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
3.88 from 191 votes
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Servings 4 servings
Course Salad
Cuisine Greek


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


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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Reader Interactions

56 Comments Leave a comment or review

  1. Julie says

    This was absolutely delicious! I stumbled across your site while googling recipes, I am excited to try more of your recipes!

    • Jessica Gavin says

      Yay! I’m so HAPPY to hear that you enjoyed the recipe Julie. Looking forward to sharing more recipes with you 🙂

  2. Heidi Erdmann says

    Looks fabulous but sort of surprised to see this under a search of healthy when the total fat shows 35g. is that for all four servings. seems a little high to be healthy. I will make but plan to use less dressing and less cheese to help reduce the fat. Thank you

    • Jessica Gavin says

      Thank you so much for your comment Heidi! You are right, I factored in all of the dressing and a generous amount of cheese and walnuts. You realistically would only use 1-2 tablespoons of dressing vs. 1/4 cup. Also, the salmon has a high amount of healthy omega-3 fatty acids adding to the fat amount. I think you’re approach is a good one!

    • Jessica Gavin says

      Hi Sarah- Yes! Preheat oven to 400°F. Line a sheet pan with foil and lightly coat with cooking spray or olive oil. Evenly spread out the salmon fillets on the tray. Bake for 10 to 12 minutes, or until the internal temperature reaches 130-135°F. The fish should easily flake apart but not be dry.

  3. Karie says

    This salad was amazing. All the flavors went really well together, my 4 year old loved it too! We baked the salmon in the oven since the grill is covered in snow. We loved the dressing and will use it for other applications, switching out the basil for cilantro and using it on fish tacos.

    • Jessica Gavin says

      Thank you Karie! So happy to hear that the entire family enjoyed the recipe, I know how hard it is to get a toddler to eat 🙂 Great idea to use the dressing for tacos!

  4. Amber says

    Hello. We had this tonight, delicious. It’s the nutrition info for the salmon and the dressing, or the dressing only?

  5. Margarita says

    I made this salad last night. Cooked salmon in grill pan on the stove. I seasoned salmon with garlic powder and pepper since I need to avoid salt. Made salad dressing without salt and added extra garlic to it.
    It was delicious!

  6. Rajona says

    Not only was this dish great tasting, but it came together quickly! Thank you for sharing your recipes- I look forward to trying more!

  7. Denise says

    I made this salad last night and both my husband and I loved it! This recipe will be in our regular rotation. Thank you for sharing!

  8. Debra says

    A quick google for “salmon on bed of greens” took me to your recipe. It is delicious and will become a staple in my summer salad rotation! Fresh, bright, quick and filling! Thanks Jessica!

    • Jessica Gavin says

      Thank you for your feedback Debra, so happy that you were able to find my recipe. It is a great go-to easy and healthy meal 🙂

  9. Vy Tran says

    Thank you so much for your recipe.

    And I’m wondering if I can make the dressing and save it up for 4 days? Because i want to make this for my weekly meal plan 🙂

    • Jessica Gavin says

      Thanks Vy! I think you could save it, just portion the dressing out. You will have to shake it before you add to your salad because it will likely separate over time.

  10. Eveline van Heijst says

    Hi Jessica,

    I made the this recipe last Friday when we had friends over for dinner and it was a hit! I googled salads to go with salmon and ended up here. So thank you for the recipe.

  11. Francisco says

    Trying to switch to healthier eating habits. This salad was just what I was looking for. It was very yummy. I prefer to cook my salmon in a skillet with minimal oil. Thank you!

  12. Bryan stovall says

    That dressing was incredible on the salad! I am such a newbie to salmon, so this is definitely going to be a repeat! Thank you so much!

  13. 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!!!

  14. 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 😀

  15. 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.

  16. 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.

  17. 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.

  18. Dave says

    This was stunning!

    We were getting very tired with my regular, quite boring salad, and can’t believe how good this was. It would have been delicious even without the salmon.
    Definitely making again. Thanks!

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