Go Back
Greek Style Salmon with Avocado Tzatziki Recipe
Ash Tyrrell

Greek Style Salmon with Avocado Tzatziki Recipe

I recently made this Greek Style Salmon with Avocado Tzatziki Recipe at home, and I have to say—it instantly felt like a restaurant-quality meal. The combination of juicy, herb-seasoned salmon with creamy avocado tzatziki was honestly unforgettable
Print Recipe Pin Recipe
Total Time 35 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 4 salmon fillets about 150–180g each – Fresh salmon works best for a flaky, juicy texture; avoid frozen if possible for better flavor and moisture retention.
  • 2 tablespoons olive oil – Extra virgin olive oil adds rich Mediterranean flavor and healthy fats.
  • 2 teaspoons lemon juice – Fresh lemon juice brightens the fish and helps reduce any strong fishy taste.
  • 2 garlic cloves minced – Fresh garlic gives deep aroma and authentic Greek-style flavor; avoid garlic powder.
  • 1 teaspoon dried oregano – A key Greek herb that adds earthy savory notes to the salmon.
  • Salt and black pepper to taste – Essential for enhancing and balancing all the natural flavors.
  • 1 cup Greek yogurt – Thick Greek yogurt forms the creamy protein-rich base of the tzatziki.
  • 1 ripe avocado – Adds smooth buttery texture and a modern creamy twist to traditional tzatziki.
  • 1/2 cucumber grated and drained – Removes excess moisture so the sauce stays thick and creamy.
  • 1 tablespoon fresh dill chopped – Adds fresh herbal flavor that complements the Mediterranean profile.
  • 1 tablespoon olive oil for tzatziki – Enhances richness and smooth texture in the sauce.
  • 1 teaspoon lemon juice for tzatziki – Balances creaminess with light acidity for freshness.
  • 1 small garlic clove for tzatziki – Adds a mild spicy kick to the sauce without overpowering it.

Method
 

  1. I started by mixing olive oil, lemon juice, minced garlic, oregano, salt, and pepper in a bowl. This marinade gives the salmon its bold Mediterranean flavor. Then I gently coated each fillet evenly and let it rest for about 10 minutes. This short marination helps the flavors absorb beautifully.
  2. I placed the marinated salmon on a lined baking tray and preheated the oven. Baking at the right temperature ensures juicy, flaky fish. The salmon cooked until it turned tender and slightly golden on top, locking in all the seasoning. I avoided overcooking for best texture.
  3. I mashed ripe avocado in a bowl and mixed it with Greek yogurt, grated cucumber, garlic, lemon juice, dill, and olive oil. The result was creamy, refreshing, and slightly tangy with a smooth green texture that pairs perfectly with salmon.
  4. Once the salmon was ready, I plated it warm and added a generous spoon of avocado tzatziki on top. The contrast between hot salmon and cool sauce created the perfect Mediterranean balance on the plate.

Notes

  • I always use fresh salmon instead of frozen for better texture and taste.
  • Letting the salmon rest after seasoning enhances the depth of flavor.
  • I slightly chill the tzatziki before serving—it makes it more refreshing.
  • Adding a tiny drizzle of olive oil before serving improves presentation and richness.
  • I sometimes add a pinch of smoked paprika for extra depth in flavor.