Greek salmon bowls are the easy meal prep dinner you need in your life. They’re packed with bright veggies, tender orzo, and perfectly baked salmon, topped with a creamy tahini yogurt sauce. It’s a fresh, balanced meal that’s perfect for a quick weeknight dinner or easy grab-and-go lunches throughout the week.
Key Ingredients
Greek salmon bowls are a great addition to your weekly meal rotation. Here’s everything you need to build a fresh, balanced bowl at home.
- Dressing: Finish the bowls with a scoop of hummus, tzatziki, beetroot dip, Greek yogurt, or a drizzle of creamy tahini yogurt sauce as I do. To make the sauce, whisk together full-fat yogurt, tahini paste, fresh lemon juice, ground cumin, and kosher salt until smooth.
- Greek Seasoning: Coat the salmon in a mixture of your favorite homemade or store-bought Greek seasoning, olive oil, fresh lemon juice, and minced garlic for a bright, herbaceous flavor.
- Salmon: Use fresh or frozen salmon fillets. Pat them dry before seasoning so the spices adhere and the edges caramelize as they cook.
- Orzo: Boil orzo in chicken broth instead of water for extra flavor.
- Greens: Add a handful of mixed greens, chopped romaine, kale, arugula, or whatever you have on hand.
- Toppings: Finish the Greek salmon bowls with a fresh mix of juicy cherry tomatoes, cucumbers, sliced red onion, kalamata olives, fresh dill or mint, and crumbled feta. For the best flavor, use feta cheese stored in brine rather than pre-crumbled.
Make Homemade Greek Seasoning
Use pantry staples to make your own Greek spice blend if you don’t have it on hand. Mix up 2 teaspoons dried oregano, 1½ teaspoons kosher salt, 1½ teaspoons onion powder, 1 teaspoon garlic powder, 1 teaspoon dried dill, 1 teaspoon dried thyme, and 1 teaspoon coarse black pepper.
Additions and Substitutions
One of the best things about bowl recipes is how easy they are to customize using what you have on hand.
- Switch up the whole grains. Swap the orzo for fluffy quinoa, couscous, white rice, or your favorite grain. For a lower-carb option, try cauliflower rice or a bed of lettuce or greens.
- Try different herbs. Use fresh basil, mint, or chives in place of dill, or mix a few herbs together for more flavor.
- Experiment with toppings. Add kalamata olives, artichoke hearts, bell peppers, capers, roasted red peppers, or avocado.
- Switch up the sauce. Tahini yogurt sauce is one of my go-tos, but creamy tzatziki sauce, harissa dip, or even a simple drizzle of olive oil and lemon juice or red wine vinegar will do.
- Add extra protein. Toss in some chickpeas, plain or toasted, for a bit of extra protein.
How to Make Greek Salmon Bowls
The full recipe with measurements is in the recipe card below.
Step 1: Combine the ingredients for the tahini yogurt sauce in a food processor or whisk them in a small bowl. Depending on the thickness of the yogurt, add a little water until the sauce has the consistency you prefer, then taste and season with kosher salt.
Step 2: Preheat the oven to 400℉ (204℃), then combine 2 tablespoons of olive oil, 1 tablespoon of lemon juice, minced garlic, and Greek seasoning in a small bowl.
Step 3: Pat the salmon fillets dry, and coat them evenly with the Greek seasoning mixture.
Step 4: Line a rimmed baking sheet with parchment paper. Arrange the salmon in a single layer and bake for 10–15 minutes, depending on the thickness of the fillets.
Step 5: Meanwhile, bring 2 cups of chicken broth to a boil in a saucepan. Add the orzo and cook, uncovered, for 8-10 minutes. Drain in a colander and rinse with cold water to stop the cooking process.
Step 6: Divide the cooked orzo into separate bowls and add your toppings. Once the salmon is done, flake it into large pieces and add it to the bowls.
Air Fryer Salmon
Pat the salmon fillets dry, then use a sharp knife to cut them into bite-sized cubes. Preheat the air fryer to 400°F (204°C). Arrange the salmon pieces in a single layer in the air fryer basket. Cook for 6-7 minutes, stirring them halfway through.
Pan-Seared Salmon
Preheat a large skillet over medium-high heat, then add the oil. Working in batches, arrange the salmon fillets in a single layer. Cook for 4–6 minutes, then flip and cook for 2–4 minutes, or until they reach 145°F (63°C).
Expert Tips
- Pat the salmon dry. Use a paper towel to remove excess moisture from the salmon fillets, then coat them with the Greek seasoning mixture.
- How do you know when salmon is done? Overcooked salmon is dry, so keep a close eye on it. Gently twist a fork into one of the pieces. If the salmon flakes easily, it’s ready. If not, give it another minute. You can also use a food thermometer to check the salmon’s internal temperature and cook it until they reach a safe internal temperature of 145°F (63°C).
- Lower the cooking time for orzo. When using orzo in bowls or salads, I recommend reducing the cooking time to 7-8 minutes to keep it al dente and firm.
If you enjoy Greek salmon bowls, you should try these delicious salmon recipes!
Serving Suggestions
Mediterranean salmon bowls are a complete meal on their own, but make it a complete spread by serving them with marinated olives, hummus and fresh veggies, a bowl of avgolemono soup, warm pita bread, or crispy air fryer pita chips to scoop up any extra sauce.
Meal Prep Greek Salmon Bowls
Greek salmon bowls are perfect for weekly meal prep. Store the salmon, veggies, and sauce separately and assemble the bowls just before serving to keep everything fresh. The ingredients will keep in the refrigerator for 2–3 days.
What To Do With Leftovers
- Refrigerate: Greek salmon bowls will keep for 2-3 days in the fridge. You can store all ingredients together, but I recommend keeping them in separate containers to keep everything fresh.
- Freeze: Let the salmon cool completely and transfer the fillets to a freezer-safe container or bag. You can freeze cooked salmon for 4-6 months.
- Reheat: Warm the salmon in the oven or microwave in 30-second increments.
Frequently Asked Questions
Should I cube the salmon or leave them whole?
There’s no right or wrong way to prepare salmon for the bowls. Bake the fillets whole and flake them over the bowls, or cut the salmon into 1-inch pieces before cooking for an even quicker cook time. If cutting them into cubes, reduce the cooking time slightly and keep an eye on it.
More Bowl Recipes:
Greek Salmon Bowls
- 2 Small Bowls
- 1 cup full-fat yogurt
- 2 tablespoons tahini sauce
- fresh lemon juice one lemon
- 2 garlic cloves minced
- 2 tablespoons fresh mint leaves finely chopped
- ¼ teaspoon ground cumin
- kosher salt to taste
- 1 tablespoon olive oil
- lemon juice ½ lemon
- 2 garlic cloves minced
- 2 tablespoons Greek seasoning
- 4 (5-6 ounces) salmon fillets
- 2 cups chicken broth
- 1 cup orzo
- 2 cups cherry tomatoes halved
- 2-3 Persian cucumbers sliced
- ½ medium red onion thinly sliced
- ¼ cup fresh dill finely chopped
- 8 ounces feta cheese sliced
- 1-2 tablespoons tahini yogurt sauce
- Combine the ingredients for the tahini yogurt sauce in a food processor or whisk them in a small bowl. Depending on the thickness of the yogurt, add a little water until the sauce has the consistency you prefer, then taste and season with kosher salt.
- Preheat the oven to 400℉ (204℃), then combine 2 tablespoons of olive oil, 1 tablespoon of lemon juice, minced garlic, and Greek seasoning in a small bowl.
- Pat the salmon fillets dry, and coat them evenly with the Greek seasoning mixture.
- Line a rimmed baking sheet with parchment paper. Arrange the salmon in a single layer and bake for 10–15 minutes, depending on the thickness of the fillets.
- Meanwhile, bring 2 cups of chicken broth to a boil in a saucepan. Add the orzo and cook, uncovered, for 8-10 minutes. Drain in a colander and rinse with cold water to stop the cooking process.
- Divide the cooked orzo into separate bowls and add your toppings. Once the salmon is done, flake it into large pieces and add it to the bowls.
- Pat the salmon dry. Use a paper towel to remove excess moisture from the salmon fillets, then coat them with the Greek seasoning mixture.
- How do you know when salmon is done? Overcooked salmon is dry, so keep a close eye on it. Gently twist a fork into one of the pieces. If the salmon flakes easily, it’s ready. If not, give it another minute. You can also use a food thermometer to check the salmon’s internal temperature and cook it until they reach a safe internal temperature of 145°F (63°C).
- Lower the cooking time for orzo. When using orzo in bowls or salads, I recommend reducing the cooking time to 7-8 minutes to keep it al dente and firm.