The flavors of this Orange and Ginger Salmon with Tzatziki are a wonderful dance of warm and spicy tones combined with cool cucumber and dill. Ready in just 30 minutes, it's perfect for summer hosting!
Most of the meals I'm making these days are inspired by what's abundant in my garden. Right now, that's an assortment of greens, snap peas, and a seemingly endless sea of cucumbers.
It's honestly shocking how many cucumbers can be produced by just 6 happy plants in a lush raised-bed garden.
I also have more dill and mint that I know what to do with, so we've been eating a lot of fresh, Mediterranean-inspired meals lately.
Several weeks ago, I was honored to be invited to participate in Cedar Bay Grilling Company‘s Blogger Recipe Challenge, and for my first entry, quickly settled on creating a Grilled Salmon with Mango Lime Salsa recipe.
For this Entree Category entry, I knew I wanted to reach close to home and let my garden be my muse, so it's no surprise that dill and cucumbers play prominent supporting roles in this recipe.
The gorgeous fillet of salmon that I was working with had been perfectly seasoned with orange and ginger, and comes ready to cook right on a cedar plank.
Those wonderful warm flavors of orange and cedar, along with the heat of fresh ginger were just asking for a cool complement to act as a foil - something like this simple Mediterranean cucumber and yogurt sauce, tzatziki.
Tzatziki has long been a favorite condiment of mine, and while it's often thought of as an appetizer along with pita bread, to me it really shines in a hearty meal like this one.
Another wonderful thing about tzatziki is that it's very simple and quick to make. It can be whipped up easily in the time it takes your oven to pre-heat for the Salmon.
If you’re trying this Orange and Ginger Salmon with Tzatziki recipe, you’re really going to love working with the planked salmon as well. It just doesn't get easier than removing a fillet from the package, and popping it into the oven, right on its own cedar plank.
Cedar Bay planked salmon fillets are available in grocery stores throughout Canada, the U.S. and the United Kingdom – including Kroger, Publix, Hannaford, Safeway, Albertsons, Fred Meyer, Ralph’s, Giant, Giant eagle, Stop ‘n Shop and Roche Bros.
When my husband first sat down to this meal, he was a little dubious about the combination of the cool, cucumber-y sauce with the warm and spicy salmon. But he ended up being blown away right from the first bite.
"THAT is the best piece of Salmon I've ever tasted!" was his assessment, as he finished polishing his plate.
I hope you enjoy this easy meal as much as we do!
Orange & Ginger Salmon with Tzatziki (Cucumber Yogurt Sauce)
wonderful dance of warm and spicy tones combined with cool cucumber and
dill. Ready in just 30 minutes, it’s perfect for summer hosting!
- 1 Ceday Bay Grilling Co. Applewood with Orange & Ginger Planked Salmon Full Fillet
- 2 cups grated fresh organic cucumber (About 2 medium cucumbers)
- 2 cups greek yogurt
- juice of one large lemon
- 1 clove garlic, finely minced
- ¼ cup chopped fresh dill (plus a few extra sprigs for garnish)
- ¼ teaspoon fine sea salt
Prepare the Tzatziki
- It works well to make the tzatziki while the oven (or grill) pre-heats to 425°
- Grate the cucumber into a bowl until you have two generous cups of grated cucumber. Allow it to sit for 5 minutes while you prepare the other sauce ingredients. (This is important so that extra moisture can drain from the cucumber.)
- Combine yogurt, dill, lemon juice, salt and garlic in a large serving bowl.
- Working one handful at a time, lightly squeeze grated cucumber to remove extra moisture, and add it to the serving bowl with the other sauce ingredients.
- Stir well, until fully mixed.
Cook salmon according to package instructions
- Preheat oven to 425°
- Remove the fully thawed salmon from packaging, but leave it on the cedar plank.
- Cook for 12-15 minutes – the core temperature should reach 158°.
- Before serving, lightly garnish salmon with the tzatziki, and a few sprigs of fresh dill.
- Serve immediately, along with the tzatziki.
Anna Chesley is a freelance writer living a homestead lifestyle, with a special love for family travel, old books, vintage skills, and seaside living. In addition to founding Salt In My Coffee, she runs the website, New England Family Life, as well as The 1800's Housewife, a website devoted to re-creating authentic 1800's recipes.