Unlock the secret to a healthier, happier meal plan with our collection of 20 Delicious Salmon Salad Recipes. Perfect for home cooks across North America, these recipes are not just about tossing together greens and fish; they’re a celebration of flavor, nutrition, and simplicity. Whether you’re craving something light and refreshing or rich and satisfying, we’ve got a salmon salad that’ll make your taste buds dance. Dive in and discover your next favorite dish!
Grilled Salmon Salad with Avocado
Mmm, you’re going to love this Grilled Salmon Salad with Avocado. It’s fresh, flavorful, and perfect for those days when you want something light yet satisfying.
Ingredients
- For the salmon:
- 2 salmon fillets (6 oz each)
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- For the salad:
- 4 cups mixed greens
- 1 avocado, sliced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- For the dressing:
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp honey
- 1/2 tsp Dijon mustard
- Salt and pepper to taste
Instructions
- Preheat your grill to medium-high heat (about 375°F).
- Brush the salmon fillets with 1 tbsp olive oil and season with 1/2 tsp salt and 1/4 tsp black pepper.
- Place the salmon on the grill, skin side down. Grill for 4-5 minutes per side, or until the salmon flakes easily with a fork. Tip: Don’t flip the salmon more than once to keep it from falling apart.
- While the salmon grills, combine the mixed greens, avocado slices, cherry tomatoes, and red onion in a large bowl.
- In a small bowl, whisk together 2 tbsp olive oil, 1 tbsp lemon juice, 1 tsp honey, and 1/2 tsp Dijon mustard. Season with salt and pepper to taste.
- Drizzle the dressing over the salad and toss gently to combine.
- Divide the salad between two plates and top each with a grilled salmon fillet.
You’ll love the contrast of the crispy, smoky salmon with the creamy avocado and fresh greens. Try serving it with a slice of crusty bread to soak up any extra dressing.
Smoked Salmon and Arugula Salad
Now, if you’re looking for a dish that’s both effortlessly chic and packed with flavor, this smoked salmon and arugula salad is your go-to. It’s fresh, it’s vibrant, and it comes together in no time, making it perfect for those days when you want something delicious without the fuss.
Ingredients
- For the salad:
- 4 cups arugula
- 8 oz smoked salmon, thinly sliced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- For the dressing:
- 3 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp honey
- Salt and pepper to taste
Instructions
- In a large bowl, combine the arugula, cherry tomatoes, and red onion. Toss gently to mix.
- In a small bowl, whisk together the olive oil, lemon juice, honey, salt, and pepper until well blended. Tip: Adjust the honey based on your preference for sweetness.
- Drizzle the dressing over the salad and toss to coat evenly. Tip: Add the dressing just before serving to keep the arugula crisp.
- Arrange the smoked salmon slices on top of the salad. Tip: For an elegant presentation, roll the salmon slices into loose roses before placing them on the salad.
Perfect for a light lunch or a starter, this salad offers a delightful contrast between the peppery arugula and the rich, smoky salmon. Serve it with a slice of crusty bread to round out the meal.
Salmon Nicoise Salad
Vibrant and packed with flavor, this Salmon Nicoise Salad is your go-to for a refreshing yet hearty meal. You’ll love how the tender salmon pairs with crisp veggies and a tangy dressing.
Ingredients
- For the salmon:
- 1 lb salmon fillet
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- For the salad:
- 4 cups mixed greens
- 1 cup cherry tomatoes, halved
- 1/2 cup green beans, trimmed
- 1/4 cup black olives
- 2 hard-boiled eggs, quartered
- For the dressing:
- 3 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat your oven to 375°F (190°C).
- Place the salmon fillet on a baking sheet. Drizzle with 1 tbsp olive oil and season with 1/2 tsp salt and 1/4 tsp black pepper.
- Bake the salmon for 12-15 minutes, or until it flakes easily with a fork.
- While the salmon bakes, bring a pot of water to a boil. Add the green beans and cook for 3 minutes, then drain and rinse under cold water.
- In a large bowl, combine the mixed greens, cherry tomatoes, green beans, black olives, and hard-boiled eggs.
- In a small bowl, whisk together 3 tbsp olive oil, 1 tbsp lemon juice, 1 tsp Dijon mustard, 1/2 tsp salt, and 1/4 tsp black pepper to make the dressing.
- Once the salmon is done, let it cool for a few minutes, then flake it into large pieces.
- Add the flaked salmon to the salad bowl and drizzle with the dressing. Toss gently to combine.
This salad is a delightful mix of textures, from the flaky salmon to the crisp greens and creamy eggs. Try serving it with a slice of crusty bread for a complete meal.
Asian Salmon Salad with Sesame Dressing
Kickstart your meal prep with this vibrant Asian Salmon Salad that’s as nutritious as it is delicious. You’ll love the mix of fresh greens and perfectly cooked salmon, all brought together with a homemade sesame dressing that’s got just the right amount of tang and sweetness.
Ingredients
For the salmon
- 1 lb salmon fillet, skin on
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
For the salad
- 4 cups mixed greens
- 1 cup shredded carrots
- 1/2 cucumber, thinly sliced
- 1/4 cup chopped green onions
For the sesame dressing
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp honey
- 1 tbsp rice vinegar
- 1 tsp grated ginger
- 1 garlic clove, minced
Instructions
- Preheat your oven to 375°F and line a baking sheet with parchment paper.
- Place the salmon fillet on the prepared baking sheet, skin side down. Drizzle with olive oil and season with salt and pepper.
- Bake the salmon for 12-15 minutes, or until it flakes easily with a fork. Tip: Don’t overcook the salmon to keep it moist.
- While the salmon cooks, whisk together all the sesame dressing ingredients in a small bowl until well combined. Tip: Adjust the honey to your liking for more or less sweetness.
- In a large bowl, toss the mixed greens, shredded carrots, cucumber slices, and green onions together.
- Once the salmon is done, let it cool for a few minutes before flaking it into large pieces, discarding the skin.
- Add the flaked salmon to the salad bowl, drizzle with the sesame dressing, and toss gently to combine. Tip: Add the dressing just before serving to keep the greens crisp.
Zesty and fresh, this Asian Salmon Salad is a perfect balance of flavors and textures, with the tender salmon contrasting beautifully with the crisp vegetables. Serve it in a large bowl for family-style dining or portion it out for easy meal prep lunches.
Salmon Caesar Salad
Salmon Caesar Salad is the perfect blend of hearty and refreshing, making it a go-to for any season. You’ll love how the crispy greens and rich salmon come together with that creamy, tangy dressing.
Ingredients
- For the salmon:
- 1 lb salmon fillet
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- For the salad:
- 6 cups romaine lettuce, chopped
- 1/2 cup Caesar dressing
- 1/4 cup grated Parmesan cheese
- 1 cup croutons
Instructions
- Preheat your oven to 375°F (190°C).
- Place the salmon fillet on a baking sheet. Drizzle with olive oil and season with salt and pepper.
- Bake the salmon for 12-15 minutes, or until it flakes easily with a fork. Tip: Don’t overcook to keep it moist.
- While the salmon cooks, toss the romaine lettuce with Caesar dressing in a large bowl.
- Add the grated Parmesan cheese and croutons to the salad, mixing gently to combine. Tip: Add croutons last to keep them crunchy.
- Once the salmon is done, let it cool for a minute, then flake it into large pieces over the salad. Tip: Use a fork to flake the salmon for even pieces.
Perfectly balanced, this salad offers a creamy crunch with every bite. Try serving it with a slice of crusty bread to scoop up every last bit of dressing.
Salmon and Quinoa Salad
Oh, you’re going to love this Salmon and Quinoa Salad—it’s fresh, filling, and packed with flavors that just pop. Perfect for those days when you want something healthy but don’t want to spend hours in the kitchen.
Ingredients
- For the salad:
- 1 cup quinoa, rinsed
- 2 cups water
- 1 lb salmon fillet, skin on
- 1 tbsp olive oil
- Salt and pepper, to taste
- 2 cups mixed greens
- 1 avocado, sliced
- 1/2 cup cherry tomatoes, halved
- For the dressing:
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp honey
- Salt and pepper, to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Place the quinoa and water in a saucepan, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Tip: Let it sit covered for 5 minutes off the heat for fluffier quinoa.
- While the quinoa cooks, season the salmon with salt, pepper, and 1 tbsp olive oil. Place on a baking sheet, skin side down, and bake for 12-15 minutes, until the salmon flakes easily with a fork.
- In a small bowl, whisk together 2 tbsp olive oil, lemon juice, honey, salt, and pepper for the dressing. Tip: Adjust the honey based on how sweet you like your dressing.
- Fluff the quinoa with a fork and let it cool slightly. Tip: Spread it on a plate to cool faster if you’re in a hurry.
- In a large bowl, combine the mixed greens, avocado, cherry tomatoes, and quinoa. Drizzle with the dressing and toss gently.
- Top the salad with the baked salmon, breaking it into chunks as you go.
Zesty and satisfying, this salad has a wonderful mix of textures—from the creamy avocado to the flaky salmon. Serve it with a slice of crusty bread for a complete meal that’s as beautiful as it is delicious.
Salmon Salad with Lemon Dill Dressing
Perfect for those warm summer evenings, this salmon salad with lemon dill dressing is a light yet satisfying meal that comes together in no time. You’ll love the fresh flavors and how easy it is to make.
Ingredients
- For the salad:
- 2 cups mixed greens
- 1 lb salmon fillet, skin removed
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- For the dressing:
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 1 tbsp fresh dill, chopped
- 1 tsp honey
- Salt and pepper to taste
Instructions
- Preheat your grill or skillet to medium-high heat (about 375°F).
- Season the salmon fillet with salt and pepper on both sides.
- Grill the salmon for 4-5 minutes on each side, or until it flakes easily with a fork. Tip: Don’t flip the salmon more than once to keep it from falling apart.
- While the salmon cooks, whisk together the olive oil, lemon juice, dill, honey, salt, and pepper in a small bowl to make the dressing. Tip: Adjust the honey to balance the tartness of the lemon to your liking.
- In a large bowl, toss the mixed greens, cherry tomatoes, and red onion with half of the dressing.
- Once the salmon is done, let it rest for a minute before flaking it into large pieces over the salad.
- Drizzle the remaining dressing over the top and gently toss to combine. Tip: Adding the salmon while it’s still warm helps the flavors meld together beautifully.
Here’s a dish that’s as pleasing to the eye as it is to the palate, with the salmon’s richness perfectly balanced by the zesty dressing. Try serving it with a slice of crusty bread to soak up every last drop of that delicious dressing.
Salmon and Spinach Salad
Unbelievably fresh and packed with flavor, this salmon and spinach salad is your go-to for a quick, nutritious meal. You’ll love how the crispy salmon pairs with the tender spinach, all brought together with a zesty dressing.
Ingredients
- For the salmon:
- 1 lb salmon fillet, skin on
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- For the salad:
- 4 cups fresh spinach leaves
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- For the dressing:
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp honey
- 1/2 tsp Dijon mustard
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
- Place the salmon fillet on the prepared baking sheet. Drizzle with 1 tbsp olive oil and season with 1/2 tsp salt and 1/4 tsp black pepper. Rub the seasoning evenly over the salmon.
- Bake the salmon for 12-15 minutes, or until it flakes easily with a fork. Tip: For extra crispy skin, broil the salmon for the last 2 minutes.
- While the salmon cooks, prepare the salad. In a large bowl, combine 4 cups spinach, 1/2 cup cherry tomatoes, and 1/4 cup red onion.
- In a small bowl, whisk together 2 tbsp olive oil, 1 tbsp lemon juice, 1 tsp honey, and 1/2 tsp Dijon mustard. Season with salt and pepper to taste. Tip: Adjust the honey or lemon juice to balance the sweetness and acidity to your liking.
- Once the salmon is done, let it rest for a couple of minutes before flaking it into large pieces.
- Add the flaked salmon to the salad bowl. Drizzle with the dressing and toss gently to combine. Tip: For an extra crunch, sprinkle some toasted almonds or walnuts on top before serving.
Here’s a dish that’s as pleasing to the eye as it is to the palate. The salmon’s richness contrasts beautifully with the fresh, crisp spinach, while the dressing adds a bright, tangy finish. Serve it with a slice of crusty bread to soak up every last drop of that delicious dressing.
Salmon Salad with Honey Mustard Dressing
Feeling like you need a light yet satisfying meal? This salmon salad with honey mustard dressing is your go-to. It’s fresh, flavorful, and super easy to whip up.
Ingredients
- For the salad:
- 2 cups mixed greens
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 1 avocado, sliced
- 8 oz salmon fillet
- 1 tbsp olive oil
- Salt and pepper to taste
- For the dressing:
- 2 tbsp honey
- 2 tbsp Dijon mustard
- 1 tbsp apple cider vinegar
- 1/4 cup olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Place the salmon fillet on a baking sheet. Drizzle with 1 tbsp olive oil and season with salt and pepper.
- Bake the salmon for 12-15 minutes, or until it flakes easily with a fork. Tip: Don’t overcook to keep it moist.
- While the salmon bakes, whisk together honey, Dijon mustard, apple cider vinegar, and 1/4 cup olive oil in a small bowl. Season with salt and pepper. Tip: Adjust honey or vinegar to balance sweetness and tanginess.
- In a large bowl, combine mixed greens, cherry tomatoes, red onion, and avocado.
- Once the salmon is done, let it cool for a minute, then flake it into large pieces over the salad.
- Drizzle the honey mustard dressing over the salad and gently toss to combine. Tip: Add dressing just before serving to keep greens crisp.
Crunchy greens, creamy avocado, and tender salmon come together in this dish. Serve it with a slice of crusty bread for a complete meal.
Salmon and Cucumber Salad
Unbelievably refreshing and packed with flavor, this salmon and cucumber salad is your go-to for a light yet satisfying meal. You’ll love how the crisp cucumbers pair perfectly with the tender salmon, making it a dish that’s as delicious as it is easy to whip up.
Ingredients
- For the salad:
- 1 lb salmon fillet, skin removed
- 2 large cucumbers, thinly sliced
- 1/4 cup red onion, thinly sliced
- For the dressing:
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp honey
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Place the salmon fillet on the prepared baking sheet. Season with salt and pepper. Bake for 12-15 minutes, or until the salmon flakes easily with a fork.
- While the salmon cooks, combine the sliced cucumbers and red onion in a large bowl.
- In a small bowl, whisk together the olive oil, lemon juice, honey, salt, and pepper to make the dressing.
- Once the salmon is done, let it cool for a few minutes, then flake it into large pieces.
- Add the flaked salmon to the bowl with the cucumbers and onion. Drizzle the dressing over the top and gently toss to combine.
- Serve immediately, or chill in the refrigerator for an hour to let the flavors meld together even more.
Zesty and fresh, this salad offers a delightful crunch from the cucumbers and a buttery texture from the salmon. Try serving it over a bed of greens or with a side of crusty bread for a more filling meal.
Salmon Salad with Greek Yogurt Dressing
Unbelievably easy and refreshing, this salmon salad with Greek yogurt dressing is your go-to for a quick, healthy meal. You’ll love how the creamy dressing complements the flaky salmon.
Ingredients
- For the salad:
- 2 cups mixed greens
- 1 lb cooked salmon, flaked
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- For the dressing:
- 1/2 cup Greek yogurt
- 1 tbsp lemon juice
- 1 tbsp olive oil
- 1 tsp dill, chopped
- Salt and pepper to taste
Instructions
- In a large bowl, combine the mixed greens, flaked salmon, cherry tomatoes, and red onion.
- In a small bowl, whisk together the Greek yogurt, lemon juice, olive oil, dill, salt, and pepper until smooth. Tip: For a thinner dressing, add a teaspoon of water at a time until desired consistency.
- Pour the dressing over the salad and toss gently to coat. Tip: Use your hands to toss the salad for even distribution without crushing the greens.
- Serve immediately or chill in the refrigerator for 10 minutes to let the flavors meld. Tip: For an extra crunch, sprinkle some toasted almonds on top before serving.
Vibrant and creamy, this salad is a perfect balance of textures and flavors. Try serving it in a whole wheat pita for a portable lunch option.
Salmon and Mango Salad
Dive into this refreshing Salmon and Mango Salad that’s perfect for those warm summer days. You’ll love the mix of sweet mango and savory salmon, all tossed in a light dressing that brings everything together.
Ingredients
- For the salad:
- 1 lb salmon fillet, skin removed
- 2 cups mixed greens
- 1 ripe mango, diced
- 1/4 cup red onion, thinly sliced
- 1/4 cup cilantro, chopped
- For the dressing:
- 2 tbsp olive oil
- 1 tbsp lime juice
- 1 tsp honey
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Place the salmon fillet on a baking sheet lined with parchment paper. Season with salt and pepper.
- Bake the salmon for 12-15 minutes, or until it flakes easily with a fork. Tip: Don’t overcook the salmon to keep it moist.
- While the salmon cooks, prepare the salad by combining the mixed greens, diced mango, red onion, and cilantro in a large bowl.
- In a small bowl, whisk together the olive oil, lime juice, honey, salt, and pepper to make the dressing. Tip: Adjust the honey to balance the tanginess to your liking.
- Once the salmon is done, let it cool for a few minutes, then flake it into large pieces.
- Add the flaked salmon to the salad bowl, drizzle with the dressing, and toss gently to combine. Tip: Toss the salad gently to keep the salmon pieces intact.
Enjoy this Salmon and Mango Salad with its juicy mango chunks and tender salmon flakes, all coated in a zesty dressing. It’s a vibrant dish that’s as pleasing to the eye as it is to the palate, perfect for a light lunch or dinner.
Salmon Salad with Balsamic Glaze
Looking for a light yet satisfying meal that’s packed with flavor? This salmon salad with balsamic glaze is your go-to for a quick, nutritious lunch or dinner. You’ll love how the tangy glaze complements the rich salmon.
Ingredients
- For the salmon:
- 2 salmon fillets (6 oz each)
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- For the salad:
- 4 cups mixed greens
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- For the balsamic glaze:
- 1/4 cup balsamic vinegar
- 1 tbsp honey
Instructions
- Preheat your oven to 375°F. Line a baking sheet with parchment paper for easy cleanup.
- Place the salmon fillets on the prepared baking sheet. Drizzle with olive oil and season with salt and pepper. Tip: For extra flavor, let the salmon marinate in the seasoning for 10 minutes before baking.
- Bake the salmon for 12-15 minutes, or until it flakes easily with a fork. Tip: Don’t overcook the salmon to keep it moist.
- While the salmon bakes, prepare the salad. In a large bowl, toss the mixed greens, cherry tomatoes, and red onion.
- For the balsamic glaze, combine balsamic vinegar and honey in a small saucepan over medium heat. Simmer for 5 minutes, stirring occasionally, until the mixture thickens slightly. Tip: Watch the glaze closely to prevent burning.
- Divide the salad between two plates. Top each with a baked salmon fillet and drizzle with the balsamic glaze.
Serve this dish immediately to enjoy the contrast between the warm, flaky salmon and the crisp, fresh salad. The balsamic glaze adds a sweet and tangy finish that ties everything together beautifully.
Salmon and Beetroot Salad
Oh, you’re going to love this Salmon and Beetroot Salad—it’s a vibrant, nutrient-packed dish that’s as delicious as it is colorful. Perfect for a light lunch or a fancy dinner starter, it’s surprisingly simple to whip up.
Ingredients
- For the salad:
- 2 cups mixed greens
- 1 medium beetroot, peeled and thinly sliced
- 1/2 cup walnuts, roughly chopped
- 4 oz smoked salmon, sliced
- For the dressing:
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 tsp honey
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F. Spread the walnuts on a baking sheet and toast for 5-7 minutes, until fragrant. Let them cool.
- While the walnuts toast, whisk together olive oil, balsamic vinegar, honey, salt, and pepper in a small bowl to make the dressing.
- Arrange the mixed greens on a serving plate. Top with sliced beetroot and smoked salmon.
- Sprinkle the toasted walnuts over the salad. Drizzle the dressing evenly over the top.
- Tip: For an extra burst of flavor, add a sprinkle of goat cheese or feta. Another tip: If you’re not a fan of smoked salmon, grilled salmon works great too. Lastly, for the best texture, slice the beetroot as thinly as possible—it makes all the difference.
Crunchy walnuts, tender salmon, and earthy beetroot come together in this salad for a delightful mix of textures and flavors. Serve it with a slice of crusty bread to soak up any leftover dressing.
Salmon Salad with Orange Vinaigrette
Delicious doesn’t even begin to describe this salmon salad with orange vinaigrette. It’s fresh, zesty, and packed with flavors that’ll make your taste buds dance. Perfect for a light lunch or a fancy dinner, you’re going to love how easy it is to whip up.
Ingredients
- For the salad:
- 2 cups mixed greens
- 1 lb salmon fillet, skin removed
- 1/2 cup sliced almonds
- 1/4 cup crumbled feta cheese
- For the orange vinaigrette:
- 1/4 cup olive oil
- 2 tbsp fresh orange juice
- 1 tbsp honey
- 1 tsp Dijon mustard
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Place the salmon fillet on the prepared baking sheet. Season lightly with salt and pepper.
- Bake the salmon for 12-15 minutes, or until it flakes easily with a fork. Let it cool slightly, then break into chunks.
- While the salmon cooks, toast the sliced almonds in a dry skillet over medium heat for 3-4 minutes, stirring frequently, until golden. Tip: Keep an eye on them to prevent burning.
- In a small bowl, whisk together the olive oil, orange juice, honey, and Dijon mustard until well combined. Season with salt and pepper to taste.
- In a large bowl, toss the mixed greens with half of the orange vinaigrette. Tip: Start with less dressing; you can always add more.
- Top the greens with the salmon chunks, toasted almonds, and crumbled feta cheese. Drizzle with the remaining vinaigrette.
- Gently toss the salad to combine everything evenly. Tip: Use a light hand to keep the salmon chunks intact.
Just like that, you’ve got a salad that’s bursting with textures—creamy feta, crunchy almonds, and tender salmon. The orange vinaigrette adds a sweet and tangy kick that ties it all together. Serve it with a slice of crusty bread for a complete meal.
Salmon and Kale Salad
Oh, you’re going to love this Salmon and Kale Salad—it’s fresh, flavorful, and packed with nutrients. Perfect for a quick lunch or a light dinner, it’s as satisfying as it is simple to make.
Ingredients
- For the salmon:
- 1 lb salmon fillet, skin on
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- For the salad:
- 4 cups kale, stems removed and leaves torn
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- For the dressing:
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp honey
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat your oven to 375°F and line a baking sheet with parchment paper.
- Place the salmon fillet on the prepared baking sheet, skin side down. Drizzle with 1 tbsp olive oil and season with 1/2 tsp salt and 1/4 tsp black pepper.
- Bake the salmon for 12-15 minutes, or until it flakes easily with a fork. Tip: Don’t overcook the salmon to keep it moist.
- While the salmon bakes, prepare the salad. In a large bowl, combine the kale, cherry tomatoes, and red onion.
- In a small bowl, whisk together 2 tbsp olive oil, 1 tbsp lemon juice, 1 tsp honey, 1/2 tsp salt, and 1/4 tsp black pepper to make the dressing.
- Once the salmon is done, let it cool for a few minutes, then flake it into large pieces, discarding the skin.
- Add the flaked salmon to the salad bowl, drizzle with the dressing, and toss gently to combine. Tip: Massaging the kale with a bit of the dressing before adding the other ingredients can soften it.
- Serve immediately for the best texture and flavor. Tip: For an extra crunch, sprinkle some toasted almonds or seeds on top before serving.
The salmon is tender and flaky, while the kale adds a hearty crunch. The sweet and tangy dressing ties everything together beautifully. Try serving it in a wrap or over quinoa for a different twist.
Salmon Salad with Dijon Mustard Dressing
Zesty and refreshing, this salmon salad with Dijon mustard dressing is your go-to for a light yet satisfying meal. You’ll love how the tangy dressing complements the rich salmon, making every bite a delightful mix of flavors.
Ingredients
- For the salad:
- 2 cups mixed greens
- 1 lb cooked salmon, flaked
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- For the dressing:
- 2 tbsp Dijon mustard
- 1 tbsp honey
- 2 tbsp olive oil
- 1 tbsp lemon juice
- Salt and pepper to taste
Instructions
- In a large bowl, combine the mixed greens, flaked salmon, cherry tomatoes, and red onion.
- In a small bowl, whisk together the Dijon mustard, honey, olive oil, and lemon juice until smooth. Tip: For a creamier dressing, add a teaspoon of Greek yogurt.
- Season the dressing with salt and pepper to taste. Tip: Always taste your dressing before adding it to the salad to adjust the flavors as needed.
- Pour the dressing over the salad and toss gently to coat all the ingredients evenly. Tip: Use salad tongs for an even mix without crushing the greens.
- Serve immediately for the best texture and flavor.
Great for a quick lunch or a light dinner, this salad offers a perfect balance of creamy and crunchy textures. Try serving it with a slice of crusty bread to soak up any extra dressing.
Salmon and Asparagus Salad
Oh, you’re going to love this Salmon and Asparagus Salad—it’s fresh, flavorful, and super easy to whip up for a quick lunch or dinner. Perfect for those days when you want something healthy but don’t feel like spending hours in the kitchen.
Ingredients
- For the salad:
- 1 lb salmon fillet, skin removed
- 1 bunch asparagus, trimmed
- 4 cups mixed greens
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- For the dressing:
- 3 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- 1/2 tsp honey
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- Place the salmon fillet on the prepared baking sheet and season with salt and pepper. Bake for 12-15 minutes, until the salmon flakes easily with a fork.
- While the salmon cooks, bring a pot of salted water to a boil. Add the asparagus and blanch for 2 minutes, then immediately transfer to ice water to stop the cooking process.
- In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, salt, and pepper to make the dressing.
- In a large bowl, combine the mixed greens, cherry tomatoes, red onion, and blanched asparagus. Drizzle with the dressing and toss gently to coat.
- Flake the baked salmon into large pieces and arrange on top of the salad.
- Serve immediately, garnished with extra lemon wedges if desired.
Crunchy asparagus and tender salmon make this salad a textural dream, while the tangy dressing ties everything together beautifully. Try serving it with a slice of crusty bread for a more filling meal.
Salmon Salad with Cilantro Lime Dressing
Vibrant and refreshing, this salmon salad is your go-to for a light yet satisfying meal. You’ll love the zesty cilantro lime dressing that ties everything together.
Ingredients
- For the salmon:
- 1 lb salmon fillet
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- For the salad:
- 4 cups mixed greens
- 1 avocado, sliced
- 1/2 cup cherry tomatoes, halved
- 1/4 red onion, thinly sliced
- For the dressing:
- 1/4 cup olive oil
- 2 tbsp lime juice
- 1/4 cup cilantro, chopped
- 1 tsp honey
- 1/2 tsp salt
Instructions
- Preheat your oven to 375°F. Line a baking sheet with parchment paper.
- Place the salmon fillet on the prepared baking sheet. Drizzle with 1 tbsp olive oil and season with 1/2 tsp salt and 1/4 tsp black pepper.
- Bake the salmon for 12-15 minutes, or until it flakes easily with a fork. Tip: Don’t overcook to keep it moist.
- While the salmon bakes, prepare the salad. In a large bowl, combine 4 cups mixed greens, 1 sliced avocado, 1/2 cup halved cherry tomatoes, and 1/4 thinly sliced red onion.
- For the dressing, whisk together 1/4 cup olive oil, 2 tbsp lime juice, 1/4 cup chopped cilantro, 1 tsp honey, and 1/2 tsp salt in a small bowl. Tip: Adjust honey for sweetness.
- Once the salmon is done, let it cool for a few minutes, then flake it into large pieces.
- Add the flaked salmon to the salad bowl. Drizzle with the cilantro lime dressing and toss gently to combine. Tip: Add dressing just before serving to keep greens crisp.
Creamy avocado and tender salmon make this salad a texture dream. Serve it with a side of crusty bread for a complete meal that’s as beautiful as it is delicious.
Salmon and Edamame Salad
Got a hankering for something light yet satisfying? This salmon and edamame salad is your go-to for a quick, nutritious meal that doesn’t skimp on flavor.
Ingredients
- For the salad:
- 1 lb salmon fillet, skin removed
- 1 cup shelled edamame, thawed if frozen
- 2 cups mixed greens
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- For the dressing:
- 2 tbsp olive oil
- 1 tbsp soy sauce
- 1 tbsp honey
- 1 tsp grated ginger
- 1/2 lime, juiced
Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Place the salmon fillet on the prepared baking sheet. Season lightly with salt and pepper. Bake for 12-15 minutes, until the salmon flakes easily with a fork.
- While the salmon bakes, whisk together olive oil, soy sauce, honey, grated ginger, and lime juice in a small bowl to make the dressing.
- In a large bowl, combine mixed greens, edamame, cherry tomatoes, and red onion.
- Once the salmon is cooked, let it cool for a few minutes, then break it into chunks.
- Add the salmon chunks to the salad bowl. Drizzle with the dressing and toss gently to combine.
Unbelievably fresh and vibrant, this salad is a texture dream with the tender salmon, crunchy edamame, and crisp greens. Serve it in a hollowed-out watermelon for a fun summer twist!
Conclusion
Marvel at the variety and health benefits packed into these 20 salmon salad recipes! Perfect for home cooks looking to spice up their meal prep with nutritious, flavorful options. We’d love to hear which recipes become your favorites—drop a comment below. Loved this roundup? Share the inspiration with fellow foodies on Pinterest!
