Monday, March 26, 2007

Easy Recipe for Greek Salmon Cooked in a Grill Pan

I love cooking salmon on an outdoor barbecue grill, but when it's too cold for outdoor grilling I use a stovetop grill pan so I can still get those lovely grill marks. This is a great way to "grill" fish or chicken breasts for people who don't have an outdoor grill too. It's also a wonderful way to cook vegetables like zucchini or eggplant.. My grill pan is a cast-iron one I got at Sears, very inexpensive and similar to this one from

When I posted Friday Night Salmon Two Ways I explained how I rub the salmon with olive oil and fish rub, then let it come to room temperature before cooking. That same method is used in this recipe, but this time it's Penzey's Greek Seasoning and a bit of lemon zest that gives the salmon extra flavor. The idea of using Greek Seasoning on salmon was sent in to Penzeys by Alice of Los Angeles, California, so thanks to her for the great idea. (And no, Penzeys is not paying me to advertise their spices!) If you don't have Greek Seasoning, the list of ingredients is after the recipe.

Greek Salmon Cooked in a Grill Pan
(2 servings, adapted from recipe in Penzeys catalog, Spring 2007)

2 skinless salmon pieces, about six ounces each
1 1/2 T olive oil
1 tsp. Greek Seasoning (or use spices listed at end of recipe)
1 garlic clove, crushed or 1/8 tsp. garlic puree from a jar
1 tsp. lemon zest (optional, but good)
sliced lemon to squeeze over (optional, but good, use the lemon you zested)

In small bowl, mix olive oil, Greek Seasoning, garlic puree, and lemon zest. Place salmon pieces on a plate and rub on both sides with oil mixture. Let salmon marinate at room temperature 15 minutes.

Put grill pan on stove and mist with a small amount of olive oil. (If you don't have an olive oil mister, dip a paper towel in olive oil and lightly wipe the surface of the pan.) Heat pan over medium-high heat 1-2 minutes, until a drop of water sizzles. Place salmon at an angle to grill grids, and cook 2-3 minutes (until you can see grill marks.) Rotate fish a quarter turn and cook 2-3 minutes more. Turn fish over carefully and cook 1-2 minutes more on second side. Total cooking time should not be more than 7-8 minutes, possibly less, depending on how hot your pan is and how thick the salmon is. The fish should feel firm but not at all hard to the touch when it's done. Serve immediately with grill-marked side up. Serve hot, with lemon slices to squeeze over the fish.

Penzey's Greek seasoning contains coarse salt, garlic, lemon, black pepper, Turkish oregano, and marjoram. If you don't have it just use a mixture of whichever of those spices you have on hand. I also like the flavor of Cavender's brand, available at, if you're not sensitive to msg.

South Beach Suggestions:
This would be a great dish for any phase of the South Beach Diet. For phase one, you could serve it with Cucumber, Onion, and Parsley Salad and Roasted Turnips with Balsamic Vinegar. For phase two or three, replace the turnips with Georgette's Really Lemony Greek Pilafi.

More Ways to Cook Salmon:
Friday Night Salmon Two Ways
Roasted Salmon with Balsamic Sauce
Panko-Crusted Salmon from Simply Recipes (whole-wheat Panko crumbs are great for South Beach)
Wasabi Salmon with Lime from 28 Cooks
Mesquite Grilled Wild Salmon from Meathenge
Salmon with Cucumber-Dill Sauce from Fresh Approach Cooking
Salmon with Lemon-Mint Glaze and Rosemary Crumbs from What Did You Eat?
Salmon with Sage and Vegetables in Parchment Paper from Gluten-Free by the Bay
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Pille said...

This sounds definitely like something I'd really-really like (as did your balsamic chicken & mushroom dish from a fortnight ago - it was absolutely delicious!) Bookmarked!

Maria said...

I love salmon, especially when it is grilled...inside or out! The seasoning on this looks great!

Meeta said...

It must be salmon fever I've posted a salmon recipe too and have visited two other blogs that have salmon dishes as their current post.
Yours looks delightful. I know what I'll be wishing for this Easter - a pan grill!

Katerina said...

Do you use a non-stick grill pan? I only have an indoor cast iron grill pan and have always been too nervous to grill salmon for fear of it sticking and flaking... especially with all the turning you are doing. Do you have any tips? Skin on or off?

Looks great though.. I want that skill!

Lydia said...

I don't usually use spice blends (except garam masala), but Penzeys Greek Seasoning is terrific. Someone in my cooking group introduced us to it; she used it in a yogurt-based marinade for grilled lamb. I do think it would be wonderful on salmon!

ces said...

i so love salmon and just had one in a diner here in Astoria, grilled too but stuffed...much as i want to try this i don;t have the luxury to grill outdoors, maybe in the broiler? hmmm...heading to my fish market now!

Kalyn said...

Pille, so glad you liked the balsamic chicken; hope you like this one too.

Maria, we will have to make it sometime. (Maria is my neighbor!)

Meeta, I need to get reading and check out all those other salmon recipes, including yours.

(Sorry but I just can't let people leave advertisements here for other websites even when you say nice things about my blog. Once I allow it, I'll be overrun with those types of comments.)

Katerine, it's not a non-stick pan. This is cast iron, which has to be seasoned before you use it. I mist the pan with olive oil, and the fish doesn't stick at all. Be sure you don't wash your cast iron pan with soap or it takes off the seasoning. Getting the grill marks takes a bit of practice, but truly it's not that hard. Be sure the pan is very hot before you put the fish on.

Lydia, I don't use too many spice blends either, but this one is a winner.

ces, no fish market here so I have to use frozen salmon. Sounds wonderful.

Katerina said...

Alright, I need to season my pan again, But you do give me confidence.

Mimi said...

Yum - I made salmon the other day, too, but have been too busy to post about it. Soon!

This looks really good, Kalyn.

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