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Summery, simple, and big on flavor, this Greek salmon is the weeknight dinner that tastes like summer. We’re talking juicy, well-seasoned salmon, an herby orzo salad packed with roasted peppers and tomatoes, and a salty-lemony feta that ties it all together. Make it on the grill or in a skillet. Either way, you’ll get charry edges, creamy feta, and fresh herbs in every bite.

overhead photo of Greek Salmon with Lemon Feta and Orzo Summer Salad

Why you’ll love this recipe

  • Fast, colorful, and satisfying; works for meal prep or casual summer dinners.
  • Grill or pan options with no special equipment needed.
  • Charred lemon feta adds a wow factor!
  • While the ingredient list is long, there are a lot of herbs, spices, vinegar, and oil being used. My hope is that these are items you already have on hand. And that all you’ll need to pick up from the market is fresh salmon and veggies.

Ingredient Notes

  • Salmon: Skin-on helps protect delicate flesh and gives you crisp edges when seared. Look for bright, firm fillets.
  • Marinade flavors: Balsamic + smoked paprika + oregano + shallot + garlic + olive oil. Note that smoked paprika isn’t traditional Greek, but adds sweet-smoky depth.
  • Orzo Salad add-ins: Roasted red peppers for sweetness, juicy tomatoes, briny olives, creamy avocado, chickpeas for heft.
  • Feta + charred lemons: Briefly grill or pan-sear lemon slices until caramelized; chop and toss with crumbled feta, herbs, and a splash of oil for a bright, salty topping.

Inspiration behind this recipe

Clearly I am very into these summery dinners filled with garden produce and herbs. I just can’t help it. When I have an abundance of fresh produce available to use, I can’t resist using it all…and sometimes all at once.

After yesterday’s oven fried mac and cheese bites, I figured something fresh, and oh so healthy, would be a nice switch up for today.

Enter this simple summery Greek salmon, loaded with produce and lemon feta.  It’s the summertime dish that’s fast, fresh, healthy, so pretty, and obviously…so delicious. I couldn’t be more excited to share this recipe today!

overhead prep photo of Greek Salmon before grilling

Step by Step

Marinate the salmon. I seasoned it up in quite possibly one of my favorite seasoning blends. It’s a combination of balsamic vinegar, smoked paprika (not really Greek…but it’s one of my favorite spices), fresh oregano, shallots (KEY!), garlic (also KEY), and lots of olive oil. Mix, and let it sit while you get everything else for the salad together.

Cook the orzo: Boil until just tender; drain and toss warm with oil, herbs, peppers, tomatoes, olives, avocado, and chickpeas. Note: warm orzo absorbs flavor better. For the summery orzo, you’re really just tossing hot orzo with plenty of fresh herbs, roasted red peppers, chickpeas, tomatoes, olives, and avocado. Add a little olive oil and season this up with salt and pepper.

Char the lemons & make the feta: Sear lemon slices until lightly caramelized; chop and fold into feta with herbs and oil.

Cook the salmon: Grill or pan-sear until the exterior is lightly charred and the center turns opaque and flakes easily with a fork (visual doneness cues, not strict times). Grill the salmon until it’s just charring. At the very same time, grill the slices of lemon until caramelized. chop the lemon slices and toss with lots and lots of fresh herbs. Then toss the whole mix with the crumbled feta cheese and a splash of olive oil.

Assemble: Toss some lemon-feta through the orzo; plate with salmon and extra feta on top. I love to toss some of the lemon feta with the orzo salad. Next, spoon the orzo onto plates, add the salmon, and sprinkle on a generous amount of the lemon feta.

overhead close up photo of Greek Salmon with Lemon Feta and Orzo Summer Salad | halfbakedharvest.com

Simple and so good! And in my book, simple AND delicious, well that’s the name of the game when it comes to summer recipes.

This dish has become my personal go-to low-key dinner that’s satisfying, healthy, and in season. It’s also a great hearty recipe to incorporate into your weekly meal prep. Enjoy a delicious healthy dinner, or use it for lunches throughout the week. I like to make this when I know I’m having an “off” week, with very little recipe testing and photographing. Basically, my computer days.

overhead close up photo of Greek Salmon

Technique Tips

  • Prevent sticking: Pat salmon dry; oil grates or pan; start skin-side down if using skin-on.
  • Charred lemons: Aim for deep golden spots, not full black—too much char = bitter.
  • Balanced orzo salad: Season the orzo while warm and taste after adding feta; you may need less salt because olives/feta are salty.
  • No grill? Pan-sear or oven-bake—call this out clearly so readers don’t bounce (include both options in one place for scannability) .
side angle photo of Greek Salmon with Lemon Feta and Orzo Summer Salad

Looking for other summer salmon recipes? Here are some favorites:

Cilantro Lime Salmon with Mango Salsa

Garlic Butter Creamed Spinach Salmon

Sesame Crusted Curried Salmon Burgers with Lemony Herbs

Lemon Parmesan Salmon with Corn Salad

Lastly, if you make this Greek salmon with lemon feta and orzo summer salad, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Greek Salmon with Lemon Feta and Orzo Summer Salad.

Author: Tieghan Gerard
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4
Calories Per Serving: 1527 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

Orzo Summer Salad

US Customary – Metric

Instructions

  • 1. Place the salmon in a 9×13 inch baking dish. Add 3 tablespoons olive oil, the balsamic vinegar, paprika, oregano, shallot, garlic, and a pinch each of crushed red pepper, salt, and pepper. Rub the seasonings and oil evenly into flesh. Toss the lemon slices into the oil.
    2. To make the salad. Add the orzo, olive oil, juice of 1 lemon, herbs, and a pinch each of crushed red pepper flakes, salt, and pepper to a large serving bowl. Add the chickpeas, red peppers, tomatoes, olives, and avocado, toss to combine.
    3. Heat your grill, grill pan, or skillet to medium high heat. Place the salmon on the grill, skin side down. Add the lemon slices. Cover and cook until skin is lightly charred, 4-5 minutes, flip the salmon and lemons, grill another 3-4 minutes until opaque. Remove everything from the grill.
    4. Finely chop the lemon slices and mix them with the herbs, crumbled feta, and 3 tablespoons olive oil. Add a couple of spoonfuls of the feta to the orzo salad.
    5. Divide the salad between plates. Add the salmon and sprinkle with lemon feta. Top with lots of fresh herbs, and an extra squeeze of lemon, if desired. Enjoy!
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overhead horizontal photo of Greek Salmon with Lemon Feta and Orzo Summer Salad

This post was originally published on June 25, 2020
4.32 from 213 votes (179 ratings without comment)

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Comments

  1. 5 stars
    my friends and i have made over 50 of your recipes (which we love every single one) but this was by far one of the best meals we’ve made. the summer orzo salad is my new favorite meal prep.

    Reply

  2. I have never really been a big fan of salmon or fish in general for that matter. But this recipe is a game changer. If you think you don’t like salmon, this will change your mind. My picky husband even said that this fish was a good or better than in any restaurant, which is really saying something.

    Thank you for your fabulous recipes, beautiful site and photography. Keep you the great work!

    Reply

  3. Just wondering what you would recommend as a substitute for the orzo? I’m personally not a fan of orzo. Thanks so much, it looks delicious!

    Reply

    1. Hi Megan,
      You could use another short cut pasta, or even couscous would be great! I hope you love the recipe, please let me know if you have any other questions! xTieghan

      Reply

  4. 5 stars
    We made this last night with minor alterations- didn’t realize the feta I had was bad which was heartbreaking bc it would have been awesome with it! The salmon was excellent otherwise! I didn’t use olives (bc I hate them) or chickpeas bc I didn’t have ones ready to use. My mom makes an orzo pasta salad super similar to it so I just did that. Quarantine has led me to grow my own herbs so I had fresh oregano and mint ready to use; the basil Came from the grocery which worked! Overall a great meal, my husband loves salmon and asks that we make it 2-3 times a week. I’ll keep this one on file to repear

    Reply

    1. Hi PJ,
      I would do 350 for 15 minutes. I hope you love the recipe, please let me know if you have any other questions! xTieghan

      Reply

  7. 5 stars
    Hey Tieghan,
    I was so excited to make this recipe as I really enjoy salmon. The marinade sounded truly amazing when I was preparing it and that didn’t disappoint. Sadly, I wasn’t able to enjoy the salmon I bought as it had a lot of bones in the whole filet. Every other time I have purchased Salmon I usually find nary a bone. Where do buy your Salmon at the supermarket or somewhere else?? Have you ever bought seafood at a farmers market before?? i absolutely loved the Orzo Summer salad so flavorful and delicious, I could easily eat that all day long so delicious thank you!! Your recipes are the most inspiring as well and always delicious. I love how how you tell us a story with each recipe. It feels like were in the kitchen cooking with you love it!!

    Reply

    1. Hi Mike,
      Thanks so much for trying the recipe. So sorry you had bones in your salmon. I like to get mine from Whole Foods, I’ve never purchased fish from a farmers market. I hope this helps! xTieghan

      Reply

  8. 5 stars
    I made this Friday night. It was delicious and so easy to make. I think this might be my favorite recipe from HBH yet.

    Reply

  11. 5 stars
    Made this for guests tonight. Everyone loved it! Perfect summer dinner for a scorching hot evening! Grilled some fresh sweet corn and swapped it for the garbanzos. Delish! Thanks for another great recipe!

    Reply

  12. Used the marinade on boneless, skinless, chicken breasts and cooked on the grill. Turned out beautifully. Also made the orzo salad…wow, made far more than 4 servings! We had enough for an army. Seemed a bit bland. Added some white wine vinegar, extra olive oil and large addition of feta.

    Reply

  15. I don’t see any signs of your gorgeous salmon sticking to the grill! No matter how clean my grill grates are, and how well I oil the grates, and how much oil I use in my salmon marinade, it always sticks. It drives me nuts! Do you use a flippable grill basket for the fish? Give up your secrets, PLEASE!

    Reply