If you love fresh Mediterranean flavors, this Greek Salmon with Horiatiki Salad and Tzatziki is going to become a new favorite. Perfectly baked salmon is seasoned simply with lemon, oregano, and garlic, then topped with a crisp Greek village salad loaded with cucumber, tomatoes, bell peppers, Kalamata olives, and feta. A generous dollop of homemade tzatziki ties everything together for a meal that tastes like a vacation in Greece.
I love this recipe because it feels special enough for entertaining but is simple enough for a weeknight dinner. It’s naturally gluten-free, packed with protein and healthy fats, and loaded with vibrant flavors and textures. Serve it alongside roasted potatoes, rice, or warm pita for a complete Mediterranean-inspired meal.
Why You’ll Love This Recipe
- High in protein and rich in heart-healthy omega-3 fats
- Naturally gluten-free and Mediterranean diet-friendly
- Fresh, vibrant, and full of authentic Greek flavors
- Easy enough for busy weeknights but elegant enough for guests
- Ready in about 25 minutes from start to finish
Ingredients
For the Salmon
- 4 salmon fillets (about 5–6 ounces each), cut in half lengthwise if desired
- 1 tbsp extra virgin olive oil
- 1 tsp dried oregano
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp sea salt
- ¼ tsp black pepper
- Juice of ½ lemon
For the Horiatiki Salad
- 1 cup cherry tomatoes, halved
- 1½ cups diced cucumber
- 1 small red or green bell pepper, diced
- ½ small red onion, thinly sliced
- ½ cup Kalamata olives, halved
- 4 oz feta cheese, crumbled or cut into chunks
- 1 tbsp extra virgin olive oil
- 1 tbsp red wine vinegar
- ½ tsp dried oregano
- Pinch of sea salt and black pepper
For the Tzatziki
- ¾ cup plain Greek yogurt (full-fat or 2%)
- ½ cup grated cucumber, squeezed dry
- 1 garlic clove, minced
- 1 tbsp fresh lemon juice
- 1 tbsp chopped fresh dill (or 1 tsp dried dill)
- ½ tbsp extra virgin olive oil
- Pinch of sea salt
How to Make Greek Salmon with Horiatiki Salad & Tzatziki
Preheat your oven to 400°F (200°C) and line a baking sheet or baking dish with parchment paper.
Place the salmon fillets on the prepared baking sheet. Drizzle with olive oil and lemon juice, then season with oregano, garlic powder, onion powder, sea salt, and black pepper. Since the fillets are cut in half lengthwise, bake for 8–10 minutes, or until the salmon flakes easily with a fork. If your pieces are especially thin, start checking them around the 7-minute mark.
While the salmon bakes, prepare the horiatiki salad. In a medium bowl, combine the cherry tomatoes, cucumber, bell pepper, red onion, Kalamata olives, and feta. Drizzle with olive oil and red wine vinegar, then sprinkle with oregano, sea salt, and black pepper. Toss gently to combine.
To make the tzatziki, stir together the Greek yogurt, grated cucumber, garlic, lemon juice, dill, olive oil, and sea salt in a small bowl until smooth and creamy.
To serve, top each piece of warm baked salmon with a generous spoonful of the horiatiki salad and finish with a dollop of tzatziki. Enjoy immediately.
Tips for Success
- Cutting the salmon fillets in half lengthwise helps them cook more quickly and evenly.
- For extra flavor, marinate the salmon in the olive oil, lemon juice, and seasonings for 15–30 minutes before baking.
- Be sure to squeeze excess moisture from the grated cucumber when making the tzatziki to keep it thick and creamy.
- If you prefer, use fresh oregano and dill instead of dried herbs.
Serving Suggestions
This Greek salmon pairs beautifully with:
- Lemon roasted potatoes
- Rice or quinoa
- Warm pita bread
- A side of roasted vegetables
- A simple green salad
Storage
Store leftover salmon, horiatiki salad, and tzatziki separately in airtight containers in the refrigerator for up to 3 days. Reheat the salmon gently and assemble just before serving for the best texture and flavor.
Approximate Macros (Per Serving)
- Calories: 440
- Protein: 38g
- Carbohydrates: 8g
- Fat: 28g
- Fiber: 2g
Fresh, flavorful, and incredibly satisfying, this Greek Salmon with Horiatiki Salad and Tzatziki brings the bright, sunny flavors of the Mediterranean right to your dinner table. I hope you love it as much as my family does!
Greek Salmon with Horiatiki Salad and Creamy Tzatziki
Ingredients
Method
- Preheat the oven to 400°F (200°C). Line a baking sheet or baking dish with parchment paper.
- Season the salmon. Place the salmon fillets on the prepared baking sheet. Drizzle with olive oil and lemon juice, then sprinkle with oregano, garlic powder, onion powder, sea salt, and black pepper.
- Bake for 12 minutes if using thinner salmon fillets (such as fillets cut in half lengthwise) or 15-16 minutes for thicker, larger fillets. The salmon is done when it flakes easily with a fork or reaches an internal temperature of 125–130°F for a juicier result (or 145°F for fully cooked according to USDA guidelines). Cooking time will vary depending on the thickness of your salmon, so begin checking for doneness at the lower end of the suggested time range.
- Prepare the horiatiki salad. In a medium bowl, combine the cherry tomatoes, cucumber, red onion, green bell pepper, Kalamata olives, and feta. Drizzle with olive oil and red wine vinegar. Sprinkle with oregano, sea salt, and black pepper, then toss gently.
- Make the tzatziki. In a small bowl, stir together the Greek yogurt, grated cucumber, garlic, lemon juice, dill, olive oil, and sea salt until well combined.
- Assemble. Divide the baked salmon among plates. Top each fillet generously with the horiatiki salad and finish with a spoonful or drizzle of tzatziki. Serve immediately with roasted potatoes, rice, or warm pita if desired.
- TIP: If your salmon pieces are especially thin, begin checking for doneness at 7 minutes.
- TIP: For extra flavor, marinate the salmon in the olive oil, lemon juice, and seasonings for 15–30 minutes before baking.
- TIP: Pair with lemon roasted potatoes for a complete Greek-inspired meal.
Notes
Calories: ~450
Protein: ~38g
Carbohydrates: ~9g
Fat: ~29g
Fiber: ~2g
