This Greek Salmon Salad Recipe is quick, easy, and perfect for summer dinners! This vibrant and refreshing salad combines the succulent flavors of salmon with the crispness of mixed greens, the tang of Kalamata olives and the creaminess of feta cheese. Greek Salmon Salad is inspired by our most recent trip to the Oregon Coast. After an adventurous whale-watching excursion with Tradewinds Charters in the charming coastal town of Depoe Bay.
My family and I stumbled upon a hidden gem called The Horn Public House and Depoe Bay Brewing Company. Nestled in the heart of depot bay, this delightful restaurant with great views served up a mouthwatering Greek Salmon Salad that left us craving for more. The dish was simple but delightful and I knew I could recreate it with ease at home and so I share with you a dish that makes an ordinary day extraordinary!
How to Make Greek Salmon Salad
I promised that this Greek Salmon Salad was quick and easy and it is. Mixed Salad Greens, Kalamata Olives, Feta Cheese, and of course, Salmon are the stars of this dish. Optional add-on items include red onion, cucumbers, tomatoes and lemon wedges. Finally, top of this salad with your favorite balsamic vinegarette. Bonus I have included a Keto Balsamic Vinegarette dressing recipe, but in a pinch, I use a good store brand with low carbs.
I typically purchase wild-caught salmon from our meat counter. Steelhead is my husband’s favorite. Steelhead is milder in flavor and while we are on the topic is technically an ocean trout with a similar texture and flavor of salmon. I love the buttery mouthfeel of Sockeye salmon. Any salmon will do in this recipe. I start by cleaning and prepping the salmon filets and set them to the side.
Allow the fillets to sit at room temperature for 10-15 minutes before your cook them. This will also give you time to prep your salads. Season the salmon well with salt and pepper and use a Cast Iron Skillet if you have one. Cast Iron skillets withstand high heat and keep an even temperature resulting in a beautiful crust. It only takes about 7 minutes to cook a typical Salmon filet. I start with about a tablespoon of olive oil in my preheated cast iron skillet, place the salmon skin side down and cook for about 4 minutes on high heat, then reduce the heat to medium, flip and cook an additional 3 minutes.
Once cooked, remove from the pan and peel off the skin before laying your beautiful salmon across the bed of greens and enjoy!
Tips and Tricks…
The worst mistake you can make is overcooking your salmon. Some tricks to prevent this are keeping the skin on the salmon while cooking and using a thermometer if you’re unsure. Aim for 120 degrees internal temperature for wild-caught salmon and 125 for farm salmon. You can always cook a little longer if the salmon is undercooked but there is no going back when you overcook it.
Start with a hot pan if you want a crispy crust without overcooking the fish.
Pat the salmon fillets dry before seasoning and cooking. I typically rinse my salmon filet under cool water, cut into portions and dry them with a paper towel. This prevents them from steaming and helps achieve a crisp exterior.
Serve Greek Salmon Salad with option add on items such as cucumber, tomato, lemon wedges and thin sliced red onion.
Greek Salmon Salad transports us to the picturesque coastal town of Depot Bag, reliving the thrill of spotting magnificent whales and indulging in delightful local cuisine. Whether you’re reminiscing about a seaside adventure or simply looking for a light and satisfying meal, this Greek Salmon Salad recipe is a perfect choice. It offers a balance of flavors and textures that will leave your taste buds dancing with joy. Gather the ingredients and savor the taste of the sea with this sensational salad inspired by The Horn Public House and Depoe Bay Brewing Company.
Greek Salmon Salad
- Cast Iron Skillet
- 1 lb Salmon Cut into 8 oz portions
- Salt and Pepper Season Fillet Liberally
- 1 tbsp Olive Oil
- 4 cups Mixed Greens
- 2 tbsp Feta Cheese About 1 tbsp per serving
- 12 Kalamata Olives Sliced in half
- Sliced Cucumbers optional
- Diced or Cherry Tomatoes optional
- Sliced Red Onion optional
- Lemon Wedges optional
- 1/4 cup Extra-virgin olive oil
- 2 tbsp Balsamic Vinegar
- 1 tsp Dijon Mustard
- 1 clove Garlic (minced or pressed)
- 1/2 tsp Dried Oregano
- 1/2 tsp Dried Basil
- 1/4 tsp Salt
- 1/4 tsp Pepper
- 1/4 tsp sweetener of your choice For Keto (Stevia, erythritol, or monk fruit)
Salad & Salmon
- Cut, Debone and Clean Salmon Fillets – Pat dry with paper towel – Season and set aside.
- Assemble Salads (Place half the greens on the plate, topped with Feta and Kalamata olives and any option ingredients.
- Put Olive Oil in Cast Iron Skillet and heat pan.
- Place Salmon Filets skin side down in hot skillet on high heat. Cook for approx 4 minutes. Reduce heat to medium and flip fillets cooking an additional 3 minutes or until done (Internal temp for Wild Salmon 120 degrees, farm salmon 125 degrees)
- Remove Salmon from Skillet and allow to cool enough that you can remove the skin safely.
- Rest your salmon on top of the bed of greens, and serve with a side of balsamic vinaigrette.
- In a small bowl, whisk together the balsamic vinegar, dijon mustard, minced or pressed garlic, dried oregano, dried basil, salt, pepper, and sweetener until will combined.
- Slowly drizzle in the extra0virgin olive oil while continuously whisking the mixture to help emulsify the vinaigrette and create a smooth texture.
- Continue whisking until the ingredients are fully incorporated.
- Taste the vinaigrette and adjust the seasonings according to your preference. Typically salt, pepper or sweetener.
- Transfer to a jar or airtight container and refrigerate for at least 30 minutes to allow the flavors to meld together.
- Shake well before using.
- ENJOY! – The Scrambled Eggs