Greek Salmon Salad is a healthy meal that combines flaky salmon with fresh veggies including lettuce, artichokes, cucumbers, red onion, olives, tomatoes, and salty feta cheese. Drizzled with a homemade Greek dressing, it’s a satisfying meal ready in 10 minutes!
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Why You’ll Love This Recipe
- Fun, colorful, creative, and above all, a delicious Greek salmon salad recipe!
- Great way to get in extra healthy fats and all those nutritious fatty acids from the salmon.
- A healthy lunch or perfect weeknight dinner to enjoy any night of the week!
If you love salmon as much as we do, make sure to make Blackberry Glazed Salmon, Salmon Bowl recipe, or my Sweet and Spicy Salmon.
Recipe Ingredients
The ingredients for this Mediterranean salmon salad are broken down into the salmon, Greek salad dressing, and salad ingredients.
For the salmon, we will need:
- wild caught salmon – my favorite type of salmon is wild caught salmon, which is easy to find nowadays in the grocery store. You want filets that are roughly 1″ thick, as the thickness of salmon will determine the cooking time. Ask your fish monger for center cut filets for the most even cooking.
- seasoning & dried herbs – a flavorful combo of Greek seasoning, dried parsley, dried basil, and Kosher salt really make this salmon special. Feel free to finish the salmon with fresh herbs too, like fresh dill, fresh parsley, or fresh basil.
- oil – use a good quality cooking oil, like olive oil or avocado oil.
Greek Salad Dressing:
- extra virgin olive oil – go for light and fruity extra virgin olive oil for the best dressing.
- vinegar – red wine vinegar make a traditional Greek salad dressing, but white wine vinegar is a good sub.
- lemon juice – fresh lemon juice from one medium lemon gives it a nice, bright tang.
- garlic – use one fresh garlic clove or 1/4 teaspoon garlic powder.
- dried oregano – you can’t have Greek food without a little dried oregano.
- Dijon mustard – for a nice tangy kick and to help emulsify the dressing.
- Kosher salt – to enhance all those fresh, tangy flavors.
For the salad ingredients, we will need the following:
- fresh salad greens – I like romaine lettuce or romaine hearts, but feel free to use mixed baby greens, arugula, or baby spinach.
- artichokes – soft and briny artichokes add delicious texture and flavor.
- cucumbers – for a little bit of crunch. You can use English cucumbers or regular cucumbers.
- red onion – red onion gives it a punchy bite.
- olives – I like briny olives like black olives, but Greek olives such as Kalamata olives would also work.
- tomatoes – go for sweet, juicy tomatoes like cherry tomatoes, grape tomatoes, or Roma tomatoes.
- feta cheese – pick up a whole block of tangy feta cheese for the best flavor and crumble it when you get home.
- pita bread – feel free to fry the pita bread triangles in some olive oil or leave them in their original soft, supple texture to soak up all that dressing.
- fun additions – for even more flavor and texture, you could also add creamy avocado, green bell pepper, or roasted red peppers.
Find the full detailed instructions with measurements in the recipe card below, at the end of this post.
Recipe FAQs
What is a good dressing for a salmon salad?
Greek dressing made with olive oil, red wine vinegar, lemon juice, oregano, and Dijon mustard pairs perfectly with flaky salmon.
Why is salmon salad good for you?
Not only do you get protein, but salmon is packed with healthy fats including plenty of brain-boosting omega-3s. Plus all of the vegetables from the salad ingredients are filled with vitamins and nutrients.
What does a salmon salad contain?
This Greek salmon salad is made with crispy Greek seasoned salmon along with a plethora of delicious toppings including lettuce, artichokes, cucumbers, red onions, tomatoes, feta cheese, and olives.
How to Make This Recipe
The trick is to heavily season the salmon filets with the spices and herbs, then cook flesh side down so it gets all crispy and caramelized. Here are the step-by-step instructions on how to make this salmon Greek salad recipe:
Make the Pan-Seared Salmon
Pat salmon fillets dry with paper towels. Generously season with Greek seasonings and herbs, making sure to press the herbs into the salmon.
Heat a cast iron skillet or large skillet over medium-high heat for 1 minute. Add the olive oil and place seasoned salmon skin side up, seasoned side down. Cover and cook for 3-4 minutes (I set a timer so I don’t forget) then gently flip the salmon with a fish spatula to cook skin side down, about another 3 minutes, covered.
TIP: If this is your first time cooking salmon, it’s best to not overcook it. The salmon is done when easily flaked with a fork. Also note: the thinner the salmon fillet, the faster it cooks. I used about 1″ thick fillets.
Make the Greek Dressing
Mix together olive oil, vinegar, lemon juice, garlic, oregano, Dijon mustard, and salt in a small bowl and whisk until combined.
Assemble Salad
Split the greens between two plates, then add the salmon. Evenly distribute the artichokes, cucumbers, red onion, black olives, tomatoes, feta, and sliced pita bread. Drizzle with dressing and enjoy!
Serving Suggestions
I love to make this salmon Greek salmon on busy nights when I don’t want to spend too much time in the kitchen. My husband and I devour the whole thing in no time.
It’s a deliciously great option when you can’t go to your favorite restaurants and taking the extra time to make your plate look pretty is definitely worth it.
How to Store
Leftover salmon will keep in an airtight container in the fridge for up to 3 days.
If you have any dressed leftover salad, that will only keep for up to 1 day. Otherwise, the lettuce and crunchy vegetables become too mushy.
More Healthy Salad Recipes You’ll Love:
If you make this Greek Salmon Salad recipe, be sure to leave a comment and star rating on the blog! I love hearing from you, and it helps others learn more about the recipe too. Xx Ashley
Greek Salmon Salad
Ingredients
Salmon
- 10 ounces wild salmon filet, cut into 5 ounce fillets
- 1 tablespoon greek seasoning*
- 1/2 teaspoon dried parsley
- 1/2 teaspoon dried basil
- 1/2 teaspoon kosher salt
- 1 tablespoon olive oil, for cooking salmon
Greek Salad Dressing
- 3 tablespoons extra virgin olive oil
- 1.5 tablespoons red wine vinegar
- 1 medium lemon, juiced
- 1 garlic clove, minced
- ½ teaspoon dried oregano
- ½ teaspoon Dijon mustard
- ¼ teaspoon kosher salt, to taste
Salad
- 6 cups of romaine lettuce, or mixed salad greens
- 4 marinated artichoke hearts, halved
- 1 small english cucumber, quartered
- 1/4 cup thinly sliced red onion
- 1/4 cup sliced black olives
- 1/2 cup halved cherry tomatoes
- 1/2 cup feta, crumbled
- 1 pita bread round, fried and sliced into triangles
Instructions
- Cook Salmon: Pat salmon fillets with paper towel. Generously cover fillets in Greek seasonings and herbs. Press the seasoning into the salmon, set aside. Heat cast iron skillet on stovetop and allow to warm for about one minute on medium-high heat. Add about one tablespoon of oil to skillet once heated. Once the skillet has heated, place seasoned salmon skin side up, seasoned side down. Cover pan with lid and cook the salmon this way for 3 minutes (I set a timer so I don’t forget) then gently flip the salmon with a spatula to cook skin side down, about another 3 minutes, covered. Watch here to make sure you don’t over-cook the salmon. The salmon will be done when easily flaked with a fork. Also note: the thinner the salmon fillet, the faster it cooks. I used about 1″ thick fillets.
- Make dressing: While the salmon is finishing cooking, mix salad dressing ingredients in bowl and whisk until combined.
- Assemble salad: Start plating your salad with about 3 cups of greens per plate, then the salmon fillet, and evenly distribute the rest of the toppings: artichokes, cucumbers, red onion, black olives, tomatoes, feta, and sliced pita bread. Serve with dressing and enjoy!
Recipe Notes:
Nutrition Information
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