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.
Greek Salad with Grilled Salmon

Greek Salad with Grilled Salmon

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.