Name: Pan-Seared Greek Salmon with Tzatziki and Greek Salsa Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Greek
Ingredients: 4 salmon fillets (4-6 ounces each); 3 tablespoons olive oil; 4 garlic cloves, chopped; 2 teaspoons lemon juice; Salt and pepper to taste; 1 teaspoon paprika; 1 teaspoon oregano; 1 teaspoon dried dill; 2 tablespoons chopped parsley; 2 tablespoons freshly chopped dill; 3/4 cup Greek yogurt; 1 cup grated or thinly sliced cucumber; 1 tablespoon extra virgin olive oil; 2 teaspoons lemon juice; 1 garlic clove, minced; 1 tablespoon chopped dill; Dash of salt and pepper; 1 cup cherry tomatoes, halved; 1/2 cup feta cheese; 1/4 cup red onion, diced; 1 tablespoon chopped dill; 1 tablespoon extra virgin olive oil

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If you’re craving a vibrant, healthy dinner that brings the sunny flavors of the Mediterranean straight to your table, the Pan-Seared Greek Salmon with Tzatziki and Greek Salsa Recipe is your new best friend. This dish combines perfectly seared salmon with a symphony of herbs and spices, topped with cooling tzatziki and a bright, tangy Greek salsa. It’s a delightful balance of rich, fresh, and zesty notes that will quickly become a favorite in your recipe rotation. Easy to make yet impressive on the plate, this recipe captures the essence of Greek cuisine in every delicious bite.

Ingredients You’ll Need

The image shows two square pieces of raw salmon with a bright orange color. Each salmon piece is topped with a yellow lemon slice and sprinkled with green herbs and small white garlic pieces. The salmon sits on a dark wooden cutting board with visible wood grain texture. The background features a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

The magic of this Pan-Seared Greek Salmon with Tzatziki and Greek Salsa Recipe lies in its simple but thoughtfully selected ingredients. Each one plays a crucial role in delivering the authentic Mediterranean flavor profile — from the juicy salmon fillets to the fresh herbs and creamy yogurt, everything works together harmoniously.

4 salmon fillets (4-6 ounces each): Fresh, skin-on salmon gives you that crispy sear and tender interior.
3 tablespoons olive oil: A staple in Greek cooking that adds richness and helps to crisp the skin.
4 garlic cloves, chopped: Infuses the dish with a warm, aromatic depth.
2 teaspoons lemon juice: Adds brightness and balances the richness of the salmon.
Salt and pepper to taste: Essential seasoning to enhance all the other flavors.
1 teaspoon paprika: Provides a subtle smoky sweetness and vibrant color.
1 teaspoon oregano: This classic Greek herb imparts an earthy, robust flavor.
1 teaspoon dried dill: Offers a fresh, slightly tangy note that complements fish beautifully.
2 tablespoons chopped parsley: Adds a pop of bright green and fresh interest.
2 tablespoons freshly chopped dill: Intensifies the herbal aroma and taste.
For the tzatziki sauce: 3/4 cup Greek yogurt, 1 cup grated or thinly sliced cucumber, 1 tablespoon extra virgin olive oil, 2 teaspoons lemon juice, 1 garlic clove minced, 1 tablespoon chopped dill, dash of salt and pepper — a creamy, cooling sauce bursting with freshness.
For the Greek salsa: 1 cup cherry tomatoes halved, 1/2 cup feta cheese, 1/4 cup diced red onion, 1 tablespoon chopped dill, 1 tablespoon extra virgin olive oil — a colorful, tangy topping that brings a lively crunch and savory pop to every bite.

How to Make Pan-Seared Greek Salmon with Tzatziki and Greek Salsa Recipe

Step 1: Prepare the Salmon

Start by patting your salmon fillets dry on both sides—this small step is key to achieving that sought-after golden crust. Removing excess moisture helps the fish sear rather than steam, ensuring a deliciously crispy skin and tender, flaky interior every time.

Step 2: Season the Salmon

In a small bowl, combine salt, pepper, paprika, dried oregano, and dried dill. Sprinkle this fragrant mixture generously over the flesh side of each salmon fillet. These spices are simple but pack a punch, sealing in flavor and highlighting the natural richness of the fish.

Step 3: Sear the Salmon

Heat olive oil in a large skillet (cast iron works beautifully) over medium-high heat, then reduce to medium-low. Place the salmon skin side down in the pan, pressing gently on top for about 15 seconds to ensure an even sear. Avoid moving the fillets too soon — this patience builds a crust that’s full of texture and flavor. Cook for 3-4 minutes until the skin is crisp and the salmon releases easily.

Step 4: Flip and Finish Cooking

Carefully turn the salmon fillets over using a spatula. Cook the other side for about 1 minute, until the internal temperature reaches 145 degrees Fahrenheit for perfectly cooked salmon. Finish with a squeeze of fresh lemon juice and a drizzle of extra virgin olive oil right off the heat—the citrus will brighten the fish beautifully.

Step 5: Make the Tzatziki Sauce

While the salmon cooks, mix the Greek yogurt, grated cucumber, olive oil, lemon juice, minced garlic, chopped dill, and a pinch of salt and pepper in a medium bowl. Chill the tzatziki until you’re ready to serve—it’s that creamy, cool partner that perfectly contrasts the warm salmon.

Step 6: Prepare the Greek Salsa

Combine halved cherry tomatoes, crumbled feta, diced red onion, chopped dill, and olive oil in a small bowl. Stir gently to meld the flavors, crafting a fresh, tangy salsa that adds freshness and delightful crunch alongside the tender salmon.

How to Serve Pan-Seared Greek Salmon with Tzatziki and Greek Salsa Recipe

The image shows a round gray plate with two cooked salmon fillets on top, each covered with green herbs and drizzled with white sauce on one piece. Under the salmon are layers of fresh green arugula leaves and small chunks of red onion scattered around. Thin slices of yellow lemon sit at the back of the salmon, with pieces of red and yellow cherry tomatoes mixed with white crumbled cheese around the plate edges. A gold fork rests to the right side of the plate. The scene is set on a white marbled surface with bowls of lemons, cherry tomatoes, arugula, and white sauce nearby. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

A sprinkle of extra chopped parsley and dill just before serving adds an herbal brightness and makes the dish even more visually inviting. Consider adding a lemon wedge for guests to squeeze over for that lovely citrus burst.

Side Dishes

This dish pairs beautifully with fluffy rice pilaf, roasted baby potatoes, or a simple Greek salad with cucumbers and olives. Each side adds texture and complements the flavors without overpowering the main star—the salmon with its luscious tzatziki and Greek salsa.

Creative Ways to Present

Serve the salmon fillets atop a spread of tzatziki and spoon the Greek salsa over or alongside. For a fresh twist, pile the salsa on toasted pita slices as a vibrant appetizer, or turn everything into a hearty Mediterranean-inspired bowl with grains and leafy greens.

Make Ahead and Storage

Storing Leftovers

Keep any leftover salmon covered in an airtight container in the refrigerator for up to three days. The tzatziki and salsa should be stored separately in their own containers to keep their flavors fresh and textures intact.

Freezing

While it’s best enjoyed fresh, you can freeze cooked salmon for up to one month. Wrap individual fillets tightly to prevent freezer burn. The tzatziki sauce does not freeze well, so it’s better made fresh when you reheat the fish.

Reheating

To reheat your pan-seared salmon, warm it gently in a skillet over low heat to maintain moisture and crisp the skin slightly. Avoid microwaving, which can dry out the fish. Serve immediately with fresh tzatziki and salsa for that just-made taste.

FAQs

Can I use frozen salmon for this recipe?

Absolutely! Just be sure to thaw the salmon completely and pat it very dry before cooking to achieve the best sear and texture.

Is it necessary to use Greek yogurt for the tzatziki?

Greek yogurt is best for its thick and creamy texture, which holds up nicely against the cucumber and garlic flavors, but you can substitute with regular yogurt strained through a cheesecloth.

Can I prepare the tzatziki and salsa ahead of time?

Yes, both can be made a day ahead to allow the flavors to meld beautifully. Just keep them refrigerated and bring to room temperature before serving.

What if I don’t have dill? Can I use something else?

Dill gives a distinctive fresh flavor, but you can substitute with fresh mint or basil for a different herbal note if necessary.

How do I know when the salmon is perfectly cooked?

The salmon should be opaque in the center and flake easily with a fork. Using a meat thermometer, aim for 145 degrees Fahrenheit internal temperature for safe and tender fish.

Final Thoughts

There’s something truly comforting about the Pan-Seared Greek Salmon with Tzatziki and Greek Salsa Recipe. It offers a satisfying weeknight dinner that feels a little special without being complicated. The harmony of crispy, juicy salmon with creamy tzatziki and fresh, vibrant Greek salsa creates a meal that’s sure to brighten your dinner table and your mood. Give this recipe a try—you might just find yourself making it again and again!