Grilled Salmon Salad Recipe

Make the marinade

In a shallow dish or bowl, whisk together 3 tbs olive oil, 2 tbs lemon juice, 2 tsp minced garlic, 1 tsp dried oregano, 1 tsp kosher salt and 1 tsp freshly ground black pepper until combined.

Marinate the salmon

Pat the salmon fillets dry with paper towels. Place fillets skin-side down in the dish and spoon or brush the marinade over the flesh, turning to coat. Let sit at room temperature for 15–20 minutes (or refrigerate up to 30 minutes).

Preheat grill

Preheat an outdoor grill or grill pan to medium-high (about 400–450°F / 200–230°C). Oil the grates or brush the pan lightly with oil to prevent sticking.

Grill the salmon

Place salmon fillets skin-side down on the hot grill. Cook, covered if possible, until the skin is crisp and flesh is opaque about two-thirds of the way up (about 4–5 minutes). Flip carefully and cook another 1–3 minutes until internal temperature reaches 125–130°F (52–55°C) for medium-rare to medium. Remove from heat and let rest 3–4 minutes. Keep warm.

While the grill or grill pan is heating (or after you remove the salmon), brush each pita lightly with 1/2 tsp olive oil on both sides and sprinkle a light pinch of sea salt. Place the pitas on the grill and cook about 30–60 seconds per side, until warmed, slightly charred and puffed in spots. Remove and keep warm; you can cut into wedges or tear into pieces for the salad.

In a small jar or bowl whisk together 4 tbs extra-virgin olive oil, 2 tbs red wine vinegar, 1 tsp Dijon mustard, 1 tsp honey or maple syrup, 1 tsp salt and 1 tsp freshly ground black pepper until emulsified. Taste and adjust acidity or seasoning as desired.

Assemble the salad base: in a large bowl combine 6 cups mixed salad greens, sliced tomatoes, thinly sliced red onion and sliced cucumber if using. Crumble 3 oz feta over the top if desired.

Dress the salad: drizzle about half of the prepared dressing over the greens and gently toss to coat. Reserve the remaining dressing for serving.

Add the salmon and pita: flake or place each grilled salmon fillet on top of the dressed salad (you can leave skin on for presentation or remove). Add the grilled pita wedges or pieces around or on top of the salad.

Finish and serve: sprinkle chopped fresh parsley or dill over the salad, squeeze lemon wedges over the salmon to taste, and pass the remaining dressing at the table.