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      Salmon Salad Recipe

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      Salmon salad is a versatile and nutritious dish that’s perfect for a quick weekday meal or a fancy dinner party. Bursting with fresh flavors and vibrant textures, this recipe showcases flaky salmon paired with crisp veggies and a tangy dressing. Whether you serve it as a main course or a side, this salad is sure to impress!

       

       

      Equipment:

      • Baking sheet or grill
      • Mixing bowls
      • Whisk
      • Tongs or salad servers

      Ingredients:
      For the Salmon:

      • 2 salmon fillets (6–8 oz each)
      • 1 tablespoon olive oil
      • 1 teaspoon garlic powder
      • ½ teaspoon paprika
      • Salt and pepper to taste

      For the Salad:

      • 6 cups mixed greens (arugula, spinach, or romaine)
      • 1 cup cherry tomatoes, halved
      • ½ cucumber, thinly sliced
      • ¼ red onion, thinly sliced
      • 1 avocado, sliced
      • 2 tablespoons capers (optional)

      For the Dressing:

      • 3 tablespoons olive oil
      • 1 tablespoon fresh lemon juice
      • 1 teaspoon Dijon mustard
      • 1 teaspoon honey (optional)
      • Salt and pepper to taste

       

       

      Instructions:

      1. Cook the Salmon:
        • Preheat your oven to 400°F (200°C) or heat a grill to medium-high.
        • Rub the salmon fillets with olive oil, then season with garlic powder, paprika, salt, and pepper.
        • Bake for 12–15 minutes or grill for 4–5 minutes per side until the salmon is cooked through and flakes easily with a fork. Set aside to cool slightly.
      2. Prepare the Salad Base:
        • In a large mixing bowl, toss the mixed greens, cherry tomatoes, cucumber, red onion, and capers (if using).
      3. Make the Dressing:
        • In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper until emulsified.
      4. Assemble the Salad:
        • Divide the salad base onto plates or a large serving platter.
        • Flake the salmon into large chunks and arrange on top of the salad.
        • Add avocado slices and drizzle the dressing over the top.
      5. Serve:
        • Toss lightly just before serving or allow guests to toss individually.

      Presentation Ideas:

      • Serve in a wide, shallow bowl for a restaurant-quality presentation.
      • Garnish with fresh dill or parsley for a pop of color and added flavor.

      Tips:

      • For a smoky twist, use smoked salmon instead of freshly cooked salmon.
      • Add croutons or toasted nuts for extra crunch.
      • Leftover salmon salad can be refrigerated in an airtight container for up to 2 days.

       

       

      This salmon salad recipe is as beautiful as it is delicious, making it a go-to dish for any occasion. Packed with wholesome ingredients and simple to prepare, it’s a crowd-pleaser that brings elegance to your table with minimal effort. Enjoy!

       

      Salmon Salad Recipe

      Light, flavorful, and packed with nutrients, this salmon salad combines tender salmon, fresh greens, and a zesty dressing for a perfect lunch or dinner.
      Print Recipe Pin Recipe

      Equipment

      • Baking sheet or grill
      • Mixing bowls
      • Whisk
      • Tongs or salad servers

      Ingredients
        

      • For the Salmon:
      • 2 salmon fillets 6–8 oz each
      • 1 tablespoon olive oil
      • 1 teaspoon garlic powder
      • ½ teaspoon paprika
      • Salt and pepper to taste
      • For the Salad:
      • 6 cups mixed greens arugula, spinach, or romaine
      • 1 cup cherry tomatoes halved
      • ½ cucumber thinly sliced
      • ¼ red onion thinly sliced
      • 1 avocado sliced
      • 2 tablespoons capers optional
      • For the Dressing:
      • 3 tablespoons olive oil
      • 1 tablespoon fresh lemon juice
      • 1 teaspoon Dijon mustard
      • 1 teaspoon honey optional
      • Salt and pepper to taste

      Instructions
       

      • Cook the Salmon:
      • Preheat your oven to 400°F (200°C) or heat a grill to medium-high.
      • Rub the salmon fillets with olive oil, then season with garlic powder, paprika, salt, and pepper.
      • Bake for 12–15 minutes or grill for 4–5 minutes per side until the salmon is cooked through and flakes easily with a fork. Set aside to cool slightly.
      • Prepare the Salad Base:
      • In a large mixing bowl, toss the mixed greens, cherry tomatoes, cucumber, red onion, and capers (if using).
      • Make the Dressing:
      • In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper until emulsified.
      • Assemble the Salad:
      • Divide the salad base onto plates or a large serving platter.
      • Flake the salmon into large chunks and arrange on top of the salad.
      • Add avocado slices and drizzle the dressing over the top.
      • Serve:
      • Toss lightly just before serving or allow guests to toss individually.
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