Salmon Greek Salad with Lemon Basil Dressing

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

Grilled salmon fillet on top of a greek salad

Light, fresh and healthy is my current mood. The dreaded bikini season is on its way, right? I’m making a lot of lighter meals for dinner lately. Salads with some added protein have been a win for these warmer days and the waistline.

To minimize the cleanup, I’ve been firing up my grill. It’s nice just stepping outside to our patio and enjoying some fresh air while cooking dinner. I scored a beautiful whole sockeye salmon fillet and thought that grilling this gorgeous fish would be a fabulous way to highlight the flavors. This salmon Greek salad is loaded with crisp, fresh vegetable and tossed in a tangy lemon basil dressing.

Salad ingredients with homemade lemon basil dressing

Here are my rules for building a killer salad: Crunchy, creamy, savory, tangy and a hint of sweet. If you have these five elements, your salad combinations will be a hit!

For the crunch I like a mixture of salad greens, I’ve got chopped romaine, kale, and spinach in this recipe. Cucumbers, red bell peppers, and red onions add even more crisp textures. The ripe baby tomatoes add a natural burst of sweetness plus a little bit of honey in the dressing.

Creaminess from the feta and walnuts are the cherry on top. The cheese also adds that savory note and the garlic in the dressing. The lemon juice from the dressing adds just the right amount of acidity to brighten and bring all of the elements in the salad together.

bowl of greek salad with a grilled piece of salmon on top

I don’t know what it is, but salmon is sexy. It has to be that vibrant orange-pink hue, and the ability to infuse flavors with ease. I’m obsessed.

If you don’t know about Monday salmon nights at the Gavin, you’re missing out. We have my Mediterranean-spiced roasted salmon and miso-glazed salmon on constant rotation! This is my first grilled salmon recipe this year, and it certainly won’t be the last.

My two essential kitchen tools right now are my grill and my blender, they have been real time savers. I was able to cook this salmon in under 10 minutes and throw all of the dressing ingredients into the blender to create the fastest creamy dressing in under a minute. Such a blessing for all of us strapped on time but still need a wholesome and satisfying meal.

Salmon fillet placed on a bed of lettuce and tomatoes

More Salad recipes

What’s the best way to cook salmon on the grill?

I always make sure that the grill is cleaned, pre-heated and oiled before I add any fish. I also season the food and make sure it is generously coated with olive oil as well, so the fish does not badly stick. I place the fish on a 45-degree angle to the grates to achieve beautifully striped sear marks, and I don’t move the fish at all until I’m ready to flip. The salmon will naturally start to release and be easy to lift off when given enough time to cook on the grill, about 4 to 5 minutes. You can gently use tongs or a spatula to lift one side to check, but be very careful as the fish is delicate. I cook the fish uncovered and flip when it’s about 70% cooked, then finish cooking the other side. The fish is ready when the flesh easily flakes apart with a fork, don’t overcook!

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Salmon Greek Salad with Lemon Basil Dressing

Light, fresh and healthy grilled salmon Greek salad recipe. Crisp vegetables are tossed in a tangy lemon basil dressing and topped with flaky salmon.
Pin Print Review
3.87 from 164 votes
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Servings 4 servings
Course Salad
Cuisine Greek

Ingredients

Salmon Salad

  • 16 ounces salmon fillets, four 4-ounce pieces
  • olive oil, as needed
  • kosher salt, as needed
  • black pepper
  • 8 cups lettuce, romaine, spinach or kale
  • 1 cup tomatoes, chopped
  • 1 cup cucumber, diced, ¼-inch thick
  • ½ cup red onion, thinly sliced
  • ½ cup red bell pepper, diced, ¼-inch thick
  • 4 ounces feta cheese, crumbled
  • ½ cup walnuts, roughly chopped

Lemon Basil Vinaigrette

  • ¼ cup lemon juice, plus zest of one lemon
  • ½ cup olive oil
  • 1 tablespoon dijon mustard
  • 1 teaspoon honey
  • 2 cloves garlic, minced
  • 8 basil leaves, fresh
  • ½ teaspoon dried oregano, or 1 teaspoon fresh
  • ¼ teaspoon kosher salt
  • teaspoon black pepper, freshly cracked

Instructions 

Salmon Salad

  • 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 grates.
  • Once the grill is nice and hot, add the salmon fillets. Cook 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 the skin if still attached.
  • In a large bowl add salad ingredients; lettuce, tomatoes, cucumber, red onion, bell pepper, cheese, and walnuts. Set aside.

Lemon Basil Vinaigrette

  • Add lemon juice, zest, olive oil, mustard, honey, garlic, basil, oregano, salt, and pepper in a blender.
  • 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

  • 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 if desired.

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Nutrition Facts
Salmon Greek Salad with Lemon Basil Dressing
Amount Per Serving
Calories 473 Calories from Fat 315
% Daily Value*
Fat 35g54%
Saturated Fat 7g35%
Polyunsaturated Fat 7g
Monounsaturated Fat 18g
Cholesterol 74mg25%
Sodium 566mg24%
Potassium 493mg14%
Carbohydrates 13g4%
Fiber 4g16%
Sugar 5g6%
Protein 32g64%
Vitamin A 6300IU126%
Vitamin C 68.5mg83%
Calcium 150mg15%
Iron 2.2mg12%
* Percent Daily Values are based on a 2000 calorie diet.

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Jessica Gavin

I'm a culinary school graduate, cookbook author, and a mom who loves croissants! My passion is creating recipes and sharing the science behind cooking to help you gain confidence in the kitchen.

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52 Comments Leave a comment or review

  1. Mark says

    You have a great idea here. I made this tonight and it was delicious, thank you for this recipe. My family loved it!!!

  2. lacey says

    this is seriously ONE OF THE BEST SALADS i have ever had in my life!!! made it tones now and for guest and everyone loves it! the fish alone would need more flavor but eaten together, perfect! a must try 😀

  3. Bob Thompson says

    Now, that was awesome! Tomatoes, basil, and oregano from the garden. Meyer lemon from my tree. Half Romain and half spinach. Thought I had some walnuts but did not. Personally don’t think they were necessary. The addition of avocado will be in order the next time I prepare this perfect summer salad.

  4. Kelly says

    Hi!! All the three groceries that I went to didn’t have basil, is it gonna taste weird if I don’t put it?

    Thank you!!

    • Jessica Gavin says

      Yes, you can make all of the components ahead of time. However, I would wait to add the dressing until right before you serve. Make sure to whisk the dressing as it may separate over time.

  5. Nikia Lewis says

    I made this for my family last night and it was delicious!! I also used the leftover salad for my lunch today, the dressing is magnificent!

    Thanks for the recipe.

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