Ultimate Salmon Salad (Printable)
Flaky salmon meets crisp vegetables in a vibrant bowl with zesty lemon-dill dressing.
# What You'll Need:
→ Fish
01 - 4 salmon fillets (about 4.2 oz each), skinless
02 - 1 tbsp olive oil
03 - Salt and freshly ground black pepper, to taste
→ Salad Base
04 - 4.2 oz mixed salad greens (arugula, spinach, romaine)
05 - 1 cup cherry tomatoes, halved
06 - 1 small cucumber, sliced
07 - 1/2 small red onion, thinly sliced
08 - 1 avocado, diced
09 - 1/4 cup fresh dill, chopped
→ Dressing
10 - 3 tbsp extra-virgin olive oil
11 - 2 tbsp fresh lemon juice
12 - 1 tsp Dijon mustard
13 - 1 tsp honey
14 - 1 clove garlic, finely minced
15 - Salt and pepper, to taste
# How to Make It:
01 - Preheat oven to 400°F. Brush salmon fillets with 1 tbsp olive oil and season generously with salt and pepper. Arrange on a parchment-lined baking sheet.
02 - Bake for 12–15 minutes until salmon flakes easily when tested with a fork. Remove from oven and allow to cool slightly before handling.
03 - In a large serving bowl, layer mixed greens, cherry tomatoes, cucumber slices, red onion, diced avocado, and chopped fresh dill.
04 - Whisk together extra-virgin olive oil, fresh lemon juice, Dijon mustard, honey, minced garlic, salt, and pepper until emulsified and smooth.
05 - Break cooled salmon into large chunks and distribute over salad. Drizzle dressing evenly across the top. Gently toss to combine all elements and serve immediately.
# Expert Tips:
01 -
- The warm salmon against crisp vegetables creates this incredible temperature and texture contrast that makes every bite interesting
- You get restaurant-worthy presentation with barely any effort, perfect for those days when you want to feel fancy without actually trying
02 -
- I once served this immediately after dressing and the salmon was still warm, which actually made it better than when I have tried chilling everything first
- The dressing can separate if you make it too far ahead, so give it a quick whisk right before pouring to bring it back together
03 -
- Pat your salmon really dry before seasoning it, this helps it get that nice slightly crispy edge instead of steaming in its own moisture
- Taste your dressing before adding it, you might want more acid or sweetness depending on your lemons and honey