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This Greek Salmon Salad is a complete, satisfying meal that balances indulgent and healthy. It features crispy-skinned salmon over a vibrant Mediterranean salad with a zesty lemon-oregano vinaigrette. Ready in about 30 minutes, it’s perfect for busy weeknights.

Why You’ll Love This Greek Salmon Salad

Complete meal: Protein, healthy fats, and fresh veggies in one bowl.
Unforgettable flavors: Rich salmon, salty feta, briny olives, and bright lemon dressing.
Versatile & forgiving: Easily adapts with ingredients you have on hand.
Fancy yet simple: Impressive results with minimal effort and time.

Ingredients & Tools

2 salmon fillets (about 150-180 g each), skin-on
1 tbsp olive oil
1/2 tsp dried oregano
1/4 tsp each salt and black pepper
1 large head of romaine lettuce, chopped
200 g cherry tomatoes, halved
1 medium cucumber, chopped
1/2 red onion, thinly sliced
100 g feta cheese, crumbled
60 g Kalamata olives, pitted
For the dressing: 3 tbsp extra virgin olive oil, 2 tbsp fresh lemon juice, 1 tsp dried oregano, 1 small garlic clove (minced), 1/2 tsp Dijon mustard, salt and pepper to taste

Tools: A large skillet (non-stick or cast iron works best), a small bowl or jar for the dressing, a large serving platter or individual bowls.

Notes: Using good-quality extra virgin olive oil for the dressing really makes a difference here—its fruity, peppery notes are a key part of the Greek flavor profile. And don’t skip the Dijon mustard in the dressing; it’s not for heat, but for emulsifying and giving the vinaigrette a lovely, clingy texture.

Nutrition (per serving)

Calories:	520 kcal
Protein:	35 g
Fat:	38 g
Carbs:	12 g
Fiber:	4 g

Serves: 2 | Prep Time: 15 minutes | Cook Time: 10 minutes | Total Time: 25 minutes

Before You Start: Tips & Ingredient Notes

Get your salmon to room temperature. Taking the salmon out of the fridge 15-20 minutes before cooking helps it cook more evenly, preventing a cold center and an overcooked exterior.
Pat that salmon dry. Use a paper towel to thoroughly dry the skin and flesh of the salmon. This is the single most important step for getting that beautifully crisp, non-sticky skin.
Don’t be shy with the salt. Season your salmon generously right before it hits the pan. The salt will form a delicious crust and enhance the natural flavor of the fish.
Chop your vegetables uniformly. Try to cut your cucumber, tomatoes, and onion into similar-sized pieces. This isn’t just for looks—it ensures you get a bit of everything in each forkful.

How to Make Greek Salmon Salad

Step 1: Make the Dressing
In a small bowl or a jar with a tight-fitting lid, combine the extra virgin olive oil, fresh lemon juice, minced garlic, Dijon mustard, and dried oregano. Add a good pinch of salt and a few cracks of black pepper. Whisk vigorously or shake the jar until the dressing is well combined and slightly thickened. You’ll notice the mustard helps the oil and lemon juice emulsify into a cohesive, creamy-looking dressing. Give it a quick taste and adjust the seasoning if needed—it should be bright, tangy, and herby.

Step 2: Prep the Salad Base
While your salmon is coming to room temperature, wash and thoroughly dry your romaine lettuce. Chop it into bite-sized pieces and add it to a large salad bowl or arrange it on a serving platter. Scatter the halved cherry tomatoes, chopped cucumber, and thinly sliced red onion over the lettuce. The key here is to create a colorful, inviting base. Hold off on adding the feta and olives just yet—we’ll add those at the end so they don’t get lost.

Step 3: Cook the Salmon
Heat a tablespoon of olive oil in a large skillet over medium-high heat. While the pan heats up, pat your salmon fillets completely dry with paper towels. This is crucial for crispy skin! Season the skinless side with salt, pepper, and a sprinkle of dried oregano. Once the oil is shimmering hot, place the salmon in the pan skin-side down. Press down gently with a spatula for the first 10 seconds to ensure full contact with the pan. Cook for 4-6 minutes without moving it, until the skin is golden and super crispy.

Step 4: Flip and Finish the Salmon
Carefully flip the salmon fillets. You should see that the flesh has cooked about two-thirds of the way up the sides. Cook on the flesh side for just 1-2 minutes for medium, or until it feels firm to the touch but still has a little give. For well-done salmon, cook for 2-3 minutes. The internal temperature should be about 52-54°C for medium. Remember, it will continue to cook a bit after you take it off the heat. Transfer the salmon to a plate and let it rest for a minute.

Step 5: Assemble the Final Dish
Now for the fun part! Drizzle about two-thirds of your prepared dressing over the salad base of lettuce, tomatoes, cucumber, and onion. Toss everything gently to coat. Crumble the feta cheese over the top and scatter the Kalamata olives. Place the warm, rested salmon fillets right on top of the salad. The heat from the salmon will slightly wilt the lettuce underneath in the most delightful way. Finish by drizzling the remaining dressing over the salmon and the salad. Serve immediately while the salmon is still warm and the greens are crisp.

Storage & Freshness Guide

Fridge: Store leftover salad (without dressing) and salmon separately in airtight containers for up to 2 days.
Freezer: Freeze cooked salmon alone for up to 2 months; salad ingredients do not freeze well.
Reviving: Bring salmon to room temperature before gently reheating in a skillet. Toss salad with fresh dressing just before serving.

Serving Suggestions

Complementary Dishes

Warm pita bread or toasted baguette — Perfect for scooping up any leftover dressing and salad bits at the bottom of the bowl. The soft, warm bread is a wonderful textural contrast.
Lemon-herb rice pilaf or orzo — If you’re serving heartier appetites, a simple, lemony grain on the side makes the meal feel more substantial without overpowering the salad.
Roasted lemon potatoes — For a truly classic Greek feast vibe, these herby, crispy potatoes are a match made in heaven with the flavors of the salad.

Drinks

A crisp, dry white wine like Assyrtiko or Sauvignon Blanc — The high acidity and citrus notes in these wines cut through the richness of the salmon and complement the lemon in the dressing beautifully.
Sparkling water with a lemon wedge — A simple, refreshing non-alcoholic option that cleanses the palate and echoes the citrusy theme of the dish.
Iced herbal tea with mint — A cool, slightly sweet mint tea provides a lovely, refreshing counterpoint to the savory, salty elements of the salad.

Something Sweet

Baklava — The honey, nuts, and flaky phyllo pastry offer a sweet, rich, and crunchy end to the meal that stays within the Mediterranean theme.
Greek yogurt with honey and walnuts — It’s light, tangy, and satisfyingly sweet, continuing the Greek flavor profile in a simple, healthy way.
Lemon sorbet — A scoop of intensely tart and sweet sorbet is the ultimate palate cleanser and a brilliantly refreshing finish.

Top Mistakes to Avoid

Mistake: Using a cold pan to cook the salmon. If your pan and oil aren’t properly hot, the salmon skin will stick and steam instead of sear, resulting in a rubbery, pale piece of skin. Wait for the oil to shimmer.
Mistake: Overcrowding the pan. If your fillets are too close together, they’ll steam each other. Give them plenty of space so they can properly sear and crisp up. Cook in batches if necessary.
Mistake: Dressing the salad too early. Adding the vinaigrette to the greens long before serving will make your salad wilted and soggy. Always dress it at the last possible moment.
Mistake: Flipping the salmon too early and too often. Let the salmon develop a crust. If you try to move it before the skin has released naturally from the pan, it will tear. Patience is key.

Expert Tips

Tip: Score the salmon skin. Make a few shallow slashes (about 1 cm apart) on the skin side of the salmon before seasoning. This prevents the fillet from curling up in the pan and helps render the fat, leading to an even crispier result.
Tip: Add fresh herbs at the very end. While the dressing uses dried oregano, chopping up some fresh dill or parsley and scattering it over the assembled salad just before serving adds a wonderful layer of fresh, aromatic flavor.
Tip: Let the salmon rest. Just like a steak, letting the salmon rest for a couple of minutes after cooking allows the juices to redistribute throughout the fillet, ensuring every bite is moist and flavorful.
Tip: Massage your kale (if using). If you decide to swap the romaine for kale, add a tiny pinch of salt and a teaspoon of the dressing to the chopped kale and massage it with your hands for a minute. This breaks down the tough fibers and makes it much more tender and enjoyable to eat.

FAQs

Can I use a different type of fish?
Absolutely! While salmon is our top choice for its rich flavor and healthy fats, this salad is also fantastic with pan-seared tuna, grilled shrimp, or even baked cod. The cooking times will vary, but the method remains the same: cook your protein until just done and place it warm over the salad. The key is to use a firm-fleshed fish that won’t fall apart when tossed gently with the other ingredients.

Can I make this salad ahead of time?
You can do some prep in advance to save time. Chop all the vegetables and store them separately in airtight containers in the fridge. Make the dressing and keep it in a jar. Cook the salmon just before you’re ready to serve, as it’s best warm. Assembling the entire salad ahead of time will lead to wilted greens and cold salmon, which isn’t as enjoyable.

I don’t like raw red onion. What can I use instead?
No problem! The sharp bite of raw onion isn’t for everyone. You can quickly pickle the sliced red onion by soaking it in a mixture of equal parts red wine vinegar and water with a pinch of sugar for 15-30 minutes. This tames the sharpness and adds a lovely tangy crunch. Alternatively, you can use thinly sliced shallots for a milder flavor or simply leave them out.

How do I know when the salmon is cooked perfectly?
The most reliable method is to use a digital thermometer. For medium, aim for an internal temperature of 52-54°C—the salmon will be opaque and flaky on the outside but still moist and slightly translucent in the very center. Without a thermometer, gently press the top of the fillet; it should feel firm but still have a little give, and you should be able to flake it apart with a fork easily.

Is the salmon skin edible?
It absolutely is, and in this recipe, it’s the best part! When cooked properly, the skin becomes incredibly crispy and delicious, full of flavor and healthy fats. If you’re really not a fan, you can certainly remove it after cooking, but I’d encourage you to give it a try—you might be pleasantly surprised by the wonderful texture it adds.

Greek Salmon Salad

Cost Level $$

Category Salmon Recipes

Difficulty Medium

Cuisine Greek, mediterranean

Servings 2

Total Time 25 minutes

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Make this easy Greek Salmon Salad with crispy salmon and a zesty lemon dressing in just 30 minutes. A healthy, complete meal for any night. Get the recipe!

Ingredients

For the salmon and salad:

2 salmon fillets (about 150-180 g each, skin-on)
1 tbsp olive oil
1/2 tsp dried oregano
1/4 tsp each salt and black pepper
1 large head of romaine lettuce (chopped)
200 g cherry tomatoes (halved)
1 medium cucumber (chopped)
1/2 red onion (thinly sliced)
100 g feta cheese (crumbled)
60 g Kalamata olives (pitted)

For the dressing:

3 tbsp extra virgin olive oil
2 tbsp fresh lemon juice
1 tsp dried oregano
1 small garlic clove (minced)
1/2 tsp Dijon mustard
salt and pepper (to taste)

Instructions

01
In a small bowl or a jar with a tight-fitting lid, combine the extra virgin olive oil, fresh lemon juice, minced garlic, Dijon mustard, and dried oregano. Add a good pinch of salt and a few cracks of black pepper. Whisk vigorously or shake the jar until the dressing is well combined and slightly thickened. Give it a quick taste and adjust the seasoning if needed—it should be bright, tangy, and herby.
02
While your salmon is coming to room temperature, wash and thoroughly dry your romaine lettuce. Chop it into bite-sized pieces and add it to a large salad bowl or arrange it on a serving platter. Scatter the halved cherry tomatoes, chopped cucumber, and thinly sliced red onion over the lettuce. Hold off on adding the feta and olives just yet—we’ll add those at the end so they don’t get lost.
03
Heat a tablespoon of olive oil in a large skillet over medium-high heat. While the pan heats up, pat your salmon fillets completely dry with paper towels. Season the skinless side with salt, pepper, and a sprinkle of dried oregano. Once the oil is shimmering hot, place the salmon in the pan skin-side down. Press down gently with a spatula for the first 10 seconds to ensure full contact with the pan. Cook for 4-6 minutes without moving it, until the skin is golden and super crispy.
04
Carefully flip the salmon fillets. You should see that the flesh has cooked about two-thirds of the way up the sides. Cook on the flesh side for just 1-2 minutes for medium, or until it feels firm to the touch but still has a little give. For well-done salmon, cook for 2-3 minutes. The internal temperature should be about 52-54°C for medium. Remember, it will continue to cook a bit after you take it off the heat. Transfer the salmon to a plate and let it rest for a minute.
05
Drizzle about two-thirds of your prepared dressing over the salad base of lettuce, tomatoes, cucumber, and onion. Toss everything gently to coat. Crumble the feta cheese over the top and scatter the Kalamata olives. Place the warm, rested salmon fillets right on top of the salad. Finish by drizzling the remaining dressing over the salmon and the salad. Serve immediately while the salmon is still warm and the greens are crisp.