This Keto Greek Salmon Salad is a fresh, flavorful low carb meal packed with crisp vegetables, feta cheese, and flaky roasted salmon. It's hearty enough for dinner yet light enough for lunch.
I often turn to this recipe when I want something wholesome and satisfying that reminds me of classic Mediterranean flavors.
Quick Overview:
- Get a full Greek salmon salad recipe with roasted salmon, crisp veggies, and feta, ready in about 20 minutes.
- Learn how a few Mediterranean staples turn this into a satisfying, low carb, keto-friendly meal.
- Discover make-ahead tips so it stays crisp instead of soggy.
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This Greek Salmon Salad is one of my favorite recipes in my cookbook The Pescatarian Keto (#affiliatelink)!
Want more like this? Try my 7-Day Pescatarian Keto Meal Plan and Guide for a full week of recipes in the same style.
Why You'll Love This Greek Salmon Salad
Protein rich: salmon makes this salad filling and nourishing.
Fresh crunch: crisp romaine, cucumbers, and tomatoes balance the richness.
Mediterranean flavors: feta and vinaigrette bring a tangy, savory finish.
Low carb: fits neatly into a keto or low carb lifestyle.
Key Ingredients for Salmon Salad
- Salmon fillet: roasted until tender and flaky.
- Romaine lettuce: sturdy and crisp base for the salad.
- Tomatoes and cucumbers: add freshness and texture.
- Red onion: a sharp bite that balances the flavors.
- Italian vinaigrette: a zesty low carb dressing.
- Feta cheese: classic Greek flavor that completes the dish.
How to Make Greek Salmon Salad
Start by patting the salmon dry and roasting it until it reaches 145°F - tender, flaky, with good color on top. Let it rest a few minutes before flaking it into large pieces.
While the salmon cooks, chop the romaine, tomatoes, cucumbers, and red onion. Toss everything with the feta and Italian vinaigrette, then top with the salmon, warm or at room temperature.
Ingredient Substitutions
- Swap mixed greens for romaine.
- Replace feta cheese with goat cheese for a creamier bite.
- Use grilled chicken instead of salmon for variety.
- No fresh salmon on hand? Canned salmon works in a pinch - just flake it in, no roasting needed.
- Short on time? Any good store-bought Italian or Greek Vinaigrette works in place of my homemade version. Just be sure to check the carb and sugar content of store-bought.
Variations on Keto Greek Salmon Salad
- Olive lover's: add Kalamata olives and roasted red peppers.
- Avocado boost: top with fresh avocado slices and lemon dressing.
- Berry twist: add strawberries or blueberries with a balsamic drizzle.
Tips for Roasting Salmon
- Dry first: pat salmon dry before baking to improve browning.
- Temperature check: bake until it reaches 145°F for the best texture.
- Rest before flaking: let salmon cool slightly before breaking into pieces.
- Prefer grilling? Grilled salmon works just as well here if you'd rather skip the oven.
How to Store
Keep salad components separate from dressing when storing. Refrigerate for up to 2 days. If you're prepping ahead for the week, cook the salmon and chop the vegetables in advance, then assemble individual portions with dressing right before eating.
You Might Be Wondering
Yes - at 6g net carbs and 20g of protein per serving, this salad fits easily into a low carb or keto diet.
This version keeps all the classic Greek salad flavors - feta, cucumber, tomato, red onion - and adds roasted salmon on top, turning it into a heartier, protein-packed main dish instead of a side.
Yes. Cook the salmon and chop the vegetables ahead of time, keep the dressing separate, and assemble individual portions as you go.
Serving Suggestions
Serve this Greek Salmon Salad with a side of Zucchini Cheese Biscuits for fuller meal or keep it light with Air Fryer Green Beans. For a refreshing drink pairing, try Pineapple Agua Fresca or Rhubarb Lemonade.
More Easy Seafood Recipes You'll Love
If you enjoy this recipe, you might like Shrimp Caesar Salad, Buddha Bowl with Shrimp and Butternut Squash, Old Bay Boiled Shrimp, Garlic Shrimp Zoodles and Salmon Sushi Rolls.
When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
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📖 Recipe
Greek Salmon Salad
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Ingredients
- 1 pound salmon fillet
- 2 tablespoons extra-virgin olive oil
- 1 head romaine lettuce coarsely chopped
- 2 small tomatoes cut into wedges
- 1 cup cucumber slices
- ½ cup red onion small, thinly sliced
- ¾ cup Italian Vinaigrette , a low carb keto version
- ½ cup feta cheese crumbled
Instructions
- Preheat the oven to 450°F.
- Pat salmon with paper towels to remove any moisture. Rub a little olive oil on all sides of the salmon and place salmon skin side down on the prepared baking sheet.
- Bake salmon for 13 minutes, or until salmon is cooked through at the thickest part and flakes easily with a fork or registers 145 degrees with an instant read thermometer.
- In a large bowl, arrange the lettuce, tomatoes, cucumber slices, and red onion.
- Break cooked salmon into bite sized pieces and arrange over top of the assembled salad. Drizzle with vinaigrette, and sprinkle with feta cheese.
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