Mediterranean Grilled Salmon Greek Salad

Here is my favorite grilled salmon Greek salad recipe, with tender marinated salmon fillets, crisp romaine lettuce, juicy cherry tomatoes, creamy feta cheese, and a tangy lemon-herb dressing that brings it all together.

This salad is my go-to when I want something healthy but packed with flavor. My family loves it for summer dinners, and I love that it’s easy enough for busy weeknights but special enough for guests. Plus, it’s a complete meal in one bowl!

What Kind of Salmon Should I Use?

You can choose farm-raised or wild for this recipe, both will work great. And, if all you have access to is frozen salmon, you’ll still be good to go. In fact, most fresh salmon at the supermarket has been previously frozen right off the boat. Just be sure it was handled properly by checking for any visible ice crystals or signs of freezer burn. For this recipe, you’ll want to use skinless salmon fillets that are about 6 ounces each and roughly the same thickness so they cook evenly on the grill.

Options for Substitutions

This Greek salad is easy to customize based on what you have in your kitchen:

• Salmon: Not a salmon fan? Try grilled chicken breast, shrimp, or even tuna steaks. Cook chicken until it reaches 165°F and shrimp until pink and opaque.
• Red leaf lettuce: Any lettuce works here – romaine, butter lettuce, or even a spring mix will give you that fresh, crispy base.
• Fresh dill: If you don’t have fresh dill, use ½ teaspoon dried dill instead. You can also swap it out for fresh parsley or basil for a different flavor profile.
• Persian cucumber: Regular cucumbers are totally fine – just peel them and scoop out the seeds before slicing to avoid excess water in your salad.
• Feta cheese: While feta is traditional in Greek salads, you can use goat cheese or even shaved parmesan if that’s what you have on hand.
• Kalamata olives: Any olives will do the trick here – green olives, black olives, or even a mix of both work well.
• Red wine vinegar: White wine vinegar or apple cider vinegar make good substitutes and still give you that tangy kick.

Watch Out for These Mistakes While Grilling

The biggest mistake when grilling salmon is flipping it too early, which causes the fish to stick and fall apart – wait until the salmon naturally releases from the grill grates (about 4-5 minutes) before attempting to turn it.

Overcooking is another common issue that leaves your salmon dry and chalky, so aim for an internal temperature of 125-130°F for a slightly pink center that stays moist and flaky.

Don’t skip patting the salmon fillets dry before marinating, as excess moisture prevents the marinade from sticking and can cause flare-ups on the grill.

Finally, make sure your grill grates are clean and well-oiled before placing the salmon on them, which helps create those nice grill marks and prevents sticking.

What to Serve With Grilled Salmon Greek Salad?

This salad is pretty filling on its own, but I love serving it with warm pita bread or naan on the side for scooping up all those tasty bits at the bottom of the bowl. If you want to make it a heartier meal, add some cooked quinoa or orzo pasta right into the salad, which soaks up the lemony dressing really nicely. A side of tzatziki sauce is always a good call for extra dipping, and it goes great with both the salmon and the veggies. For a lighter option, try some hummus with sliced veggies or a simple cucumber and tomato side salad dressed with just olive oil and lemon.

Storage Instructions

Store: Keep the grilled salmon and salad components separate in airtight containers in the fridge for up to 3 days. The salmon stays moist and flavorful, while storing the veggies separately keeps them crisp and fresh. I like to prep everything on Sunday so I can throw together a quick lunch throughout the week.

Assemble: When you’re ready to eat, just toss together your greens, tomatoes, cucumber, and other toppings with a bit of the dressing. Top with the cold or reheated salmon, and you’re good to go. The salmon is actually really good cold on salad, so don’t feel like you need to warm it up if you’re in a rush.

Dressing: Store any leftover dressing in a jar or small container in the fridge for up to a week. Give it a good shake before using since the oil and vinegar will separate. This dressing is great on other salads too, so I always make extra to have on hand.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1200-1400
• Protein: 115-130 g
• Fat: 85-100 g
• Carbohydrates: 30-40 g

Ingredients

For the marinade and dressing:

• 1/3 cup extra virgin olive oil
• 2 tbsp red wine vinegar
• 2 tbsp fresh lemon juice
• 1 1/2 tsp freshly minced garlic
• 1 1/2 tsp dried oregano
• 1 tsp dried dill
• 1 tsp salt
• 1/2 tsp freshly ground black pepper
• 1/2 tsp crushed red pepper flakes

For the salad:

• 24 oz salmon (cut into four 6-oz fillets)
• 5 cups chopped Romaine lettuce
• 1 1/2 cups cherry tomatoes (halved lengthwise)
• 1 large cucumber (sliced into 1/2-inch half-moons)
• 1 ripe avocado (cubed)
• 1/2 small red onion (very thinly sliced)
• 1/2 cup crumbled feta cheese
• 1/2 cup pitted Kalamata olives
• 1 tbsp drained capers
• 1 lemon (cut into wedges for garnish)

Step 1: Prepare the Greek Vinaigrette and Marinate the Salmon

• 1/3 cup extra virgin olive oil
• 2 tbsp red wine vinegar
• 2 tbsp fresh lemon juice
• 1 1/2 tsp freshly minced garlic
• 1 1/2 tsp dried oregano
• 1 tsp dried dill
• 1 tsp salt
• 1/2 tsp freshly ground black pepper
• 1/2 tsp crushed red pepper flakes
• 24 oz salmon

In a bowl, whisk together the olive oil, red wine vinegar, lemon juice, minced garlic, dried oregano, dried dill, salt, black pepper, and red pepper flakes until well combined.

Divide the vinaigrette in half, setting one portion aside for the salad.

Place the salmon fillets on a plate or shallow dish and pour the first half of the vinaigrette over them, making sure each fillet is well coated.

Let the salmon marinate for 30 minutes at room temperature to allow the flavors to penetrate the fish.

I find that this marinating time really helps the delicate herbs infuse into the salmon without overpowering it.

Step 2: Prepare the Salad Components

• 5 cups chopped Romaine lettuce
• 1 1/2 cups cherry tomatoes
• 1 large cucumber
• 1 ripe avocado
• 1/2 small red onion
• 1/2 cup crumbled feta cheese
• 1/2 cup pitted Kalamata olives
• 1 tbsp drained capers

While the salmon is marinating, prepare all your fresh ingredients for the salad.

Chop the Romaine lettuce into bite-sized pieces, halve the cherry tomatoes lengthwise, slice the cucumber into 1/2-inch half-moons, cube the avocado, thinly slice the red onion, and measure out the feta cheese, Kalamata olives, and capers.

Having everything prepped and ready means you can quickly assemble the salad once the salmon finishes cooking, ensuring the avocado and tomatoes stay fresh and the lettuce remains crisp.

Step 3: Grill the Salmon to Perfect Doneness

• marinated salmon fillets from Step 1

Preheat your grill to medium-high heat (around 400°F if using a gas grill) and lightly oil the grates to prevent sticking.

Remove the salmon from the marinade, allowing excess vinaigrette to drip back into the bowl.

Place the fillets skin-side up on the grill and cook for 4-5 minutes until the flesh is opaque and flakes easily with a fork, and a nice char marks form on the bottom.

I like to avoid flipping the salmon—cooking skin-side up keeps the delicate flesh from breaking apart and the skin crisps up beautifully.

Step 4: Assemble and Dress the Salad

• salad components from Step 2
• reserved vinaigrette from Step 1

Place the chopped Romaine lettuce in a large serving bowl or on individual plates as your base.

Arrange the prepared cucumber slices, halved cherry tomatoes, thinly sliced red onion, crumbled feta cheese, Kalamata olives, capers, and cubed avocado over the lettuce in an appealing pattern.

Pour the reserved vinaigrette from Step 1 over the salad and gently toss to coat all ingredients evenly with the dressing.

Step 5: Plate and Serve

• grilled salmon fillets from Step 3
• assembled salad from Step 4
• 1 lemon

Carefully place each grilled salmon fillet on top of the dressed salad, positioning it in the center or off to one side depending on your plating preference.

Garnish the plate with lemon wedges for squeezing over the salmon and salad at the table, which adds a bright finishing touch and allows guests to adjust the tartness to their liking.

Mediterranean Grilled Salmon Greek Salad

Delicious Mediterranean Grilled Salmon Greek Salad recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 52 minutes mins

Servings 4 servings

Calories 1300 kcal

Ingredients

  

For the marinade and dressing

• 1/3 cup extra virgin olive oil
• 2 tbsp red wine vinegar
• 2 tbsp fresh lemon juice
• 1 1/2 tsp freshly minced garlic
• 1 1/2 tsp dried oregano
• 1 tsp dried dill
• 1 tsp salt
• 1/2 tsp freshly ground black pepper
• 1/2 tsp crushed red pepper flakes

For the salad

• 24 oz salmon (cut into four 6-oz fillets)
• 5 cups chopped Romaine lettuce
• 1 1/2 cups cherry tomatoes (halved lengthwise)
• 1 large cucumber (sliced into 1/2-inch half-moons)
• 1 ripe avocado (cubed)
• 1/2 small red onion (very thinly sliced)
• 1/2 cup crumbled feta cheese
• 1/2 cup pitted Kalamata olives
• 1 tbsp drained capers
• 1 lemon (cut into wedges for garnish)

Instructions

 

• In a bowl, whisk together the olive oil, red wine vinegar, lemon juice, minced garlic, dried oregano, dried dill, salt, black pepper, and red pepper flakes until well combined. Divide the vinaigrette in half, setting one portion aside for the salad. Place the salmon fillets on a plate or shallow dish and pour the first half of the vinaigrette over them, making sure each fillet is well coated. Let the salmon marinate for 30 minutes at room temperature to allow the flavors to penetrate the fish. I find that this marinating time really helps the delicate herbs infuse into the salmon without overpowering it.
• While the salmon is marinating, prepare all your fresh ingredients for the salad. Chop the Romaine lettuce into bite-sized pieces, halve the cherry tomatoes lengthwise, slice the cucumber into 1/2-inch half-moons, cube the avocado, thinly slice the red onion, and measure out the feta cheese, Kalamata olives, and capers. Having everything prepped and ready means you can quickly assemble the salad once the salmon finishes cooking, ensuring the avocado and tomatoes stay fresh and the lettuce remains crisp.
• Preheat your grill to medium-high heat (around 400°F if using a gas grill) and lightly oil the grates to prevent sticking. Remove the salmon from the marinade, allowing excess vinaigrette to drip back into the bowl. Place the fillets skin-side up on the grill and cook for 4-5 minutes until the flesh is opaque and flakes easily with a fork, and a nice char marks form on the bottom. I like to avoid flipping the salmon—cooking skin-side up keeps the delicate flesh from breaking apart and the skin crisps up beautifully.
• Place the chopped Romaine lettuce in a large serving bowl or on individual plates as your base. Arrange the prepared cucumber slices, halved cherry tomatoes, thinly sliced red onion, crumbled feta cheese, Kalamata olives, capers, and cubed avocado over the lettuce in an appealing pattern. Pour the reserved vinaigrette from Step 1 over the salad and gently toss to coat all ingredients evenly with the dressing.
• Carefully place each grilled salmon fillet on top of the dressed salad, positioning it in the center or off to one side depending on your plating preference. Garnish the plate with lemon wedges for squeezing over the salmon and salad at the table, which adds a bright finishing touch and allows guests to adjust the tartness to their liking.