Why You’ll Love This Greek Salmon with Cucumber Salad

• It’s a true 30-minute meal. From fridge to table in half an hour, this recipe is a lifesaver on those evenings when time is tight but you’re craving something genuinely delicious and wholesome.
• The contrast of temperatures and textures is everything. The warm, rich, and flaky salmon paired with the cool, crisp, and acidic cucumber salad creates a dining experience that’s far more exciting than your average protein-and-veg plate.
• It’s packed with fresh, bright flavors. We’re using a generous amount of lemon, fresh dill, and oregano to create a marinade that really penetrates the fish, and a salad dressing that wakes up all your taste buds.
• It’s incredibly versatile and forgiving. Don’t have dill? Use mint. Not a fan of feta? Leave it out. The basic framework is so solid you can adapt it to what you have on hand.

Ingredients & Tools

• 2 (6-ounce) salmon fillets, skin-on
• 2 tbsp extra virgin olive oil, divided
• 1 large lemon, juiced and zested
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1 large English cucumber
• 1/2 red onion, thinly sliced
• 1/4 cup Kalamata olives, pitted and halved
• 2 tbsp fresh dill, chopped
• 1/4 cup crumbled feta cheese
• Salt and freshly ground black pepper to taste

Tools: A rimmed baking sheet, parchment paper, a medium mixing bowl, a small bowl for the marinade, and a sharp knife.

The quality of your ingredients really shines here. Using a good, fruity olive oil and fresh lemon juice (please, not the bottled stuff!) makes a world of difference in both the marinade and the salad dressing. And if you can find wild-caught salmon, you’ll notice a richer flavor, but farm-raised works perfectly well too.

Serves: 2 | Prep Time: 15 minutes | Cook Time: 12-15 minutes | Total Time: 30 minutes

Before You Start: Tips & Ingredient Notes

• Bring your salmon to room temperature. This is a small but crucial step! Taking the salmon out of the fridge 15-20 minutes before cooking ensures it cooks evenly, preventing a cold, undercooked center and an overcooked exterior.
• Pat that salmon dry. Use a paper towel to thoroughly dry the skin and flesh of the salmon fillets. This is the secret to getting that beautifully crisp, non-chewy skin we all crave.
• English cucumber vs. regular cucumber. I highly recommend an English (or hothouse) cucumber because its skin is thinner and less bitter, and it has fewer seeds. If you use a regular cucumber, you might want to peel it and scoop out the seedy center.
• Don’t dress the salad too early. The cucumber salad is best when it’s crisp. If you add the salt and lemon juice too far in advance, it will start to release water and become soggy. Aim to assemble it just before the salmon comes out of the oven.

How to Make Greek Salmon with Cucumber Salad

Serving Suggestions

Complementary Dishes

• Lemon Orzo or Couscous — A simple, lemony grain pilaf underneath it all soaks up the delicious juices from the salmon and salad beautifully.
• Toasted Pita Wedges — These are fantastic for scooping up every last bit of the cucumber salad and any escaped feta crumbs. A little crunch on the side never hurt anybody.
• Grilled Asparagus — If you want another green veggie, asparagus spears tossed in olive oil and grilled or roasted alongside the salmon complement the Mediterranean flavors wonderfully.

Drinks

• A Crisp Sauvignon Blanc — The high acidity and citrus notes in a good Sauvignon Blanc cut through the richness of the salmon and mirror the lemon in the dish perfectly.
• Sparkling Water with Lemon — For a non-alcoholic option, nothing is more refreshing than icy cold sparkling water with a squeeze of fresh lemon to keep the theme going.
• A Light Greek Lager — A cold, easy-drinking lager like Mythos is a classic pairing that cleanses the palate between bites of the flavorful salmon and salty feta.

Something Sweet

• Baklava — Lean into the Greek theme with a small piece of sticky, nutty, honey-drenched baklava. It’s a decadent and traditional way to end the meal.
• Lemon Sorbet — This is the ultimate palate cleanser. A scoop of tart, refreshing lemon sorbet feels light and elegant after the main course.
• Greek Yogurt with Honey and Walnuts — Simple, healthy, and satisfying. Thick Greek yogurt drizzled with honey and sprinkled with chopped walnuts continues the Mediterranean vibe effortlessly.

Top Mistakes to Avoid

• Mistake: Overcooking the salmon. This is the number one error. Salmon continues to cook after it comes out of the oven (carryover cooking), so it’s better to pull it out when it’s *almost* done to your liking. It should still be a touch translucent in the very center when you take it out.
• Mistake: Skipping the step of drying the salmon. I’ve messed this up before too, thinking it wasn’t a big deal. But if the skin is wet, it will steam instead of crisp up, and you’ll be left with a rubbery texture that’s not very pleasant.
• Mistake: Salting the cucumber salad too early. Salt draws moisture out of vegetables. If you salt the cucumber and then let it sit for a long time, you’ll end up with a pool of water at the bottom of your bowl and a limp, sad salad. Toss it with the dressing right before serving.
• Mistake: Using stale dried herbs. Dried oregano loses its potency over time. If your jar smells like dust rather than a herb garden, it’s time for a new one. The flavor it provides is foundational to the “Greek” taste here.

Expert Tips

• Tip: Get the skin extra crispy. For the crispiest skin possible, start the salmon skin-side down in a hot, oven-safe skillet on the stovetop for 2-3 minutes until the skin sizzles and releases, then transfer the *whole skillet* to the oven to finish cooking. This method is a game-changer.
• Tip: Let the salmon rest. Just like a steak, let the salmon rest for 2-3 minutes after it comes out of the oven. This allows the juices to redistribute throughout the fillet, resulting in a moister bite.
• Tip: Soak your red onions. If you’re sensitive to the sharp bite of raw red onion, soak the sliced onions in a bowl of cold water for 10 minutes before adding them to the salad. This mellows their flavor significantly while keeping their crunch.
• Tip: Zest the lemon first. Always zest your lemon before you juice it! It’s nearly impossible to do it the other way around. While we don’t use the zest in this specific recipe, it’s a good habit and you could add a teaspoon to the marinade for an extra flavor boost.

FAQs

Can I use a different type of fish?
Absolutely! The marinade and salad pairing are very versatile. A firm white fish like cod, halibut, or sea bass would work beautifully. Just adjust the cooking time accordingly, as these fillets are often thinner and may cook faster than salmon. The key is to look for a fish that won’t fall apart easily.

How do I know when the salmon is done?
The most reliable method is to use a fork. Gently press the top of the salmon at its thickest part; it should flake apart easily. The flesh will be opaque, and if you peek inside, it should have changed from a deep orange to a lighter pink all the way through. An instant-read thermometer inserted into the thickest part should read 125-130°F (52-54°C) for medium.

Can I make this ahead of time?
You can prep the components ahead of time! The marinade can be mixed, and the vegetables for the salad can be chopped and stored separately in the fridge. But I highly recommend assembling and dressing the salad and cooking the salmon just before serving for the best texture and freshness.

What if I don’t like feta cheese?
No problem at all! The salad will still be deliciously fresh and tangy without it. You could simply omit it, or try substituting with a few tablespoons of creamy goat cheese for a different tang, or even a handful of toasted pine nuts for a bit of richness and crunch.

How long do leftovers keep?
Leftovers will keep in an airtight container in the refrigerator for up to 2 days. The salad will become more watery, so it’s best enjoyed fresh. You can reheat the salmon gently in a low oven or air fryer to try and recrisp the skin, but it’s also lovely cold, flaked over a green salad the next day.