Smoked Salmon Salad
This Smoked Salmon Salad recipe is one of our favorite healthy salad recipes. Enjoy smoky salmon over a bed of fresh greens, complete with the great flavor of avocado, capers, vinaigrette, and more.
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Smoked Salmon Salad is one of our favorite salads. There’s such a variety of different flavors in this, it’s really the perfect dish. From the salty flavor of capers and bite of vinaigrette, to the earthy flavors of leafy greens, this healthy meal won’t ever get old. Small pieces of cucumber and sweet red onion provide a great texture, as well.
Smoked Salmon Salad can be made with cold smoked salmon or hot smoked salmon. Like all salmon recipes, you get some lean protein that tastes amazing and has a smooth velvety texture.
You can serve this salad as part of a complete meal or even as a light lunch. This is a great way to use any leftover salmon that you may have from another recipe. The rest of the salad ingredients can eeasily be found at the grocery store and all provide their unique flavors to the dish.
Smoked Salmon Salad is best served when the ingredients of this salad are mixed together when it is time to eat it. If you are using this to meal prep some lunch, just make sure you add the vinaigrette right before you have it.
Why You’ll Love This Recipe:
Fresh and Light: A perfect balance of crisp greens, creamy avocado, and delicate smoked salmon for a refreshing meal.
Packed with Flavor: Briny capers, fresh dill, and a bright citrus vinaigrette bring vibrant, zesty flavors to every bite.
Quick and Easy: Ready in just 10 minutes—ideal for a healthy lunch or light dinner without the fuss.
Nutrient-Dense: Loaded with healthy fats, greens, and protein for a balanced, wholesome dish.
Elegant Yet Simple: Beautiful presentation with minimal effort—perfect for entertaining or a special at-home meal.
Customizable: Easily adjust toppings or greens based on what you have on hand.
Ingredients to Make Smoked Salmon Salad :
- mixed greens. A blend of arugula, spinach, or spring mix provides a fresh, peppery base. Use your favorite combination or whatever is on hand.
- micro-greens. Add a subtle crunch and a boost of nutrients. Varieties like radish, broccoli, or pea shoots work well.
- smoked salmon. Choose high-quality cold-smoked salmon for the best flavor and texture. You can also use hot-smoked salmon for a flakier option.
- avocado. Adds creamy richness—use a ripe but firm avocado for easy slicing.
- cucumber. English cucumber or Persian cucumbers are ideal for their thin skin and mild flavor—no peeling required.
- red onion. Thin slices offer a sharp contrast—if you prefer a milder taste, soak the slices in cold water for a few minutes before adding.
- capers. Provide a salty, briny punch that complements the salmon perfectly.
- fresh dill. A classic pairing with smoked salmon—use fresh for the best flavor, but dried can be used in a pinch.
- goat cheese or feta. Adds a creamy, tangy element—skip it for a dairy-free version.
- citrus vinaigrette. A bright, zesty dressing that ties everything together—use homemade or store-bought.
How to Make Smoked Salmon Salad:
- In a large bowl or on a serving platter, layer the mixed greens and microgreens as the base.
- Arrange the smoked salmon, avocado, cucumber, red onion, capers, dill, and goat cheese over the greens.
- Drizzle with citrus vinaigrette just before serving. Toss gently if desired.
- Serve immediately and enjoy!
Recipe Notes & Tips:
- Assemble Just Before Serving: To keep the greens fresh and crisp, add the vinaigrette right before serving.
- Slice Ingredients Thinly: Thin slices of cucumber and red onion ensure a balanced bite and elegant presentation.
- Use High-Quality Salmon: The flavor of this salad depends on good smoked salmon—look for wild-caught options if possible.
- Mellow the Onion: If raw red onion is too sharp for your taste, soak the slices in cold water for 5-10 minutes to reduce the bite.
- Dairy-Free Option: Simply omit the goat cheese or feta for a completely dairy-free salad.
- Add Some Crunch: Sprinkle with toasted nuts or seeds, like sliced almonds or pumpkin seeds, for extra texture.
- Boost the Protein: For a heartier meal, serve with a boiled egg or add extra smoked salmon.
- Serve as a Platter: This salad works beautifully as a composed platter for brunches, lunches, or light dinners.
Serving Suggestions:
- Haddock Bake
- Chicken Mushroom Wild Rice Soup
- Crustless Chicken Quiche
- Pecan Crusted Salmon
- Chimichurri Steak
- Paprika Chicken
How to Store:
Best Fresh: This salad is best enjoyed immediately after assembling, as the greens and micro-greens can wilt once dressed.
Store Undressed: If prepping ahead, store the salad components undressed in an airtight container for up to 1 day. Keep the citrus vinaigrette separate until ready to serve.
Smoked Salmon Storage: Store any unused smoked salmon in its original packaging or an airtight container in the refrigerator for up to 3-4 days after opening.
Avoid Freezing: This salad does not freeze well due to the delicate greens and fresh ingredients.
FAQs:
Yes, if you don’t have micro-greens, simply use extra mixed greens or add fresh herbs like parsley or chives for a burst of flavor.
A simple drizzle of olive oil and lemon juice works in a pinch, or you can use a light balsamic or mustard-based dressing if preferred.
Absolutely! Add a boiled egg, extra smoked salmon, or even a handful of toasted nuts or seeds for a protein boost.
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Smoked Salmon Salad
Ingredients
- 3 cups mixed greens
- 1 cup microgreens
- 4 ounces smoked salmon, sliced
- 1 avocado, sliced
- 1 small cucumber, thinly sliced
- ½ small red onion, thinly sliced
- 1 tablespoon capers
- 2 tablespoons fresh dill, chopped
- ¼ cup goat cheese or feta, crumbled
- ½ cup citrus vinaigrette
Instructions
- In a large bowl or on a serving platter, layer the mixed greens and microgreens as the base.
- Arrange the smoked salmon, avocado, cucumber, red onion, capers, dill, and goat cheese over the greens.
- Drizzle with citrus vinaigrette just before serving. Toss gently if desired.
- Serve immediately and enjoy!
Nutrition
Notes
- Assemble Just Before Serving: To keep the greens fresh and crisp, add the vinaigrette right before serving.
- Slice Ingredients Thinly: Thin slices of cucumber and red onion ensure a balanced bite and elegant presentation.
- Use High-Quality Salmon: The flavor of this salad depends on good smoked salmon, look for wild-caught options if possible.
- Mellow the Onion: If raw red onion is too sharp for your taste, soak the slices in cold water for 5-10 minutes to reduce the bite.
- Dairy-Free Option: Simply omit the goat cheese or feta for a completely dairy-free salad.
- Add Some Crunch: Sprinkle with toasted nuts or seeds, like sliced almonds or pumpkin seeds, for extra texture.
- Boost the Protein: For a heartier meal, serve with a boiled egg or add extra smoked salmon.
- Serve as a Platter: This salad works beautifully as a composed platter for brunches, lunches, or light dinners.
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Great! Quick to prepare when you don’t feel like cooking. Thanks for sharing!
I would like to try this, but a couple of things, I saw this on a healthy, no-cook dinner list, but it doesn’t explain where/how to get the smoked salmon. Is that canned? Frozen? And are the noodles soft?
Hi Lisa! We used fresh smoked salmon and the noodles are just raw spiraled cucumber, so they are slightly crunchy 🙂
Don’t make. My wife almost divorced me for this!
That made me laugh! Well, I can’t please everyone. I’m sorry it wasn’t to your liking.