This post may contain affiliate links. Read our privacy policy.

Greek Salmon Bowls with perfectly cooked crispy salmon, Greek salad, brown rice, fresh greens, tzatziki sauce, and feta cheese. This nourishing bowl covers all of your macronutrient bases and is positively packed with flavor!

Big white bowl with brown rice, chopped lettuce, crispy seared salmon, Greek salad, feta cheese, and tzatziki sauce with a small blue bowl of more Greek salad to the side and a golden napkin.

I present to you a Greek-inspired dinner that is loaded with flavor and covers all of the nutrient bases. These Greek Salmon Bowls are in no way an authentic Greek recipe, but rather, my own culinary adaptation.

With that out of the way, I must just take a minute to gush over how lovely I find these bowls. Crispy salmon is my number one jam, and when paired with refreshing Greek salad, creamy tzatziki and tangy feta, the whole experience is a whirlwind of textures and flavors that just send the taste buds the most magical gift.

Truly, it is a restaurant-quality meal that requires very little time or effort, and all of the components can be made in parts.

For instance, the rice can be cooked ahead of time, and the Greek salad can be prepared in advance too. To save time, do as I do and use store-bought tzatziki sauce instead of making it homemade.

The best part is all of the simple ingredients can be found at any grocery store, and it is easy to make in bulk as well.

Ingredient Notes:

For the Salmon:

Fresh Salmon Fillets: Pick up one pound of salmon, choosing any kind you prefer. I love fatty salmon, like King salmon or Atlantic salmon, but sockeye salmon works great too. Packed with healthy fats, eating salmon regularly is a great way of getting in your quality omega-3 fatty acids.

Sea Salt and Black Pepper: Season the salmon to taste using salt and pepper. No frills here! If you’d like, you can sprinkle some garlic powder or onion powder on there too, but I keep it simple to let the Mediterranean flavors shine.

Avocado Oil: Needed for cooking the salmon, whether you’re pan-searing it, air frying it, or roasting it in the oven. I use avocado oil because it has a high smoke point, making it ideal for cooking at high temperatures. I don’t recommend using olive oil in this application.

For the Greek Salad:

Cucumber: Cool, snappy, refreshing crisp cucumbers is one of the main ingredients that makes these bowls taste so vibrant.

Cherry Tomatoes: Tangy, sweet, juicy tomatoes bring more fresh flavor. Plus, they save nicely for a salad that lasts many days.

Red Onion: A zing of heat comes from red onion, which levels up the otherwise subtle flavors. Swap it for green onion if you prefer.

Kalamata Olives: Big briny, umami flavor comes from classic kalamata olives. Feel free to use green olives if you prefer them. Artichoke hearts are also a great addition if you have them on hand.

Olive Oil: A little extra virgin olive oil adds richness to our salad.

White Wine Vinegar: Tangy acidic flavor comes from white wine vinegar. You can also use fresh lemon juice, apple cider vinegar, or red wine vinegar.

For the Bowls:

Brown Rice: The base of the bowls is simple brown rice. Fluffy quinoa, white rice, or cauliflower rice work great here too.

Greens: Pick your favorite salad greens such as romaine lettuce, Spring mix, or baby spinach.

Tzatziki Sauce: This Mediterranean classic is a combination of Greek yogurt, cucumber, fresh dill, vinegar, and fresh garlic. This is the sauce that ties everything together into one luscious theme. I buy mine from the store rather than preparing it at home, as it requires some time.

Nevertheless, you can make my homemade Tzatziki Sauce if you’d like.

Feta Cheese: Crumbled feta cheese brings a lovely tangy flavor to the bowl. Use any amount you like!

Recipe Adaptations:

Add in any fresh veggies or roasted vegetables that you love. Bell pepper, broccoli, heirloom tomatoes, and bok choy are all great options.
Swap the salmon for any kind of fish or chicken. Just note that the cooking times and methods will vary depending on the protein source.
For a low-carb option, serve this as a salad bowl with mostly greens as the base. Or, use cauliflower rice instead of brown rice.
Use gorgonzola cheese or goat cheese instead of feta cheese.
Dress the greens in Greek salad dressing or Italian Dressing for even more flavor.
Serve the meal with fresh lemon wedges, or add lemon zest into the cucumber salad.

How to Make Greek Salmon Bowls:

Advance Prep:

Cook the brown rice up to 5 days ahead of time. When you’re planning to eat, give your salad greens a rough chop.

Prepare the Greek Salad:

Add all of the ingredients for the Greek salad to a bowl and toss well to combine. Use immediately or save it for later. Store the salad in an airtight container in the refrigerator for up to 4 days.

Glass bowl full of chopped cucumbers, cherry tomatoes, kalamata olives, and red onion, all mixed together.

Cook the Fish:

Heat 2 to 3 tablespoons of avocado oil over medium-high heat in a large skillet. Allow the oil to heat up for several minutes, until it is sizzling hot.

Sprinkle the salmon filets with sea salt and black pepper.

Two raw salmon filets on a cutting board, ready to use.

Carefully place the salmon filets on the hot skillet skin-side down and cook for 6 minutes, or until the skin is golden brown and crispy. Note: if the fish becomes too dark at any point, lower the heat. Carefully flip salmon flesh side down and cook for another 6 minutes, until the flesh side is golden brown and crispy.

salmon filets cooking in a cast iron skillet

Take the internal temperature of the fish by inserting a digital thermometer into the thickest part of the filet. It is ready once it reaches 145 degrees Fahrenheit. If the middle hasn’t reached that temperature, continue cooking and flipping the fish every 3 minutes.

Note: If you prefer using an alternate cooking method for preparing the fish, try My Go-To Crispy Salmon (made in the oven), Grilled Salmon, or my Easy Smoked Salmon.

Make the Bowls:

Load up your bowls with brown rice, salad greens, cooked salmon, Greek salad, tzatziki sauce, and feta cheese. Enjoy!

Crispy salmon on a bed of chopped lettuce with cucumber tomato salad, feta cheese and tzatziki sauce in a large bowl with a golden napkin to the side.

Storage

Store leftovers in separate containers in the refrigerator for up to 5 days.

If you’re meal prepping the recipe, feel free to portion out the meal in meal prep containers. I recommend adding the sauce, greens, and cheese just before serving for the best results.

Meal Prep Tip

Make the brown rice up to 5 days in advance.
Prepare the Greek salad up to 4 days ahead of time.
Make the fish and assemble the bowls at the time you intend to eat them for the best tasting results.

Large white bowl with a close up of crispy salmon topped with cucumber tomato olive salad, feta cheese, and tzatziki sauce. A blue bowl of more vegetables in the background.

The next time you’re craving salmon for dinner, or you’re in the mood for a Mediterranean style meal, whip up these easy Mediterranean Salmon Bowls! The whole family will love this healthy meal for your next weeknight dinner!

If you love making salmon recipes at home, also try some of my other personal favorites.