Eat Seafood and Live Longer!
Return To Blog


Light, fresh and healthy grilled salmon Greek salad recipe. Crisp vegetables are tossed in a tangy lemon basil dressing and topped with flaky salmon.

By Laura Reisman - September 20, 2017

Salmon Salad-
  • 16 ounces salmon fillets (four 4-ounce pieces)
  • olive oil as needed
  • kosher salt as needed
  • black pepper freshly cracked, as needed
  • 8 cups lettuce (romaine, spinach or kale)
  • 1 cup tomatoes chopped
  • 1 cup cucumber diced, ¼-inch thick
  • 1/2 cup red onion thinly sliced
  • 1/2 cup red bell pepper diced, ¼-inch thick
  • 4 ounces feta cheese crumbled
  • 1/2 cup walnuts roughly chopped
Lemon Basil Vinaigrette-
  • 1/4 cup lemon juice plus zest of one lemon
  • 1/2 cup olive oil
  • 1 tablespoon dijon mustard
  • 1 teaspoon honey
  • 2 cloves garlic minced
  • 8 basil leaves fresh
  • 1/2 teaspoon dried oregano or 1 teaspoon fresh
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon black pepper freshly cracked
Salmon Salad-
  1. Lightly season both sides of the salmon fillet with salt and pepper. Drizzle a small amount of olive oil on both sides to coat. Heat grill to medium high. Add a small amount of vegetable oil on a folded piece of paper towel, and then carefully grease the grill with the oil. Once the grill is nice and hot, add the seasoned salmon fillets. Cook salmon uncovered about 4 to 5 minutes on each side until flaky (about 130-140°F). Remove the salmon from the grill and transfer to a clean plate, cover to keep warm. Remove skin if still attached.
  2. In a large bowl add salad ingredients; lettuce, tomatoes, cucumber, red onion, bell pepper, cheese and walnuts. Set aside.
Lemon Basil Vinaigrette-
  1. Add lemon juice, zest, olive oil, mustard, honey, garlic, basil, oregano, salt, and pepper. Blend until well combined and a slightly thick and opaque dressing is achieved, about 30 seconds. Add more salt and pepper as desired.
To Serve-
  1. Toss salad with enough dressing to coat the ingredients, you will have extra dressing. Evenly divide mixture among four bowls and top with 1 salmon fillet. Drizzle each salmon with more dressing. Enjoy!