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+ servings
Greek salmon salad on a platter.

Greek Salmon Salad

5 from 2 votes
Created by Mariam Ezzeddine
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.
Prep Time 10 minutes
Cook Time 10 minutes
Course Salad
Cuisine Mediterranean
Servings 4

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
  • cup crumbled feta cheese
  • 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. 

Nutrition

Calories: 504kcal | Carbohydrates: 12g | Protein: 39g | Fat: 34g | Saturated Fat: 5g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 20g | Cholesterol: 96mg | Sodium: 967mg | Potassium: 1325mg | Fiber: 5g | Sugar: 4g | Vitamin A: 2708IU | Vitamin C: 16mg | Calcium: 68mg | Iron: 3mg
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