Ingredients
Full salmon salad recipe with amounts can be found in the recipe card below.
Salmon. I used skin-on salmon fillets but use skinless if preferred. Lettuce. Lettuce isn’t always considered a classic addition to a Greek salad but I like having a base to build my salad on. Use any crisp lettuce. Romaine lettuce, Cos or Iceberg are good in this salad. Cucumber. You can use English cucumber or smaller Persian cucumbers (also called Mediterranean cucumbers) for this recipe. Tomatoes. Use any fresh, ripe tomatoes you can find. I used baby plum tomatoes but any variety will work. Red onion. Kalamata Olives. Feta cheese. Use a firm feta cheese. I always use feta cheese that is stored in brine as the flavor and texture are far superior to other types. Olive oil. Lemon juice. Dried oregano. Garlic powder. Salt and pepper. Optional extra salad ingredients: Bell peppers, avocado, capers, fresh herbs like dill and parsley.
How to make salmon salad
Can I make salmon salad ahead?
The salmon can be cooked up to 2 days ahead. Cook as instructed then allow to cool to room temperature. Transfer the salmon to an airtight container and store in the fridge. The salad can be assembled a day in advance, just keep the dressing separate until ready to serve. The dressing will keep in the fridge for up to 3 weeks in a sealed jar.
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