Easy & Delicious Grilled Salmon and Parmesan Zucchini Pasta

Introduction

Cooking has always been more than just putting food on the table; it’s a way to hold onto memories and celebrate the people who came before us. Growing up, watching my grandmother in the kitchen was like witnessing magic—her hands moving with such grace, mixing flavors that felt like warm hugs. Sometimes things didn’t go perfectly, like that time she accidentally added a bit too much garlic (and yes, we all survived!). Those moments made every meal special and real. This recipe for Grilled Salmon and Parmesan Zucchini Pasta is my way of blending that tradition with a fresh twist, embracing both the comforting and the creative, while keeping it simple enough for everyday chaos. It’s a dish made to share, to slow down, and to remind us why food can be so much more than just on our plates. Print

Preparing time

30 minutes (to marinate the salmon)

Cooking time

20 to 25 minutes

Ingredients and measurement

Salmon fillets – 4 Tamari sauce – ¼ cup Olive oil – 3 tablespoons Zucchinis – 4 regular-sized (sliced) or 1 very large (sliced) Garlic cloves – 4, minced Spaghetti – 8 ounces (use gluten-free brown rice pasta for gluten-free option) Parmesan cheese – 1 cup, shredded Salt and pepper – to taste

Instructions

Marinate the salmon

Place the salmon fillets skin side down in a baking dish. Brush each fillet with about 1 tablespoon of tamari sauce. Let them sit and soak up those flavors for 30 minutes while you prep the other parts.

Prepare the zucchini pasta base

Heat the olive oil in a large skillet over medium-high heat. Toss in the sliced zucchini and minced garlic—don’t rush this, let it sauté uncovered for 5 to 7 minutes, stirring now and then until zucchini softens and starts to brown lightly. Remember to salt halfway through. If your pan’s too small, do it in two batches—trust me, less crowding means better browning!

Cook the spaghetti

Boil the pasta per the package instructions. Once done, drain and rinse briefly with cold water to halt cooking and keep texture perfect.

Combine pasta and zucchini

Add the cooked pasta right into the skillet with your zucchini and garlic. Turn the heat down low and stir in the shredded Parmesan, letting it melt gently. Season with salt and pepper. Pop a lid on, then remove from heat while covered to keep it warm and melty.

Grill the salmon

Lay each marinated salmon fillet on a large piece of foil, brush again with tamari sauce, then wrap tightly to make foil packets. On your preheated gas grill, place the packets and cook for 10 to 15 minutes until salmon is cooked just the way you like it.

Serve

Carefully unwrap the salmon and place each fillet over the warm zucchini Parmesan pasta. If you want, brush a little extra tamari on top for that final burst of flavor.

Notes

Kitchen tip for zucchini

Zucchini has a tendency to release water—don’t panic if your pan looks wet. Just keep cooking uncovered, and it’ll reduce nicely for a creamy, not soggy, pasta.

Salmon timing

Keep an eye on the salmon. Too long on the grill can dry it out, but undercooked is no fun either. Foil packets help keep it juicy—win!

Cooking pasta perfectly

Rinsing pasta with cold water stops it from becoming mushy but can wash away some starch that helps sauce cling. Since this pasta is mixing right into skillet with cheese and zucchini, that’s okay here.

Hands-on tip

If you’re ever in a rush, just toss marinated salmon straight to the foil packets and grill while zucchini cooks—your kitchen timing will feel like magic.

Cooking tips :

Marinating the Salmon

Always let the salmon sit with the tamari sauce for at least 30 minutes before cooking. It’s a small step that really makes the fish soak up that umami goodness. I once rushed this part and oof, the flavor was kinda flat. Patience here pays off!

Sautéing Zucchini

Use a roomy skillet so the zucchini can brown lightly instead of steaming. Stirring occasionally helps get those golden spots without mush. If your pan’s small like mine, just do it in batches—totally worth the extra effort.

Cooking Pasta

Rinse the pasta under cold water after cooking to stop it from overcooking and turning mushy in the skillet. Trust me, skipping this means soggy spaghetti and nobody wants that. And if you’re gluten-free, brown rice pasta works great here without losing texture.

Grilling Salmon in Foil Packets

Wrapping the salmon tightly in foil traps the steam and keeps it super moist. When you unwrap that packet on your plate—watch out, it’s a hot steam cloud! Give it 10 to 15 minutes on medium grill and check for flaky goodness.

Cooking tips :

Combining Pasta with Zucchini and Cheese

After mixing the pasta with zucchini and Parmesan, keep the heat low and stir gently so the cheese melts gradually and doesn’t clump. Covering the pan off heat helps it finish without drying out. I learned that after a messy, cheesy clump explosion once.

FAQ

Can I use regular soy sauce instead of tamari?

You can, but tamari is gluten-free and has a richer flavor. Regular soy sauce is saltier, so use a bit less if you swap it in.

What if I don’t have a grill?

No worries! You can bake the salmon in foil packets at 375°F (190°C) for about 15 minutes or until cooked through.

Can I prep zucchini in advance?

Sliced zucchini is best fresh for sautéing. If prepping early, keep it in a bowl with a paper towel to absorb moisture or it might get soggy.

How do I know when salmon is cooked?

Look for the flesh flaking easily with a fork but still moist inside. Overcooked salmon gets dry and crumbly—been there, not fun.

Conclusion

This salmon and Parmesan zucchini pasta combo really hits that sweet spot between fresh, comforting, and just a little fancy without any fuss. The tamari sauce gives the salmon this amazing salty-sweet umami kick that pairs perfectly with the creamy, garlicky zucchini pasta. Honestly, sometimes I’ve overcooked the salmon a bit when the grill got too hot, but that little crispy edge just adds character — and hey, it still tastes fantastic. Throwing the pasta back into the pan with the melted Parmesan is pure magic; it clings to every zucchini ribbon and noodle like a warm hug on a busy night. This meal is proof you don’t need a complicated recipe to feel like you’re treating yourself. Plus, it’s easy enough to whip up even when the day’s been a mess but you still want something wholesome on the table.

Suggestions of another similar recipes

Honey-Ginger Glazed Salmon with Sautéed Garlic Spinach and Rice Noodles

Try swapping tamari for a honey-ginger glaze for a brighter twist. Serve alongside tender garlic spinach and chewy rice noodles for a wholesome, fresh dinner.

Lemon-Dill Grilled Salmon with Creamy Avocado Zucchini Noodles

A zesty lemon-dill marinade paired with creamy avocado blended into spiralized zucchini noodles makes a light, summery feast that’s just as simple.

Maple-Soy Salmon with Roasted Broccoli and Parmesan Polenta

Maple syrup adds natural sweetness to the soy marinade, and serving the salmon over cheesy polenta with crunchy roasted broccoli creates a cozy, balanced plate.