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Greek salmon salad is perfect for a fresh, healthy lunch or dinner in a flash. Tender, flaky salmon is marinated and grilled to perfection, then served over a fresh salad loaded with bold flavors like red onions, kalamata olives, feta cheese and a homemade Greek marinade that ties everything together. This grilled salmon salad can be ready in just 20 minutes.
The secret to this Mediterranean salmon salad is the fresh marinade made with lemon juice and an array of herbs and spices. It adds flavor to the grilled salmon and serves as the dressing for the salad, which is loaded with vegetables and tender salmon. You will love this protein-packed Greek salad with salmon.
If you love Greek food, try my Grilled Greek Chicken Skewers, Greek Tuna Pasta Salad Recipe or Greek Orzo Salad.
Why You’ll Love This Greek Salad with Salmon
- It’s simple. Making this salad is not only easy, but it’s also fast. You’ll have dinner on the table in about 20 minutes.
- It’s customizable. The salad is endlessly customizable, and you can easily swap in your favorite vegetables like marinated artichokes or roasted red peppers to make this salad fit your preferences.
- It’s healthy. This grilled salmon salad is loaded with vegetables and topped with tender salmon packed with omega-3s. This salad is good for your heart, brain and your body.
Mediterranean Salmon Salad Ingredients
For the Greek Marinade and Dressing
- Olive Oil: Or your favorite light, neutral-flavored oil.
- Red Wine Vinegar: You can substitute white wine vinegar if needed.
- Lemon Juice: Freshly squeezed lemon juice will provide a bright, fresh flavor.
- Garlic: always use freshly minced garlic when possible.
- Herbs and Spices: Dried oregano, freshly chopped dill, salt, black pepper, and crushed red pepper add flavor to the marinade.
- Salmon: select skinless fillets that are about 6 ounces each.
For the salad
- Lettuce: I prefer to use roughly chopped red leaf lettuce, but romaine lettuce would also work well.
- Tomatoes: Select grape or cherry tomatoes and cut them in half.
- Persian cucumber: thinly slice a Persian cucumber or substitute English or burpless cucumber if needed.
- Avocado: be sure to select a ripe avocado.
- Onion: thinly slice red onion as it adds flavor and color.
- Cheese: crumbled feta cheese is a must for any Greek salad.
- Olives: add whole or chopped kalamata olives.
- Lemon Wedges: to garnish.
How To Make Greek Salmon Salad
- Prepare the marinade. In a small bowl, whisk the ingredients to marinate the salmon; olive oil, red wine vinegar, lemon juice, garlic, oregano, dill, salt, pepper, and crushed red pepper flakes. Reserve half of the marinade for salad dressing and pour the remaining over the salmon fillets. Allow the salmon to marinate for at least 30 minutes.
- Grill the salmon. Heat a grill pan or outdoor grill; add the salmon fillets and sear over medium heat for 4-5 minutes until the salmon is cooked through.
- Prepare the salad. Meanwhile, prepare the salad ingredients and mix them in a large bowl. Add the cooked salmon to the salad and drizzle the reserved dressing over the salad and toss.
- Garnish and serve. Garnish the salad with lemon wedges and serve immediately.
Tips To Make Grilled Salmon Salad
- Fresh, wild-caught salmon is the most flavorful and healthiest option.
- Skip the grilling altogether and use high-quality canned salmon.
- Serve the salad with whole salmon filets or flake the salmon and mix it with the greens.
- Salmon can be enjoyed hot, cold or at room temperature, so this salad is also perfect for a delicious make-ahead lunch.
- Add all of the marinade ingredients to a jar, cover and shake to combine easily.
- Save any extra dressing for up to a week to use in other recipes.
- Chop the vegetables up to 24 hours in advance for even faster prep.
- Allow time to marinate the salmon for at least 30 minutes.
- Visit the salad bar in your grocery store and get already chopped ingredients to almost eliminate prep time.
Frequently Asked Questions
Grilling salmon is quick and easy, but you can certainly bake or pan-sear the salmon if you don’t have access to a grill or grill pan. To bake salmon, place it on a baking sheet in a 450 degrees F oven for 12-15 minutes or until the fish is opaque and flakes easily.
If you aren’t a fan of salmon or just prefer something different, feel free to use chicken, beef or even shrimp. The flavorful marinade will work well with each of these protein options.
Salmon is an excellent protein option as it’s low in carbohydrates and loaded with omega-3s, which have several health benefits. Additionally, salmon is a great source of vitamin B12 and potassium.
Store the salad and the salmon in separate airtight containers in the fridge for up to 3 days. You can reheat salmon in a 300 degrees F oven for about 15 minutes, but you risk drying the fish. This salmon tastes great served cold, so I usually skip the reheating.
You can freeze cooked salmon in a freezer-safe container for 4-6 months. Defrost overnight in the fridge. Freezing the salad ingredients is not recommended.
This greek salmon salad is a meal in itself but feel free to pair it with Homemade Roasted Garlic Bread, pita chips or wrap it in a large tortilla for a tasty wrap sandwich.
More Salad Recipes
- Cilantro Lime Chicken Salad
- Lemon Herb Mediterranean Pasta Salad
- Mozzarella Caprese Salad Recipe
- Chicken Caesar Pasta Salad
- Chicken Avocado Salad
I hope you enjoy all the recipes I share with you, including this delicious Mediterranean Salmon Salad recipe. I hope you try it, enjoy it, rate it, and share it with your friends and family!
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Greek Salmon Salad
Ingredients
For the marinade and dressing
- ¼ cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon fresh lemon juice
- 1 teaspoon minced garlic
- 1 teaspoon dried oregano
- 1 teaspoon fresh dill, chopped
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon crushed red pepper flakes
- 4 skinless salmon fillets, 6 oz each
For the salad
- 4 cups red leaf lettuce, roughly chopped
- 1 cup grape tomatoes, halved
- 1 cup Persian cucumber, thinly sliced
- 1 medium avocado, sliced
- 1 small red onion, thinly sliced
- ⅓ cup crumbled feta cheese
- ⅓ cup kalamata olives
- Lemon wedges, to garnish
Instructions
- In a small bowl, whisk the ingredients to marinate the salmon; olive oil, red wine vinegar, lemon juice, garlic, oregano, dill, salt, pepper, and crushed red pepper flakes. Reserve half of the marinade for salad dressing and pour the remaining over the salmon fillets. Allow the salmon to marinate for at least 30 minutes.
- Heat a grill pan or outdoor grill; add the salmon fillets and sear over medium heat for 4-5 minutes until the salmon is cooked through.
- Meanwhile, prepare the salad ingredients and mix them in a large bowl. Add the cooked salmon to the salad and drizzle the reserved dressing over the salad and toss.
- Garnish the salad with lemon wedges and serve immediately.
Notes
- Skip the grilling altogether and use high-quality canned salmon.
- Serve the salad with whole salmon filets or flake the salmon and mix it with the greens.
- Salmon can be enjoyed hot, cold or at room temperature, so this salad is also perfect for a delicious make-ahead lunch.
- Add all of the marinade ingredients to a jar, cover and shake to combine easily.
- Save any extra dressing for up to a week to use in other recipes.
- Chop the vegetables up to 24 hours in advance for even faster prep.
- Allow time to marinate the salmon for at least 30 minutes.
- Visit the salad bar in your grocery store and get already chopped ingredients to almost eliminate prep time.
MUCH better than the salmon salad I got from a nearby restaurant! I love the dressing.
Hi Tiffany!
Glad you enjoyed it! Thanks for the review.
Making this soon! Thanks for sharing!
Let us know what you think about it by leaving a review!