Mediterranean Salmon Salad Recipe

Mediterranean Salmon Salad Recipe 

This healthy salmon salad recipe layers on the texture and flavor with creamy Greek yogurt, peppery Dijon mustard, crunchy fresh vegetables, and fresh parsley. There’s no mayo, and the salmon is baked in the oven so it could not be easier! Scoop it into lettuce cups or pile it onto bread for a sandwich.

This easy salmon salad recipe swaps mayo for tangy Greek yogurt and Mediterranean flavor-makers like capers, spices, and fresh herbs. Serve with on crostini as an appetizer, or with lettuce cups for a healthy gluten-free dinner.

Prep Time: 10mins

Cook Time: 10mins

Chilling Time: 10 mins

Total Time: 30 mins

Servings: 6 to 8, as an appetizer, 4 as a main

Calories: 160.4kcal



For the Salmon Salad

10 ounces salmon filet (I used the tail end, but you can use any cut you like)

Kosher salt

Black pepper

Extra virgin olive oil

2 to 3 green onions, trimmed and chopped (both white and green parts)

2 celery stalks, chopped

1 medium carrot, chopped

2 tablespoons capers, drained

½ cup chopped fresh parsley

For the Dressing

2 tablespoons Greek yogurt

2 teaspoons Dijon mustard

Juice of 1 lemon

¼ cup extra virgin olive oil

½ teaspoon ground coriander

½ teaspoon sumac (optional, or substitute lemon zest)

½ teaspoon Urfa biber (optional, or substitute red pepper flakes)

Kosher salt

Black pepper

Serving Suggestions

Over toast toasted baguette, or crostini

Lettuce wraps or cups I like butter lettuce



Get ready. Set a rack near the center of your oven and preheat to 400°F. Lightly oil a baking dish large enough to hold the salmon in one layer.

Bake the salmon. Season the salmon with salt and pepper on both sides and place on the prepared baking dish. Bake on the center rack of the heated oven anywhere from 8 to 12 minutes, depending on the thickness. It should turn opaque pink and easily flake with your fork.

Make the dressing. In a medium mixing bowl, whisk together the Greek yogurt, Dijon mustard, and lemon juice. While whisking, drizzle in the olive oil. Season with coriander, sumac, Urfa biber, and salt and pepper to taste. Whisk. Taste and adjust seasoning to your liking.

Make the salad. Flake the salmon with your fork and add it to the bowl with the dressing. Add the green onions, celery, carrot, capers, and fresh parsley. Gently mix until well combined.

Chill and serve. Set in your refrigerator for a few minutes to chill, then serve (see serving suggestions). Leftovers will keep for up to day in the fridge in a tightly sealed container.


The sumac and Urfa biber are optional, and the recipe will work without them. But if you make the effort to use them, you will love the nuance they add!

What temperature to cook salmon?

The USDA recommends fish be served when it’s internal temp reaches 145°F, but I like to take it out of the oven around 140°F because it will continue to cook as it rests. If you don’t have a thermometer, stick your fork in the thickest part of the fish and pull backwards. It should easily flake without showing resistance.

Nutritional Info:

Calories: 160.4kcal | Carbohydrates: 2.2g | Protein: 10.4g | Fat: 12.3g | Saturated Fat: 1.8g | Polyunsaturated Fat: 2.2g | Monounsaturated Fat: 7.6g | Cholesterol: 26.3mg | Sodium: 126.8mg | Potassium: 313.6mg | Fiber: 0.8g | Sugar: 0.9g | Vitamin A: 2192.4IU | Vitamin C: 8.8mg | Calcium: 28.9mg | Iron: 0.9mg

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