My Family Loves this Greek Salmon Recipe!

Give your weeknight dinner routine a Greek twist with this extra-easy Greek salmon recipe! This decidedly Mediterranean fish recipe proves that keeping things simple does not mean you have to sacrifice flavor. 

I needed dinner fast one night, and fish recipes are always at the top of my list when I need something quick and easy. I whipped up this salmon recipe for my family in 20 minutes, which in my book is a weeknight dinner win! To season it, I created a simple oregano-scented sauce made with lemon and garlic that infuses the fish with vibrant Greek flavors. Sweet bursts of cherry tomatoes, green onion, and dill add a freshness to make this recipe truly irresistible.

Whip up a Greek Salad while the salmon bakes, and you’ll have a healthy, colorful dinner on your table in 20 minutes or less.

Greek Salmon Recipe Ingredients

Though the flavors are decidedly Greek, this easy-baked salmon is made with pantry essentials and simple ingredients you’ll find at just about any grocery store. You’ll need:

• Though extra virgin olive oil plays a supporting role, its part is essential. Not only does it coat the fish, keeping it juicy as it roasts, it also infuses the fish with the other flavor-makers and its own unique richness.
  • READ MORE: Cooking with Olive Oil: Everything You Need to Know!
  • RECOMMENDED FOR THIS RECIPE: Go Greek with out Favorite Olive Oils from Greece!
• Dill and fresh lemon juice and zest lift the richness of the salmon. You can swap in parsley and lime in their place.
• Garlic is an essential ingredient all across the Mediterranean and Middle East, adding a boldly sweet and savory flavor. 
• Greek oregano adds an aromatic, peppery note that’s very textbook-Greek (see “Ingredient Spotlight” below for more). 
• Salmon: I prefer center cut because it’s the same size throughout, ensuring it will cook evenly. If you’re using tail pieces, just keep an eye on the timer as they may cook 2 to 3 minutes faster.
• Kosher salt and black pepper enhance the other flavors. 
• Green onion adds another layer of sweet and savory flavor. Shallots, red onions, and chives all work in its place. 
• Cherry tomatoes add bursts of sweetness and acidity. 

The Secret to Authentic Flavor: Greek Oregano

Oregano is a fragrant herb from the mint family. The fresh leaves and stems are somewhat mild-tasting, but when they’re dried, you get a stronger, more intense flavor. It’s often responsible for the earthy, peppery undertones and savory scent that defines Greek cuisine.

There are several types of oregano, with Greek, Italian, and Mexican being the most well-known. Any variety can be used in this recipe, though I prefer the bold, aromatic flavor of authentic Greek oregano. Whichever you choose, aim for fresh, green leaves with a vibrant aroma rather than ones that are brown or dull.

• TRY IT: Find authentic Greek oregano at our shop.
• LEARN MORE: Oregano: Everything You Need to Know

How to Make this Easy Greek Salmon Recipe

The steps here are simple enough to memorize: Make a flavorful sauce, throw the salmon and veggies in a baking dish, cover with the sauce, and baked until cooked through. 

• Get ready. Position a rack in the center of the oven and heat the oven to 400°F.  Lightly oil a baking dish that’s large enough to hold the salmon.
• Make a Greek-style sauce. Zest one lemon, then slice it in half and squeeze the juice into a small bowl. To the bowl, add half of the zest, 1 to 2 minced garlic cloves, 2 teaspoons Greek oregano and 3 tablespoons chopped fresh dill. Add enough olive oil to generously coat the salmon (about 1/3 cup) and whisk to combine. 
• Prep 1 pound of center-cut salmon. Pat the salmon dry and season with kosher salt and black pepper on both sides. Place in the prepared baking dish.
• Add some more flavor. Trim and chop 2 green onions and scatter on the salmon, along with 1 cup of whole cherry tomatoes. Spoon the Greek sauce over everything.
• Roast the salmon. Bake in the heated oven until the thickest part of the salmon flakes easily with a fork, 8 to 15 minutes. Sprinkle with the remaining lemon zest and dill and serve. 

Expert Tips for the Best Greek Salmon

• Pat the Fish Dry: Use a paper towel to remove excess moisture from the salmon fillets before seasoning. This helps the spices stick better to the salmon.
• Don’t Overcook: Salmon continues to cook for a few minutes after it leaves the oven. For a buttery, flaky texture, pull the salmon out when the internal temperature reaches 140°F, allowing it to rest. The carryover cooking during the rest will bring it up to the FDA-recommended food-safe temperature of 145°F.
• The “Flake” Test: As mentioned below, use a fork to gently pull at the thickest part of the fillet. If it separates easily into layers it’s done!

What Does “Flakes with a Fork” Mean, Exactly? 

You’ll often hear the phrase, “flakes with a fork” to describe fish being cooked through. If you’re asking yourself, “What in the world does that mean?” here is an easy step-by-step:

• Remove the fish from the oven. 
• Insert a metal fork into the thickest part of the fillet. This is usually near the center.
• The fish will have “flakes,” almost like a biscuit, that run in one direction. Pull in the opposite direction. 
• The fish should easily give in to your fork pulling it that way. If just the very top opens but the middle stays stubbornly stuck together, it means it’s not cooked through. The middle part will also look pink. Put it back in the oven until it flakes! 

Ways to Mix it Up

You can absolutely use this easy Greek salmon as a base to tweak according to what you have on hand or what you’re feeling that day. You’ll never get bored! Here are 4 ideas:

• Seasoning: Lemon and garlic get along with just about everything. Try Italian Seasoning or your favorite spice blend, like za’atar. 
• Herbs: Any tender green herbs, like parsley or mint.
• Veggies: Any quick-cooking veggies, like red onions, zucchini, and bell peppers.
• Fish: Any flaky fish, like cod or trout (adjust the cooking time according to the thickness of the fillet).

What to Serve with Greek Salmon

Though this salmon’s flavors lean Greek, it’s a versatile protein that pairs well with just about any salad and grain.

• A fresh Greek Salad made with tomatoes, pepper, feta, and cucumber is a delicious (and obvious) choice! The same goes for the Greek lettuce salad called Maroulosalata.
• You can happily stop there, but I like to round things out with a grain. Greek Lemon Rice and Spanakorizo (Greek Spinach Rice) are some of my family’s favorite starchy sides.
• Wrap things up with an Ouzo and mint drink to keep the Greek theme going!

More Salmon Recipes

• Lemon Dill Samon
• Air Fryer Salmon Bites
• Baked Dijon Salmon
• Pomegranate Molasses Glazed Salmon

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Greek Salmon

This no-fail salmon recipe delivers on flavor without the fuss. Feel free to swap in whatever tender green herbs you have on hand (like parsley or cilantro). Serve with Greek salad and your favorite grain.

Course Entree, Fish

Cuisine Greek

Diet Gluten Free, Low Lactose

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4

Calories 181.4kcal

Author Suzy Karadsheh

Ingredients

• Extra virgin olive oil
• 1 lemon, zested and juiced
• 1 to 2 garlic cloves, minced
• 2 teaspoons Greek oregano
• 3 tablespoons chopped fresh dill, plus more for garnish
• 1 pound center cut salmon fillet
• Kosher salt
• Black pepper
• 2 green onions, trimmed and chopped (both white and green parts)
• 1 cup cherry tomatoes

Instructions

• Get ready. Position a rack in the center of the oven and heat the oven to 400°F. Lightly oil a baking dish that’s large enough to hold the salmon.
• Make a Greek-style sauce. In a small bowl, whisk together the lemon juice, half of the zest, garlic, oregano, dill, and enough olive oil to generously coat the salmon (about 1/3 cup).
• Prep the salmon. Pat the salmon dry and season with salt and pepper on both sides. Place in the prepared baking dish and scatter on the green onions and cherry tomatoes. Spoon the Greek sauce over everything.
• Roast the salmon. Bake in the heated oven for about 10-minutes, or until the internal temperature reaches 140°. Carryover cooking will bring it up to 145°F. When ready it should flake easily wtih a fork. Sprinkle with the remaining lemon zest and dill and serve.

Video

Notes

• Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil and oregano used in this recipe.
• To test for doneness:
  • Remove the fish from the oven.
  • Insert a metal fork into the thickest part of the fillet. This is usually near the center.
  • The fish will have “flakes,” almost like a biscuit, that run in one direction. Pull in the opposite direction.
  • The fish should easily give in to your fork pulling it that way. If just the very top opens but the middle stays stubbornly stuck together, it means it’s not cooked through. The middle part will also look pink. Put it back in the oven until it flakes! 

Nutrition

Calories: 181.4kcal | Carbohydrates: 5.4g | Protein: 23.4g | Fat: 7.4g | Saturated Fat: 1.1g | Polyunsaturated Fat: 2.9g | Monounsaturated Fat: 2.4g | Cholesterol: 62.4mg | Sodium: 56.1mg | Potassium: 708.5mg | Fiber: 1.6g | Sugar: 1.8g | Vitamin A: 333.5IU | Vitamin C: 24.4mg | Calcium: 47mg | Iron: 1.8mg

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The Lamb Meatball Recipe that Reminds Me of Home

Growing up in Egypt, my family cooked with lamb regularly, and we know a few secrets on how to make lamb both flavorful and juicy.

Traditional lamb meatballs often struggle with two things: gamey undertones and a dry, dense texture. My recipe solves both issues by nestling the meatballs into a simple 3-ingredient onion sauce. As the meatballs bake, they absorb the jammy sweetness of the onions, which balances the richness of the lamb and keeps the meatballs tender.

The secret seasoning is Baharat, a Middle Eastern spice blend that balances warm, sweet, and savory spices. It includes ingredients like black pepper, coriander, cumin, cinnamon, cloves, cardamom, and nutmeg. I use this blend frequently in my recipes like Baharat Baked Chicken Thighs and my Mediterranean Ground Beef and Cabbage skillet.

For this meatball recipe, ground lamb and lots of garlic play with warming spices and sweet caramelized onions to create a dish that fires on all flavor cylinders. I love how the spices, onion sauce, and meatballs showcase this dance between sweet and savory that we frequently do in Mediterranean kitchens.

In other words, this is not your run-of-the-mill meatball recipe! These meatballs are perfect served over basmati rice, piled onto or stuffed into pita, or as part of a mezze platter.

Key Ingredients

These meatballs use common ingredients that can be easily found at your local grocery store. The only exception being the Baharat spice, which you can pick up in our shop, certain grocery stores, or at your local Middle Eastern market. 

• 80/20 Ground Lamb: For the juiciest results, stick to a 20% fat ratio. Fat has two functions in this meatball recipe. First, helps carry flavor, and second, it keeps the meat moist so you never end up with a dry meatball. If you don’t like lamb, you can swap in ground beef for this recipe.
• Sliced Yellow Onions (The Sauce Base): Yellow onions are slighlty sweeter than their white or red counterparts due to a higher sugar content, which makes them the best choice for creating the caramelized sauce.
• Grated Onion: I grate onion directly into the lamb mixture to help season the meat and add additional moisture.
• Breadcrumbs: While any unseasoned breadcrumbs you have on hand will do, fine, dry breadcrumbs tend to make the most uniform texture. I try to avoid panko crumbs because they are too large.
• Baharat Spice Blend: This is the “soul” of the dish. Baharat is a Middle Eastern Spice blend that combines a number of warming spices. It’s worth keeping in your spice drawer, but if you don’t have it, use the combination of spices from my Kofta Kebab recipe.
• Ground cardamom: Peppery and slightly sweet, cardamom adds another layer of complexity to these meatballs. If you’re curious about the sweet and savory ways to use cardamom, read my article on 11 Genius Ways to Use Cardamom.

How to Make Lamb Meatballs 

This meatball recipe is easy to make; just give yourself a little time to get the onions nice and golden brown. While the recipe says it takes 55 minutes to make, 30 minutes is hands-off while the meatballs finish cooking in the oven. Follow my step-by-step guide below to cook the juiciest, most flavorful lamb meatballs with just a few simple ingredients. 

• Get ready: Preheat your oven to 425°F. Make sure you have all your ingredients prepared, including the serving of Basmati Rice or Rice with Vermicelli. 
• Caramelize the sliced onions: In a large oven-safe pan set over medium-high heat, add 3 tablespoons of olive oil. Once shimmering, add sliced onion rings from 3 medium yellow onions and season with a big pinch of salt. Cook, stirring occasionally, until the onions have fully softened and turned a deep golden brown, 20-30 minutes. 
• Make the meatballs: While the onions cook, make the meatballs. Into a large mixing bowl, grate one small yellow onion and add it to 1 1/2 pounds ground lamb, 1/3 cup breadcrumbs, 1/3 cup chopped parsley, 1 egg, 2 minced garlic cloves, 1 1/2 teaspoons Baharat, and 1/4 teaspoon ground cardamom. Add a big pinch of kosher salt and black pepper and mix to combine. Take handfuls of the meat mixture (about 2 tablespoons each) and form them into meatballs. You should end up with about 18-20 meatballs.
• Make the onion sauce: When the onions are ready, turn off the heat and carefully stir in 1 cup of water. The water should turn brown immediately. Nestle the lamb meatballs into the onion sauce, and, using a spoon, scoop some of the onions on top. 
• Bake the meatballs: Transfer the pan to the oven. Bake on the center rack until the meatballs are cooked through and no longer pink in the middle, about 25 to 30 minutes. I like to occasionally baste the meatballs with the onion sauce while they bake.
• Serve: Spoon the meatballs, onions, and sauce over hummus, Basmati Rice or Rice with Vermicelli. Enjoy! 

3 Tips for How to Caramelize Onions

In this meatball recipe, the sauce is made with just three ingredients: onions, water, and salt. Drawing out the natural sweetness of the onions without burning them is the trick to making a luxuriously rich, flavorful sauce. Here are my tips and tricks for how to caramelize onions the easy way: 

• Try your best to slice the onions evenly: This will stop the little onion slices from cooking too quickly. 
• Control the heat: If you want deeply caramelized, jammy onions and have the time, cook the onions over low heat with oil for a few hours. Here, we speed up the process with medium to medium-high heat to get that nice caramelized flavor while keeping just a bit of their texture. Just make sure to keep a close eye on the onions: if they start to burn, lower the temperature.  
• Add a healthy 5-finger pinch of salt: Salt draws out the water from the onions. This allows the sugars to caramelize.

What to Serve with Lamb Meatballs 

I make these meatballs for busy weeknights, but it’s also a great recipe to scale up for company. To make this weekend ready, ask friends or family to help shape the meatballs. Cooking is an experience meant to be shared with others! Once the meatballs are baking away in the oven assemble the side dishes.

• Salads: Keep things simple with a vibrant Greek Salad or opt for one of my favorite Middle Eastern chickpea salads, Balela.
• Hummus topped with pickled red onion, and some freshly baked pita is always a welcome addition.
• If I want something starchy, rice is a good pairing, but so is Batata Harra, a Middle Eastern spicy potato salad.

If I’m feeling fancy, I might add some Stuffed Grape Leaves and a pitcher drink like Red Wine Sangria. That way, guests can nibble and pour themselves a drink and I can visit and tend to the main meal.

More Lamb Recipes

If you like my lamb meatballs, you might want to try a few other ways to cook lamb. Who knows, one version might become your family’s favorite.

• Easy Moroccan Lamb Stew
• Mediterranean Style Roasted Leg of Lamb
• Roasted Rack of Lamb with Garlic and Herbs
• Kleftiko (Greek Lamb in Parchment)
• Lamb Kababs
• Lamb Burger

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Juicy Lamb Meatballs with Caramelized Onions

This sweet and savory flavor combination will have your family coming back for seconds every time. The lamb meatballs are seasoned with baharat, a Middle Eastern spice blend then finished in a caramelized onion sauce. Serve over rice, hummus or vermicelli.

Course Entree

Cuisine Middle Eastern

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Total Time 55 minutes minutes

Servings 24 meatballs

Calories 112.7kcal

Author Suzy Karadsheh

Ingredients

• 3 tablespoons extra virgin olive oil
• 3 medium yellow onions, sliced into 1/4-inch rings
• 1 small yellow onion, grated
• Kosher salt
• 1 1/2 pounds ground lamb
• 1/3 cup breadcrumbs
• 1/2 bunch fresh parsley, leaves chopped
• 1 egg
• 2 garlic cloves, minced
• 1 1/2 teaspoons Baharat
• 1/4 teaspoon ground cardamom
• Black pepper

Instructions

• Heat your oven: Preheat your oven to 425°F.
• Caramelize the sliced onions: In a large oven-safe pan over medium-high heat, add the olive oil. Once it shimmers. Add the sliced onion rings and season with a big pinch of salt. Cook, stirring occasionally, until the onions have fully softened and turned a deep golden brown, 20-30 minutes.
• Make the meatballs: While the onions are cooking, combine the grated onion, lamb, breadcrumbs, parsley, egg, garlic, Baharat, and cardamom in a large mixing bowl. Add a big pinch of kosher salt and black pepper and mix to combine. Take handfuls of the meat mixture (about 2 tablespoons each) and form them into meatballs. You should end up with about 18-20 meatballs.
• Make the onion sauce: When the onions are ready, turn off the heat and carefully stir in 1 cup of water. The water should turn brown immediately. Nestle the lamb meatballs into the onion sauce, and using a spoon, scoop some of the onions on top.
• Bake the meatballs: Transfer the pan to the oven to bake on the center rack until the meatballs are cooked through and no longer pink in the middle, about 25 to 30 minutes. I like to occasionally baste the meatballs with the onion sauce while they bake.
• Serve: Spoon the meatballs, onions, and sauce over Basmati Rice or Rice with Vermicelli. Enjoy!

Video

Notes

• Gently caramelizing onions is very important for the flavor of your sauce: keep a close eye, stir, and, if needed, adjust the heat to ensure they don’t burn.
• If you’d like to test the salt level of your meat before forming and cooking all of the meatballs, you can quickly pan-fry a mini meatball in a small amount of olive oil until cooked through. Taste and adjust the seasoning to your liking.
• The egg does the trick here to ensure the meatballs hold well, but if you’d like some extra security you can knead the meatball mixture with your hands for a few minutes to further develop the proteins and make the mixture more cohesive.
• Visit our shop to browse quality Mediterranean ingredients including olive oils, honey, jams and spices.

Nutrition

Calories: 112.7kcal | Carbohydrates: 3g | Protein: 5.4g | Fat: 8.7g | Saturated Fat: 3.2g | Polyunsaturated Fat: 0.8g | Monounsaturated Fat: 4.1g | Trans Fat: 0.001g | Cholesterol: 27.5mg | Sodium: 31.9mg | Potassium: 103mg | Fiber: 0.5g | Sugar: 0.9g | Vitamin A: 110.3IU | Vitamin C: 3mg | Calcium: 14.7mg | Iron: 0.7mg

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Beef and Cabbage: My Favorite High-Protein, Low-Carb Dinner

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Ground Beef and Cabbage Skillet

A pound of lean ground beef seasoned with a warm, aromatic blend of spices is the start of a Mediterranean skillet dinner. It's naturally low-carb, gluten-free, and budget-friendly, and it takes only about 30 minutes with just one pan to clean up.

Course Entree, Meat and Poultry

Cuisine Mediterranean

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4

Calories 418.5kcal

Author Suzy Karadsheh

Ingredients

• 1 large yellow onion
• 4 tablespoons extra virgin olive oil, divided
• 2 garlic cloves, minced
• 1 pounds lean ground beef
• 1 teaspoon cumin, divided
• 1/2 teaspoon baharat
• 1/2 teaspoon coriander
• 1/4 teaspoon paprika
• Kosher salt
• Freshly-ground black pepper
• 1 small green cabbage, cored and shredded
• 3 carrots, shredded
• 1 teaspoon white wine vinegar
• 2 scallions, trimmed and chopped (both whites and green parts)
• 3 tablespoons chopped parsley

Instructions

• Prep the onion. Peel and halve the onion. Finely chop one half and set it aside for the meat. Thinly slice the remaining half and reserve separately.
• Sauté the onion. In a large heavy braising pan with a lid, heat 2 tablespoons olive oil over medium-high heat until shimmering. Add the chopped onion and cook for about 3 to 5 minutes, stirring occasionally, until soft and fragrant but not browned. Add the garlic and cook another 30 seconds.
• Cook the beef. Add the ground beef and break it up with a wooden spoon. Cook, stirring occasionally until fully browned (about 7 to 10 minutes). Drain excess water or fat (if any), then season with half of the cumin, the baharat, coriander, paprika, and a big pinch each of kosher salt and black pepper. Transfer the cooked meat to a plate and set aside for now.
• Sauté the vegetables. Return the pan to the stove and heat 2 tablespoons of olive oil over medium-high heat until shimmering. Add the sliced onion, shredded cabbage, carrots, the remaining cumin and a big pinch each of salt and pepper. Toss to coat.
• Cover and steam. Cover the pan for 3 to 5 minutes to help the cabbage release its water and wilt quickly. Uncover and continue cooking, stirring occasionally, until the vegetables are tender and the cabbage is caramelized in spots, about 15 minutes.
• Finish and serve. Return the browned beef to the pan and toss to combine. Cook for 1 to 2 minutes, just until the meat is warmed through. Remove from heat and stir in the vinegar, scallions, and parsley. Taste and finish with a final drizzle of olive oil, if desired.

Notes

• Shop this recipe: Visit our shop to browse quality Mediterranean ingredients, including the olive oil and spices used in this recipe.

Nutrition

Calories: 418.5kcal | Carbohydrates: 21.6g | Protein: 26.8g | Fat: 25.9g | Saturated Fat: 6.7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15.3g | Trans Fat: 0.7g | Cholesterol: 73.7mg | Sodium: 152.7mg | Potassium: 988.3mg | Fiber: 7.8g | Sugar: 10.8g | Vitamin A: 8247.1IU | Vitamin C: 93.4mg | Calcium: 142.2mg | Iron: 4.5mg

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The post Mediterranean Ground Beef and Cabbage Skillet appeared first on The Mediterranean Dish.

Why This is the Only Salmon Salad Recipe I Make!

Most salmon salad recipes I have come across lack texture and are drowning in mayonnaise. I’ll just come out and confess this right now, I do not like the taste of mayo! Still, l want to enjoy a little creaminess. Enter Greek yogurt! 

For my no-mayo salmon salad recipe, I combine Greek yogurt with Dijon mustard, lemon juice, and a generous drizzle of olive oil to get a creamy salmon salad dressing with a nice zing to it! So much flavor and just the right amount of indulgence.

I then layer the flavors with texture from crunchy veggies like carrots, celery, and green onions. Capers bring a subtle brininess, and a handful of parsley adds color and freshness. When I served this to my family, my husband Saba blurted out, “I am not sure I ever tasted a salmon salad like this one! What’s in it?” He’s not much for flattery, so I knew this healthy salmon salad was a winner. 

If you love my salmon salad, try my Mediterranean Tuna Salad or Chickpea Salad.

Pro-Tip for Making Salmon Salad

You know when you buy a large salmon filet, and you know that if you bake the whole thing, you will inevitably end up with an overcooked tail by the time the center cut is at medium temp?

• Here is what you do: Cut the skinnier tail part off and save it in the freezer for this salmon salad! You won’t be disappointed.

Salmon Salad Recipe Ingredients

For the Salmon Salad 

• Salmon filet: I used the tail end, but like with our Salmon Caesar Salad you can use any cut you like.
• Vegetables: Green onions (aka scallions) add sweet and savory depth of flavor. You can substitute with another mild allium like chives, shallot, or red onion. Celery and carrot add crunch and a refreshing quality. You can substitute with green bell pepper if you’d like. 
• Capers add a briny quality to balance the richness of the fish. Other pickles will work, like pickled red onions or chopped cornichons. 
• Parsley adds a crucial freshness. I wouldn’t try to substitute with dried herbs, but other tender green herbs would work, like dill or cilantro. 
• Kosher salt and black pepper enhance the flavor. 

For the Dressing

• Greek yogurt adds tang, creaminess, and a nice protein boost. It’s the same trick I use to make a creamy Chicken and Chickpea Salad without the mayo.  
• Dijon mustard adds a punchy peppery quality. Stone-ground or smooth both work, depending on your preference. 
• Fresh lemon juice lifts the flavor, but lime just works in its place. 
• Extra virgin olive oil ties the dressing together and adds a lot of flavor. I love our peppery Spanish Hojiblanca for a bolder approach, or our smooth Italian Nocellara for a more delicate oil. 
• Ground coriander adds a warming aromatic quality. Cumin works as a substitute (or stock up at our shop). 
• Sumac adds a bright, tart layer of flavor. You can leave it off, use lemon zest as a substitute, or stock up at our online shop. 
• Urfa Biber adds a layer of mild yet complex heat.

How to Make this Salmon Salad Recipe 

The salmon is baked in this recipe, so it’s extra easy to make and virtually impossible to mess up. Here are the steps: 

• 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.
• Prepare the salmon. Season the salmon (10 ounces) with salt and pepper on both sides and place on the prepared baking dish.
• Bake the salmon. Bake on the center rack of the heated oven for 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 2 tablespoons Greek yogurt, 2 teaspoons Dijon mustard, and the juice of 1 lemon. While whisking, drizzle in about 1/4 cup of extra-virgin olive oil. Add 1/2 teaspoon each of coriander, sumac, and Urfa biber. Season with 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 2-3 trimmed and chopped green onions, 2 chopped celery stalks, 1 chopped carrot, 2 tablespoons capers, and 1/2 cup chopped 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 below). Leftovers will keep for up to a day in the fridge in a tightly sealed container. 

Salmon Salad FAQs

What is the best cut of salmon for salad

I try to make the most of everything I buy and let nothing go to waste. I cook salmon a lot in my house and often buy whole filets because it’s more affordable, but the tail end is thinner than the center. So I remove the thinner tail end and freeze it to cook at a later date and make this salad.

What temperature should salmon be cooked to?

The USDA recommends cooking salmon to 145°F, but I like to pull my salmon out when it reaches 140°F, then let it rest for about 5 to 10 minutes. During the rest time, the “carry over cooking” will bring the salmon up to 145°F.

What are the best substitutes for Urfa Biber and Sumac?

If you don’t have Urfa Biber, Aleppo pepper or standard red chili flakes are the best substitute, but keep in mind these will be hotter, and they lack the smokiness that Urfa Biber contributes to the recipe.

For Sumac, the best replacement is 1 teaspoon of lemon juice.

• Both of these spices add that little something extra to this recipe, but if push comes to shove you can leave them off. However, if you’re ready to level up your flavor game, they are worth exploring.

How to make salmon salad creamy without mayo?

It’s no secret to anyone that I’m not a fan of mayo. I replace it with Greek yogurt or labneh any chance I get. Yogurt has probiotics, is high in protein, and lower in calories. Plus, I like that refreshing tanginess it brings to recipes. In this recipe, I use a combination of Greek yogurt, Dijon mustard, and extra virgin olive oil to create a zesty flavor-packed dressing.

What to Serve with Salmon Salad

This salmon salad recipe can take many different paths. Here are some ideas:

• Stuff it in your favorite flatbread, like Homemade Pita.
• Pile it on toasted slices of homemade baguette.
• For a low-carb, gluten-free option, serve it in lettuce wraps or cups (I like butter lettuce.)
• As an appetizer with pita chips or crostini (it will serve up to 8 people this way.)

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Salmon Salad with Fresh Vegetables, Parsley, and Capers

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

Course Entree/Salad

Cuisine American/Mediterranean

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Chilling Time 10 minutes minutes

Total Time 30 minutes minutes

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

Calories 160.4kcal

Author Suzy Karadsheh

Ingredients

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
• 1/2 cup chopped fresh parsley

For the Dressing

• 2 tablespoons Greek yogurt
• 2 teaspoons Dijon mustard
• Juice of 1 lemon
• 1/4 cup extra virgin olive oil
• 1/2 teaspoon ground coriander
• 1/2 teaspoon sumac (optional, or substitute lemon zest)
• 1/2 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

Instructions

• 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.

Video

Notes

• Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil, coriander, sumac, and Urfa biber used in this recipe.
• 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. 

Nutrition

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

Urfa Biber

Smoky with a deep wine-like flavor and a subtle kick. Stock up on this unique Turkish spice at our shop.

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