Jul 13 2026
Restaurants›Malt›Grilled Atlantic Salmon Recipe

Grilled Atlantic Salmon Recipe

Inspired by Malt
Time1h
Serves4

MEDITERRANEAN QUINOA SALAD, CHIMICHURRI, OLIVE TAPENADE

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

For the Grilled Atlantic Salmon

For the Mediterranean Quinoa Salad

For the Chimichurri

For the Olive Tapenade

Method

For the Grilled Atlantic Salmon

  1. 1

    Marinate the Salmon

    In a bowl, whisk together olive oil, lemon juice, minced garlic, salt, black pepper, and dill. Marinate the salmon fillets in this mixture for at least 30 minutes.

  2. 2

    Grill the Salmon

    Preheat the grill to medium-high heat. Grill the salmon for about 5-7 minutes on each side or until cooked through and flaky.

For the Mediterranean Quinoa Salad

  1. 3

    Cook the Quinoa

    Rinse the quinoa under cold water. In a pot, combine quinoa and vegetable broth, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed. Remove from heat and let it cool.

  2. 4

    Mix the Salad

    In a large bowl, combine the cooked quinoa, cucumber, cherry tomatoes, red onion, feta cheese, olive oil, red wine vinegar, salt, and pepper. Toss to combine.

For the Chimichurri

  1. 5

    Prepare the Chimichurri

    In a bowl, mix together chopped parsley, oregano, minced garlic, red pepper flakes, olive oil, red wine vinegar, and salt until well combined.

For the Olive Tapenade

  1. 6

    Make the Tapenade

    In a food processor, combine green olives, Kalamata olives, capers, minced garlic, olive oil, and lemon juice. Pulse until you reach a chunky consistency.

More from Malt