This grilled salmon skewer recipe is perfect for summer dinners and backyard BBQs! Pair with a homemade tangy whipped feta for the perfect light, refreshing meal!
This Mediterranean Salmon with Whipped Feta is bursting with Greek-inspired flavor. Juicy salmon, bell peppers, lemon, and red onion are skewered and grilled to perfection, then served with a creamy whipped feta yogurt sauce and warm pita or naan. It’s a simple, healthy dinner that’s perfect for summer grilling.
Why You'll Love This Greek Salmon Recipe:
- Easy to prep and cook in under 30 minutes
- High-protein, veggie-packed, and perfect for meal prep
- Fun, flavorful, and family-friendly—because food on a stick just tastes better
Ingredients for Greek Style Salmon
- Salmon: skin on or off, it peels off quite easily once it has been cooked.
- Bell Pepper: any color
- Red Onion: I think red onion pairs better with the Greek flavors, but you can use a different version if you wish.
- Feta: this will also work with goat cheese if you prefer.
- Greek Yogurt: plain
- Lemons: grab some extra so you can squeeze fresh lemon juice over the top of the fish.
How to Make Mediterranean Salmon
- Make the whipped feta by combining the feta, yogurt, garlic, and lemon zest in a food processor and blend until it reaches your desired consistency.
- Assemble the skewers with a mixture of salmon cubes, lemon slices, bell pepper, and onion pieces (as pictured). Season to taste with salt and pepper.
- Arrange the skewers on a grill and cook for 4 minutes, flip and cook for an additional 4 minutes, or cook until the salmon flakes easily.
Greek Salmon Recipe Tips
- Keep the potatoes small, and make sure the pieces are all relatively the same size so they cook at the same pace.
- Add a drizzle of this balsamic reduction if you like bolder flavor.
- You can easily double the proteins and/or the vegetables, but I do recommend making more of the vinaigrette. It prevents everything from drying out and adds such good flavor.
Mediterranean Salmon Variations
- No access to fennel? You could replace it with yellow onions or leeks.
- Want to reduce the carbs? Replace the potatoes with turnips or rutabaga diced small.
- Not a fan of feta? This would also be great with goat cheese, a tangy parmesan, or even salty cotija.
- Hate brussels sprouts? Replace those with asparagus or broccoli.
How to Serve This Greek Salmon Recipe
This sheet pan meal is well-balanced enough to be served on its own with fresh parsley, a lemon wedge, and a little balsamic reduction. Here are some easy sides you could add to stretch the meal further:
Feta and Mint Snap Peas
Cucumber Feta Salad
How to Store This Mediterranean Salmon Recipe
- Fridge: Allow the dish to cool and transfer the food to an airtight container. Store in the fridge up to 3 days.
- Freezer: Technically, you can freeze this dinner (up to 2-3 months), but the vegetables do become much softer. If you reheat it too quickly, it may have a mushy texture.
- Reheating: Reheat leftovers in the oven (350 degrees F). Give the vegetables at least a 5 minute head start, then add the salmon to the pan to reheat the last 3-5 minutes.
Greek Salmon Recipe FAQ's
This Mediterranean salmon soaks up classic balsamic vinegar and olive oil flavor and pairs perfectly with traditional Mediterranean veggies like potatoes, red onions, garlic, and fennel.
We just use fennel, garlic, and parsley. If you prefer, you could add rosemary, basil, or thyme as well.
Yes, this recipe is low calorie, nutritionally balanced, and full of all kinds of vitamins, minerals, and anti-oxidants!
Did you make this? Tag me on social @sweetpeasandsaffron and be sure to leave a comment and rate the recipe!
Mediterranean Salmon Recipe with Whipped Feta
Ingredients
Whipped Feta
- 1 cup crumbled feta cheese
- 1 cup greek yogurt
- 2 cloves garlic minced
- 2 teaspoon lemon zest
- freshly ground pepper
Mediterranean Salmon
- 1 ½ pounds salmon fillets cut into 1-inch cubes
- 1 lemon sliced into ¼ inch thick rounds
- 3 bell peppers sliced into 1 inch pieces
- 1 red onion sliced into 1 inch pieces
- salt and pepper to taste
To Serve:
- Pita bread
- Lemon wedges
Instructions
- Pre-heat barbecue over medium-high.
- Assemble skewers with a mixture of salmon cubes, lemon slices, and bell pepper and onion pieces. Sprinkle with salt and pepper.
- Spray barbecue with spray oil (don't be shy, you don't want the salmon to stick to the grill!).
- Arrange the skewers on the grill, and cook with the lid down for 4 minutes.
- Gently pry the skewers from the grill (the salmon may stick slightly, but should come off with a bit of teasing), and flip over. Put the lid down, and cook for another 4-6 minutes, until salmon is cooked through and flakes with a fork.
- Serve immediately with pita bread and lemon wedges.
Nutrition Information
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Serving Ideas:
- Pair with whipped feta yogurt sauce and grilled pita or naan.
- Add a simple cucumber salad or lemony quinoa on the side for a full Mediterranean meal.
- Stuff a warm pita with the skewers' components and the whipped feta.
- Herb Lemon Rice is the perfect side.
- Serve alongside fresh tomatoes, or cherry tomatoes, with fresh herbs, olive oil and olives (my favorite are kalamata olives!)
Tips
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- Use sturdy metal skewers to support the weight of the salmon and veggies
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- If using wooden skewers, soak them in water for 30 minutes to prevent burning
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- Grease the grill well before cooking to avoid sticking
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- If your salmon has skin, leave it on—it’s easy to remove after grilling
Variations:
- Swap salmon for chicken (grill 10 minutes total)
- Use zucchini or mushrooms instead of bell peppers
- Try with green goddess dressing or other spice blends for variety
Other Salmon Recipes
- Lemon Pepper Salmon Sheet Pan
- Air Fryer Salmon Patties
- Asian Salmon Salad
- Sweet Chili Salmon Bowls
- Air Fryer Salmon
Hi, I'm Annie. With a Bachelor of Science degree, a minor in nutrition and nearly 20 year of both classical training, and self-taught experience, I've spent my career proving that home cooking can be practical, delicious and inspiring. What started in 2013 as one food blog has grown into a full-time business. Today, my husband Clayton and I run five food websites that connect with millions of home cooks every month.
When I'm not in the kitchen or behind the camera, I'm using fueling my love of travel, or chasing down new ideas that keep food fun and fresh.
