Grilled Salmon with Tzatziki Sauce

salmonSalmon is the most versatile fish . The super-easy sauce is made ahead of time, leaving more time to share a glass of wine with guests around the grill. Serve the salmon with garden fresh grilled veggies and warm pita bread.

  • Serves 4 to 6
  • Prep Time: 60 minutes

Tzatziki Sauce:

  • 3 tablespoons olive oil
  • 1 teaspoon red wine vinegar
  • 2 cloves garlic, peeled and mashed to a paste
  • ½ teaspoon salt
  • ¼ teaspoon white pepper
  • 2 cups plain Greek yogurt, strained over a colander for 15 minutes
  • 2 cucumbers, peeled, seeded and diced
  • 1 tablespoon chopped fresh dill

Combine and mix well the olive oil, vinegar, garlic, salt, and pepper in a small bowl. In a serving bowl, blend the yogurt and sour cream. Add the olive oil mixture to the yogurt mixture and mix well. Finally, add the cucumber and chopped fresh dill. Cover and chill for at least an hour before serving.

Salmon:

  • 1 salmon filet, about 2½- to 3-lb
  • 2 tablespoons olive oil
  • ¼ cup dry white wine
  • 1 tablespoon fresh lemon juice
  • kosher salt & black pepper

Mix all marinade ingredients in a glass baking dish large enough to hold the salmon. Remove any bones from the salmon and then place in marinade for 20 to 30 minutes at room temperature, turning once to coat well.

Grilling:
Before turning on the gas grill, clean the grates and oil them with vegetable oil.  This will keep the salmon from sticking.  When the grill is heated to medium high, remove the salmon from the marinade, reserving marinade for basting. Place skin side down on the grill, cover and cook for about 15 minutes without turning, basting occasionally with the marinade. Grill until the salmon is just opaque in the center or to your liking, use a wide, flat spatula to transfer the whole salmon filet to a large platter. Serve with the tzatziki sauce, assorted grilled veggies and warm pita bread