Greek Salad with Grilled Salmon

Loaded with vitamin B12, protein and omega-3 fatty acids, this salad from Curtis Stone is the perfect high-energy lunch. For a chilled grilled salmon salad, grill the salmon four hours ahead of time and refrigerate.

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For more salmon recipes, see 15 Succulent Salmon Recipes.

Serves: 4
Hands-on Time:
20 minutes
Total Time: 30 minutes



  • 4 skinless salmon fillets, 5- to 6-oz each
  • 1 tbs olive oil plus more for brushing grill
  • 1 tsp dried oregano

Greek Salad:

  • 3 tbs red wine vinegar
  • 1/4 cup extra-virgin olive oil
  • 1 head romaine lettuce, torn into pieces
  • 12 oz assorted heirloom tomatoes (about 4 small), cut into wedges
  • 1 English cucumber, halved lengthwise, sliced crosswise
  • 1/2 cup pitted Kalamata olives
  • 1/2 small red onion, very thinly sliced
  • 4 oz feta cheese
  • 1 tbs chopped fresh flat-leaf parsley, divided


MAKE-AHEAD TIP: Vinaigrette can be made 1 day ahead, stored airtight at room temperature; re-whisk before using. For a chilled grilled salmon salad, salmon can be grilled 4 hours ahead, cooled, covered, and refrigerated.

To prepare salmon:

  1. Heat grill to medium-high. Curtis Stone recommends using his Curtis Stone Indoor Grill.
  2. Sprinkle salmon with salt and pepper. Rub 1 tbs oil and dried oregano over salmon to coat. Once grill is smoking hot, brush grill with oil and immediately place salmon at 2-o’clock position on grill. Grill for 4 mins without lifting or turning salmon. This will help give salmon a good sear of nice grill marks and make it easier to move.
  3. Starting at corner of salmon nearest to you, slide a long spatula under salmon, turn it over, and cook until salmon is mostly opaque, with a rosy center when pierced in thickest part.

To make Greek salad:

  1. In a medium bowl, place vinegar. Slowly add oil and whisk continually to blend. Season vinaigrette with salt and pepper.
  2. In a large bowl, toss lettuce, tomatoes, cucumber, olives, and onions with enough vinaigrette to coat. Season with salt and pepper.

To serve:

Divide salad among 4 plates. Crumble feta cheese over salads. Top each salad with a salmon fillet. Sprinkle with parsley. Drizzle some vinaigrette over salmon and serve.