Grilled Salmon With Cucumber and Celery Salad


Total Time: 20 mins

Servings: 4


  • 1/4 cup nonfat yogurt (preferably Greek)
  • 1 tablespoon white wine vinegar
  • kosher salt and black pepper
  • 2 Kirby cucumbers, thinly sliced on the diagonal
  • 2 ribs celery, thinly sliced on the diagonal
  • 1/4 cup fresh flat-leaf parsley
  • 4 small salmon steaks (about 2 pounds)


  1. In a large bowl, whisk together the yogurt, vinegar, and ¼ teaspoon each salt and pepper. Add the cucumbers, celery, and parsley and toss to combine.
  2. Heat grill to medium-high. Season the salmon with ½ teaspoon salt and ¼ teaspoon pepper.
  3. Grill the salmon until opaque throughout, 5 to 6 minutes per side. Serve with the salad.