Greek Salmon Salad with Tahini Yogurt Dressing
on May 29, 2019, Updated Jul 13, 2024
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Greek Salmon Salad with Tahini Yogurt Dressing is a healthy and hearty main dish salad. All of your favorite Greek salad ingredients with the addition of heart healthy grilled salmon and a flavorful, thick and creamy dressing.
Another week, another salad. This week it’s all about this Greek Salmon Salad with Tahini Yogurt Dressing. I mentioned last week when I shared the recipe for this Caprese Grilled Chicken Salad that once spring and summer hit, I’m all about grilling my protein. So staying true to my word, the salmon in this Greek Salmon Salad is grilled and it’s damn good too!
I went with a dry rub for this grilled salmon. A lot of recipes I looked at used marinades for grilling salmon, like this Greek Marinated Salmon. As much as I love marinated meat, I wanted this to be a quick and easy recipe that didn’t require any extra time for marinating.
The rub for the salmon is a mixture of dried oregano, dill, garlic, salt and pepper. Nothing fancy, but it gives the salmon a nice Greek flavor.
Tips for getting the most flavor out of dried herbs.
-
Make sure your dried herbs are fresh. Don’t use something that’s been sitting in the spice cabinet or drawer for a year.
- Use a mortar and pestle or the palms of your hands if you don’t have one, to crush the dried herbs. Doing this releases any remaining oils in them and brings out the flavor.
My preference is to use skin-on wild caught salmon when I use it in a recipe, but if it’s not available farm-raised will work. Buying it with the skin-on will hold the fish together and prevent it from sticking to the grill.
Start by grilling it skinless side down first since you’ll remove the skin after it’s rested. Depending on the thickness, salmon takes between 6-10 minutes to cook and another few minutes are needed for it to rest.
While the salmon rests, it’s the perfect time to assemble the salad and make the tahini yogurt dressing.
The salad consists of a base of romaine lettuce. It’s then topped with tomatoes and cucumbers that are tossed in a mixture of olive oil, red wine vinegar, oregano and dill. Of course if it’s a Greek salad, there must be feta and kalamata olives!
The final element is that wonderful creamy Tahini Yogurt Dressing. It’s the same recipe that I used when I made these Healthy Chicken Shawarma Bowls, but with extra lemon juice and olive oil.
This Greek Salmon Salad with Tahini Yogurt Dressing is perfect for a healthy and satisfying summer dinner and works well for meal prep too. If you choose to make it for meal prep, keep the dressing separate to prevent the lettuce from getting soggy. Enjoy!
Greek Salmon Salad with Tahini Yogurt Dressing
Ingredients
Salmon
- 4 4 oz skin-on wild caught salmon fillets
- 1/2 teaspoon dried dill
- 1/2 teaspoon dried oregano
- 1/4 teaspoon granulated garlic
- Kosher salt and fresh ground black pepper to taste
Tahini Yogurt Dressing
- 1/2 cup plain non fat Greek yogurt
- 1 tablespoon tahini
- 1 1/2 teaspoons olive oil
- 1 lemon juiced
- 1/4 teaspoon ground cumin
- 1/4 teaspoon dried dill
- 1/4 teaspoon granulated garlic
- 1/4 teaspoon coriander
- Kosher salt and fresh ground black pepper to taste
Salad
- 6 cups chopped romaine lettuce
- 1/3 cup thinly sliced red onion
- 1/3 cup kalamata olives
- 2 ounces feta cheese cubed
- 1 cup diced cucumber
- 1/2 cup cherry tomatoes halved
- 1 teaspoon olive oil
- 1 teaspoon red wine vinegar
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried dill
- Kosher salt and fresh ground black pepper to taste
Instructions
- Preheat grill to medium high heat and oil the grill grates. While the grill heats, combine all of the spices for the salmon and use a mortar and pestle or the palms of your hands to crush them. Sprinkle evenly over the salmon. Place the salmon flesh side down on the grill and cook for 3-5 minutes per side depending on the thickness. Remove from the grill and rest for several minutes before removing the skin and flaking them apart with a fork.
- In a small bowl combine all of the ingredients for the dressing and whisk together until smooth. Taste for seasoning then refrigerate until ready to serve.
- In a medium sized bowl whisk together the red wine vinegar, olive oil, oregano, dill, salt and pepper. Add in the diced cucumber, cherry tomatoes and red onion. Toss to combine.
- On a large platter or in a serving bowl add the romaine lettuce. Top the lettuce with the cucumber mixture, olives, feta and salmon. Serve with the dressing on the side.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More Greek Salad Recipes
Greek Tomato Cucumber Salad with Crispy Chickpeas
Greek Chicken Salad Lettuce Cups
Chicken Souvlaki Salad
This salad was incredible. Love me a Greek salad. Made exactly as written, with the exception of using chicken thighs instead of salmon (I’m not a salmon fan and I had the chicken on hand). I could probably eat this every day for the rest of my life. The dressing is superb.
Wow. This looks delish. I love trying new salads this time of year. They are so healthy and refreshing. I am pinning this Greek salmon salad to try soon.
Thanks Scarlet, I hope you like the salad!