Grilled Salmon with Red Pepper

Grilled Salmon with Red Pepper

This dish can be prepared on both a garden grill and a grill pan.


  • 600-800 g salmon fillet with skin
  • 1 orange (juice and zest)
  • 1.5 teaspoons red paprika powder
  • 2 teaspoons sugar
  • 2 tablespoons extra virgin olive oil To serve: 400 g Greek yogurt

Grilled Cherry Tomatoes:

  • 400 g cherry tomatoes
  • sea salt and freshly ground black pepper
  • 4 teaspoons sugar
  • 4 teaspoons dried oregano
  • 1 tablespoon extra virgin olive oil


Grate the zest of the orange finely and set aside. Cut the orange in half and squeeze the juice from each half into a bowl. Rinse and pat dry the salmon fillet, place it in the bowl with orange juice, skin side up, gently press with fingers, and set aside for half an hour. Meanwhile, prepare the cherry tomatoes. Halve the cherry tomatoes and place them cut side up on a grilling tray. Season with salt, pepper, sugar, and dried oregano.

Drizzle with extra virgin olive oil and set aside. Remove the salmon from the marinade and pat dry with paper towels. Season with salt and pepper on the flesh side (without skin), brush with the reserved orange zest, sprinkle with red paprika powder, sugar, and drizzle with extra virgin olive oil. Place skin side down on the preheated grill and grill until the skin is crispy and the meat is cooked about 1/3 of the way up the fillet.

Flip the fillets and grill for another 2-3 minutes, or until the meat is no longer raw (it’s better to remove it earlier to avoid overcooking the salmon). Remove from the grill and set aside on a board, then slice into portions. Place the cherry tomatoes on the grilling tray (preferably grill them simultaneously with the salmon if there’s room on the grill) and grill for about 10 minutes without stirring. Alternatively, you can grill them on a grill pan or roast them in the oven. Serve the salmon with grilled cherry tomatoes and Greek yogurt.

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