Greek Salmon Salad

I make this Greek Salmon Salad with juicy salmon, crisp veggies, and creamy feta, all tossed in a homemade lemon mint vinaigrette. The salmon is perfectly seasoned and blends so well with the olives, crunchy cucumbers, and soft cheese. I love serving it for lunch or as a light dinner all on its own.

Salmon is one of my favorite proteins to cook with because it’s healthy and makes it easy to prepare amazing meals. I know salmon can be a little tricky sometimes, but my kids actually love my air fryer salmon cakes. And when I have friends over and need something fresh and quick, my Mediterranean salmon foil packets recipe is my top choice. Both recipes are packed with wholesome ingredients and always earn me a thumbs-up from everyone at the table.

For my Greek recipe today, this one comes together in no time. The salmon cooks up fast, so honestly, you could have dinner on the table before anyone even asks, “What’s for dinner?” my Greek salmon salad is really just flaky salmon laid right over a crisp Greek salad and topped with a tangy mint vinaigrette. It’s full of filling veggies and all the good stuff like dill, oregano, paprika, juicy tomatoes, crunchy peppers, romaine, and red onion. I hope you give this recipe a try!

Why you will love this recipe 

• It’s a full meal in one bowl: I mix salmon, tomatoes, peppers, lettuce, and feta cheese to make this salad extra satisfying. It’s great when I want a light dinner but still need something filling.
• The lemon mint vinaigrette pairs great: I whip up this fresh dressing with olive oil, lemon juice, garlic, and mint. It gives everything a fresh and tangy flavor I love.
• Quick to make on busy nights: The salmon cooks in under 15 minutes, and while that’s going, I chop the veggies and whisk the dressing. It’s an easy weeknight meal that doesn’t need much planning.
• Healthy and super flavorful: With ingredients like oregano, dill, paprika, romaine lettuce, red onion, and olives, this salad is loaded with flavor and good-for-you stuff.

What you will need

For the salmon:

• Salmon fillet: I cut my salmon into four even pieces so they cook up nice and fast.
• Olive oil: I drizzle a little olive oil to keep the salmon moist and add flavor.
• Dried oregano: I sprinkle in oregano for an earthy Mediterranean flavor.
• Garlic powder: I always add garlic powder.
• Kosher salt and black pepper: I use just enough salt and pepper to season the salmon.

Salad ingredients:

• Fresh veggies: I use chopped romaine, cherry tomatoes, red onion, bell peppers, and cucumber to give the salad lots of crunch and color.
• Greek favorites: I toss in crumbled feta and kalamata olives for a classic salty bite.

For the dressing:

• Fresh herbs and aromatics: I grab a handful of fresh mint leaves and mince a couple of garlic cloves for a punch of flavor.
• Liquids: I whisk together extra virgin olive oil, red wine vinegar, and the juice of a large lemon to make it bright and tangy.
• Sweetness and spice: I add a bit of honey or maple syrup for balance, then season it with paprika and dried oregano to tie it all together.

How to make

1. Get your salmon ready for the oven: First, I preheat the oven to 425 degrees and make sure the rack is in the middle. While it heats, I pat the salmon fillets dry and season them on both sides with garlic powder, oregano, salt, and pepper. Then I place them on a lightly oiled baking pan and brush the tops with a bit of olive oil. Once the oven is ready, I bake them for about 8 to 12 minutes.

2. Chop up the veggies: While the salmon bakes, I go ahead and slice or chop all the veggies.

3. Toss it all together: I add all the chopped veggies, olives, and seasonings into a big mixing bowl. I wait to add the feta cheese until the very end so it stays nice and crumbly.

4. Mix up the dressing: I toss the mint leaves, garlic, olive oil, vinegar, honey, lemon juice, paprika, and a pinch of salt and pepper into my food processor. Then I blend it all up until the dressing looks smooth.

5. Dress and serve the salad: I pour about half of the dressing over the salad greens and gently toss everything together. Then I sprinkle the feta on top, add the warm salmon fillets, and drizzle the rest of the dressing right before serving.

Expert tip

Watch salmon closely baking

Keep a close eye on the salmon while it bakes. I like to check it a little early because once it starts flaking easily with a fork, it’s done. If you leave it in too long, it can dry out fast. We want it tender and juicy, not tough. Trust me, once you get the hang of it, it’s really easy.

More tips to consider:

• Shorten prep time by using canned salmon. But make sure you get the best quality available. 
• You could also shorten prep time by chopping veggies the day before.
• For easier mixing, add all the dressing ingredients to a jar with a lid and shake it.
• To be absolutely sure the salmon filets are done cooking, use a meat thermometer. Fully cooked salmon should read 130 to 140 degrees F when finished.
• Chop all the vegetables about the same size for better flavor and conformity. But make sure you thinly slice the raw onion, so it does not overpower the other flavors.
• Wild-caught salmon has less fat, fewer calories, and a lot more flavor. 
• If you do not have a food processor, you can use a small bowl and a chopper or a blender.

Recipe variations and add-ins:

• Lemon juice: I like to squeeze a little lemon juice on the salmon before baking. It adds a nice pop of citrus and brings out the flavor.
• Roasted peppers: Sometimes I use roasted red peppers instead of raw ones. You can grab a jar at the store or roast a few yourself in the oven.
• Add more veggies: You can toss in a handful of chopped marinated artichoke hearts, avocado slices, grape tomatoes, or even shredded carrots. I just use whatever veggies I have in the fridge.
• Try other cheese: If I don’t have feta, I swap in goat cheese, ricotta, or even a little gouda. All of them add a creamy bite to the salad.
• Make it spicy: If I want a little heat, I sprinkle red pepper flakes on the salmon before cooking. My husband loves it that way.

Serving suggestions

I usually make this Greek salmon salad when I want something light but filling for dinner, especially on warm summer nights when I don’t want the oven on for too long. Sometimes I serve it family-style with a big bowl of extra toppings on the side like cucumber salad, crumbled cheese, and sunflower seeds so everyone can build their own plate just the way they like it.

It pairs really well with something heartier like my Greek lamb burgers, which I love grilling up for a weekend dinner or backyard hangout. If I want to keep it a bit lighter, I serve it over my chipotle cilantro lime rice, which adds the perfect little kick of flavor. You could also make it part of a Greek-inspired dinner with chicken souvlaki and my homemade Greek salad dressing for drizzling. I always leave extra dressing on the table because someone always wants more.

How to store leftovers:

• Store: I refrigerate leftover salad and salmon in an airtight container for up to three days.
• Freeze: To keep salmon even longer, just put it in a freezer-safe container or freezer bag and you can freeze it for up to three months. However, lettuce does not freeze well so you may want to remove that first. 
• Thaw: Be sure to thaw your frozen leftovers in the fridge overnight before serving.
• Reheat: No need to reheat. However, if you want the salmon fillets warm, just pop them in the microwave for 30 to 60 seconds. 

Frequently asked questions

More salmon recipes to try: