Greek Salmon Salad

Greek Salmon Salad is a healthy 20 minute dinner with a fresh Greek salsa made from tomatoes, cucumbers, onion, and feta tossed in a Greek vinaigrette. It’s a great source of protein and Omega-3’s.

GREEK SALMON SALAD

If I could eat salmon every day I would! I love it grilled, baked, or pan-seared! It’s my favorite thing to eat for lunch or dinner. If I go to a restaurant you know what I’m getting.

WHAT IS IN THIS SALMON SALAD

• Salmon –  I like to buy a big fillet from Costco and cut it into smaller fillets. Salmon is a great source of protein. I like fresh salmon better but frozen will work. I don’t use canned salmon but I suppose you could.
• Lemon – Lemon brightens up the flavor of salmon. Fresh lemon juice is best.
• Tomatoes – I use cherry tomatoes in this salad because they are firm and vibrant. You could use a regular Roma tomato as well.
• Cucumbers – Cucumbers give this Greek salsa a crunch. I use English cucumbers because there’s no need to peel the skins because they are thin and the seeds are small.
• Red onion – Sliced red onion gives this salad a punch but you could use sliced scallions instead.
• Feta – Crumbled feta adds that Greek tang to this salad. It’s best to buy it in a block stored in water or brine because it’s moist and not dry.
• Lettuce – I like to use Romaine or butter lettuce.

For this recipe I cook the salmon in a pan but you can also bake it on parchment paper in the oven on a baking sheet skin-side down or even grill it.

WHY YOU SHOULD EAT SALMON

Salmon is a great source of protein, rich in Omega-3 Fatty Acids, Potassium, Vitamin B, and inflammation.

The Greek salsa on top uses dried herbs but you could use fresh herbs instead.

WHAT IS AN ENGLISH CUCUMBER?

English cucumbers are known for their thin skin and small seeds which make them great for salads. No need to even peel them but you can if preferred. Regular cucumbers can be substituted. These are also known as hothouse cucumbers or seedless cucumbers.

THE BEST FETA TO USE

The best feta cheese is bought in a brick and is stored in water or brine. This kind of feta is more flavorful and moist than the prepackaged, precrumbled feta which tends to be dry.

SKIP THE SALAD

This Greek Salmon is great all by itself without the salad underneath!

HOW TO MAKE SALMON SALAD

1. Pat the salmon dry and season with salt and pepper. In a large nonstick skillet, heat the olive oil over medium-high heat. Add the salmon to the pan and press down making sure the fillets have full contact with the pan. Let them cook 3-4 minutes without disturbing until they get a golden brown crust. Flip them over and cook for 2-3 minutes or until desired doneness. Salmon should flake easily with a fork. Remove from the pan and squeeze lemon over the top.

2. While the salmon is cooking, prepare the Greek vinaigrette. Whisk together all the vinaigrette ingredients in a small bowl and set aside.

3. In a medium bowl, add the tomatoes, cucumbers, and red onion. Drizzle the vinaigrette over the veggies and toss to coat. Gently stir in the feta.

4. To assemble the salad: Place a handful of lettuce on each plate and top with the Greek veggies tossed in the vinaigrette. Place your salmon on top. Add a squeeze of lemon and enjoy. Salmon can be eat warm, room temperature, or cold depending on your preference. Storage: Store leftovers in an airtight container in the fridge.

OTHER SEAFOOD RECIPES

• Grilled Tilapia with Mango Salsa
• Grilled Shrimp Tacos with Avocado Salsa
• Creamy Shrimp Enchiladas

SALMON RECIPES

• Grilled Asian Salmon
• Sheet Pan Salmon and Asparagus
• Rosemary Ranch Salmon
• Baked Dijon Salmon
• Honey Pecan Salmon

OTHER GREEK RECIPES

• Greek Garbanzo Bean Salad
• Greek Salsa
• Skillet Greek Chicken Recipe
• Greek Layered Hummus
• Easy Feta Dip
• Chicken Gyros
• Warm Feta Dip with Artichokes
• Sheet Pan Greek Chicken

Greek Salmon Salsa

3.80 from 10 votes

Greek Salmon Salad is a healthy 20 minute dinner with a fresh Greek salsa made from tomatoes, cucumbers, onion, and feta tossed in a Greek vinaigrette.

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Servings: 4 servings

Ingredients

Salmon:

• 4 (4 ounce) salmon fillets (1 lb total), room temperature, (helps with even cooking)
• kosher salt and pepper
• olive oil
• 1 lemon

Greek Salad:

• 2 cups cherry tomatoes, halved
• 2 cups English cucumbers chopped into pieces, (see note)
• 1/2 cup red onion, sliced
• 4 ounces feta, crumbled, (see note)
• (optional) kalamata olives
• romaine lettuce, chopped, (about 4 cups)

Greek Vinaigrette:

• 1/4 cup olive oil
• 2 tablespoons red wine vinegar
• 1 clove garlic, minced
• 1/2 teaspoon dried oregano
• 1/2 teaspoon Dijon mustard
• salt and pepper to taste, (about 1/2 teaspoon salt and 1/4 teaspoon pepper)

Instructions

 

• Pat the salmon dry with a paper towel and season with salt and pepper. In a large nonstick skillet, heat the olive oil over medium-high heat. Add the salmon to the pan and press down making sure the fillets have full contact with the pan. Let them cook 3-4 minutes without disturbing until they get a golden brown crust. Flip them over and cook for 2-3 minutes or until desired doneness. Salmon should flake easily with a fork. Remove from the pan and squeeze lemon over the top.
• While the salmon is cooking, prepare the Greek vinaigrette. Whisk together all the vinaigrette ingredients in a small bowl and set aside.
• In a medium bowl, add the tomatoes, cucumbers, and red onion. Drizzle the vinaigrette over the veggies and toss to coat. Gently stir in the feta.
• To assemble the salad: Place a handful of lettuce on each plate and top with the Greek veggies tossed in the vinaigrette. Place your salmon on top. Add a squeeze of lemon and enjoy. Salmon can be eat warm, room temperature, or cold depending on your preference.

Notes

English cucumbers are known for their thin skin and small seeds which make them great for salads. No need to even peel them but you can if preferred. Regular cucumbers can be substituted. These are also known as hothouse cucumbers or seedless cucumbers. 

Feta: The best feta cheese is bought in a brick and is stored in water or brine. This kind of feta is more flavorful and moist than the prepackaged, precrumbled feta which tends to be dry.

Cuisine: Greek

Course: All Recipes, Main Course

Author: Christy Denney

Christy Denney

Christy is the voice behind The Girl Who Who Ate Everything! She is no stranger to making meals that kids and adults will love. She grew up in Mesa, Arizona as the youngest of ten kids. She can always be found in her kitchen with music playing and cooking with her kids. She published her first cookbook in 2014. She loves party food that gets the conversations going!

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