This grilled salmon dinner is one of those weeknight wins that feels a little celebratory without asking for much effort: tender, smoky salmon served over lemony orzo, finished with a chunky Avocado Greek Salsa that’s bright, tangy, and cooling. It hits savory, fresh, and creamy notes all at once, and it’s forgiving enough for a weekday grill session or a last-minute dinner party.

My husband is the biggest fan—he calls it “restaurant-grade salmon” and asks for it whenever we’re celebrating something small (new tires, a good haircut, survived the week). Our toddler will happily scoop around the avocado and declare it “yummy” with serious authority. This recipe became a staple after one chaotic dinner where I had to throw something together quickly; the components all came together in about 30 minutes and it instantly felt like a keeper. We make double salsa now so there’s always a little extra to spoon onto salads or toast the next day.

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Why You’ll Love This Easy Grilled Salmon with Avocado Greek Salsa Orzo

– Fast weeknight dinner that still feels special — smoky salmon, creamy avocado, and a bright, herb-forward salsa.
– Balanced textures and flavors: flaky fish, tender orzo, crisp cucumber/tomato, and the silkiness of avocado.
– Flexible for meals: scale up for guests, make the salsa ahead, or turn leftovers into a salad for lunch.
– Kid-friendly and adult-approved — plenty of room to sneak in extra veggies or dial up the herbs for grown-up flavor.

Behind the Recipe

This dish grew from a desire to combine simple Greek flavors with a summer grill. The key discovery for me was keeping the salsa chunky and the avocado just-dressed so it stays fresh and doesn’t turn to mush. Also: watch your salmon’s skin side on a hot grill — it gives you lovely crispness but flips too often and the fish dries. Another small trick I learned is to finish the orzo with a little lemon zest and olive oil off the heat; it keeps the pasta glossy and bright without needing heavy cream or butter.

★Top Reader Reviews

Loved the bright flavors and the salmon grilled perfectly; the avocado Greek salsa was a fresh touch and the orzo soaked up the juices nicely. Prep was straightforward, though I wished the salsa had a touch more acidity — still a reliable weeknight winner.

– Peyton

Shopping Tips

– Seafood: Look for center-cut salmon fillets with consistent thickness for even grilling; wild-caught is wonderful but farmed is fine when budget-minded.
– Grains/Pasta: Buy good-quality orzo (not the tiny couscous-looking stuff that’s too fine) so it holds up and has a pleasant bite.
– Produce/Fruit: Pick firm but ripe avocados (they’ll give slightly when pressed) and ripe tomatoes for maximum salsa flavor; cucumbers should be crisp, not soft.
– Fresh Herbs: Choose fresh dill or parsley with vibrant green stems; avoid wilted bunches—herbs make the salsa sing.
– Cheese: Use a block of feta for crumbling rather than pre-crumbled for the best texture and flavor.

Prep Ahead Ideas

– Marinate the salmon briefly (olive oil, lemon, garlic, salt) up to 2 hours ahead and keep covered in the fridge for easy grilling.
– Cook the orzo a day ahead, toss with a little oil and lemon, and store in an airtight container; reheat briefly or serve at room temp.
– Chop the tomatoes, cucumbers, and herbs the day before and store separately; mix with avocado just before serving to avoid browning.
– Store prepped components in clear containers so you can assemble quickly after work.

Time-Saving Tricks

– Use a grill pan indoors or a hot cast-iron skillet to get great sear marks if outdoor grilling isn’t an option.
– Buy pre-crumbled feta and pre-washed herbs only if you’re truly pressed for time, but I prefer to crumble fresh for texture.
– Make the salsa in a large bowl and keep the avocado halves separate until last minute—assembly takes just a couple of minutes.

Common Mistakes

– Overcooking the salmon: I once walked away and ended up with dry fish; pull it at medium-rare to medium (or a few degrees under your target) because it carries over while resting.
– Soggy orzo: Rinse briefly after draining if you’re making it ahead, and toss with lemon and oil so it doesn’t clump.
– Browned avocado: If you need to prepare early, squeeze a little lemon over avocado pieces and store them tucked against the salsa or in an airtight container to slow browning.

What to Serve It With

A simple green salad, roasted asparagus, or a platter of grilled vegetables complements the dish beautifully. Light, crisp white wines (Sauvignon Blanc or a dry Riesling) are natural partners, as is a cold beer or sparkling water with lemon.

✔Tips & Mistakes

Serve the salsa at room temperature for best flavor—cold avocado can mute the herbs. If your grill is too hot, the fish will char outside before cooking through; aim for medium-high and oil the grates well. If the salsa tastes flat, add a pinch more salt and a splash of lemon juice—acid wakes everything up.

✔Storage Tips

Store in airtight containers in the fridge. It reheats beautifully, but if you sneak a bite cold straight from the container, it still works. Keep the salmon and salsa separate if you plan to store leftovers more than a day, and use within 2–3 days for best texture.

✔Variations and Substitutions

Swap salmon for mahi-mahi or trout for a lighter option, or use firm tofu for a vegetarian version (marinate and grill like the salmon). Orzo can be swapped for short-grain quinoa or farro for nutty texture, though cooking times differ. If you’re not a feta fan, ricotta salata or a squeeze of lemon and extra herbs works well; keep the classic elements when possible because the balance of fat, acid, and salt is what makes this sing.

Frequently Asked Questions

I need this to be gluten-free — can I still make it?

Yes. Substitute the orzo with quinoa, short-grain brown rice, or gluten-free pasta; the salsa and salmon need no change and the dish stays just as satisfying.

How do I know when the salmon is done?

Look for opaque flesh that flakes with a fork but still has moisture; aim for an internal temperature of about 125–130°F (52–54°C) for medium and remove from heat to rest — it will keep cooking a bit.

Can I use frozen salmon?

Yes—thaw overnight in the fridge, pat dry, and proceed. Frozen salmon can be just as good, but dry it well so the outside sears instead of steams.

Will the avocado turn brown if I make the salsa ahead?

Avocado browns over time; if you must prep early, toss avocado with lemon juice and store the salsa tightly covered, but for the best color and texture, add avocado within an hour of serving.

What if my salsa seems bland?

Taste and adjust—more salt will brighten flavors, extra lemon juice adds lift, and a little chopped fresh herb (dill or parsley) adds instant freshness. I always finish with a pinch of flaky sea salt at the end.

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