This Greek Salmon recipe consists of tender, flaky salmon, topped with a classic Greek salad and a creamy tzatziki. It is so delicious, you've got to try it!
Salty feta, briny olives and creamy tzatziki give this Greek Salmon recipe loads of flavor! I love the crunchy cucumber and refreshing pop from the herbs. Serve this at a barbecue, poolside lunch or bright and refreshing dinner.
This quick and tasty Greek Salmon recipe is a perfect weeknight dinner that feels light, fresh, and satisfying. In just 15 minutes, you'll have a protein-rich meal that is packed with wellness-giving ingredients.
Garlic and Ginger Salmon, Baked Salmon with Rice and Salmon with Mango are other summertime salmon recipes you've got to try! These are all delicious warm weather meals to add to your meal prep plan and roster. Save the leftovers and have Greek salmon bowls all week.
Ingredients
This Greek salmon recipe has loads of yummy Mediterranean flavor with a couple of classic Greek ingredients. The freshly cooked salmon is the star but the Greek salad is what takes it to the next level!
I love the tangy, crumbly feta cheese for its saltiness that perfectly balances the sweetness of ripe tomatoes. All of this gets tied together by a fragrant dressing made with extra virgin olive oil, zesty lemon juice, dried oregano and a little Dijon mustard.
The creamy homemade tzatziki, made with Greek yogurt, fresh garlic, dill, and mint, adds a cool, herby flavor that I love.
See recipe card for quantities.
Instructions
This is my step by step guide to making butter soft, ultra delicious Greek Salmon:
- Step 1: Prep the salmon: Season the salmon with salt and pepper.
- Step 2: Make the dressing: Whisk dressing ingredients in a small bowl.
- Step 3: Oil the salmon: Brush some dressing over the salmon.
- Step 4: Cook the salmon: Heat olive oil in a pan, cook salmon skin-side down for 4 minutes, flip and cook 3 to 4 minutes more, until done.
- Step 5: Make the salad: Toss salad ingredients with remaining dressing.
- Step 6: Plate the salmon: Mix tzatziki ingredients in a bowl.Serve salmon with salad and tzatziki.
You can either cook your salmon on a grill pan or in an air fryer.
Substitutions
Play around with these ingredient swaps and use what you already have at home:
- Salmon: Substitute with trout, halibut or grilled chicken.
- Feta cheese: Use goat cheese or a dairy-free feta alternative.
- Kalamata olives: Swap with green olives or capers.
- Greek yogurt (for tzatziki): Replace with plain coconut yogurt or lactose-free yogurt.
- Red wine vinegar: Use lemon juice or white wine vinegar instead.
Variations
There's so much you can do with this Greek Salmon recipe:
- Grain bowl style: Serve the salmon and salad over quinoa, couscous or orzo.
- Wrap it up: Slice the salmon and wrap it in pita or a tortilla.
- Add avocado: Include diced avocado in the salad for extra creaminess and healthy fats.
- Spicy: Add some chili flakes to the dressing or a swirl of harissa to the tzatziki.
- Veggie boost: Mix in chopped bell peppers, shredded lettuce or roasted zucchini for more veggies.
Equipment
You'll need just a few basic tools for this recipe: a non-stick skillet or frying pan to cook the salmon, a sharp knife and cutting board for prepping the veggies, and a couple of mixing bowls: one for the salad and one for the tzatziki.
A small whisk or fork is handy for blending the dressing.
Storage
Leftover Greek Salmon will keep for about 24 hours in the refrigerator. I like to store mine in a glass container with the lid closed.
This recipe isn't freezer-friendly.
Top tips
Tip 1: For extra crispy salmon skin, make sure the pan is hot before adding the fillets and don't move them while they cook skin-side down.
Tip 2: To prevent the cucumber in the tzatziki from making it watery, be sure to squeeze out excess moisture before mixing it in.
Tip 3: Let the salmon rest for a couple of minutes after cooking to lock in the juices and keep it tender.
FAQ
The salmon is done when it flakes easily with a fork and turns opaque in the center. A thermometer should read 125-130F (52-54C) for medium doneness.
Yes, all the ingredients are naturally gluten-free. Just double-check any packaged items like mustard or vinegar.
Tzatziki can be stored in an airtight container in the fridge for up to 2 days.
Yes, dried oregano works well. Use about half the amount since it's more concentrated in flavor.
Related
Looking for other recipes like this? Try these:
Greek Salmon
Ingredients
- 2 salmon fillets
- 1 tablespoon olive oil
- ½ cup tomatoes diced (3oz / 85g)
- ⅓ cup Kalamata or green olives halved (2.8oz / 80g)
- ½ cup cucumber diced (2.8oz / 80g)
- 2 tablespoon red onion finely sliced in half moons (0.5oz / 15g)
- ¼ cup feta crumbled
Dressing
- 3 tablespoon olive oil
- ½ teaspoon dijon mustard
- ½ teaspoon red wine vinegar
- 1 teaspoon dried oregano
- Pinch flakey sea salt
- ¼ teaspoon black pepper
Tzatiziki
- ½ cup Greek yogurt
- ¼ cucumber grated water squeezed out (2.6oz / 75g)
- ½ garlic clove minced
- 1 teaspoon mint finely chopped
- 2 teaspoon dill finely chopped
- Drizzle of olive oil
- 1 - 1.5 teaspoon lemon juice to taste
- Salt and pepper to taste
Instructions
- Season the salmon fillets with salt and pepper.
- Mix the dressing ingredients together in a small bowl.
- Brush some of dressing over salmon.
- Heat 1 tablespoon olive oil in pan. Add salmon skin side down and cook for 4 minutes on a medium heat, Flip and cook for another 3 - 4 minutes until cooked through. Note - cooking times will vary slightly depending on the thickness of your salmon.
- Mix salad ingredients together in a bowl. Add rest of the dressing to the salad and toss together.
- Mix tzatziki ingredients together in a bowl.
- Serve salmon with Greek salad and tzatziki.
Nutrition
Nutrition Disclaimer
All nutritional information provided is an estimate. For specific dietary needs or concerns, we recommend consulting a nutrition calculator or a qualified expert.
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