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Grilled Salmon With Cucumber and Celery Salad


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Rate this recipe 4.7/5 (9 Votes)


  • 1/4 cup nonfat yogurt (preferably Greek)
  • 1 tablespoon white wine vinegar
  • kosher salt and black pepper
  • 2 Kirby cucumbers, thinly sliced on the diagonal
  • 2 ribs celery, thinly sliced on the diagonal
  • 1/4 cup fresh flat-leaf parsley
  • 4 small salmon steaks (about 2 pounds)


Servings 4
Preparation time 20mins
Cooking time 20mins
Adapted from


Step 1

In a large bowl, whisk together the yogurt, vinegar, and ¼ teaspoon each salt and pepper. Add the cucumbers, celery, and parsley
and toss to combine.

Heat grill to medium-high. Season the salmon with ½ teaspoon salt and ¼ teaspoon pepper.

Grill the salmon until opaque throughout, 5 to 6 minutes per side. Serve with the salad.

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