Kalyn's Kitchen

Greek Salmon Cooked in a Grill Pan

(This is an old recipe that has been removed from my site, but I am leaving the printer-friendly recipe here for anyone who was a fan of the recipe, or for people who want to cook salmon during the winter but don’t have an Air Fryer.)

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 (or use 1 tsp. garlic powder)
1 tsp. lemon zest, or less (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 (if using).

Place salmon pieces on a plate or baking sheet 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.

 Greek seasoning contains coarse salt, garlic, lemon, black pepper, Turkish oregano, and marjoram. If you don’t have it you can use a mixture of whichever of those spices you have on hand. Greek Seasoning (affiliate link) is also widely available online, and there are a lot of good brands.

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    11 Comments on “Greek Salmon Cooked in a Grill Pan”

  1. Hi,
    I tried making this tonight but the inside was totally raw (and the outside very crispy). Any thoughts or tips??

    • Sounds like the heat in the pan was too high. I’d try cooking at a little lower heat and maybe for a slightly longer time. Every stove is slightly different, so it’s hard to tell exactly how much time it needs to cook. I test by pressing down on the fish, but you might need to cut a piece open if you want tell that way.

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

    This looks really good, Kalyn.

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

  4. 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.

  5. 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!

  6. 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!

  7. 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!

  8. 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!

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

  10. 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!