Greek Salmon Salad
Prep time
Cook time
Total time
Recipe type: Salad
Serves: 2
  • 1 large salmon filet (8-10 ounces)
  • 1 tablespoon olive oil
  • Salt
  • Pepper
  • 1 lemon (you will use the juice from the lemon for the marinade and for the dressing)
  • 1 tomato, chopped
  • ½ of cucumber, chopped
  • ¼ cup chopped fennel (optional and can substitute red onion instead)
  • Feta cheese
  • ¼ cup olive oil
  • 1 tablespoon plus 2 teaspoon balsamic vinegar
  • 1 tablespoon lemon juice from your lemon
  • 1 ½ teaspoon granulated sugar
  • ½ teaspoon salt
  • ⅛ teaspoon black pepper
  • 1 tablespoon fresh dill, chopped
  1. Turn your grill on medium-high heat. In a bowl add 1 tablespoon olive oil, 1 tablespoon lemon juice, ¼ teaspoon salt and ⅛ teaspoon black pepper. Add the salmon filet to the bowl turning a few times so the salmon is completely covered with the marinade. Spray grill with non-stick spray. Grill salmon on both sides for about 6-8 minutes (the amount of time will depend on how thick the salmon is, mine was pretty thick about 1 ½ inches). The salmon should have grill marks and be cooked all the way through, set aside to cool then shred lightly with a fork.
  2. To make the dressing, add all of the ingredients to a bowl and whisk. Prepare the salad and pour the dressing over top. Garnish with chopped dill if desired.
Optional: If you are using fennel add it to a bowl with a little salt and 3 dashes of red wine vinegar. Let it sit for about 10 minutes then pat dry with a paper towel. This lightly pickles the fennel which adds extra flavor.
Recipe by Stuck On Sweet at