Feta Salmon Salad

Total Time

Prep/Total Time: 25 min.


4 servings

Updated: Dec. 01, 2023
My son David always ordered the satisfying salmon sandwich at a local pub. In trying to replicate it, he came up with this salmon salad recipe. It's the only recipe he's ever made, and our entire family thinks it's wonderful. —Susan Griffiths, Mount Pleasant, South Carolina


  • 1/4 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon dried parsley flakes
  • 1/4 teaspoon pepper
  • 4 salmon fillets (6 ounces each)
  • 1 package (5 ounces) spring mix salad greens
  • 1 large cucumber, chopped
  • 1 large tomato, chopped
  • 1/2 cup crumbled feta cheese
  • 1/4 cup red wine vinaigrette


  1. In a small bowl, mix the first 5 ingredients; sprinkle over salmon.
  2. Place salmon on oiled grill rack, skin side down. Grill, covered, over medium heat or broil 4 in. from heat until fish just begins to flake easily with a fork, 10-12 minutes.
  3. In a large bowl, toss salad greens with cucumber, tomato and cheese; divide among 4 plates. Top with salmon; drizzle with vinaigrette.

Feta Salmon Salad Tips

How long will salmon salad last in the fridge?

If you have leftovers, it’s best to store the salmon, the salad and the dressing all separately. Store the salmon by wrapping it tightly in foil or placing it in a shallow, airtight container, and it will keep for 3-4 days. The dressing will keep nicely in a small airtight container, and the salad in a large resealable plastic bag or a covered bowl.  Undressed salad can stay crisp and fresh for up to 7 days, but once you add the dressing, it may go limp and unappealing after only 1-2 days.

How else can you season salmon?

The fish for this feta salmon salad recipe is sprinkled with a simple but effective spice blend that has garlic and ginger as its dominant flavors. You can use a different spice blend if you like, such as Italian seasoning, or you can make your own blend of spices. A classic seasoning for fish contains dill and lemon. Or, you can try a more adventurous blend, such as a Creole or Moroccan blend. You can also use a marinade instead of a dry seasoning. Place about 1/4 cup of marinade in a shallow bowl, add the fillets, turn to coat, then let sit for about 10 minutes. Fish requires a short marinating time—too long, and the fish will get mushy. To keep things very simple, just use the same red wine vinaigrette you’ll use to dress the salad. Or, make your own marinade to suit your tastes.

Are there any other ingredients you can add to this salmon salad recipe?

The feta cheese and cucumbers give this salad a Greek flair, so why not add more Greek and Mediterranean ingredients? For vegetables, try olives, cooked lentils, chickpeas, fava beans or roasted peppers. Try adding baby spinach to the salad mix, or top it with fresh fruits like figs and apricots, or a nut like toasted pistachios. Change out the dressing for a honey-yogurt mix, or a simple olive oil and lemon juice mixture for a wonderful Grecian touch.

Hazel Wheaton, Taste of Home Books Editor

Nutrition Facts

1 serving: 352 calories, 18g fat (5g saturated fat), 93mg cholesterol, 531mg sodium, 13g carbohydrate (5g sugars, 2g fiber), 33g protein. Diabetic Exchanges: 5 lean meat, 2 vegetable, 2 fat.