May 31, 2023


This salmon bowl is packed full of delicious Mediterranean flavors, fresh veggies, fresh herbs, and mouthwatering baked salmon. The recipe comes together quickly, which makes it a perfect weeknight dinner. If serving guests, consider layering everything on a beautiful serving platter for a show-stopping meal. 

What to love about this recipe: 

greek salmon bowl, wild-caught salmon, greek sauce

It uses simple ingredients. This recipe features simple ingredients that are easy to find in your grocery store. It is full of fresh flavors that the whole family can enjoy. Depending on the season and your climate, many ingredients are likely to be found at your local farmer's market. 

 It is quick enough for a weeknight dinner. Though there are quite a few ingredients, this recipe is actually a quick salmon meal to prepare.This would be a great recipe to make together as a family, as each component could be delegated to a different person. One person could be in charge of slicing the vegetables and mincing the herbs, one in charge of cooking the salmon, and the tzatziki and marinade can be mixed up by even the youngest kitchen helpers. 

It's a perfect meal prep recipe. If you don't eat it all at dinnertime, leftovers can double as a delicious lunch. If you like cold salmon, it can even be eaten cold the next day. This works well with the chilled Greek salad and tzatziki sauce, as they are already cold. For best results, store the leftovers each in a separate airtight container and assemble the bowls just before serving. For even more variation, serve the leftovers over a green salad of mixed greens or romaine lettuce to make a Greek salmon salad. 

Recipe Variations: 

This recipe is a forgiving one in terms of the components of the Greek salad. If you don't like olives or artichokes, leave them out! If you want to add more, consider sliced bell peppers, chickpeas, fresh parsley, or pepperoncini. As far as the base of the bowl goes, you can use just about any type of grain or grain substitute that you love. Consider farro, brown rice, millet, quinoa, or even cauliflower rice. 

greek salmon bowl, greek salmon recipe, wild caught salmon recipe

Equipment Needed

Sharp Chef's knife: A sharp knife is needed for portioning the salmon fillet, as well as preparing the vegetables. 

Large baking dish: A baking dish is used for cooking the salmon. A rimmed baking sheet could be used instead. 

Mixing bowls: A few mixing bowls are needed to make this recipe, for mixing the tzatziki, Greek dressing, vegetables, and of course for serving!

Saucepan: A small 2-quart saucepan is needed to cook the couscous.

Lemon juicer: A lemon juicer is not required, but is very helpful for juicing the fresh lemons for this recipe. 

Ingredient List 

greek salmon bowl, greek salmon recipe, wild caught salmon recipePride of Bristol Bay Sockeye salmon: The star of this salmon recipe is of course, salmon. Full fillets or salmon portions can be used.

Extra virgin olive oil: Olive oil is the base of the Greek marinade and dressing, and adds a wonderful richness to the tzatziki sauce. Because it is being used in cold applications, be sure to use a good-quality olive oil.

Lemon juice: Lemon adds a fresh bright flavor throughout the whole dish. If preferred, red wine vinegar can be used for the dressing instead of lemon, just be sure to use lemon in the tzatziki. 

Fresh herbs: Dill and oregano are used in the dressing, and are a signature of the delicious Greek flavors. One teaspoon of dried oregano can be used instead, but fresh dill is the best for this recipe. 

Honey: Honey is used to balance the flavors of the dressing, without making it sweet. 

Garlic: Garlic adds a savory flavor to the tzatziki and dressing.

Greek Salmon Bowl, Greek Salmon Recipe, wild caught salmon recipeCherry tomatoes: Cherry tomatoes add color, texture, and a fresh flavor to the dish. Look for the multicolor ones for a beautiful presentation, or use fresh heirloom tomatoes if they are in season. 

Cucumber: Cucumber adds a great crunchy texture to the dish. Look for Persian or English cucumbers for their small seeds and thin skin, eliminating the need for peeling. 

Artichoke hearts: Look for canned quartered artichoke hearts packed in water, or whole ones that you can quarter yourself. If marinated ones are all you can find, they will work too! 

Kalamata olives: Kalamata olives are a staple of Greek cuisine and add a salty briny flavor to the dish. 

Red onion: Onion sliced very thin adds a sharp savory flavor that helps balance the salty and fresh ingredients. 

Feta cheese: Feta adds some additional salt and a creamy texture to the dish.

Couscous: Couscous is used as the base of these bowls. Use your favorite brand and cook according to the package directions. 

Greek yogurt: Greek yogurt is used to make the tzatziki sauce. Look for whole milk or full-fat yogurt for maximum flavor. 

 [[ recipeID=recipe-8liacs7he, title=GREEK SALMON BOWL WITH TZATZIKI SAUCE ]]


Marisa Kerkvliet, food blogger, food photographer


Marisa Kerkvliet of Lemon Thyme Kitchen is a freelance recipe developer and food photographer with a Master’s degree in Nutrition. She was raised on her family’s farm in Northwest Washington and her appreciation for good food developed at a very early age. She is passionate about creating recipes and beautiful imagery that highlight high-quality seasonal ingredients. Marisa loves all types of seafood, but her favorites are salmon and scallops!



Greek salmon bowls with tzatziki are a wonderful healthy recipe that can be made for easy dinners and are great for lunch the next day. Perfectly roasted salmon is layered over fluffy couscous, a fresh and crunchy Greek salad packed with the flavors of the Mediterranean, and topped with a tangy herby tzatziki sauce.

Servings: 4

Keywords: Greek Salmon Bowl, Sockeye Salmon, Wild Caught Salmon, Wild Caught Sockeye Salmon, Greek Salmon Recipe, Greek Sockeye Salmon Bowl, Greek Wild Caught Salmon Recipe

  • Prep Time: 25 mins
  • Cook Time: 15 mins
  • Total Time: 40 mins




Greek Salmon Bowls

  • 1 ¼ lb sockeye salmon fillet, (or sockeye salmon portions)
  • ⅓ cup extra virgin olive oil
  • ¼ cup fresh lemon juice
  • 1 Tbsp minced fresh dill
  • 2 tsp minced fresh oregano
  • 2 tsp honey
  • 1 ½ tsp kosher salt, divided
  • 2 cloves garlic, minced
  • ½ tsp freshly ground black pepper
  • 1 cup cherry tomatoes, cut in half
  • 2 small Persian cucumbers, sliced (or ½ English cucumbers)
  • ¾ cup quartered artichoke hearts
  • ½ cup pitted kalamata olives
  • ½ small red onion, thinly sliced
  • ½ cup feta cheese
  • 10 oz box of couscous

Tzatziki Sauce

  • 1 cup yogurt
  • ½ cup finely diced cucumber
  • ¼ cup dill
  • 1 Tbsp lemon juice
  • 1 Tbsp olive oil
  • 1 clove garlic
  • ½ tsp kosher salt


  1. 1. Preheat the oven to 400 degrees F. Use a sharp knife to cut the salmon into 5 equal portions
  2. 2. Pat the salmon dry with a few paper towels, and place the portions skin side down in the bottom of a large baking dish and set aside.
  3. 3. Prepare the dressing by combining the olive oil, lemon juice, dill, oregano, honey, ½ teaspoon salt, garlic, and black pepper in a small bowl, and whisking to combine.
  4. 4. Sprinkle the remaining teaspoon of salt evenly over the salmon
  5. 5. Pour about half of the dressing over the salmon fillets and reserve the remaining half for the vegetables. Bake the salmon in the preheated oven for 7-10 minutes or until cooked through. The exact cooking time will vary depending on the size of your salmon.
  6. 6. While the salmon bakes, prepare the couscous according to the package directions
  7. 7. In a large bowl combine the cherry tomatoes, cucumbers, artichokes, olives, onion, and feta cheese. Pour the reserved dressing over the salad and toss to combine.
  8. 8. Prepare the Tzatziki sauce by combining the Greek yogurt, cucumber, dill, lemon juice, olive oil, garlic, salt, and stirring to combine.
  9. 9. Once the salmon is cooked, assemble the bowls by layering in the couscous, Greek salad, and salmon, and topping it all with a few scoops of tzatziki sauce.
  10. 10. Garnish with a few sprigs of dill and serve immediately.
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