Salmon Fillets with Greek Tzatziki


  1. Fire up grill or preheat oven to 450 degrees. For baking, line baking sheet with foil and coat with oil or cooking spray. In small bowl, mix together garlic powder, oregano, and ground pepper.             
  2. Brush fillets with olive oil and sprinkle with seasoning mix. Grill to desired doneness. Or place on baking sheet and bake on middle rack of oven for about 10 to 13 minutes. (Cooking time depends on fillet thickness.)
  3. For sauce, whisk together all ingredients in small bowl. Refrigerate until ready to use (this can be done up to a day before and enhances flavor).
  4. Serve with roasted red potatoes and asparagus. Or, for lunch, load fish into pita bread along with fresh sliced tomatoes and shredded lettuce.

Serves 4

Beverage pairing: Chardonnay, Sauvignon Blanc, or a German-style lager


  • 4 (8 oz.) king or silver salmon fillets, skinned and pin-boned
  • 4 Tbsp. olive oil
  • 1/8 tsp. garlic powder
  • 1/4 tsp. dried oregano
  • 1/8 tsp. fresh ground pepper

For sandwiches: pita bread, sliced tomatoes, and shredded iceberg lettuce

Tzatziki Sauce

  • 1 cup plain Greek yogurt
  • 2 Tbsp. fresh lemon juice
  • 1/4 cup cucumber, peeled, seeded, and shredded
  • 1 clove garlic, peeled and grated
  • 1 Tbsp. white onion, grated
  • 1/4 tsp. dried dill
  • 1/8 tsp. kosher salt
  • 1/8 tsp. fresh ground pepper