20 Delicious Salmon Salad Recipes for Healthy Eating

Perfect for those seeking a nutritious yet flavorful meal, our collection of 20 Delicious Salmon Salad Recipes is a treasure trove for home cooks. Whether you’re in the mood for something light and refreshing or rich and satisfying, these recipes promise to elevate your healthy eating game. Dive in and discover your next favorite dish that’s as good for your body as it is for your taste buds!

Grilled Salmon and Avocado Salad

Mmm, there’s nothing quite like the combination of perfectly grilled salmon and creamy avocado to make a salad feel indulgent yet healthy. I remember the first time I tried this dish at a friend’s backyard BBQ; the smoky flavor of the salmon paired with the fresh, buttery avocado was a game-changer for my summer meal repertoire.

Ingredients

• 1 lb wild-caught salmon fillet, skin-on
• 2 ripe avocados, cubed
• 4 cups mixed baby greens
• 1/4 cup extra-virgin olive oil
• 2 tbsp fresh lemon juice
• 1 tsp Dijon mustard
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp chopped fresh dill

Instructions

1. Preheat your grill to medium-high heat (400°F) and lightly oil the grates to prevent sticking.
2. Season the salmon fillet evenly with sea salt and freshly ground black pepper on both sides.
3. Place the salmon skin-side down on the grill and cook for 4-5 minutes, until the skin is crispy and releases easily from the grates.
4. Flip the salmon carefully and grill for another 3-4 minutes, or until the internal temperature reaches 145°F for medium doneness.
5. While the salmon cooks, whisk together extra-virgin olive oil, fresh lemon juice, Dijon mustard, and chopped fresh dill in a small bowl to create the dressing.
6. In a large bowl, toss the mixed baby greens with half of the dressing until lightly coated.
7. Divide the dressed greens among plates, top with cubed avocado and grilled salmon, then drizzle with the remaining dressing.

You’ll love the contrast between the crispy, smoky salmon and the creamy avocado, with the bright dressing tying everything together. For an extra touch, serve with a side of crusty bread to soak up any leftover dressing on your plate.

Smoked Salmon and Arugula Salad

After a weekend spent by the coast, where the salty breeze and the sight of fishermen hauling in their catch inspired me, I found myself craving the simplicity and elegance of smoked salmon. This Smoked Salmon and Arugula Salad is my homage to those seaside mornings, combining the peppery bite of arugula with the rich, smoky flavors of the salmon.

Ingredients

• 4 oz cold-smoked salmon, thinly sliced
• 4 cups baby arugula, washed and dried
• 1/2 cup English cucumber, thinly sliced
• 1/4 cup red onion, finely shaved
• 2 tbsp extra virgin olive oil
• 1 tbsp fresh lemon juice
• 1 tsp Dijon mustard
• 1/2 tsp honey
• Sea salt and freshly ground black pepper, to taste
• 1 tbsp capers, drained
• 2 tbsp dill, finely chopped

Instructions

1. In a large mixing bowl, whisk together the extra virgin olive oil, fresh lemon juice, Dijon mustard, and honey until emulsified. Season lightly with sea salt and freshly ground black pepper.
2. Add the baby arugula, English cucumber slices, and finely shaved red onion to the bowl. Gently toss the salad to coat the greens evenly with the dressing.
3. Arrange the dressed arugula mixture on a serving platter. Drape the thinly sliced cold-smoked salmon over the top.
4. Scatter the drained capers and finely chopped dill over the salmon and greens.
5. Serve immediately, offering a final grind of black pepper at the table for those who prefer an extra kick.

Here’s how the flavors come together: the smokiness of the salmon pairs beautifully with the peppery arugula, while the cucumber and red onion add a refreshing crunch. For a creative twist, serve this salad on toasted baguette slices as an elegant appetizer.

Asian-Inspired Salmon Salad with Sesame Dressing

Kicking off the week with a dish that’s as vibrant as it is nutritious, I found myself reaching for ingredients that speak to my love for Asian flavors. This salmon salad, with its sesame dressing, is a testament to how simple ingredients can come together to create something truly spectacular. It’s a recipe that’s become a staple in my kitchen, especially when I’m craving something light yet satisfying.

Ingredients

• 1 lb wild-caught salmon fillet, skin-on
• 2 tbsp toasted sesame oil
• 1 tbsp rice vinegar
• 1 tbsp honey
• 1 tsp soy sauce
• 1/2 tsp grated ginger
• 1 clove garlic, minced
• 4 cups mixed greens
• 1/2 cup shredded carrots
• 1/4 cup sliced almonds, toasted
• 2 green onions, thinly sliced
• 1 tbsp sesame seeds

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Place the salmon fillet on the prepared baking sheet, skin-side down, and bake for 12-15 minutes, or until the salmon flakes easily with a fork.
3. While the salmon cooks, whisk together the toasted sesame oil, rice vinegar, honey, soy sauce, grated ginger, and minced garlic in a small bowl to create the dressing.
4. In a large bowl, combine the mixed greens, shredded carrots, toasted almonds, and green onions.
5. Once the salmon is cooked, let it cool slightly before flaking it into large pieces, discarding the skin.
6. Add the flaked salmon to the salad bowl, drizzle with the sesame dressing, and toss gently to combine.
7. Sprinkle the sesame seeds over the top before serving.

Vibrant and bursting with flavor, this salad offers a delightful contrast between the tender salmon and the crisp vegetables. The sesame dressing ties everything together with its perfect balance of sweet and savory. For an extra touch of elegance, serve it in a hollowed-out pineapple or papaya half.

Citrus-Glazed Salmon Salad with Spinach

Waking up to the crisp morning air, I often find myself craving something light yet satisfying to start the day. That’s how this Citrus-Glazed Salmon Salad with Spinach came to be—a perfect balance of flavors and textures that never fails to brighten my morning.

Ingredients

• 1 lb wild-caught salmon fillet, skin-on
• 2 tbsp extra-virgin olive oil
• 1/4 cup fresh orange juice
• 2 tbsp honey
• 1 tbsp Dijon mustard
• 1 tsp finely grated orange zest
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 4 cups baby spinach, thoroughly washed
• 1/2 cup thinly sliced red onion
• 1/4 cup toasted almond slices

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a small bowl, whisk together the orange juice, honey, Dijon mustard, and orange zest until well combined.
3. Place the salmon fillet on the prepared baking sheet, skin-side down. Brush the top and sides of the salmon with the citrus glaze, reserving half for later.
4. Season the salmon with sea salt and freshly ground black pepper.
5. Bake the salmon in the preheated oven for 12-15 minutes, or until the fish flakes easily with a fork and the glaze is caramelized.
6. While the salmon is baking, toss the baby spinach and red onion in a large salad bowl.
7. Once the salmon is done, let it rest for 2 minutes before flaking it into large pieces over the salad.
8. Drizzle the reserved citrus glaze over the salad and sprinkle with toasted almond slices.

Key to this dish’s appeal is the contrast between the warm, flaky salmon and the crisp, fresh spinach. The citrus glaze adds a sweet and tangy dimension that ties everything together beautifully. For an extra touch of elegance, serve it on a chilled plate to keep the greens vibrant and crisp.

Mediterranean Salmon Salad with Feta and Olives

Many evenings, I find myself craving something light yet satisfying, a dish that brings the vibrant flavors of the Mediterranean right to my kitchen. That’s when I turn to this Mediterranean Salmon Salad with Feta and Olives, a recipe that’s as nourishing as it is delicious, perfect for those warm summer nights or whenever you need a quick, healthy meal.

Ingredients

• 1 lb wild-caught salmon fillet, skin-on
• 2 tbsp extra-virgin olive oil
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1 cup mixed olives, pitted and halved
• 1/2 cup crumbled feta cheese
• 2 cups arugula, washed and dried
• 1/4 cup red onion, thinly sliced
• 1 tbsp fresh lemon juice
• 1 tsp dried oregano

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Place the salmon fillet on the prepared baking sheet, skin-side down. Drizzle with 1 tbsp of extra-virgin olive oil and season with sea salt and black pepper.
3. Bake the salmon in the preheated oven for 12-15 minutes, or until the flesh flakes easily with a fork. Tip: For extra flavor, sprinkle the salmon with dried oregano before baking.
4. While the salmon bakes, in a large bowl, combine the arugula, mixed olives, red onion, and crumbled feta cheese.
5. In a small bowl, whisk together the remaining 1 tbsp of extra-virgin olive oil and fresh lemon juice to create the dressing.
6. Once the salmon is cooked, let it cool for a few minutes, then flake it into large pieces, discarding the skin.
7. Add the flaked salmon to the salad bowl, drizzle with the dressing, and gently toss to combine. Tip: Be careful not to overmix to keep the salmon pieces intact.
8. Serve the salad immediately, garnished with an extra sprinkle of feta cheese and a few whole olives on top for presentation. Tip: For a heartier meal, serve this salad with a side of crusty bread to soak up the delicious dressing.

You’ll love the contrast of textures in this dish—the creamy feta, the briny olives, and the tender, flaky salmon all come together beautifully. The lemon dressing adds a bright, tangy note that ties everything together, making this salad a refreshing choice for any occasion.

Salmon Nicoise Salad with Green Beans

Craving something fresh yet hearty for dinner last night, I found myself rummaging through the fridge, landing on a beautiful piece of wild-caught salmon and some crisp green beans. That’s when inspiration struck—why not elevate the classic Nicoise salad with these gems? It turned out to be a delightful twist that’s both nutritious and bursting with flavors.

Ingredients

• 1 lb wild-caught salmon fillet, skin-on
• 1 cup haricots verts (French green beans), trimmed
• 2 pasture-raised eggs
• 1/2 cup Niçoise olives
• 1 cup cherry tomatoes, halved
• 2 tbsp extra-virgin olive oil
• 1 tbsp Dijon mustard
• 1 tbsp fresh lemon juice
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Place the salmon fillet on the prepared baking sheet, skin-side down. Drizzle with 1 tbsp of olive oil and season with 1/4 tsp of sea salt and a pinch of black pepper. Bake for 12-15 minutes, until the salmon flakes easily with a fork.
3. While the salmon bakes, bring a pot of water to a boil. Add the haricots verts and blanch for 2 minutes, then immediately transfer to an ice bath to stop the cooking process. This keeps them crisp and vibrant.
4. In the same boiling water, gently add the eggs and cook for 7 minutes for a perfectly soft-boiled center. Transfer to the ice bath to cool before peeling and halving.
5. In a small bowl, whisk together the remaining olive oil, Dijon mustard, lemon juice, 1/4 tsp sea salt, and black pepper to create the dressing.
6. Arrange the blanched haricots verts, halved eggs, Niçoise olives, and cherry tomatoes on a serving platter. Flake the baked salmon over the top and drizzle with the dressing.

Perfectly balanced, this salad offers a symphony of textures—from the tender salmon to the crisp green beans and creamy eggs. Serve it with a crusty baguette to soak up every last bit of that tangy dressing, or enjoy it as is for a light, satisfying meal.

Honey Mustard Salmon Salad with Mixed Greens

Remember those lazy summer evenings when you crave something light yet satisfying? That’s exactly when this Honey Mustard Salmon Salad with Mixed Greens comes to the rescue, blending the richness of salmon with the crisp freshness of greens.

Ingredients

• 1 lb wild-caught salmon fillet, skin-on
• 2 tbsp Dijon mustard
• 1 tbsp raw honey
• 1 tbsp extra virgin olive oil
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 4 cups mixed baby greens
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 1 tbsp apple cider vinegar

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a small bowl, whisk together the Dijon mustard, raw honey, extra virgin olive oil, sea salt, and black pepper to create the marinade.
3. Place the salmon fillet on the prepared baking sheet, skin-side down, and generously brush the top with the honey mustard marinade.
4. Bake the salmon in the preheated oven for 12-15 minutes, or until the fish flakes easily with a fork and the edges are slightly caramelized.
5. While the salmon bakes, assemble the salad by tossing the mixed baby greens, cherry tomatoes, and red onion in a large bowl.
6. Drizzle the apple cider vinegar over the salad and toss gently to combine.
7. Once the salmon is cooked, let it rest for 2 minutes before flaking it into large pieces over the salad.

This dish offers a delightful contrast between the warm, flaky salmon with its sweet and tangy glaze and the cool, crisp greens. Try serving it with a slice of crusty artisan bread to soak up any remaining dressing on your plate.

Salmon and Quinoa Power Salad

Now that summer is in full swing, I find myself craving meals that are both nourishing and effortless to prepare. This Salmon and Quinoa Power Salad has become my go-to for busy weeknights, packed with protein and vibrant flavors that keep me energized. It’s a dish that feels indulgent yet is incredibly wholesome, perfect for those evenings when you want something satisfying without spending hours in the kitchen.

Ingredients

• 1 cup quinoa, rinsed
• 2 cups water
• 1 lb wild-caught salmon fillet, skin-on
• 1 tbsp extra-virgin olive oil
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 cup baby arugula
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 2 tbsp fresh dill, chopped
• 1 tbsp capers, drained
• 1/4 cup feta cheese, crumbled
• 2 tbsp lemon juice
• 1 tbsp Dijon mustard
• 1/4 cup extra-virgin olive oil

Instructions

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Place the salmon fillet on the prepared baking sheet, drizzle with 1 tbsp olive oil, and season with sea salt and black pepper.
3. Bake the salmon for 12-15 minutes, or until the flesh flakes easily with a fork. Tip: For extra flavor, let the salmon marinate in the olive oil and seasonings for 10 minutes before baking.
4. While the salmon cooks, combine quinoa and water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the water is absorbed. Tip: Fluff the quinoa with a fork after cooking to prevent clumping.
5. In a large bowl, whisk together lemon juice, Dijon mustard, and 1/4 cup olive oil to create the dressing.
6. Add the cooked quinoa, arugula, cherry tomatoes, red onion, dill, and capers to the bowl with the dressing. Toss gently to combine.
7. Flake the baked salmon into large pieces and gently fold into the salad. Tip: For a more rustic presentation, leave the salmon in larger chunks.
8. Sprinkle the salad with crumbled feta cheese before serving.

Vibrant and hearty, this salad offers a delightful contrast of textures, from the creamy feta to the crisp arugula and tender salmon. Serve it in a large, shallow bowl to showcase the colorful ingredients, or pack it for a picnic where its flavors can meld even more beautifully.

Pesto Salmon Salad with Cherry Tomatoes

After a long day of testing out various salad recipes, I stumbled upon a combination that not only satisfied my hunger but also brought a burst of flavor to my palate. This Pesto Salmon Salad with Cherry Tomatoes is a testament to how simple ingredients can create a symphony of flavors.

Ingredients

• 1 lb wild-caught salmon fillet, skin-on
• 2 cups mixed salad greens, thoroughly washed and dried
• 1 cup cherry tomatoes, halved
• 1/4 cup basil pesto, homemade or store-bought
• 2 tbsp extra virgin olive oil
• 1 tbsp fresh lemon juice
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Place the salmon fillet on the prepared baking sheet, skin-side down. Drizzle with 1 tbsp of extra virgin olive oil and season with sea salt and freshly ground black pepper.
3. Bake the salmon in the preheated oven for 12-15 minutes, or until the flesh flakes easily with a fork. Tip: For an extra crispy skin, broil the salmon for the last 2 minutes of cooking.
4. While the salmon is baking, toss the mixed salad greens and halved cherry tomatoes in a large bowl with the remaining 1 tbsp of extra virgin olive oil and fresh lemon juice.
5. Once the salmon is cooked, let it rest for 5 minutes before flaking it into large pieces, discarding the skin.
6. Gently fold the flaked salmon and basil pesto into the salad mixture until everything is evenly coated. Tip: Adding the pesto while the salmon is still warm helps the flavors meld together beautifully.
7. Serve the salad immediately, garnished with additional cherry tomatoes and a drizzle of pesto if desired. Tip: For a heartier meal, serve this salad over a bed of quinoa or farro.

With its tender flakes of salmon, the crispness of the greens, and the juicy pop of cherry tomatoes, this salad is a delightful play of textures. The basil pesto adds a creamy, herbaceous note that ties everything together, making it a perfect dish for both weeknight dinners and special occasions.

Salmon Cobb Salad with Bacon and Eggs

Over the years, I’ve come to realize that a Cobb salad is more than just a meal; it’s a canvas for creativity. My twist on this classic involves adding succulent salmon and crispy bacon, making it a hearty dish that’s perfect for any season. Here’s how I bring this vibrant salad to life in my kitchen.

Ingredients

• 1 lb wild-caught salmon fillet, skin-on
• 4 slices thick-cut applewood-smoked bacon
• 2 pasture-raised eggs, lightly beaten
• 1/2 cup extra-virgin olive oil
• 2 tbsp Dijon mustard
• 1 tbsp honey
• 1/4 cup red wine vinegar
• 1 head romaine lettuce, chopped
• 1 avocado, diced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup crumbled blue cheese
• Salt and freshly ground black pepper to taste

Instructions

1. Preheat your oven to 400°F (204°C). Season the salmon fillet with salt and pepper, then place it skin-side down on a baking sheet lined with parchment paper. Bake for 12-15 minutes, until the salmon flakes easily with a fork.
2. While the salmon cooks, heat a skillet over medium heat. Add the bacon slices and cook until crispy, about 5 minutes per side. Transfer to a paper towel-lined plate to drain, then crumble into large pieces.
3. In the same skillet, pour the lightly beaten eggs. Scramble over low heat until just set, about 2 minutes. Remove from heat.
4. Whisk together the olive oil, Dijon mustard, honey, and red wine vinegar in a small bowl to create the dressing. Season with salt and pepper to taste.
5. Arrange the chopped romaine on a large platter. Top with the baked salmon (flaked into large pieces), crumbled bacon, scrambled eggs, diced avocado, halved cherry tomatoes, and crumbled blue cheese.
6. Drizzle the dressing over the salad just before serving, tossing lightly to combine.

The contrast of the crispy bacon with the tender salmon and creamy avocado creates a symphony of textures in every bite. For an extra touch of elegance, serve this salad with a chilled glass of Sauvignon Blanc to complement the rich flavors.

Spicy Sriracha Salmon Salad

Kicking off another week with a dish that’s as vibrant as my mood on a sunny Monday morning, this Spicy Sriracha Salmon Salad is my go-to when I need something that packs a punch both in flavor and nutrition. It’s a playful twist on the classic salad, with a spicy kick that’ll wake up your taste buds, inspired by a little mishap when I accidentally poured too much Sriracha into my dressing—best mistake ever!

Ingredients

• 1 lb wild-caught salmon fillet, skin-on
• 2 tbsp extra-virgin olive oil
• 1 tbsp Sriracha sauce
• 1 tsp honey
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 4 cups mixed baby greens
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 1 avocado, sliced
• 2 tbsp fresh cilantro, chopped
• 1 lime, juiced

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Place the salmon fillet on the prepared baking sheet, skin-side down. Drizzle with 1 tbsp of extra-virgin olive oil and season with sea salt and black pepper.
3. In a small bowl, whisk together Sriracha sauce, honey, and the remaining 1 tbsp of olive oil. Brush this mixture generously over the salmon fillet.
4. Bake the salmon for 12-15 minutes, or until the flesh flakes easily with a fork. Tip: For an extra crispy top, broil for the last 2 minutes.
5. While the salmon cooks, assemble the salad by tossing mixed baby greens, cherry tomatoes, red onion, and avocado in a large bowl.
6. Once the salmon is done, let it rest for 5 minutes before flaking it into large chunks over the salad.
7. Drizzle the salad with fresh lime juice and sprinkle with chopped cilantro. Tip: For an added crunch, top with toasted sesame seeds or crushed peanuts.

Salmon’s richness balances the heat from the Sriracha beautifully, while the lime juice adds a refreshing zing. Serve this salad in a large, shallow bowl to showcase its vibrant colors, or pack it for a picnic—it’s just as delicious at room temperature.

Salmon and Mango Summer Salad

Last summer, I stumbled upon the most refreshing combination at a beachside cafe—salmon and mango. It was love at first bite, and I’ve been perfecting my own version of that salad ever since. Here’s how you can bring a taste of summer to your table with this vibrant dish.

Ingredients

• 1 lb wild-caught salmon fillet, skin-on
• 1 ripe mango, diced into 1/2-inch cubes
• 2 cups mixed baby greens
• 1/4 cup extra virgin olive oil
• 2 tbsp fresh lime juice
• 1 tbsp honey
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup fresh cilantro, roughly chopped
• 1/4 cup red onion, thinly sliced

Instructions

1. Preheat your grill to medium-high heat, approximately 400°F, ensuring the grates are clean and lightly oiled to prevent sticking.
2. Season the salmon fillet evenly with sea salt and freshly ground black pepper, then place it skin-side down on the grill. Cook for 4-5 minutes until the skin is crispy and the salmon releases easily from the grates.
3. Flip the salmon and cook for an additional 3-4 minutes, or until the internal temperature reaches 145°F for medium doneness. Tip: Resist the urge to move the salmon around too much to ensure a perfect sear.
4. While the salmon cooks, whisk together extra virgin olive oil, fresh lime juice, and honey in a small bowl to create the dressing. Tip: Adjust the honey to balance the acidity to your liking.
5. In a large bowl, combine mixed baby greens, diced mango, red onion, and fresh cilantro. Drizzle with half of the dressing and toss gently to coat.
6. Once the salmon is cooked, let it rest for 2 minutes before flaking it into large pieces, discarding the skin if desired.
7. Arrange the salad on a platter, top with flaked salmon, and drizzle with the remaining dressing. Tip: For an extra burst of flavor, add a sprinkle of chili flakes or a dash of smoked paprika.

This salad is a symphony of textures—creamy mango, crisp greens, and flaky salmon—all brought together with a tangy-sweet dressing. Try serving it on a warm summer evening with a chilled glass of rosé for the ultimate al fresco dining experience.

Greek-Style Salmon Salad with Tzatziki

Zesty and refreshing, this Greek-Style Salmon Salad with Tzatziki is my go-to dish when I’m craving something light yet satisfying. I remember the first time I tried it at a small seaside taverna in Crete; the combination of perfectly grilled salmon and creamy tzatziki was unforgettable. Now, I make it at home, tweaking the recipe to suit my taste, and it’s become a staple in my summer menu.

Ingredients

• 1 lb wild-caught salmon fillet, skin-on
• 1 cup Greek yogurt, full-fat
• 1 medium cucumber, seeded and finely grated
• 2 tbsp extra virgin olive oil
• 1 tbsp fresh dill, finely chopped
• 1 tbsp fresh lemon juice
• 1 tsp garlic, minced
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 4 cups mixed greens
• 1/2 cup Kalamata olives, pitted and halved
• 1/4 cup red onion, thinly sliced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup feta cheese, crumbled

Instructions

1. Preheat your grill to medium-high heat, approximately 400°F, ensuring the grates are clean and lightly oiled to prevent sticking.
2. Pat the salmon fillet dry with paper towels, then brush both sides with 1 tbsp of extra virgin olive oil, and season with 1/4 tsp sea salt and 1/8 tsp black pepper.
3. Grill the salmon, skin-side down first, for 4-5 minutes until the skin is crispy and releases easily from the grill. Flip and cook for another 3-4 minutes until the salmon is just opaque in the center.
4. While the salmon cooks, prepare the tzatziki by combining Greek yogurt, grated cucumber, minced garlic, fresh dill, lemon juice, remaining 1/4 tsp sea salt, and 1/8 tsp black pepper in a medium bowl. Stir until well blended.
5. In a large bowl, toss the mixed greens with the remaining 1 tbsp of extra virgin olive oil, then arrange on plates. Top with grilled salmon, Kalamata olives, red onion, cherry tomatoes, and crumbled feta cheese.
6. Drizzle the tzatziki over the salad or serve on the side for dipping.

Velvety and rich, the salmon pairs beautifully with the crisp freshness of the salad and the cool, tangy tzatziki. For an extra touch of elegance, serve this dish with a side of warm pita bread or over a bed of quinoa for added texture.

Salmon and Kale Caesar Salad

Goodness, there’s nothing quite like the crisp freshness of a Caesar salad to make you feel both indulgent and virtuous at the same time. I remember the first time I tossed in some flaky salmon and hearty kale into the mix—it was a game changer, turning a classic into something even my picky eater friends couldn’t resist.

Ingredients

• 1 lb wild-caught salmon fillet, skin-on
• 4 cups Tuscan kale, stems removed and leaves torn into bite-sized pieces
• 1/2 cup freshly grated Parmigiano-Reggiano
• 1/3 cup extra-virgin olive oil
• 2 tbsp fresh lemon juice
• 1 tsp Dijon mustard
• 2 cloves garlic, minced
• 2 anchovy fillets, finely chopped
• 1 large pasture-raised egg, lightly beaten
• 1/2 cup homemade croutons
• Sea salt and freshly ground black pepper, to taste

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Season the salmon fillet with sea salt and black pepper, then place it skin-side down on the prepared baking sheet. Bake for 12-15 minutes, until the salmon flakes easily with a fork.
3. While the salmon bakes, whisk together the olive oil, lemon juice, Dijon mustard, minced garlic, and chopped anchovies in a large bowl to create the dressing.
4. Add the lightly beaten egg to the dressing, whisking continuously to emulsify. Tip: Ensure all ingredients are at room temperature to prevent the dressing from breaking.
5. Add the torn kale leaves to the bowl with the dressing, using your hands to massage the kale until it begins to soften, about 2 minutes. Tip: Massaging kale reduces its bitterness and makes it more palatable.
6. Flake the baked salmon into large pieces, discarding the skin, and gently fold it into the kale along with the croutons and grated Parmigiano-Reggiano.
7. Divide the salad among plates, garnishing with additional Parmigiano-Reggiano and a twist of black pepper. Tip: For an extra crunch, toast the croutons in a dry pan before adding them to the salad.

Flaky, rich salmon paired with the robust texture of massaged kale creates a salad that’s both satisfying and sophisticated. Serve it with a chilled glass of Sauvignon Blanc to complement the tangy dressing, or pack it for a picnic—it holds up beautifully.

Teriyaki Salmon Salad with Edamame

Waking up to the aroma of teriyaki glaze simmering on the stove is one of my favorite ways to start the day, especially when it’s for this vibrant Teriyaki Salmon Salad with Edamame. It’s a dish that balances the richness of salmon with the freshness of greens and the subtle sweetness of teriyaki, making it a perfect meal for any time of the day.

Ingredients

• 1 lb wild-caught salmon fillet, skin-on
• 1/4 cup low-sodium soy sauce
• 2 tbsp mirin
• 1 tbsp honey
• 1 tsp freshly grated ginger
• 1 clove garlic, minced
• 1 cup shelled edamame, blanched
• 4 cups mixed baby greens
• 1 tbsp toasted sesame oil
• 1 tbsp rice vinegar
• 1/4 cup sliced scallions
• 1 tbsp toasted sesame seeds

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a small saucepan over medium heat, combine soy sauce, mirin, honey, ginger, and garlic. Simmer for 5 minutes until slightly thickened, then remove from heat.
3. Place the salmon fillet on the prepared baking sheet, skin-side down. Brush half of the teriyaki glaze over the salmon.
4. Bake the salmon for 12-15 minutes, or until the internal temperature reaches 145°F and the flesh flakes easily with a fork.
5. While the salmon bakes, toss the mixed greens with sesame oil and rice vinegar in a large bowl.
6. Divide the dressed greens among plates, top with blanched edamame, and sprinkle with scallions.
7. Once the salmon is cooked, let it rest for 2 minutes before slicing. Place slices atop the salads.
8. Drizzle the remaining teriyaki glaze over the salads and garnish with toasted sesame seeds.

Now, this dish isn’t just a feast for the eyes; the contrast between the crispy salmon skin and the tender greens, all tied together with that glossy teriyaki glaze, is nothing short of divine. Try serving it with a side of steamed jasmine rice for an extra comforting meal.

Salmon and Farro Salad with Lemon Vinaigrette

Every time I think about a dish that’s both nourishing and bursting with flavor, my mind goes straight to this Salmon and Farro Salad with Lemon Vinaigrette. It’s a dish that reminds me of summer picnics by the lake, where the freshness of the ingredients truly shines.

Ingredients

• 1 cup farro, rinsed
• 2 cups water
• 1 lb wild-caught salmon fillet, skin on
• 1 tbsp extra-virgin olive oil
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 2 cups baby arugula
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 1/4 cup feta cheese, crumbled
• 2 tbsp fresh dill, chopped
• 1/4 cup extra-virgin olive oil
• 2 tbsp fresh lemon juice
• 1 tsp Dijon mustard
• 1/2 tsp honey
• 1/4 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Place the salmon fillet on the prepared baking sheet. Drizzle with 1 tbsp olive oil and season with 1/2 tsp sea salt and 1/4 tsp black pepper. Roast for 12-15 minutes, until the salmon flakes easily with a fork.
3. While the salmon cooks, combine farro and water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 25 minutes, or until farro is tender and water is absorbed.
4. In a large bowl, whisk together 1/4 cup olive oil, lemon juice, Dijon mustard, honey, 1/4 tsp sea salt, and 1/4 tsp black pepper to make the vinaigrette.
5. Flake the cooked salmon into large pieces, discarding the skin.
6. Add the cooked farro, arugula, cherry tomatoes, red onion, feta cheese, and dill to the bowl with the vinaigrette. Gently toss to combine.
7. Top the salad with the flaked salmon. Serve immediately.

Salmon and Farro Salad with Lemon Vinaigrette is a symphony of textures, from the chewy farro to the crisp arugula and tender salmon. The lemon vinaigrette adds a bright acidity that ties all the flavors together beautifully. For an extra touch of elegance, serve it on a platter garnished with lemon slices and a sprinkle of fresh dill.

Salmon and Beetroot Salad with Goat Cheese

Falling in love with this Salmon and Beetroot Salad with Goat Cheese was inevitable after the first bite. The combination of flavors and textures is nothing short of magical, and it’s become a staple in my kitchen for both weeknight dinners and special occasions. Here’s how I bring this dish to life, with a few personal twists along the way.

Ingredients

• 1 lb wild-caught salmon fillet, skin on
• 2 medium red beetroots, peeled and diced into 1/2-inch cubes
• 4 oz fresh goat cheese, crumbled
• 2 tbsp extra virgin olive oil
• 1 tbsp balsamic vinegar
• 1 tsp Dijon mustard
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 2 cups arugula, washed and dried
• 1/4 cup walnuts, toasted and roughly chopped

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Place the diced beetroots on the prepared baking sheet, drizzle with 1 tbsp of olive oil, and season with 1/4 tsp of sea salt. Roast for 25 minutes, or until tender and slightly caramelized.
3. While the beetroots are roasting, season the salmon fillet with the remaining sea salt and black pepper. Heat the remaining olive oil in a skillet over medium-high heat and sear the salmon, skin side down, for 4 minutes. Flip and cook for another 3 minutes, or until the salmon is just cooked through.
4. In a small bowl, whisk together the balsamic vinegar and Dijon mustard to create the dressing.
5. To assemble the salad, arrange the arugula on a serving platter. Top with the roasted beetroots, flaked salmon, crumbled goat cheese, and toasted walnuts. Drizzle with the balsamic dressing.
6. Tip: For an extra flavor boost, let the salmon rest for a few minutes after cooking to allow the juices to redistribute.
7. Tip: Toasting the walnuts enhances their nutty flavor and adds a delightful crunch to the salad.
8. Tip: If you prefer your beetroots more tender, cover them with foil during the last 10 minutes of roasting.

Salmon and Beetroot Salad with Goat Cheese is a symphony of flavors and textures, from the earthy sweetness of the beetroots to the creamy tang of the goat cheese. Serve it with a crisp white wine for an unforgettable meal that’s as beautiful as it is delicious.

Salmon and Cucumber Dill Salad

Yesterday, I found myself craving something light yet satisfying, a dish that could bridge the gap between summer’s abundance and the crisp approach of fall. That’s when I decided to whip up this Salmon and Cucumber Dill Salad, a recipe that’s as refreshing as it is easy to make.

Ingredients

• 1 lb fresh salmon fillet, skin-on
• 1 English cucumber, thinly sliced
• 1/4 cup fresh dill, finely chopped
• 2 tbsp extra virgin olive oil
• 1 tbsp fresh lemon juice
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Place the salmon fillet on the prepared baking sheet, skin-side down. Drizzle with 1 tbsp of olive oil and season with sea salt and black pepper.
3. Bake the salmon for 12-15 minutes, or until the flesh flakes easily with a fork. Tip: For extra moisture, cover the salmon loosely with aluminum foil during the last 5 minutes of baking.
4. While the salmon bakes, combine the sliced cucumber, chopped dill, remaining olive oil, and lemon juice in a large mixing bowl. Toss gently to coat.
5. Once the salmon is cooked, let it cool for 5 minutes, then flake it into large chunks, discarding the skin.
6. Gently fold the flaked salmon into the cucumber mixture until just combined. Tip: Avoid overmixing to keep the salmon chunks intact.
7. Chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld. Tip: For an extra burst of freshness, garnish with additional dill before serving.

Delightfully crisp and herby, this salad offers a perfect balance of textures and flavors. Serve it atop a bed of mixed greens for a light lunch or alongside crusty bread for a more substantial meal.

Salmon and Sweet Potato Salad with Tahini Dressing

Unbelievably, this Salmon and Sweet Potato Salad with Tahini Dressing has become my go-to dish for both its simplicity and depth of flavor. It’s the perfect blend of hearty and healthy, and I love how the tahini dressing ties everything together with its creamy, nutty essence.

Ingredients

• 1 lb wild-caught salmon fillet, skin-on
• 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
• 2 tbsp extra-virgin olive oil
• 1 tsp smoked paprika
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 4 cups baby arugula
• 1/4 cup tahini
• 2 tbsp fresh lemon juice
• 1 tbsp pure maple syrup
• 1 clove garlic, minced
• 2 tbsp water

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Toss the diced sweet potatoes with 1 tbsp olive oil, smoked paprika, sea salt, and black pepper until evenly coated. Spread them in a single layer on the prepared baking sheet.
3. Roast the sweet potatoes for 25 minutes, flipping halfway through, until they are tender and slightly caramelized.
4. While the sweet potatoes roast, heat the remaining 1 tbsp olive oil in a skillet over medium-high heat. Season the salmon fillet with a pinch of sea salt and black pepper.
5. Place the salmon in the skillet, skin-side down, and cook for 4 minutes. Flip and cook for an additional 3 minutes, or until the salmon is just opaque in the center.
6. In a small bowl, whisk together the tahini, lemon juice, maple syrup, minced garlic, and water until smooth. Adjust the consistency with more water if necessary.
7. Flake the cooked salmon into large pieces, discarding the skin.
8. In a large bowl, combine the roasted sweet potatoes, flaked salmon, and baby arugula. Drizzle with the tahini dressing and gently toss to combine.

Delightfully, this salad offers a wonderful contrast of textures—from the crispy-edged sweet potatoes to the tender flakes of salmon, all brought together by the creamy tahini dressing. Serve it atop a warm flatbread for a heartier meal or enjoy it as is for a light yet satisfying lunch.

Salmon and Apple Walnut Salad

This summer, I found myself craving something that perfectly balances richness and freshness, leading me to create this Salmon and Apple Walnut Salad. It’s a dish that reminds me of those late summer evenings when the air starts to cool, and you want something light yet satisfying.

Ingredients

• 1 lb wild-caught salmon fillet, skin-on
• 2 cups mixed baby greens
• 1 medium Honeycrisp apple, thinly sliced
• 1/2 cup toasted walnuts, roughly chopped
• 2 tbsp extra virgin olive oil
• 1 tbsp Dijon mustard
• 1 tbsp honey
• 1/4 cup apple cider vinegar
• Sea salt and freshly ground black pepper, to taste

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Place the salmon fillet on the prepared baking sheet, skin-side down, and drizzle with 1 tbsp of olive oil. Season generously with sea salt and black pepper.
3. Bake the salmon for 12-15 minutes, or until the flesh is opaque and flakes easily with a fork. Tip: For extra flavor, brush the salmon with a mixture of Dijon mustard and honey before baking.
4. While the salmon bakes, whisk together the remaining olive oil, apple cider vinegar, Dijon mustard, and honey in a small bowl to create the dressing. Season with salt and pepper to taste.
5. In a large bowl, combine the mixed baby greens, sliced apple, and toasted walnuts. Drizzle with the dressing and toss gently to coat.
6. Once the salmon is cooked, let it rest for 2 minutes before flaking it into large pieces. Tip: Removing the skin is easier once the salmon has rested.
7. Divide the salad among plates and top with the flaked salmon. Tip: For an extra crunch, sprinkle additional toasted walnuts on top before serving.

Out of the oven, the salmon is perfectly tender, contrasting beautifully with the crisp apples and crunchy walnuts. The dressing ties everything together with a sweet and tangy note, making this salad a delightful way to enjoy the flavors of the season.

Summary

Whether you’re looking to spice up your meal prep or simply add more nutritious options to your diet, these 20 delicious salmon salad recipes are a fantastic place to start. We hope you find a new favorite among them! Don’t forget to leave a comment sharing which recipe you loved the most and pin this article on Pinterest to spread the joy of healthy eating. Happy cooking!

Louise Cutler

I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.