Greek Salmon Bowls

Meet your new favorite meal prep dinner recipe: Greek salmon bowls! They’re packed with flavor, crisp veggies, perfectly seasoned baked salmon and a tahini dressing to top it off.

My greek chicken bowls have been so popular (rightfully so – they’re a favorite of mine!) so I wanted to make a Greek salmon bowl version but with a few key twists!

We start with a base of fresh quinoa, then layer on veggies like cucumber, cherry or grape tomatoes, red onion, top with our crispy baked salmon, tahini dressing and some feta and hummus if you’d like!

The salmon does require marinating, but it’s otherwise a very easy and straight forward recipe. The wait will be well worth it! If you love this recipe, try my honey sriracha salmon bowls or salmon patties next.

Before we get started…

• Marinating salmon isn’t always necessary, but it really does make a difference here. I did 1 hour, but even 20-30 minutes will add more flavor than nothing. You can prep all the other ingredients while it marinates to be efficient!
• Feel free to serve over lettuce instead of rice or quinoa for a lighter, low carb, more paleo friendly option.
• To make this recipe dairy free, you can omit the feta or swap for your favorite dairy free feta.

How to make greek salmon bowls

Whisk together all ingredients for the salmon marinade. Set aside about 1/3 cup and we’ll use that to drizzle on top of the finished bowls.

Add your salmon filets (skin side up) to a shallow bowl and pour the marinade on top. Marinate for at least 30 minutes, but an hour is best. Toward the end, preheat the oven to 400 Fahrenheit.

Add the salmon to a baking sheet lined with parchment paper. Discarding the excess marinade.

Bake for 12-15 minutes or until the salmon flakes easily with a fork. Bake time will depend on the thickness of the salmon as well as your personal preference.

During the final few minutes, I like to turn the oven to broil so the top gets crispy. If you do this, just keep a close eye as broiling can lead to burning really quickly!

Meanwhile, cook the quinoa according to package instructions. I like to cook it in bone broth or chicken broth for added flavor. Prep the other veggies/tahini dressing.

When the salmon is done, assemble the bowls with a bed of quinoa, add the veggies, salmon, and drizzle with the remaining dressing from the marinade. I like to add hummus and then the tahini dressing, but olives are also great! Enjoy and try my baked greek chicken skewers or pesto salmon next!

Make it in the air fryer!

You can easily make this sriracha salmon in the air fryer instead! It will get just as crispy and is a more hands off method.

After marinating, preheat the air fryer to 400 Fahrenheit, then add the salmon (without the extra marinade) and air fry for about 9-12 minutes or until crispy and cooked through. Serve the bowls as usual.

How to store

These greek salmon bowls will keep in the fridge for about 3 days. You can store all ingredients together or separately, I just suggest keeping any dressings, sauces or hummus on the side until you’re ready to serve.

Thankfully, the veggies in this bowl are heartier so they won’t get as soggy in the fridge. Speaking of veggies, if you want to add more, you can serve everything over a bed of chopped romaine, green leaf lettuce or even arugula for extra greens.

Cubed salmon vs. filleted

I often cube salmon for salmon bowls because I like that each piece has a lot of crisp, but opted to keep the salmon in fillets here! You can go either route, just keep in mind that the salmon will cook faster if it’s cubed over cut into fillets.

There’s no right or wrong, just a personal preference! You can also add more red pepper flakes for more spice, broil the top to make it extra crispy. This recipe is very versatile so feel free to get creative. Same with my harissa salmon bowls!

More easy dinner recipes!

• Orange Salmon Bowls
• Thai Salmon Curry
• Parmesan Air Fryer Tilapia
• Greek Meatball Bowls
• Mini Meatball Soup
• Salmon Piccata

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