Quick and Easy Greek Salmon Salad

This Greek salmon salad dish combines quick, precisely cooked fish, crisp vegetables, and a bright vinaigrette. In less than 20 minutes, you can have a great, nutritious dinner high in protein and Omega 3s.

A huge salad with added protein is one of the simplest ways to enjoy a healthy, wholesome midweek supper without much work. On busy nights, it’s a no-brainer, and it’s a fantastic way to use up what vegetables you already have on hand.

One of my most recent passions is today’s salmon salad recipe! It’s a great, filling dish high in nutrients, protein, and Omega 3s.

And don’t forget to sample the lemon-mint vinaigrette! I’ve been creating extra to drizzle over everything.

This salad is inspired by traditional Greek salad but with a few tweaks.

First, I’ve added chopped Romaine lettuce to the salad to give it some volume and serve as a bed for the salmon. The second noticeable divergence is that I boosted the dressing with fresh mint and garlic, which kicks this salad up a notch.

What’s in it?

This salad has three components: salmon, fresh salad, and a vinaigrette. You’ll need the following to make it:

  • I cut one pound of salmon fillet into four equal halves.
  • Seasoning- Use kosher salt, black pepper, and dried oregano to season the fish. You can adjust the seasoning to your taste.
  • Salad ingredients include Romaine lettuce, grape tomatoes, cucumber, bell peppers (I chose red, but any color will do), and shallots.
  • Kalamata olives to garnish the salad
  • A few cubes of feta cheese to top the salad
  • Combine extra virgin olive oil, lemon juice, mint, garlic, oregano, and paprika for the vinaigrette.

How to make salmon salad?

As previously stated, this Greek salmon salad is simple and may be ready in about 20 minutes. The printable recipe with the ingredient list is just below, but here’s how to prepare this salad if you’re visual:

  • Prepare your vegetables
    Because the salmon will cook rapidly, make sure your salad vegetables are washed and cut before you start cooking the salmon.
  • Prepare the salmon
    Season the salmon with kosher salt, freshly ground pepper, and dried oregano. Brush or drizzle it generously with extra virgin olive oil, then bake for 8 to 12 minutes (I usually start checking at the 8-minute mark to avoid overcooking the salmon). When salmon flakes easily (an instant-read thermometer put into the thickest fillet should register 120°F to 130°F for medium-rare, or 135°F to 145°F for more well-done), it is cooked.
  • Prepare the Salad
    Toss together Romaine lettuce, tomatoes, cucumbers, bell peppers, and shallots (I used shallots this time, but red onions would also work well). Add some kalamata olives and some creamy Greek feta cheese (I like to leave mine in huge chunks as they do in Greece).
  • Prepare the vinaigrette
    Add olive oil, two lemons’ juice, fresh garlic cloves, a bunch of fresh mint leaves (about 20), oregano, and paprika in a food processor. Pulse until everything is well incorporated, and the vinaigrette is extremely smooth and minty green.
  • Assemble the salad
    Toss the vegetables with some vinaigrette before dividing the salad into serving bowls. Top each bowl with a piece of salmon and a drizzle of the vinaigrette. Enjoy!

Salmon salad recipe variations

You can adapt this recipe to your preferences. Here are some versions I’ve tried:

  • Make use of Ladolemono Greek dressing. If you don’t have mint or prefer a speedier dressing, try ladolemono, made with olive oil, lemon juice, garlic, and a splash of oregano. There is no need for a food processor.
  • Instead, grill your fish. Grilled salmon is a terrific summer addition to this fresh salad. I’ve included instructions for grilling salmon below.
  • Switch up the vegetables! If you don’t like Romaine, try another leafy green, such as spinach. You can also use another onion for the shallots. Use a different tomato or more colorful peppers. Make the necessary substitutions to use up the vegetables you have on hand.
  • Change up the fish or protein. Yes! Other fish possibilities include sautéed shrimp, cod, trout, or shrimp kabobs. You can even get some good canned tuna here (though you should also try my Mediterranean tuna salad). If you are unable to consume shellfish, consider chicken kabobs or lamb chops.

How to grill salmon for salad?

As I previously stated, I prefer to bake salmon for this salad. It’s simple and can be done all year. However, in the summer, it’s well worth it to fire up the grill for some salmon.

  • If you intend to cook the salmon fillets, use skin-on fillets. I’ve adapted some directions from my grilled salmon recipe (which you should try anytime!)
  • Begin by prepping the grill oiling the grates, etc. Also, make sure to heat it on high.
  • Season the salmon as directed and drizzle with extra virgin olive oil before placing it on a hot grill, skinless side down (this way, they’ll get excellent grill marks while the fish is still firm).
  • Close the lid of the grill. Cook for 1-3 minutes on the first side, depending on the thickness of the fillets. DO NOT MOVE the salmon fillets until you are ready to flip them.
  • Look for grill marks on the fish and a little layer of opaque (cooked) flesh where the fish is closest to the grill. Carefully turn the fish over, skin-side down, with tongs and a metal spatula. Reduce the heat to medium. Close the lid of the grill. Cook for an additional 2-5 minutes, depending on the thickness of the fillets.
  • When the salmon is just opaque throughout, it is ready.

How long does salmon salad last in the fridge?

Cooked salmon will keep in the fridge for about 2 days if refrigerated correctly. If you want to make this salad ahead of time, prep the vegetables and make the dressing the night before and store them separately in the fridge. Cook the salmon and make the salad when you’re ready.

Read more: Copycat Ruth Chris Stuffed Chicken