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This Greek salmon salad is bursting with Mediterranean flavors! Romaine lettuce is topped with fresh veggies, feta, Kalamata olives, and seasoned baked salmon. Toss it in a zesty Greek vinaigrette and enjoy this hearty main dish salad!
If you love Greek salads, try this Greek chickpea salad with tzatziki dressing and this Greek orzo salad!
This post and recipe have been updated since they were originally published on 9/5/2013
Why you’ll love it
Fresh and flavorful – As we get into the warmer months I find myself craving big, fresh, hearty main dish salads. The fresh crunchy vegetables, briny olives, salty feta, and satiating salmon make it a combination you won’t be able to resist.
Healthy and balanced – This Greek salad is packed with healthy fats and protein from the salmon and olives, plus plenty of fiber from all the vegetables. Serve it with a side of warm pita bread or naan to get in some carbs.
The ingredients
- Salmon – I used wild caught sockeye salmon, but Atalantic salmon or any other variety can be used.
- Oregano – dried Greek oregano is used in both the vinaigrette and to season the salmon.
- Romaine lettuce – Romaine is a sturdier lettuce that can hold a lot of toppings.
- English cucumber, cherry tomatoes, red bell pepper, red onion – The veggies. Crisp and crunchy!
- Kalamata olives – A Greek olive often found in Greek salads.
- Pepperoncini – Pickled, sweet, mild chili peppers.
- Feta – Use a block of feta and cube or crumble it yourself for the best flavor and texture.
- Dill – Fresh dill is a light and refreshing herb and enhances the flavors in this salad.
- Red wine vinegar – The acid for the vinaigrette.
- Olive oil
- Dijon mustard – Adds tang and acts as an emulsifier for the vinaigrette.
- Garlic powder – Used in the vinaigrette. 1 clove of fresh minced garlic can be used instead.
How to make Greek salmon salad
This is an overview of the recipe with step-by-step photos. Full ingredients & instructions can be found in the recipe card below.
Preheat your oven to 375° F. and line a baking sheet with parchment paper or foil. Season the salmon fillets with dried oregano, salt and pepper. Bake for for 8-12 minutes or until the internal temperature reaches 110-120° F.
Remove the salmon and let it rest before removing the skin and flaking it into bite sized pieces.
While the salmon bakes, prep the veggies for the salad and cube or crumble the feta.
While the salmon is resting, combine all of the ingredients for the vinaigrette in a jar with a lid. Shake the vinaigrette until well combined.
Add the lettuce to a large salad bowl and top it with all of the vegetables, olives, feta, salmon, and fresh dill. At this point you can either pour the vinaigrette onto the salad or serve it on the side.
What type of salmon is best for Greek salad?
I like to use wild caught sockeye salmon. Personally I prefer wild caught over farm raised. However Atlantic salmon is another good choice.
Wild caught salmon has a shorter cooking time than Atlantic salmon. The fillets are thinner and there’s less fat.
Variations and substitutions
- Fresh or frozen salmon can be used as well as any variety of salmon.
- Substitute red bell pepper with roasted red peppers.
- Add marinated artichoke hearts to the salad.
- Add a can of drained and rinsed chickpeas.
- For a dairy-free option, simply omit the feta.
- Make the salad vegetarian and skip the salmon.
- Cook the salmon in a skillet. Cook over medium-high heat for 3-5 minutes per side depending on the thickness.
Leftovers and storage
This salmon salad will keep in an airtight container in the refrigerator for up to 3 days as long as you leave the vinaigrette off of it.
If you dress the entire salad it’s best eaten the day it’s made. It’s still ok to eat it the following day, but the lettuce will likely be soggy.
More salmon recipes
Did you make this Greek salmon salad? I’d love if you’d leave a recipe rating and review below.
Greek Salmon Salad
Ingredients
Salmon
- 1 pound salmon fillets
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper to taste
Greek Salad
- 4 cups chopped romaine lettuce
- 1 cup quartered English cucumber
- 1 cup cherry tomatoes halved
- 1/2 cup diced red bell pepper
- 1/4 cup thinly sliced red onion
- 1/3 cup kalamata olives halved
- 1/4 cup pepperoncini
- 4 ounces feta crumbled or cubed
- 1 tablespoon chopped fresh dill
Greek Vinaigrette
- 2 tablespoons olive oil
- 3 tablespoon red wine vinegar
- 1 tablespoon dijon mustard
- 1/2 teaspoon dried oregano
- 1/4 teaspoon garlic powder
- Salt and freshly ground black pepper to taste
Instructions
- Preheat oven to 375° F. and line a baking sheet with parchment paper or foil. Season the salmon fillets with oregano, salt and pepper. Bake for for 8-12 minutes or until the internal temperature reaches 110-120° F. Let the salmon rest for 5 minutes then remove the skin and flake it into bite sized pieces.
- While the salmon bakes prep salad ingredients and make the vinaigrette. Add all of the ingredients for the vinaigrette to a jar with a lid and shake until well combined.
- In a large salad bowl add the chopped romaine lettuce. Top it with the remaining salad ingredients and salmon. Dress the salad with the vinaigrette or serve it on the side.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I can’t have tomatoes, can’t have night shades. What do you suggest instead of those?
You can just leave them out and use extra cucumber.
Great to see you cooking again!! This looks fast, easy and delicious! Will definitely give it a try. I am looking forward to seeing what new inspirations you have. :)
Thanks Diane! I am so excited to get back to cooking and coming up with new recipes, can’t wait to share them!