Treat yourself to a delicious, healthy meal with the best salmon salad recipe! This flavorful dish is simple to prepare with fresh ingredients.
Try this delicious fresh salad for a light and tasty meal. With succulent salmon at the heart of this dish, it's sure to satisfy your taste buds.
This easy-to-follow recipe provides everything you need to make a nutritious, flavorful lunch or dinner in under 20 minutes. Like our sheet pan salmon with asparagus, the fish will come out tender and flaky every time.
This salmon salad is made with simple ingredients available in most grocery stores. Freshly pan-seared salmon pairs perfectly with leafy greens and crunchy vegetables like cucumbers.
You'll love the zesty lemon juice dressing that adds an unforgettable taste experience. Plus, it's packed with vital nutrients like omega-3 fatty acids.
This salad is an excellent option whether you are looking for a light lunch or a leisurely dinner. With the right combination of flavors and textures, you can easily create a mouthwatering salmon salad that will be the star of your next meal.
This simple recipe combines the following to make a dish sure to please any palate.
- salt and pepper
- olive oil
- romaine lettuce
- cherry tomatoes
- green olives
- bleu cheese
- homemade dressing
Scroll down to the recipe card for quantities used.
Salmon salad is a delicious and versatile dish that all can enjoy. It's also effortless to make, with simple ingredients and a few minutes of prep time.
Season salmon with salt and pepper. Place in an oiled pan.
Sear in oil for about 3-4 minutes per side until cooked throughout.
Add the lettuce, tomatoes, cucumber, olives, and blue cheese to a large mixing bowl.
Toss until salad ingredients are combined.
Divide the salad between two serving bowls.
In a small mason jar with a lid or a small bowl, combine the olive oil, lemon juice, Dijon mustard, parsley, salt, and pepper.
Shake or whisk the dressing ingredients until well combined.
Top each salad with a cooked salmon fillet and drizzle over dressing.
It’s easy to customize this salmon salad recipe depending on what ingredients you have in your pantry or refrigerator - so get creative! If you're looking for something different, plenty of variations and substitutions can bring new life to this classic meal.
One great way to switch up your salad is by adding unique ingredients like avocado, spinach, or arugula. These add flavor and texture to the salmon salad, making it hard for anyone not to enjoy! You can also use feta cheese in place of blue cheese or gorgonzola.
Feel free to replace the vegetables with whatever veggies you have in your fridge. Another option is using different types of salmon, such as smoked salmon or canned salmon, in place of fresh salmon fillets. Both options provide a tasty alternative to please everyone at the table!
Follow these tips for a perfect salad every time.
- Start with fresh salmon: Make sure to buy fresh salmon fillets to ensure the best flavor and texture.
- Season the salmon: Season the salmon fillets with salt, pepper, and other spices or herbs of your choice before searing them.
- Use a hot pan: Heat a non-stick pan over medium-high heat until it's very hot. This will ensure that the salmon will sear properly and develop a nice crust.
- Don't overcrowd the pan: When searing the salmon, make sure not to overcrowd the pan. This will prevent the salmon from steaming and ensure it develops a crispy crust.
- Cook the salmon to your liking: Cook the salmon fillets for 2-3 minutes on each side or until they are cooked to your desired level of doneness.
- Make the salad: While the salmon is cooking, prepare your salad greens and any other ingredients you would like to include, such as cherry tomatoes, cucumbers, or avocado.
- Dress the salad: Dress with a simple vinaigrette made with olive oil, lemon juice, and your favorite fresh herbs.
This healthy salmon salad is a delicious meal that can be enjoyed all year round. You can serve the succulent salad as a main course or as an appetizer before dinner -- either way, it's sure to please!
Try a Thanksgiving fruit salad for the perfect dessert to serve after your meal.
The best way to store any leftover salmon salad is to separate the salad from the salmon. Place the salad in an airtight container, such as a glass or plastic storage container with a lid, and store it in the refrigerator.
The salmon should be stored separately, either in its own airtight container or wrapped tightly in aluminum foil. To keep the fish fresh, it's important to cool it down quickly after cooking before storing it in the refrigerator. This will help maintain its flavor and texture until you're ready to eat it.
The best way to season salmon is to start with a simple combination of salt, pepper, and lemon juice. This will provide the salmon with a delicious flavor that can be further enhanced by adding additional herbs and spices.
For an extra kick, consider adding garlic powder, paprika, cumin, or onion powder. To make a more complex flavor profile, try adding some fresh herbs like rosemary or thyme.
Yes, you can eat salmon cold. Cold-smoked salmon is a popular option and is often served as a starter or side dish. It can also be used to make sushi rolls or salads.
Salmon salad can last up to 3-4 days in the fridge. It is important to store it properly in an airtight container or wrap it tightly in plastic wrap or aluminum foil.
Want to try more easy salad recipes? Here are a few more favorites:
- Chopped Greek salad combines fresh savory Mediterranean flavors.
- Broccoli salad is packed with crunchy veggies in a tangy dressing.
- Green bean and tomato salad is a great side dish for any meal.
- Radish salad is a unique dish that comes together quickly.
- 8 ounces skinless salmon 2 (4-ounce) fillets
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 tablespoon extra-virgin olive oil
- 4 cups chopped romaine lettuce
- ½ cup cherry tomatoes
- 1 cup chopped cucumber
- 10 green olives with pimientos sliced
- ¼ cup bleu cheese or Gorgonzola
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- ½ teaspoon Dijon mustard
- 1 tablespoon chopped fresh parsley or 1 teaspoon dried
- ¼ teaspoon salt
- ⅛ teaspoon freshly ground black pepper
- Season both sides of the salmon with the salt and pepper.
- Heat olive oil in a skillet over medium-high heat. Sear the salmon for about 3 to 4 minutes on each side, until cooked throughout.
- In a large mixing bowl, combine the romaine lettuce, tomatoes, cucumber, olives, and blue cheese.
- To make the dressing:
- In a small mason jar with a lid or a small bowl, combine the olive oil, lemon juice, Dijon mustard, parsley, salt, and pepper. Shake or whisk well.
- Pour dressing over salad. Divide the salad into 2 equal servings and top with the salmon.