Recipes Main Courses Seafood Grilled Salmon with Zucchini

Grilled Salmon with Zucchini

Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 4

Large fish such as salmon and halibut can yield fillets of several pounds apiece. They may be sold whole, but most fishmongers will cut them into portions of whatever size you like. You can substitute salmon steaks for the fillets. Use 4 steaks, about 2 lb. total.


  • 4 salmon fillets, about 1 1/2 lb. total, pin bones removed
  • Salt and freshly ground pepper, to taste
  • Leaves from 6 fresh thyme sprigs
  • 3 tsp. olive oil
  • 4 zucchini or other summer squashes, quartered lengthwise
  • 1 lemon, cut into wedges


Prepare the grill
Prepare a gas or charcoal grill for direct grilling over medium-high heat and oil the grill rack. If using a gas grill, leave one burner on high and turn the other burners off. If using a charcoal grill, bank the coals on one side of the grill.

Season the salmon and zucchini
Place the fillets on a plate and season with salt and pepper. Sprinkle with half of the thyme and drizzle with 1 1/2 tsp. of the oil. Place the zucchini quarters, cut side up, on a serving platter large enough to hold the fish and zucchini. Season with salt and pepper, top with the remaining thyme, and drizzle with the remaining 1 1/2 tsp. oil.

Grill the zucchini and salmon
Place the zucchini, cut side down, on the hottest part of the grill and cook, turning occasionally, until browned, about 3 minutes. Move the zucchini to the cooler part of the grill and continue cooking until tender, 3 to 5 minutes more.

Place the salmon on the hottest part of the grill until marked with grill marks on the first side, about 3 minutes. Using a spatula, turn the salmon, move to the cooler part of the grill and cook until opaque throughout, 2 to 3 minutes more.

Return the zucchini to the platter and turn to coat with any remaining thyme-flavored oil. Arrange the salmon and lemon wedges on the platter and serve. Serves 4.

Adapted from Williams-Sonoma Food Made Fast Series, Seafood, by Jay Harlow (Oxmoor House, 2007).