Fresh and full of flavor, Salmon Salad is a light satisfying meal. Crisp veggies and tender salmon come together in a perfect combination.
This fresh Salad Recipe is an excellent main course for lunch or dinner. For more homemade salads, try Beet Salad, and Fresh Caprese Salad.
Sabrina’s Salmon Salad Recipe
The combination of flavors from the veggies, fish, and dressing makes this Salmon Salad the perfect crisp, and refreshing salad. Because fish is a great and filling source of protein, this is a fantastic choice for a main course. However, you could also serve it on the side of Lemon Ricotta Pasta, or wrap it in a large tortilla for a healthy wrap. I’ve included directions for air frying the salmon below the recipe card, if you prefer to keep the heat out of the kitchen.
Recipe Card
Ingredients
Lemon Vinaigrette Recipe:
- 1/2 cup extra-virgin olive oil
- 1/4 cup red wine vinegar
- 3 tablespoons lemon juice
- 2 tablespoons dijon mustard
- 1 tablespoon honey
- 1 teaspoon dried oregano
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
Salmon:
- 12 ounces salmon filets
- 1/2 teaspoon kosher salt
- 1/4 teaspoon coarse ground black pepper
- 2 tablespoons olive oil
Salad:
- 6 Persian cucumbers , chopped
- 1 pint cherry tomatoes , halved
- 1/4 red onion , thinly sliced
- 6 cups romaine lettuce , chopped
Instructions
Lemon Vinaigrette Recipe:
- Add the olive oil, red wine vinegar, lemon juice, dijon mustard, honey, oregano, salt and pepper to a food processor.
- Blend for 30 seconds until emulsified.
Salmon:
- Season salmon with salt and pepper.
- Add olive oil to a large skillet on medium-high heat.
- Cook the salmon for 4 minutes on each side.
- Set aside to cool, then flake into large chunks.
Salad:
- Add the cucumber, tomatoes, onion, and lettuce to the bowl.
- Top with flaked salmon.
- Drizzle over the lemon vinaigrette then toss gently before serving.
Nutrition
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Chef’s Note
To check if the fish is done cooking, stick a fork or knife into the salmon’s flesh. Then twist gently. Cooked salmon will easily flake when you do this. If you’re still not confident and want to double check, insert a meat thermometer at the thickest part of the fish fillet. It should have an internal temperature of at least 145 degrees F.
Table of contents
Can this be made ahead of time?
Yes. If you want to use this salad recipe for meal prep, keep the dressing, fish, and salad ingredients in separate containers. You can cook the salmon 3-4 days in advance of when you plan to serve the dish. You can also blend the dressing in advance and keep it in a mason jar, or another airtight container. When you’re ready to serve simply add the fish, drizzle the dressing on top, and toss the ingredients together. This is a great option for a premade lunch recipe.
How to Store
- Serve: Don’t leave this sitting out at room temperature for more than 2 hours.
- Store: You can cover leftover salad in plastic wrap, or transfer it to an airtight container to store in the fridge for 1-2 days.
- Freeze: Although the salad ingredients won’t hold up well in the freezer, you can freeze the cooked salmon for up to 3 months. Let it thaw and serve with fresh dressing and veggies.
Air Fryer Method
Instead of preparing the salmon on the stovetop, you can cook these fillets in your air fryer. Follow the directions below, and prepare the rest of the ingredients as usual and toss them together.
- Prep time: Preheat your air fryer to 400 degrees, and spritz your air fryer basket with a thin layer of cooking oil. Pat fillets dry, then season with salt and pepper on both sides.
- Cooking time: Place the salmon in the air fryer basket and cook for 7-9 minutes, depending on the thickness of the fillet. You can use a fork to flake the meat to check if done before removing it from the air fryer.
- Finish: Remove the cooked fish, and let it cool before breaking into chunks and serving with the rest of the ingredients.
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