This post may contain affiliate links. Please read our disclosure policy.
These wholesome Greek salmon bowls are full of fresh, vibrant, Mediterranean flavors! Herb seasoned salmon, a cucumber, tomato, and olive salad, feta, and homemade tzatziki on top of fluffy rice. It’s a healthy rice bowl with a great balance of protein, healthy fats, and carbs.
Looking for another salmon rice bowl? Try these southwest salmon rice bowls!
Why you’ll love them
Meal prep – If you meal prep or just like to have leftovers for a few days, these salmon bowls are perfect for you! Store the components in separate containers and they’ll keep for several days.
Balanced meal – These Mediterranean salmon bowls are the perfect combination of good quality protein thanks to the salmon. Healthy fats, also found in salmon, along with the kalamata olives, and feta cheese. And, rice for those feel good carbs!
Easy to make – Yes, there are a few steps to making these rice bowls, but nothing about them is complicated. You can also prep the rice and salmon a day in advance so you don’t have as much to do the day you plan to serve them.
The ingredients
- Salmon fillets – My personal preference is to use wild caught salmon, however it’s it’s more convenient for you, farm raised salmon is perfectly fine to use.
- Dried dill, oregano, and garlic powder – The seasoning blend for the salmon.
- Cucumbers – English or Persian cucumbers are best for this recipe.
- Greek yogurt – The main ingredients for the tzatziki sauce. Tangy and creamy.
- Lemon juice – Fresh squeezed lemon juice gives you the best flavor.
- Fresh dill and flat leaf parsley – Fresh herbs brighten up the flavor of the tzatziki and the Greek salad.
- Cherry tomatoes, cucumber, red onion – Veggies for the Greek salad.
- Red wine vinegar – Adds a tart acidic component to the Greek salad.
- Olive oil
- Feta – Salty and creamy. I recommend using a block of feta and crumbling it yourself for the best flavor and texture.
- Rice – Jasmine rice is my go-to for rice bowls.
How to make Greek salmon bowls
Cook the rice. While the rice is cooking season the salmon fillets with the spice blend and then bake them at 375° F. for 8-12 minutes or until the internal temperature reaches 110-120° F. If the salmon fillets have skin on them, remove the skin after they have baked.
While the salmon bakes, combine the ingredients for the Greek salad in a mixing bowl. Taste for seasoning and adjust as needed.
Shred the cucumber for the tzatziki sauce and place it in a clean dish towel or paper towels. Squeeze out as much of the liquid as you can. Add the cucumber, yogurt, lemon juice, garlic, dill, salt and pepper to a bowl and stir everything together until well combined.
To assemble the bowls, add a 1/2 cup of rice (or however much you want) to a bowl and top it with a salmon fillet, some of the Greek salad, a couple spoonfuls of tzatziki sauce, and crumbled feta. Garnish with fresh dill or parsley if desired.
Substitutions and variations
- Jasmine rice can be replaced with brown rice, quinoa, or any other whole grain of your choice.
- For a low carb option, substitute rice with cauliflower rice or make Greek salmon salad bowls with your favorite greens.
- If you’re not a fan of olives, omit them. Kalamata olives may also be substituted with any other variety of Greek olives.
- Swap tzatziki with this tahini yogurt dressing.
- Instead of baking the salmon, pan sear it in a non-stick skillet. Depending on the thickness of the fillets, it will need approximately 5-8 minutes to cook.
- Add additional veggies such as marinated artichoke hearts, mixed greens, or avocado.
- Add a chickpeas for extra fiber.
Recipe Tips
- To save time, cook the rice a day in advance or use par-cooked or minute rice.
- For the creamiest tzatziki sauce, use full fat Greek yogurt.
- If you can get center cut salmon fillets, they will cook the most evenly.
- Frozen salmon fillets work just as good as fresh. Unless you live next to the ocean, the salmon at the seafood counter in the grocery store was likely previously frozen.
- If using frozen salmon, let it defrost in the refrigerator overnight.
Storage and reheating
Storage – The Greek salmon bowls will keep for 3-4 days. For best results, store each component in a separate container. It will make reheating easier too.
Reheating – Reheat the salmon and rice in the microwave for 30 second increments until warm. I suggest covering them with a damp paper towel to help hold in the moisture.
Once the salmon and rice are reheated, add on the tomato cucumber salad, feta, and tzatziki. You’ll likely need to stir the tzatiziki due to the cucumber expelling liquid as it sits.
More healthy bowl recipes
Bowl recipes are a great way to make a well balanced and wholesome meal. They’re often times a good balance of carbs, protein, and fat, which make them more satiating and satisfying.
For bowls that are packed with omega-3 fatty acids try these Spicy Salmon Bowls or these Salmon Roll Sushi Bowls.
Need more iron in your diet? These Southwest Steak Bowls and Asian Steak Bowls are a great option.
Looking for a high fiber dinner? These Falafel Bowls have 10 grams per serving.
Did you make these Greek salmon bowls? I’d love if you’d leave a recipe rating and review below.
Greek Salmon Bowls
Ingredients
Salmon Bowls
- 16 ounces wild caught salmon fillets
- 1/2 teaspoon dried dill
- 1/2 teaspoon dried oregano
- 1/4 teaspoon garlic powder
- 2 cups cooked rice
- 1/2 cup crumbled feta cheese
Greek Salad
- 1 cup cherry tomatoes, quartered
- 1 cup diced cucumber
- 1/4 cup diced red onion
- 1/4 cup kalamata olives, chopped
- 2 tablespoons chopped flat leaf parsley
- 2 teaspoons red wine vinegar
- 1 teaspoon olive oil
Tzatziki Sauce
- 1/2 cup shredded cucumber, excess liquid squeezed out
- 1 cup plain Greek yogurt
- 2 tablespoons fresh lemon juice
- 1 tablespoon chopped fresh dill
- 1/4 teaspoon garlic powder
Instructions
- Cook the rice according to package instructions.
- Preheat oven to 375° F. And line a baking sheet with foil or parchment paper.
- Pat the salmon fillets dry with paper towels. Combine all of the dried spices for the salmon in a small bowl and sprinkle it evenly over the fillets along with salt and pepper. Place the salmon onto the baking sheet and bake for for 8-12 minutes or until the internal temperature reaches 110-120° F. If the salmon fillets have skin on them, remove the skin after they have baked.
- While the salmon bakes, combine all of the ingredients for the Greek salad in a bowl. Season with salt and pepper and set aside.
- To make the tzatziki sauce, shred the cucumber on a box grater. Place it in a clean dish towel or paper towels. Squeeze out as much of the liquid as you can and then add it to a bowl along with the yogurt, lemon juice, garlic, dill, salt and pepper. Stir everything together until well combined.
- To assemble the bowls, add a 1/2 cup of rice (or however much you want) to a bowl. Top it with a salmon fillet, Greek salad, tzatziki sauce, and crumbled feta. Garnish with fresh dill or parsley if desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
