This post may contain affiliate links.
Try a delicious Greek style salmon salad recipe that’s perfect for a light lunch or dinner and is ready in 30 minutes. This salad is loaded with flaky salmon, olives and vegetables.
Isn’t salmon a great ingredient? I love the flaky yet creamy texture and how easy it is to make different flavors of salmon. Some of our popular salmon recipes are baked salmon fillet with lemon, grilled salmon shish kabob, oven baked salmon with olives and capers and of course, our easy salmon patties. Salmon is so versatile, you can even serve it on a salad like this tasty Greek salmon salad that we have today!
Table of Contents
This post is sponsored by Alaska Seafood Marketing Institute. All opinions are mine.
About this recipe
This easy salmon salad is made with just a few ingredients and is ready in just 30 minutes. It’s perfect for a quick lunch or light dinner and everyone loves it!
The combination of crispy vegetables and flaky salmon is just perfect and once paired with our zesty and bright lemon dill dressing, every bite will be a feast of flavors!
If you’re looking for a healthy and filling meal, this Greek style salmon salad is the way to go! Just like our favorite Greek shrimp salad, this one is a crowd pleaser too!
Ingredients
Salmon: Alaska salmon is perfect for this salad because of its texture and flavor. The salmon will be flavored with spices and lemon.
Vegetables: For this Greek salad, I used most of the ingredients that are used in a classic Greek salad such as tomatoes, olives, cucumbers and red onion. I also use a head of lettuce as the base for the salad.
Dressing: This lemon and dill dressing adds so much flavor to the salad. The addition of minced garlic and Aleppo pepper makes this dressing very tasty.
Instructions
Prepare the salad ingredients
Wash and dry the vegetables and make sure they’re not wet at all. Chop the lettuce and place it on a plate. Chop the tomatoes and cucumbers and thinly slice the red onion. I used pitted Kalamata olives but the ones with pits work as well. You can use a combination of black and green olives. The olives give a delicious kick and pair perfectly with the salmon.
Cook the salmon
Here are three ways to cook salmon for this salmon salad recipe:
- Bake in the oven: Preheat the oven to 400°F and line a baking sheet with parchment paper. Place the Alaska salmon fillets on the baking sheet and top with lemon juice, olive oil, salt, pepper and oregano. Bake for 20 minutes until flaky and fully cooked. Time may vary depending on the thickness of the fillets.
- Pan sear: Heat olive oil in a pan over medium heat and season the salmon fillets on both sides with salt, pepper and oregano. Sear for about 6 minutes on each side, making sure it’s fully cooked. If the salmon fillets are thicker, cook for longer.
- Grill: Preheat the grill and season the salmon fillets. Once the grill is hot, grill the salmon for about 5-7 minutes on each side. I prefer to use a grilling mat when it comes to grilling salmon.
When the salmon is ready, let it cool for a few minutes before placing it on the salad to avoid the lettuce wilting.
Prepare the salad dressing
mix lemon juice, olive oil, salt, fresh dill, minced garlic and red pepper in a bowl or a small jar. Pour over the salad and serve.
Variations
What I love about this salmon salad is that you can customize the ingredients based on your preference. Here are a few suggestions:
- Vegetables: Add some marinated artichokes or green olives to this salad. Roasted red peppers or fresh green bell pepper would also be a great addition. You can also add herbs such as parsley or green onions to this dish.
- Greens: Instead of lettuce, use spinach or mixed greens as the base.
- Salmon: While I’ve mentioned three ways to cook salmon for this salad, you can also use canned salmon or leftover salmon.
- Croutons: You can top this salad with store-bought or homemade croutons or pita chips.
- Cheese: Add some marinated mozzarella balls or chunks of feta for more flavor.
Frequently Asked Questions
To make this salad ahead of time, chop all the vegetables and store them in separate containers. While the salmon is cooking, assemble the salad and top with the salmon.
You can keep this salad in the fridge for up to 2 days. It’s best to keep the leftover salmon in a separate container.
Absolutely! If you have some leftover cooked salmon from a previous meal, just chop it up and add it to this salad.
Notes and tips
- For the lemon dill dressing, you can either use fresh or dried dill. Both would work well. If using dried dill, one teaspoon would be sufficient.
- Make sure the salmon fillets are not hot when you add them to the salad; otherwise the lettuce would wilt.
- This salad is best served fresh and right away. If planning to serve the salad later, prepare and store each ingredient separately and cook the salmon before serving.
More salad recipes
Did you make this recipe? I’d love to hear about it! Please comment and leave a 5-star🌟 rating below. You can also follow us on Instagram, Facebook, Pinterest or subscribe to our newsletter to get a free e-Cookbook!
Greek Salmon Salad Recipe
Ingredients
Baked salmon fillets:
- 1 lb Alaska salmon , 4 fillets
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried oregano
- 1/2 lemon, juice of
Greek Salmon Salad:
- 8 cups romaine lettuce, chopped
- 2 Roma tomatoes, diced
- 2 Persian cucumbers , chopped
- 1/2 red onion, thinly sliced
- 1 cup Kalamata olives
Lemon Dill Dressing
- 2 tbsp lemon juice
- 2 tbsp olive oil
- 1/2 tsp salt
- 2 tbsp fresh dill , chopped
- 2 cloves garlic, minced
- 1/2 tsp red pepper flakes
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Place the salmon fillets on the baking sheet and brush them with olive oil.
- Sprinkle salt, pepper and dried oregano on the fillets and squeeze half a lemon on them.
- Bake in the oven for 20 minutes until cooked and flaky. Let the salmon cool for a few minutes before adding it to the salad to avoid the lettuce wilting.
- Meanwhile, place the lettuce, tomatoes, cucumbers, sliced onion and kalamata olives on the large serving plate.
- Make the dressing by mixing lemon juice, olive oil, salt, dill, minced garlic and red pepper flakes in a small bowl.
- Place the cooked salmon on the salad and drizzle the lemon dill dressing on the salad.
- Serve immediately.
Video
Notes
- In addition to baking, you can also grill or pan sear the salmon for this recipe:
- Pan sear: Heat olive oil in a pan over medium heat and season the salmon fillets on both sides with salt, pepper and oregano. Sear for about 6 minutes on each side, making sure it’s fully cooked. If the salmon fillets are thicker, cook for longer.
- Grill: Preheat the grill and season the salmon fillets. Once the grill is hot, grill the salmon for about 5-7 minutes on each side. I prefer to use a grilling mat when it comes to grilling salmon.
- To make this salad ahead of time: Chop and store all the vegetables in separate containers. Cook the salmon and assemble the salad.
- You can add other ingredients such as peppers or marinated artichokes or feta cheese to this salad.
- Store the leftovers in an airtight container (keep the salmon separate) and refrigerate for up to 2 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I love Mediterranean flavors, and this salmon looks like it’s right up my alley! I can’t wait to try it for dinner this week!
Hope you enjoy this salmon salad!
We are big fans of salmon in this house so naturally I was excited for this recipe. So great for the summer. Light, delicious, and easy to make! A great meal and we’ll be making more of these!
Salmon recipe are perfect for summer!