This Greek salmon salad is seared salmon fillets with cucumber, tomato, olives, red onion, avocado and feta cheese, all tossed in a garlic and herb dressing. A lighter meal option that’s fresh, colorful and totally delicious!
I love a good main course salad, it’s a great way to get your protein and veggies all in one place. I often make Tuscan kale salad, avocado tuna salad or this salmon salad when I’m looking for a lunch that won’t weigh me down.
There’s nothing better than a good Greek salad, and when you add salmon to the mix, you end up with a dish that tastes like it came from a restaurant! This salmon salad is packed with flavor and it’s an easy lunch or dinner that you can feel good about eating.
Table of Contents
Salmon Salad Ingredients
To make this salad, the primary components are salmon, Italian seasoning, salt, black pepper, olive oil, romaine lettuce, tomato, cucumber, olives, red onion, feta cheese, dill, green bell pepper and avocado. The dressing is made of olive oil, Dijon mustard, red wine vinegar, fresh lemon juice, garlic powder, onion powder, oregano, salt and pepper.
How Do You Make Salmon Salad?
This recipe starts with fresh salmon fillets, which are coated in seasoning and seared in a skillet until browned. While the salmon is cooking, I chop up an assortment of vegetables and whisk together the dressing ingredients. The salmon goes over a bed of lettuce along with the vegetables, avocado and feta cheese. Pour the dressing over the top, then serve!
Tips For The Perfect Salad
- This salad tastes best with fresh, wild-caught salmon if you have that available in your local store. I’ve also made it with Atlantic farmed salmon with great results. In a pinch, you could use frozen or canned salmon.
- You can serve the salad with whole fillets over the top as shown in the photos, or you can cut your salmon fillets into smaller bite sized pieces before you cook them.
- I prefer to use fresh dill in this recipe. If you don’t have dill on hand, other fresh herbs choices are parsley, chives or basil.
- While I pan sear the fish for this salad, you could also grill the salmon or make broiled salmon or oven baked salmon with great results.
Quick Tip
The salad dressing can be made up to 3 days before you plan to use it. Store the dressing in an airtight container or jar in the refrigerator.
Recipe FAQs
You can absolutely eat cooked salmon hot, room temperature, or cold. For this salad, I prefer to eat the salmon at room temperature as hot salmon will wilt the lettuce. I’ve also made this salad with cold salmon and it’s fabulous.
The components of this salad will keep in the fridge for up to 2 days. If you’re trying to make this salad in advance, I recommend keeping everything separate, then add them all together with the dressing at the last minute when you’re ready to eat.
Salmon is a great choice for a healthy diet. It’s high in protein and low in carbohydrates. Salmon is full of vitamins and minerals including Vitamin B12, potassium and selenium. Salmon is also a great source of omega-3 fatty acids which have numerous health benefits.
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Salmon Salad Flavor Variations
While I most often make this recipe as written, sometimes I swap out ingredients to change things up a bit!
- Peppers: You can substitute roasted red peppers for the green bell peppers.
- Cheese: Try shaved parmesan or goat cheese instead of feta.
- Protein: This salad is also great with Cajun shrimp, or a white fish such as baked tilapia, cod or trout. You could use use grilled chicken breast to make a Greek chicken salad. Another option is to add white beans or chickpeas.
- Vegetables: You can add other vegetables to the mix such as marinated artichoke hearts, grilled eggplant or shaved fennel.
- Seasoning: Make your own salmon seasoning and add it to the fish before cooking for even more flavor.
I just can’t get enough of this salmon salad! I find myself making it all the time when I want to eat healthier. The flavor combination just can’t be beat.
More Fabulous Salad Ideas
Farro Salad with Feta
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Creamy Cucumber Salad
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BBQ Chicken Salad
21 mins
Antipasto Salad
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Pesto Pasta Salad
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Salmon Salad
Ingredients
For the salad
- 1 pound salmon fillets 3-4 ounces each
- 1 teaspoon dried italian seasoning
- salt and pepper to taste
- 2 teaspoons olive oil
- 4 cups romaine lettuce chopped
- 1 cup cherry tomatoes halved
- 1 cup cucumber quartered and sliced
- 1/2 cup kalamata olives halved
- 1/4 cup red onion thinly sliced
- 1/3 cup feta cheese crumbled
- 1/4 cup fresh dill minced
- 1/2 cup green bell pepper chopped
- 1 avocado peeled, pitted and sliced
For the dressing
- 1/4 cup olive oil
- 1 teaspoon Dijon mustard
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 teaspoon dried oregano
- salt and pepper to taste
Instructions
- Season the salmon fillets with the Italian seasoning, salt and pepper.
- Heat the 2 teaspoons olive oil in a large pan over high heat.
- Add the salmon and cook for 4-6 minutes per side or until browned and cooked through.
- While the salmon is cooking, place the lettuce, tomato, cucumber, olives, red onion, feta, dill and bell pepper in a large bowl. Toss gently to combine. Arrange the avocado over the top.
- In a small bowl, whisk together all the ingredients for the dressing.
- Let the salmon cool for 5-7 minutes. Place the salmon fillets over the lettuce mixture. Drizzle the dressing over the salad, then serve.
Notes
- This salad tastes best with fresh, wild-caught salmon if you have that available in your local store. I’ve also made it with Atlantic farmed salmon with great results. In a pinch, you could use frozen or canned salmon.
- You can serve the salad with whole fillets over the top as shown in the photos, or you can cut your salmon fillets into smaller bite sized pieces before you cook them.
Perfect,easy ,and so tasty you won’t believe how fantastically healthy it is!
*I used Fresh basil since I didn’t have fresh mint
This recipe is bursting with delicious flavors and wholesome goodness. The perfect Summer salad – or if you’re like me and eat salads all year long, it’s the perfect year-long salad!!
I really like a salmon salad with feta and Greek dressing.
What a fantastic light dinner. I really liked the Greek take on a simple salmon salad with olives, feta, and Greek dressing.
Added our salmon dry rub to the fish and went well on top of your salad mix. Even picky hubby said it was a fave.
This is a great meal idea for the summer months. Light, with a refreshing dressing and filled with good-for-you protein. I can’t wait to try it with fresh salmon.
Just made this for the first time and it’s delicious! I subbed canned black olives for kalmata, ditched the tomatoes, and added banana peppers for some zip. I also made the dressing ahead to let flavors marry for a few hours on the counter. Will definitely make again!
This is an amazing restaurant quality recipe!
This is the second Dinner at the Zoo recipe I’ve made (this and the shrimp fajitas) and they have both been added to my weekly rotation. So yummy and tastes very indulgent while still being healthy
Served this up for Mother’s Day and all guests absolutely LOVED it! The Greek dressing was the perfect accompaniment for this salad. Only adjustment I made was replacing the green pepper with red, orange and yellow mini peppers and I added thinly sliced spring radish (to add a pop of color). Will be in my rotation from now own…it’s that good!
So, so easy, and so so flavorful! Having the leftover salad for lunch today, and it still tastes amazing. The addition of the dill to the salad was awesome.
Easy, healthy and delicious! Looked just like a restaurant salad! Can’t wait to make it again!