Salmon Salad Recipe

Prepare and season salmon

Pat salmon fillets dry with paper towels. In a small bowl combine 1 tbs olive oil, 1 tbs lemon juice, minced garlic, 3 tsp salt and 1 tsp black pepper. Rub the mixture evenly over both sides of the salmon.

Cook salmon (pan-sear)

Heat a large nonstick or stainless steel skillet over medium-high heat until hot. Add 1 tbs olive oil and swirl. Place salmon in the pan presentation-side down (skinless side) and cook without moving 3–4 minutes until a golden crust forms. Flip and reduce heat to medium; cook another 3–4 minutes (depending on thickness) until salmon reaches 125–130°F (slightly under for flakier texture) or flakes easily with a fork. Remove from heat and let rest 3 minutes, then flake into large chunks.

Alternate: bake

Preheat oven to 400°F (200°C). Place seasoned salmon on a parchment-lined baking sheet and roast 10–12 minutes, until internal temperature 125–130°F. Let rest 3 minutes and flake.

In a small bowl or jar combine 3 tbs extra-virgin olive oil, 2 tbs fresh lemon juice, 1 tsp Dijon mustard, 1 tsp honey, 0.5 tsp salt and 0.25 tsp black pepper. Whisk or shake vigorously until emulsified. Taste and adjust acid or salt as needed.

Place 6 cups mixed salad greens in a large bowl or divide among plates. Add halved cherry tomatoes, sliced cucumber, and thinly sliced red onion and gently toss to combine.

Drizzle about half of the dressing over the greens and toss lightly to coat. Reserve the remainder for guests or additional dressing.

Arrange flaked salmon over the dressed greens in generous portions. Scatter diced avocado over the top so it stays creamy and intact.

Sprinkle optional chopped dill or parsley, toasted nuts and capers over the salad for texture and flavor. Finish with a small extra grind of black pepper and a squeeze of lemon if desired.

Serve immediately while salmon is still slightly warm for best contrast of temperatures. Leftover dressing can be stored refrigerated up to 3 days; cooked salmon can be refrigerated up to 2 days (best eaten same day).