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:
- 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.
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.
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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