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grilled salmon greek salad

Mediterranean Grilled Salmon Greek Salad

Delicious Mediterranean Grilled Salmon Greek Salad recipe with step-by-step instructions.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 52 minutes
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.