Greek Salmon Salad

Juicy, seasoned salmon and all the Greek salad classics are a match made in heaven. Greek salmon salad is the perfect easy, delicious and healthy lunch or dinner recipe.

Greek Salmon Salad

Ingredients

Full salmon salad recipe with amounts can be found in the recipe card below. 

  • Salmon. I used skin-on salmon fillets but use skinless if preferred.
  • Lettuce. Lettuce isn’t always considered a classic addition to a Greek salad but I like having a base to build my salad on. Use any crisp lettuce. Romaine lettuce, Cos or Iceberg are good in this salad.
  • Cucumber. You can use English cucumber or smaller Persian cucumbers (also called Mediterranean cucumbers) for this recipe.
  • Tomatoes. Use any fresh, ripe tomatoes you can find. I used baby plum tomatoes but any variety will work.
  • Red onion.
  • Kalamata Olives.
  • Feta cheese. Use a firm feta cheese. I always use feta cheese that is stored in brine as the flavor and texture are far superior to other types.
  • Olive oil. 
  • Lemon juice. 
  • Dried oregano. 
  • Garlic powder. 
  • Salt and pepper.
  • Optional extra salad ingredients: Bell peppers, avocado, capers, fresh herbs like dill and parsley.
Salmon fillets seasoned with olive oil, lemon juice and oregano.

How to make salmon salad

  1. Season and cook the salmon: Pat salmon fillets dry with paper towels. Drizzle with a tablespoon or two of olive oil and a generous squeeze of lemon juice then season with a teaspoon of garlic powder, oregano, salt and pepper. Rub the seasoning into the salmon fillets. Heat a large, non-stick pan or skillet over medium-high heat. Place salmon, skin-side down, and allow to cook for 4-5 minutes until the skin is crisp and the salmon is starting to turn white around the edges. Gently flip each fillet over and cook for another 3-4 minutes or until cooked to your preference. Salmon is cooked when the flesh can easily be flaked with a fork. Remove from the pan and allow to rest for 10 minutes. The salmon can also be grilled in a grill pan, if preferred.
  2. Make the Greek salad: Place the lettuce into a large serving bowl or platter. Slice the cucumber (if using English cucumbers, I would suggest peeling and deseeding before slicing) and add to the lettuce. Chop the tomatoes and add to the salad. If using small tomatoes, simply halve them (or leave them whole). Larger tomatoes can be sliced into wedges or rough cubes. Cube the feta cheese and add along with the Kalamata olives. Finally, thinly slice the red onion. Add the salmon fillets to the top of the salad.
  3. Make the dressing: Whisk together the olive oil, lemon juice, oregano, salt and pepper. Pour the vinaigrette over the salad and serve immediately.

Can I make salmon salad ahead?

The salmon can be cooked up to 2 days ahead. Cook as instructed then allow to cool to room temperature. Transfer the salmon to an airtight container and store in the fridge. The salad can be assembled a day in advance, just keep the dressing separate until ready to serve. The dressing will keep in the fridge for up to 3 weeks in a sealed jar.

Greek Salmon Salad

Healthy salmon recipes

  1. Easy Pan Seared Salmon with Dill Yogurt Sauce
  2. Grilled salmon with lemon caper sauce
  3. Garlic Butter Air Fryer Salmon
Greek Salmon Salad

Greek Salmon Salad

This Greek salmon salad is a delicious, healthy lunch or dinner recipe. Juicy salmon and all the Greek salad classics are a perfect match.
4.50 from 2 votes
Print Pin Rate
Course: Dinner, Lunch
Cuisine: Greek, Mediterranean
Keyword: Greek salad, Greek salmon salad, Salmon salad
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Calories: 360kcal
Author: Alida Ryder
Servings: 4

Ingredients

  • 500 g (1lb) salmon fillets
  • 1 tbsp olive oil
  • 1-2 tsbp lemon juice
  • 1 tsp garlic powder
  • 2 tsp dried oregano
  • 1 tsp salt
  • ½ tsp pepper

For the salad

  • 8 cups lettuce
  • 2-3 cups chopped cucumber (approximately 1 large English cucumber
  • 2-3 cups tomatoes chopped
  • 1 red onion finely sliced
  • 1 cup Kalamata olives
  • 1 cup Feta cheese cubed

For the dressing

  • 3 tbsp olive oil
  • 3 tbsp lemon juice
  • 2 tsp dried oregano
  • salt and pepper to taste

Instructions

  • Pat salmon fillets dry with paper towels. Drizzle with a tablespoon or two of olive oil and a generous squeeze of lemon juice then season with a teaspoon of garlic powder, oregano, salt and pepper.
  • Rub the seasoning into the salmon fillets.
  • Heat a large, non-stick pan or skillet over medium-high heat.
  • Place salmon, skin-side down, and allow to cook for 4-5 minutes until the skin is crisp and the salmon is starting to turn white around the edges.
  • Gently flip each fillet over and cook for another 3-4 minutes or until cooked to your preference.
  • Remove from the pan and allow to rest for 10 minutes.
  • Place the lettuce into a large serving bowl or platter. Slice the cucumber (if using English cucumbers, I would suggest peeling and deseeding before slicing) and add to the lettuce. Chop the tomatoes and add to the salad.
  • Cube the feta cheese and add along with the Kalamata olives. Finally, thinly slice the red onion. Add the salmon fillets to the top of the salad. 
  • To make the dressing, whisk together the olive oil, lemon juice, oregano, salt and pepper. Pour the vinaigrette over the salad and serve immediately. 

Nutrition

Calories: 360kcal | Carbohydrates: 17g | Protein: 37g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Cholesterol: 75mg | Sodium: 1530mg | Potassium: 1096mg | Fiber: 5g | Sugar: 8g | Vitamin A: 1563IU | Vitamin C: 21mg | Calcium: 107mg | Iron: 3mg

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