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final shot of a shredded baked salmon ina bowl with lettuce and vegetables

Mediterranean Salmon Salad

Julia | The Yummy Bowl
Mediterranean Salmon Salad is a light and fresh salad classic. Made with a few simple ingredients, an easy dressing that is also a salmon marinade 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!
5 from 1 vote
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Salad
Cuisine Mediterranean
Servings 2 portions
Calories 729 kcal


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.



Calories: 729kcal
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