Greek Style Salmon




  • 4 x 8oz /225g salmon fillets — (center cut) with pin bone removed and skin on
  • Olive oil spray
  • Spice rub (see below ****)
  • Zest of one lemon
  • Good quality olive oil for drizzling
  • Lemon slices and chives for garnish


  • 1 tsp dried oregano
  • 1 tsp dried dill
  • 1 tsp fish spice
  • ½ tsp kosher salt
  • ½ tsp fresh ground black pepper


  • 1 pack cherry tomatoes halved
  • 5 baby Persian cucumber cut into big chunks
  • ½ red onion cut into slivers
  • 1 large yellow pepper cut into chunks
  • 1 cup Kalamata olives halved
  • 1 pack of good feta cheese cut into cubes


  • ½ cup good olive oil
  • ¼ cup good red wine vinegar
  • Juice of one lemon
  • 1 tsp Dijon mustard
  • ½ tsp coarse salt
  • ½ tsp fresh ground black pepper
  • 1 tsp dried oregano (rubbed in hands to release the oils)


Preheat the oven to BROIL/GRILL

Mix all the dry ingredients in a bowl to make the dry spice rub ****.

Spray a foil-lined baking sheet with non-stick spray. Place the salmon fillets on the baking sheet skin side down.

Season the fish with the spice rub and top with the zest of a lemon (set lemon aside to use for dressing) and a drizzle of olive oil.

Cook the salmon in the top half of the oven for 6-7 minutes (be careful not to overcook). It should be easy to pierce with a fork and it should still be moist inside. Remember fish still continues to cook when you take it out of the oven, so err on the side of undercooking the salmon.

Whisk all the salad dressing ingredients together and set them aside. Cut all veggies into big chunks and lay them in a bowl. Drizzle with the salad dressing just before serving and toss to coat. Lay the salad down on a flat platter and top with the feta cheese.

Place the salmon fillets on top. Give it a generous drizzle of some good quality olive oil. Crumble some feta on the fish and garnish with a lemon slice and fresh chives.



This dish can be served topped with warm fish or served at room temperature. You can also use a full side of salmon (2 lbs /1Kg with skin on) or any other white fish you prefer instead of the salmon portions.