Quick, perfectly cooked salmon, crunchy veggies, and a bright vinaigrette make up this Greek salmon salad recipe. A tasty, wholesome dinner in less than 20 minutes, and it's packed with nutrition, protein and good-for-you Omega 3s! (Video & Tips below)
One of the easiest ways to get a healthy, wholesome weeknight meal without much effort is a big salad with a little added protein. It's a no-brainer on busy nights, and a great way to use up what produce you already have on hand.
Today's salmon salad recipe is one of my latest obsessions! It makes a tasty, satisfying dinner with loads of nutrition, protein, and good-for-you Omega 3s.
And wait till you try the lemon-mint vinaigrette! I've been making more of it to drizzle on top of everything.
This salad takes inspiration from my traditional Greek salad, but with a couple of twists.
First, I've added chopped Romaine lettuce here to give the salad some volume so that it is the perfect bed for the salmon. And the other obvious digression is that played up the dressing with the addition of fresh mint and garlic, which takes this salad up a few notches.
What's in it?
There are three components to this salad: the salmon, fresh salad, and a vinaigrette. Here's what you'll need to make it:
- Salmon- I used one pound of salmon fillet cut into 4 equal portions.
- Seasoning- To season the salmon, you'll need kosher salt, black pepper, and a little dried oregano. You can change up the seasoning to your liking.
- Fresh vegetables for the salad- Romaine lettuce, grape tomatoes, cucumber, bell peppers (I used red but any color will work), and shallots
- Olives- Kalamata olives to top the salad
- Feta cheese- a few blocks to top the salad
- For the vinaigrette- extra virgin olive oil, lemon juice, loads of fresh mint, garlic, oregano, and paprika.
How to make salmon salad?
Like I said, this Greek salmon salad is easy to make and can be ready in 20 minutes or so. The printable recipe with ingredient list is just below, but for those who are visual here is how to make this salad:
- Prep your veggies
Because the salmon will cook quickly, be sure to have your salad veggies washed and chopped before you cook your salmon.
- Cook the salmon
Season the salmon with kosher salt, pepper and dried oregano. Give it a generous brush or drizzle with extra virgin olive oil, then bake in the oven for about 8 to 12 minutes (I typically start checking at the 8 minute mark to avoid overcooking the salmon). Salmon is cooked when it flakes easily (an instant-read thermometer inserted into the middle of the thickest fillet should register 120°F to 130°F for medium-rare, or 135°F to 145°F for more well-done).
- Make the Salad
Combine Romaine lettuce, tomatoes, cucumbers, bell peppers, and shallots (I used shallots this time, but red onions would work perfectly). Add kalmata olives and some creamy Greek feta cheese (I like to leave my feta in big pieces as they do in Greece).
- Make the vinaigrette
In your food processor, combine olive oil, juice of two lemons, fresh garlic cloves, loads of fresh mint leaves (like 20 leaves), oregano, and paprika. Pulse until everything is well-combined to an extra smooth, minty green vinaigrette.
- Put the salad together
Dress the veggies with some of the vinaigrette and toss, then divide the salad among serving bowls. Top each bowl with a piece of salmon and dress the salmon with some of the vinaigrette. Enjoy!
Salmon salad recipe variations
Salmon salad recipe variations
You can tweak this recipe to your liking. Here are a few variations that I've tried:
- Use Ladolemono Greek dressing. If you don't have mint or want a quicker dressing for this salad, try ladolemono, which is made of olive oil, lemon juice, garlic, and a dash of oregano. No food processor needed.
- Grill your salmon instead. In the summer months, grilled salmon is a great option over this fresh salad. I have the details for how to grill salmon just below.
- Change up the veggies! If you don't like Romaine, you can try a different leafy green like spinach. You can also swap out the shallots for another onion of your choice. Add in more colorful peppers or use a different tomato. Make the swaps you need to use up the veggies you have on hand.
- Use a different fish or protein. Yes! You can use other fish options such as sautéed shrimp, cod, trout, or shrimp kabobs. You can even some quality canned tuna here instead (although you should also try my Mediterranean tuna salad sometime). If you can't eat seafood, try chicken kabobs or lamb chops.
How to grill salmon for salad?
Like I said earlier, I do like to bake my salmon for this salad. It's easy and can be done year-round. But in the summer months, it's totally worth it to fire up the grill for some salmon.
It is better to use skin-on salmon fillets, if you plan to grill them. I have some instructions for you, borrowed from my grilled salmon recipe (a good one to try sometime!)
- Start by preparing the grill...oil grates etc. And be sure to heat it on super high.
- Season salmon as instructed and drizzle with extra virgin olive oil and arrange them on hot grill, skinless side down first (this way, they’ll get some nice grill marks while the fish is still firm.)
- Close the grill lid. Cook 1-3 minutes on the first side, depending on how thick the fillets are. DO NOT move the salmon fillets until ready to turn them over.
- Look for grill marks on the fish, and where the fish is closest to the grill, you should see a small layer of opaque (cooked) flesh. Using tongs and a metal spatula, carefully turn the fish over so it is now skin-side down. Now, turn heat down to medium. Close the grill lid. Cook for another 2-5 minutes, again depending on the thickness of the fillets.
- Salmon is ready when it is barely opaque throughout.
How long does salmon salad last in the fridge?
Generally, if stored properly, cooked salmon will last in the fridge for 2 days or so. If you're trying to make this salad ahead, you can prep the vegetables and make the dressing one or two nights in advance and store them separately in the fridge. When you're ready, cook the salmon and assemble the salad.
Related recipes to try
Greek Salmon Salad Recipe
For the Salmon
- 1 lb Salmon fillet, cut into 4 equal pieces
- Kosher salt and black pepper
- 11/2 teaspoon dried oregano
- 8 oz hearts of Romaine lettuce, chopped
- 10 oz cherry or grape tomatoes
- 1 bell pepper any color, cored and sliced into rounds
- 1 English cucumber sliced into rounds
- 2 shallots sliced
- pitted Kalamata olives to your liking
- Quality Greek feta blocks to your liking
For the Lemon-Mint Vinaigrette
- 1 lb salmon fillet cut into 4 equal pieces
- Kosher salt and black pepper
- Dried oregano a generous pinch 1 ½ teaspoon or more to your liking
- Preheat the oven to 425 degrees F and position a rack in the middle.
- Season the salmon. Pat the salmon dry on both sides and season with kosher salt, pepper, and dried oregano. Arrange on a lightly oiled sheet pan and brush the top of the salmon with extra virgin olive oil.
- Bake the salmon in the heated oven for 8 to 12 minutes until it's done and flakes easily (see cook's tip #1 below). Meanwhile, work on the salad and the vinaigrette.
- Prepare the salad. In a large salad bowl, add the lettuce, tomatoes, bell peppers, cucumbers, shallots, and Kalamata olives (don't add the feta yet)
- Prepare the vinaigrette. In the small bowl of a food processor fitted with a blade, add olive oil, lemon juice, garlic, fresh mint, oregano, and paprika. Add a pinch of Kosher salt and black pepper. Blend until well-combined.
- Pour about ½ of the vinaigrette over the salad. Toss to combine. Now add the feta cheese blocks on top. (Hold the remaining vinaigrette to dress the salmon later).
- Build your salmon salad bowls. Transfer the salad to 4 serving bowls, top each with 1 fillet of salmon. Drizzle the remaining vinaigrette on top of the salmon. Enjoy!
- Cook's tip #1: When is salmon ready? Check salmon for doneness at the 8-minute mark to make sure you don't overcook it. An instant-read thermometer inserted into the middle of the thickest fillet should register 120°F to 130°F for medium-rare, or 135°F to 145°F for more well-done. Cook time will depend on the thickness of salmon and your oven.
- Cook's Tip #2: Grilled Salmon Option. If you prefer to grill the salmon fillets, it's best to keep the skin on. Heat an outdoor gas grill on high (grill is ready when you can hold your hand one inch above the grates for only 1 to 2 seconds.) Spray or brush the grates well with oil (this is important so that the salmon does not stick.) Brush the salmon fillets well with extra virgin olive oil and arrange them on the hot grill skinless side down first (this way, they’ll get some nice grill marks while the fish is still firm.) Close the grill lid. Cook 1-3 minutes on the first side, depending on how thick the fillets are. DO NOT move the salmon fillets until ready to turn them over. Look for grill marks on the fish, and where the fish is closest to the grill, you should see a small layer of opaque (cooked) flesh. Using tongs and a metal spatula, carefully turn the fish over so it is now skin-side down. Now, turn heat down to medium. Close the grill lid. Cook for another 2-5 minutes, again depending on the thickness of the fillets. Salmon is ready when it is barely opaque throughout.
- Leftovers? It's best to store the baked salmon and salad in separate air-tight containers in the fridge and use within 2 to 3 days.
- Visit our shop for quality extra virgin olive oils (I used Early Harvest in this recipe), and all-natural and organic spices. The Ultimate Mediterranean Spice Bundle is a fan favorite!
*This post has been recently updated with new information and media for reader's benefit.