Salmon Salad Recipe

A bowl of salmon salad with grilled chicken slices, lettuce, spinach, cucumber, cherry tomatoes, red onion, and shredded cheese, served with wooden utensils and a jar of dressing on the side.

Salmon Salad Recipe

This quick and wholesome Salmon Salad with Citrus Dressing is packed with fresh veggies, flaky roasted salmon, and bright Mediterranean flavors—ready in 20 minutes!

Prep Time10

Cook Time10

Total Time20

Servings: servings

Calories: 369kcal

Author: Stephanie Wilson

Ingredients

For the Salmon

1 lb salmon cut into 1-inch stri
1 teaspoon smoked paprika
½ teaspoon dried thyme
½ teaspoon garlic powder
salt and pepper to taste
1 tablespoon olive oil

For the Salad

4 cups lettuce like arugula and chopped romaine
3 cups cucumber chopped
1 cup cherry tomatoes
½ cup fresh basil
½ cup red onion chopped
½ cup shredded mozzarella

For the Dressing

1 ½ tablespoons lemon juice freshly squeezed
1 teaspoon honey
½ teaspoon Dijon
salt and pepper to taste
3 tablespoons olive oil

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Instructions

Roast the Salmon

Preheat the oven to 450℉.
Place sliced salmon on a sheet pan and sprinkle the paprika, thyme, garlic powder, salt, and pepper over the salmon. Drizzle the olive oil over the top and toss to coat. Roast for 10-15 minutes or until caramelized and crispy.

Make the Dressing

In a lidded jar, such as a mason jar, whisk the lemon juice, honey, and Dijon until smooth. While whisking, drizzle in the olive oil until emulsified. Season with salt and pepper to taste.

Assemble the Salad

In a large salad bowl, toss the cucumbers, cherry tomatoes, basil, red onions, lettuce, and cheese. Drizzle dressing over the top and toss. Top the salad with salmon, serve, and enjoy!

Notes

Salmon: If you don't want to cook salmon, you can use cooked, leftover salmon, or canned salmon. Flake and toss with the other ingredients and serve.
Storing: Refrigerate leftovers in an airtight container for up to 4 days.

Nutrition