Packed with flavor and oh so fresh, this Seared Salmon Salad with Halloumi is sure to become a house favorite. With crispy seared salmon filets, melty halloumi, and a herb garlic dressing, this refreshing salad is brimming with flavor and texture.

A platter of seared salmon salad with grilled halloumi. The salad has chopped cucumber, tomatoes, red onion, and romaine lettuce. A pair of gold salad spoons sits within the salad.

Salads can get a bad rap for being boring, flavorless, and overall blah, but it doesn’t have to be that way. The key to a great salad comes down to two things: texture and flavor. Both of which are abundant in this seared salmon salad! And best yet, it can be prepped and done within 30 minutes for a healthy meal any time of the week.

For another delicious and nourishing salmon salad, check out my Salmon Mint Quinoa Salad. A refreshing mix of crisp green beans, crunchy napa cabbage, baby spinach, nutty quinoa, and tender salmon served with a creamy homemade lemon dressing.

The ingredients for seared salmon salad include salmon filets, romaine lettuce, tomatoes, red onion, cucumber, cilantro, lemon, olive oil, halloumi, salt and pepper, garlic rice vinegar, and greek yogurt.

Ingredients in Seared Salmon Salad

Roasted Garlic Rice Vinegar – This isn’t a common household vinegar but I promise you, the flavor is 100% worth buying some. It adds such a tasty roasted garlicky flavor to the salad dressing. If needed, substitute with regular rice vinegar and add 1 clove of minced garlic!

Greek Yogurt – Thickens the salad dressing and adds a creamy texture + tangy flavor. To make this a dairy-free salad dressing, simply substitute dairy-free greek yogurt (or plain, unsweetened vegan yogurt), but just note the consistency won’t be quite the same.

Salmon – I suggest buying fresh salmon filets if possible but frozen/thawed filets will work in a pinch. Make sure to buy deboned salmon or do this yourself if needed.

Romaine Lettuce – One of my favorite greens for salads, romaine lettuce is thicker and sturdy, keeping the salad from getting too floppy and wilting.

Red Onion – I love the spicy bite of red onion but feel free to omit them entirely or substitute for thinly sliced scallions or even quick-pickled shallots!

Halloumi – This unique grilling cheese is an absolute favorite of mine. It keeps shape while heating to create a crisp outside and melty inside. Making it the perfect topper for this seared salmon salad. I get mine from Trader Joe’s but most large grocery stores/ specialty food stores should carry it as well.

How to Make Seared Salmon and Halloumi Salad

Preheat a cast iron skillet to medium and add 1 tbsp olive oil. Pat dry the filets with a paper towel and sprinkle with salt, pepper, and Italian seasoning. Add the filets to the cast iron skillet, flesh side down, and cook for 3-4 minutes until browned. Cover the pan to help ensure even cooking.
While the salmon is cooking, prepare your dressing. To a small bowl, add olive oil, roasted garlic rice vinegar, greek yogurt, chopped oregano, salt, and pepper. Whisk together until smooth. Set aside.
Assemble your salad – add chopped romaine to a large serving platter. Top with red onion, cucumber, tomatoes, grilled halloumi, and seared salmon filets. Drizzle with dressing and garnish with freshly chopped dill. Serve immediately and enjoy!

Overhead shot of seared salmon salad with grilled halloumi. The salad has chopped lettuce, tomatoes, cucumber, red onion, grilled halloumi, and salmon filets. The salad is on a large platter with more herbs, red onion, and salad tongs scattered beside it.

What is Halloumi?

Originating in Cyprus, this tasty grilling cheese is unlike other cheeses. When raw, halloumi is rubbery and not all that great. But when grilled, pan seared, or fried … it becomes an absolute delicacy! Crisp on the outside and melty on the inside, similar to how a marshmallow toasts over a fire.

Traditionally, halloumi is made from goat’s milk and sheep’s milk but can also be made with cow’s milk here in the U.S. The flavor & texture is similar to mozzarella but with the slight tang of feta cheese. If you can’t find halloumi, another alternative is “grilling cheese” or crumbled feta.

Garlic Herb Salad Dressing

A salad is only as flavorful as its dressing, an important note to remember. Whenever I’m making a salad dressing from scratch, I always include a source of fat, acid/vinegar, herbs, and then spice. The result will be a well-balanced and tasty dressing to up-level any salad you make!

For this creamy garlicky herb salad dressing, I used a base of olive oil + greek yogurt for the fat; Nakano Roasted Garlic Rice Vinegar, fresh oregano, and then salt & pepper for basic spice. Creating a tangy and flavorful dressing to take this seared salmon salad to the next level!

If needed, you could swap the greek yogurt for vegan greek yogurt or plain unsweetened. And if oregano isn’t for you, try subbing for another herb such as parsley or dill.

Two bowls are filled with salad topped with a salmon filet and grilled halloumi. Lemon wedges, sliced red onions, herbs, and salad dressing surround the bowls.

More Healthy Salad Recipes To Try

I go through major salad kicks where all I crave is crisp and fresh salads. And whenever those times come around, these are my go-to recipes! Simple and easy to make for a healthy meal anytime you’d like.

Sugar Snap Pea Salad – Bright green sugar snap peas are tossed with lemon zest, pistachio nuts, and olive oil for a light salad bursting with fresh flavor. The large parmesan shreds add salty flavor while the creamy lemon salad dressing adds moisture and a tangy bite.

Kale and Quinoa Salad – Fluffy quinoa and quick pickled apple served over massaged kale and tossed with a creamy lemon dressing. This salad is brimming with fresh flavor and a variety of textures.

If you try this recipe, please let me know by leaving a comment and rating in the boxes below! I always love to hear from you and it helps other people find this recipe when they search online for the BEST Seared Salmon Salad with Halloumi 🙂