent it from melting nicely. For the best creamy texture to contrast the grilled fish, buy a block of feta packed in brine and crumble it yourself right before serving.
- Watch the Temperature: Salmon cooks quickly and can dry out if left on the heat too long. If you have a meat thermometer, aim for an internal temperature of 135°F to 140°F (57°C to 60°C) when you pull it off the grill. Carryover cooking will bring it up to the perfect 145°F (63°C) while it rests.
- Leave the Skin On (Optional): Even though this recipe calls for skinless fillets, using skin-on salmon can actually make grilling easier! The skin acts as a protective barrier against the high heat. You can simply slide your spatula between the skin and the flesh after grilling to serve it skinless.
Frequently Asked Questions (FAQ)
Can I bake this Simple Grilled Salmon with Feta instead of grilling it? Absolutely! If you don't have access to a grill or the weather isn't cooperating, you can easily bake this dish. Preheat your oven to 400°F (200°C), place the coated salmon fillets on a parchment-lined baking sheet, and bake for 12-15 minutes, or until the fish flakes easily. Top with feta immediately after removing from the oven.
Can I use frozen salmon fillets for this recipe? Yes, you can use frozen salmon, but it is crucial to thaw it completely before grilling. For the safest and most even thaw, leave the fillets in the refrigerator overnight. Avoid grilling from frozen, as the outside will burn before the inside finishes cooking.
What side dishes pair well with lemon feta salmon? This bright and savory salmon pairs perfectly with light, fresh sides. Try serving it alongside roasted asparagus, a crisp Greek salad, lemon-herb quinoa, or garlic butter green beans to round out your healthy weeknight dinner.
How long does leftover grilled salmon last in the fridge? Leftover Simple Grilled Salmon with Feta can be stored in an airtight container in the refrigerator for up to 3 days. To reheat without drying it out, place it in a low oven (around 275°F / 135°C) until just warmed through, or enjoy it cold flaked over a salad!
