I get so excited when wild sockeye salmon fillets is in season and at a great price at Costco. I'm a big salmon lover. My kids are sometimes hit and miss when it comes to salmon, but they ALL loved it when I made it this way.

Add enough garlic and butter to something and it's delicious, right? Heh.

Hello -- this salmon sheet pan dinner is such an easy recipe. This healthy meal comes together really quickly and you can use whatever quick-cooking vegetables you like. More on that later.

Wild caught salmon vs farmed salmon

I try to buy wild-caught salmon because of its health benefits. Among other things, It has a higher amount of omega-3 fatty acids than farmed salmon. (Most, if not all Atlantic salmon is farmed salmon.)

Copper River salmon, King salmon and coho salmon are also good choices. Most salmon from the Northern Pacific Ocean or the Pacific Northwest of the United States is wild caught.

It's the same principle as beef. If you raise the animals in good conditions and feed them things they're biologically designed to eat, then they're healthy animals and produce healthy meat and fish for us to eat.

Wild-caught salmon is more expensive than farmed salmon most of the time. I try not to be snobby about things like this and recognize that if farmed salmon is what a person can manage -- that's fantastic. All salmon has benefits. And it's a much better choice than something less nutritious.

Look at that brilliant red salmon color, though! Wild salmon usually has a darker color than farmed salmon (but not always).

How to Broil Salmon with Skin

I usually buy salmon that's fresh (or has been previously frozen and thawed) in big, long fillets. It always has skin.

When I cook salmon under the broiler, I put the fillets skin-side down.

When I'm grilling them, I put the salmon skin side up first, and then flip them to be skin side down the second half of cooking. I find this is the best way to keep them from sticking to the grill.

You can make this recipe with the whole fillets, but I prefer cutting them into fillets because there's more surface area for the garlic butter. And that's a very good thing.

Grab a large parchment paper lined baking sheet, pat your salmon fillets with a paper towel to remove any moisture, and let's get started!

What Vegetables to broil with a Salmon Sheet Pan Dinner

For this recipe, you'll need some quick-cooking vegetables. Things that will cook well in just 10 minutes under the broiler. Here are a few ideas:

• Green beans
• Grape tomatoes
• Chopped Cabbage
• Thinly sliced zucchini & yellow squash
• Small broccoli or cauliflower florets
• Asparagus
• Kale, chard, or other dark leafy greens
• Chunks of halloumi or paneer cheese (not a veg, but would be delightful here)

Garlic Butter for Salmon

OK, let's talk about this garlic butter situation. Mix some melted butter with a bunch of fresh garlic and lemon juice in a small bowl. I like to add a little fresh thyme or other fresh herbs, too. A pinch of dried would work here as well.

I highly recommend using melted butter or ghee, but if you're avoiding butter for any reason, you can swap it out for coconut oil or avocado oil.

Ghee is my favorite for this because of its nutty flavor. It's easy to make Homemade Ghee, too! Ghee is simply butter that has had its milk fats removed -- also called clarified butter.

This recipe cooks quickly, so I don't worry about the butter burning, but for longer cooking recipes, ghee is nice because it has a higher smoke point. The milk fats are usually what burns quickly and since those have been removed it makes ghee a nice choice.

You can have that yummy butter flavor AND roast or pan fry things. It's a game changer for hash browns. Trust me.

Preparing Salmon for the Oven 

Place salmon on your baking sheet and sprinkle with a little kosher salt. Put a spoonful of the garlic butter mixture over each fillet. Toss the rest of the garlic butter with the vegetables and arrange them on the pan with the salmon. 

That's it, my friends. 

If you're wanting to do a smaller batch, you can use a baking dish instead of a sheet pan.

How to tell if salmon is cooked

Broiling these salmon fillets for 10 minutes was perfect for the few batches that I tested for this recipe. If your fillets are unusually thick or thin you may have to tweak the cooking time by a minute or so.

An easy way to tell if they're cooked through is by sticking a fork in the middle. If it flakes pretty easily and it's no longer dark pink on the inside, it's cooked through. You'll want to shoot for an internal temperature of about 140.

Fish is really easily to over cook, so if I see a tiny bit of dark pink in the middle I'll still pull it from the oven because the residual heat from the fish will finish it off. 

If you're buying high quality salmon, it's always good to err on the side of being a little underdone than overdone. I mean... people eat raw salmon all the time at sushi restaurants. 

What to serve with Garlic Butter Salmon

The nice thing about this recipe is that it's good to eat even at room temperature!

If you're wanting something more substantial than salmon and vegetables, here are a few easy ideas to bulk up this meal.

Lemon Herb Instant Pot Rice is a great option because it goes beautifully with the salmon and vegetables AND you've already got lemon and fresh herbs on hand. Start this before you start prepping your salmon, and they should be finished around the same time!

Easy Instant Pot Mashed Potatoes would also be good. I love mashed potatoes with fish! Don't eat potatoes or looking for a low-carb option? Try my Instant Pot Cauliflower Puree with Garlic & Rosemary.

Cucumber Tomato Salad with Feta would bulk up your vegetables and keep things light.

Syrian Salad with Za'atar Vinaigrette is a quick green salad if you're wanting something leafy and cool.

If you like this easy baked salmon recipes, try one of these others!

More Easy Salmon Recipes on Perry's Plate

Sweet Chipotle Salmon with Hot Honey Glaze is a delicious parchment-packet meal! Season salmon with chipotles, honey, and lime for a delicious addition to a salad.

Creamy Garlic & Dill Roasted Salmon is topped with an herby, garlicky mayo-based topping that flavors this salmon so well!

5-Ingredient Harissa Roasted Salmon is super simple and a great base for tacos, salads, or on its own with your favorite side dish. Don't have harissa? Swap it out for sriracha.

More Easy Sheet Pan Meals on Perry's Plate

Hawaiian BBQ Chicken Sheet Pan Meal

Quick Sausage & Veggie Sheet Pan Meal

Thai Chicken Sheet Pan Meal

Baked Pesto Chicken & Vegetables

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Garlic Butter Salmon Sheet Pan Meal

Yield: Serves 5-6

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

This easy, versatile garlic butter salmon is roasted on a sheet pan with any quick-cooking vegetables you like! Just 10 minutes under the broiler and dinner is on the table in a flash.

Print

Ingredients

• 5-6 salmon fillets
• sea salt
• 4 cups quick cooking vegetables (see note)
• ⅓ cup melted butter or ghee
• 3 grated garlic cloves
• ½ teaspoon lemon zest
• Juice from ½ of a lemon
• 1-2 teaspoons fresh thyme leaves or ¼ teaspoon dried thyme

Instructions

1. Line a large rimmed baking sheet with parchment paper. Preheat your oven broiler to high.
2. Lay the fillets on the salmon with a few inches of space between them. Sprinkle the salmon with generous pinches of salt.
3. In a small bowl, combine the melted butter, garlic, zest, lemon juice, and thyme.
4. Brush or spoon some of the butter mixture over the salmon.
5. Put the vegetables in a medium bowl. Toss the vegetables in the rest of the butter mixture, then spread them on the pan around the salmon.
6. Broil on an upper rack in the oven for 10 minutes. If your salmon fillets are especially thick, it might need an extra minute or two. The salmon should flake easily with a fork and not have any darker pink on the inside.

Notes

Any quick cooking vegetables will work here -- cherry tomatoes, green beans, broccoli, chopped cabbage, shredded Brussels sprouts, kale, and other vegetables that will cook adequately in 10 minutes under a broiler.

Recommended Products

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  Microplane 45000 Gourmet Series Coarse Cheese Grater, 18/8, Silver

Nutrition Information

Yield 6 Serving Size 1
Amount Per Serving Calories 681Total Fat 41gSaturated Fat 13gTrans Fat 0gUnsaturated Fat 24gCholesterol 175mgSodium 383mgCarbohydrates 22gFiber 6gSugar 9gProtein 54g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

The post Garlic Butter Salmon Sheet Pan Dinner appeared first on Perry's Plate.

Using my Greek Seasoning Blend I’ll show you how to make a stupid easy steak marinade along with the perfect vegetables and a simple tzatziki dip to serve these with! I promise you’ll love these flavors and this recipe will be on your summer meal rotation.

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I really love when my readers can change up my recipes and make them their own. The steak marinade is simply seasoning, oil, and citrus juice and you can use this as a jumping off point to customize the marinade to create a different flavor profile!

Steak Kebob Ingredients

For the steak kebabs:

• Steak
• Sea salt
• Lemons
• Greek Seasoning
• Avocado oil, or other heat-safe oil
• Onion
• Cherry or grape tomatoes

For the tzatziki

• Yogurt
• English cucumber
• Garlic cloves
• Cilantro
• Sea salt
• Cumin

Ah, the homemade tzatziki sauce. Mmm. I love this stuff so much. So do my kids!

What type of yogurt to use for tzatziki sauce

This version uses plain, unsweetened yogurt, but you can make it dairy free and use a combination of Homemade Mayo and coconut milk. Don't use store-bought mayo because it has a stronger flavor than homemade. And it makes the tzatziki taste weird. 

I like my tzatziki to have a strong cucumber flavor which is why I put a lot of shredded cucumber in it.

I find that shredding the cucumber lets more of the flavor release into the sauce. It's probably not "traditional" but by now you know that I don't really care. If it tastes better making it a non-traditional way, then.... why not do it?

The Best Metal Skewers for Steak Kabobs

I really love these black metal ones I used for this recipe. They're my go-to ones. Here are some metal skewers on Amazon that are similar.

We also have some flexible wire skewers that are fun to use, too. They're also really long and you can snake them around other things on your grill to save space.

Double-pronged skewers are also good and keep the pieces of food from spinning on the skewer while you're trying to flip them.

How to Make Greek Kabobs

1. Put the steak cubes in a medium bowl. Sprinkle them with ½ teaspoon of salt. To the steak, add the juice from 1 of the lemons, the Greek seasoning, and the avocado oil. Use your hands and mix everything so the meat is evenly coated. Set aside for 30 minutes at room temperature. (You can cover it if you like.)
2. To make the tzatziki, put the yogurt, cucumber, garlic, cilantro, sea salt, and cumin in a bowl. Add the juice from ½ of one of the other lemons and stir well. Chill, covered, until ready to use. Cut the remaining ½ lemon into a few wedges to use for serving.
3. Preheat the grill to high heat.
4. Thread the steak cubes, onion slices (you won't use the whole onion, just the largest slices), and tomatoes on metal skewers.
5. Lay the skewers on the hot grill grates and grill for about 8-10 minutes, until grill marks form and the meat is cooked to the doneness you prefer. The onions should be soft and slightly charred and the tomatoes should begin to blister.
6. Serve the skewers with tzatziki, a sprinkle of fresh cilantro, and a squeeze of lemon juice.

The nice thing about these skewers is that they cook really quickly.

The steak only needs a couple of minutes per side, and that's just enough time for the onions to get a little charred and softened and the tomatoes to blister and split.

YESSSSS. Oh, man. This was one of our favorite meals this month. 

Marinating Tips

The nice thing about this recipe is that the marinading time is quick -- just 30 minutes at room temperature. There's a lot of lemon juice and garlic from the seasoning -- it's a potent marinade.

You could also do a longer marinating if it's more convenient for you, but if you've got a really tender cut of steak (like pieces of filet) I wouldn't leave it longer than 3-4 hours or it'll get mushy.

Feel free to marinate the meat alone in a bowl or thread them immediately onto metal skewers (or soaked wooden skewers) and let them sit that way.

Mediterranean Beef Kabobs Tips

If you like, you can thread everything on skewers right after you toss the meat in the seasonings and they can marinate that way.

Use only the largest onion slices for easy threading onto the skewers.

What to serve with Steak Kabobs

Here are a few ideas of how to serve these! Although, you could really eat it alone with the tzatziki....

• Super simple -- with steamed rice. Or on a bed of simple salad greens and use the tzaziki as a dressing.
• Syrian Salad with Za'atar Vinaigrette would be FABULOUS with this. 
• Marinated Cucumbers -- also fabulous. And really quick to put together ahead of time.
• Make some wraps with my Paleo Zucchini Flatbread! 

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Greek Steak Kabobs FAQs

More Ways to Use Greek Seasoning

Make a double batch of my Homemade Greek Seasoning and use it in these recipes, too!

For a quick weeknight meal, use my Greek Seasoning in these Mediterranean Ground Turkey Bowls!

This One-Pan Greek Marinated Chicken & Potatoes meal was one of our favorites, too! And super easy to make.

Greek Steak Kabobs (Souvlaki) with Tzatziki Sauce

Yield: Serves 4

Prep Time: 20 minutes

Cook Time: 8 minutes

Additional Time: 30 minutes

Total Time: 58 minutes

I think Greek spices were made for beef. Seriously. These steak kabobs are beyond fabulous and only need about 30 minutes of marinating! There's also a dairy-free variation for the tzatziki, so check the recipe notes.

Print

Ingredients

For the steak kebabs:

Toggle ingredient group

• 1-½ pounds steak, cut into 1 ½-2 inch pieces
• ½ teaspoon sea salt
• 2 lemons
• 1 Tablespoon Greek Seasoning
• 2 Tablespoon avocado oil, or other heat-safe oil
• 1 medium onion, cut into roughly 1-inch pieces
• 8-10 ounces cherry or grape tomatoes

For the tzatziki

Toggle ingredient group

• 1 cup full-fat, unsweetened plain yogurt (Greek or regular is fine)
• ½ of an English cucumber, grated or chopped small
• 2 garlic cloves, grated with a Microplane grater or minced finely
• ⅓ cup fresh chopped cilantro, plus more for garnish
• ⅛ teaspoon sea salt
• Pinch of ground cumin

Instructions

1. Put the steak cubes in a medium bowl. Sprinkle them with ½ teaspoon of salt. To the steak, add the juice from 1 of the lemons, the Greek seasoning, and the avocado oil. Use your hands and mix everything so the meat is evenly coated. Set aside for 30 minutes at room temperature. (You can cover it if you like.)
2. To make the tzatziki, put the yogurt, cucumber, garlic, cilantro, sea salt, and cumin in a bowl. Add the juice from ½ of one of the other lemons and stir well. Chill, covered, until ready to use. Cut the remaining ½ lemon into a few wedges to use for serving.
3. Preheat the grill to high heat.
4. Thread the steak cubes, onion slices (you won't use the whole onion, just the largest slices), and tomatoes on metal skewers.
5. Lay the skewers on the hot grill grates and grill for about 8-10 minutes, until grill marks form and the meat is cooked to the doneness you prefer. The onions should be soft and slightly charred and the tomatoes should begin to blister.
6. Serve the skewers with tzatziki, a sprinkle of fresh cilantro, and a squeeze of lemon juice.

Notes

1. If you like, you can thread everything on skewers right after you toss the meat in the seasonings and they can marinate that way.

The post Greek Beef Kabobs (on Grill) appeared first on Perry's Plate.