Mediterranean Salmon Salad (with Herbs & Crispy Capers)

Mediterranean Salmon Salad bowl with flaky salmon over a bed of greens, tomatoes, olives and cucumbers.

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Mediterranean Salmon Salad (with Herbs & Crispy Capers)

I'm all about taking a humble salad and making it heartier and more filling and this Mediterranean Salmon Salad does exactly that! It's packed with fresh vegetables, a vibrant lemon dressing, and topped with crispy capers. It’s light but satisfying, full of fresh flavor, and perfect for lunch or a quick dinner.

Prep Time15

Cook Time15

Total Time30

Course: Salad

Cuisine: Mediterranean

Servings: Servings

Author: Luay Ghafari

Ingredients

Salmon

¾ lbs Salmon filet
1 tbsp Lemon juice
1 tsp Olive oil
½ tsp Kosher salt
¼ tsp Black pepper

Crispy Capers

2 tbsp Olive oil
3 tbsp Capers (drained and patted dry)

Lemon Dijon Dressing

3 tbsp Extra virgin olive oil
2 tbsp Lemon juice
2 tsp Dijon mustard
1 Small garlic clove (grated)
½ tsp Kosher salt
¼ tsp Black pepper

Salad Ingredients

4 cups Mixed greens
1 Persian cucumber (diced)
1 cup Cherry tomatoes (halved)
½ Small red onion (thinly sliced)
¼ cup Olives (whole or chopped)
2 tbsp Fresh dill (chopped) - or fresh parsley

Instructions

Cook the Salmon. Preheat your oven to 400°F (200°C). Season ¾ lbs Salmon filet with 1 tsp Olive oil, 1 tbsp Lemon juice, ½ tsp Kosher salt, and ¼ tsp Black pepper. Roast for about 10–12 minutes, or until just cooked through. Set aside to cool slightly, then flake into large chunks.
Crisp the Capers. Heat 2 tbsp Olive oil in a small skillet over medium heat. Add 3 tbsp Capers (drained and patted dry) and fry for 2–3 minutes until they’re golden and crunchy. Transfer to a paper‑towel‑lined plate to drain.
Make the Dressing. In a small bowl, whisk together 3 tbsp Extra virgin olive oil, 2 tbsp Lemon juice, 2 tsp Dijon mustard, 1 Small garlic clove (grated), ½ tsp Kosher salt, and ¼ tsp Black pepper until emulsified.
Assemble the Salad. In a large serving bowl or large serving platter, combine 4 cups Mixed greens, 1 Persian cucumber (diced), 1 cup Cherry tomatoes (halved), ½ Small red onion (thinly sliced), ¼ cup Olives (whole or chopped), and 2 tbsp Fresh dill (chopped). Drizzle with the lemon herb dressing and toss to coat. Taste and adjust seasoning as needed.
Dress and Serve. Top the dressed salad with flaked salmon and those irresistible crispy capers. Garnish with more fresh dill if you like. Serve right away.

Notes

Refer to the post above for step-by-step recipe photos, tips and advice.

Key Ingredient Notes:

Salmon filet: Skin-on or skinless both work. Choose center-cut pieces for even cooking. Obviously, fresh would be great, but most salmon available at the grocery store these days is thawed, so there’s no shame in buying frozen fillets and thawing them yourself at home. Could you use canned salmon in this recipe? Sure, in a pinch. But I personally wouldn’t.
Fresh Herbs: A salad like this really needs some added freshness from fresh dill. You can substitute with fresh parsley if that’s what you have on hand.
Olives: I like the addition of olives in this salad, as they reinforce the Mediterranean flavor profile. You can use green olives, kalamata olives, or a combination. It’s totally up to you!
Capers: I always have capers in brine on hand and use them in many of my Greek and Mediterranean recipes.
Dijon Mustard: Adds a subtle sharpness to the dressing, but most importantly it helps emulsify the acid and oil. You end up with a creamy dressing instead of one that splits.

Serve it on its own, or with my Same Day Focaccia, Roasted Garlic Potatoes or Greek Spinach Rice for a complete meal.

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