Greek Salmon Salad Recipe

Greek Salmon Salad Recipe

How To Make Greek Salmon Salad

A delicious recipe for Greek-inspired salmon salad with a refreshing crunch from fresh vegetables, rounded off with a tart vinaigrette.

Preparation: 20 minutes
Cooking: 5 minutes
Total: 25 minutes



  • 24ozsalmon fillets,skinless
  • tbspolive oil
  • salt and fresh ground black pepper
  • 1headRomaine lettuce,chopped
  • 2Roma tomatoes,large, diced
  • 1cucumber,peeled and diced
  • ½cupred onions,run under sliced, rinse with cool water and drain to remove harsh bite
  • 4ozfeta cheese,crumbled, regular or light
  • cupkalamata olives,sliced, optional

For Lemon Dill Vinaigrette:

  • ½cupextra virgin olive oil
  • ¼cupfresh lemon juice
  • 1tbspdijon mustard
  • 1tsphoney
  • tbspfresh dill,chopped
  • 2cloves garlic,medium, minced
  • ¾tsporegano
  • salt and freshly ground black pepper


  1. Heat a panini press to moderately high heat or a grill pan over medium-high heat. Brush both sides of salmon lightly with olive oil and season with salt and pepper.

  2. Spray panini press or grill pan lightly with cooking spray.

  3. Add salmon to panini press and gently close, allow to cook about 4 to 5 minutes until cooked through. Salmon should flake easily with a fork.

  4. For the grill pan cook about 4 minutes per side over medium-high heat. Remove from grill and let cool slightly.

  5. Plate all remaining salad ingredients then top with salmon. Drizzle with vinaigrette and serve immediately.

Lemon Dill Vinaigrette:

  1. Add all ingredients to a blender and blend until well emulsified. Store in refrigerator.


  • Calories: 798.55kcal
  • Fat: 63.04g
  • Saturated Fat: 14.18g
  • Trans Fat: 0.00g
  • Monounsaturated Fat: 32.15g
  • Polyunsaturated Fat: 10.63g
  • Carbohydrates: 18.29g
  • Fiber: 5.88g
  • Sugar: 7.86g
  • Protein: 42.43g
  • Cholesterol: 118.78mg
  • Sodium: 1280.28mg
  • Calcium: 261.28mg
  • Potassium: 1312.34mg
  • Iron: 3.68mg
  • Vitamin A: 738.85µg
  • Vitamin C: 27.40mg
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