Grilled Salmon & Orzo Salad Recipe

Name: Grilled Salmon & Orzo Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cucumber, peeled, halved, seeded, and cut into 1/2-inch dice; 4 plum tomatoes, cut into 1/2-inch dice; 1 teaspoon salt; 1/2 lb orzo pasta (about 1 cup); 1/3 cup olive oil, plus; 1 tablespoon olive oil; 2 tablespoons lemon juice; 1 teaspoon lemon juice; 1/3 cup chopped fresh dill, plus; 1 tablespoon chopped fresh dill; fresh ground black pepper; 1 1/2 lbs salmon fillets, about 1 inch thick, cut into 4 pieces; 1/2 grated lemon, zest of

Servings: persons

1 cucumber, peeled, halved, seeded, and cut into 1/2-inch dice
4 plum tomatoes, cut into 1/2-inch dice
1 teaspoon salt
1/2 lb orzo pasta (about 1 cup)
1/3 cup olive oil, plus
1 tablespoon olive oil
2 tablespoons lemon juice
1 teaspoon lemon juice
1/3 cup chopped fresh dill, plus
1 tablespoon chopped fresh dill
fresh ground black pepper
1 1/2 lbs salmon fillets, about 1 inch thick, cut into 4 pieces
1/2 grated lemon, zest of

1
Place large pot of water on a burner and bring to a boil for the orzo.
2
In a strainer placed over a bowl, toss cucumber, tomatoes, and 1/2 teaspoon of the salt and let drain for 20 minutes.
3
Preheat grill.
4
Cook orzo until JUST done, about 12 minutes. Drain. Rinse with cold water and drain well. Toss orzo with the 1/3 cup oil, lemon juice, 1/3 cup dill, 1/4 teaspoon of salt, and 1/8 teaspoon pepper.
5
Coat salmon with 1 tablespoon oil, remaining 1/4 teaspoon salt, and 1/4 teaspoon pepper.
6
Grill salmon, skin-side up, for 4 minutes. Turn and sprinkle with the 1 tablespoon dill and lemon zest.
7
Cook salmon until golden and just barely done (the fish should still be translucent in the center), about 3 minutes longer.
8
Serve salmon on top of the salad.

802

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cucumber, peeled, halved, seeded, and cut into 1/2-inch dice, 4 plum tomatoes, cut into 1/2-inch dice, 1 teaspoon salt, 1/2 lb orzo pasta (about 1 cup), and more.

Yes, Grilled Salmon & Orzo Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Grilled Salmon & Orzo Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions