Mediterranean Salmon Salad is a light and fresh salad classic. Made with a few simple ingredients, an easy Mediterranean salad dressing (that is also a salmon marinade) is served with beds of greens, tomatoes, red onion, and olives.
This fresh salad is a truly irresistible combination of soft-baked salmon and crunchy flavors. Can be made with Canned Salmon or Tuna instead!
There is a skip-to-recipe button in the top left corner along with a clickable table of contents list (just below) that will quickly take you to the part you are more interested in. Enjoy!
Why it's yummy
- The Mediterranean salmon salad and dressing flavors are amazing! A combination of olives, feta, vegetables and dressing with maple syrup (or use honey or sweet syrup instead), olive oil, herbs and chilli flakes will make you want to use the dressing in all of your salads!
- Turn it into a wholesome meal in a few minutes - The salad is perfect for a healthy lunch but for more fulfilling wholesome meal you can serve it with cooked rice, stir in some chickpeas or white beans.
- Fresh salmon is baked to perfection - pale pink, soft almost fall apart tender. Salmon itself is traditionally a lighter meal and what is the best way to serve it if not in a Mediterranean salad and with appropriate dressing.
- If you like fulfilling salad bowls be sure to head over to my Salad Section! or try one of these yummy salads such as Salmon Salad With Cabbage, Arugula Chicken Salad With Strawberries And Almonds, Cold Pasta Salad With Smoked Sausage, Asian Slaw With Tangy Peanut Dressing, Eggplant Chickpea Salad, Pasta Salad With Cheddar.
- Basil - if you have fresh basil it is even better for salmon salad dressing, any fine dried or fresh herbs such as oregano, cilantro, or even mint and an Italian herb mix should work here.
- Salmon - you can buy either whole salmon and then bake it all at once (will need to adjust the quantity of the ingredients for the marinade) and then use as much as you need for the salad. You can leave the skin on while baking, it will be easier to remove it once baked.
- Canned salmon or tuna is also a quick fix here, just make sure to use plain canned fish without seasonings or marinade. Mix all the salad ingredients with the dressing in a bowl except feta cheese (add it later on top), and top with canned fish. But for the best flavor baked salmon is fab.
- Olives - I used purple for their meaty texture and great flavor, but if you prefer green or black olives you can definitely do that instead. Or a variety of olives would be fun. Also capers are fab with salmon!
- Lime juice - freshly squeezed and not bottled. It makes a difference! What else can be use dinstead? Lemon or orange juice or zest. If you haven't yet tried Orange in salads, it is amazing! Also vinegar will make the dressing more sour, any milder vinegars are good here.
- Red onion - zesty and tangy and exactly what a Mediterranean salad needs. Alternatives are chives, shallots or sweet white onion.
Let's learn how to make Mediterranean Salmon Salad in less than 30 minutes.
Place the salmon fillet on a baking tray lined with aluminum foil.
Mix all Mediterranean salmon salad dressing/marinade ingredients in a small bowl. Pour over the salmon fillet.
Reserve some extra for later to pour over the salad.
Bake salmon at 425F for 18-20 minutes. However, cooking salmon in the oven time may vary due to the oven itself and salmon size.
How to check if baked salmon is ready: After a 15-minute mark gently press on the thickest part of salmon with a finger or a fork, if it's start to flake with a little translucent in the middle is ready.
Cooked salmon is flaky, tender, and light pink in color.
Once baked, transfer to an even surface and gently shred it with a fork, removing any large bones that you can see.
Add all the veggies in a large salad bowl or arrange nicely on 2 individual salad serving bowls. Season with salt and pepper.
Top with baked salmon and Mediterranean salad dressing.
Add more feta cheese on top for a beautiful presentation and serve warm or cold. Enjoy!
- Mediterranean salad dressing - it's my spin on a classic Mediterranean Salad dressing which is traditionally made with olive oil, a mix of dried herbs, dijon mustard, and vinegar. I like adding maple syrup or honey to salad dressings or marinade, especially when serving fish. But you can use a different, more classic Greek salad dressing instead.
- Lime juice – Be sure to use fresh lime juice as bottled juice doesn’t have the same fresh bright flavor to it.
- The salad makes a wholesome meal on its own, no side dishes are needed. For extra protein, you could add lime cilantro rice, quinoa, and chickpeas. If you do add some grains, I’d love to hear what you think! Please feel free to leave a comment and start a conversation. Thank you!
- Salmon can be easily overcooked especially if using small fillets. Make sure to check salmon for doneness closer to the end of baking time.
- You can make the Mediterranean salad dressing a few days before. Keep in the fridge before ready to bake salmon.
- Salmon can be baked a day or two before. However, it should be consumed within 2-3 days.
- Marinate the salmon ahead (optional), place the fillets into a zip loc bag, pour the marinade on top, and leave it in the fridge overnight.
- For veggies, you can add all the ingredients except tomatoes, and feta cheese in a bowl without the dressing, and cover with plastic wrap for up to 24 hours. Refrigerate until ready to use and add in the remaining salmon salad ingredients the next day.
Can you eat salmon skin?
Salmon skin has the same or even more nutrients than salmon flesh, however, it is not the best option in salads.
How do you know when salmon is done?
Cooking salmon in the oven is a quick process and it is very easy to overcook it until it's dry. After a 15-minute mark gently press on the thickest part of the salmon with a finger or a fork, if it's starting to flake with a little translucent in the middle is ready. Cooked salmon is flaky, tender, and light pink in color. Depending on each individual oven and salmon thickness it may vary but for me, baking salmon at 425 F usually takes about 18 minutes (5-6 oz fillet).
I hope you'll enjoy this Mediterranean Salmon salad recipe with delicious dressing and if you make it, please let me know down below in the comments or by tagging @theyummy_bowl under your picture on Instagram.
Thank you for reading,
Easy Salad Recipes
- Avocado Corn Salad
- Lemon Kale Caesar Salad With Chicken
- Salmon Salad With Cabbage
- Marinated Vegetable Salad
- Roasted Pumpkin Salad With Chickpea and Feta
Easy Salmon Recipes
See our all our recipes in the Recipe Index here.
Mediterranean Salmon Salad
- 5-6 oz salmon fillet washed and large bones removed
- 1 oz salad mix
- ½ small red onion slices thin into half moons
- 2 small cucumbers sliced thin into half moons
- 6-8 cherry or plum tomatoes cut in half
- ½ medium red bell pepper ½ inch cubes
- ½ medium green bell pepper ½ inch cubes
- 8 purple olives pitted, cut in half
- ½ cup feta cheese crumbled
Salmon Salad Dressing/Marinade
- 1 tablespoon lime juice freshly squeezed
- 1 ½ tablespoon olive oil good quality matters
- ¼ - ½ teaspoon chili flakes
- ½ teaspoon dried basil
- 2 tablespoon maple syrup
- salt and pepper to taste
- ½ teaspoon Dijon mustard
- Place the prepared salmon on a baking tray lined with aluminum foil.
- Mix all the salmon salad dressing/marinade ingredients in a small bowl. Pour over the salmon fillet. Reserve some for later.
- Bake salmon at 425F for 18-20 minutes. Once done, shred it with a fork, removing any large bones that you can see.
- Add all the veggies in a large salad bowl or arrange nicely in 2 individual salad serving bowls. Season with salt and pepper.
- Follow with shredded salmon. Pour any leftover dressing on top.
- Serve warm or cold. Enjoy!
- Salmon - you can buy either whole salmon and then bake it all at once (will need to adjust the quantity of the ingredients for the marinade) and then use as much as you need for the salad.
- Canned salmon or tuna is also a quick fix here, just make sure to use plain canned fish without seasonings or marinade. You can leave the skin on while baking, it will be easier to remove it once baked.
- Make-ahead - You can make the salad dressing a few days before. Keep in the fridge and toss the salad with it just before serving.
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