Salmon Salad Recipe

Prep

Pat the salmon fillets dry with paper towels. Rub both sides with 1 tablespoon olive oil, 1 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper. Let rest at room temperature for 10 minutes while you prepare other components.

Cook (pan-sear)

Heat a large nonstick or stainless-steel skillet over medium-high heat until hot (about 2 minutes). Add a thin film of oil if the pan is dry. Place the salmon fillets in the pan, presentation side down. Cook without moving for 3–4 minutes until a golden crust forms. Flip and reduce heat to medium. Cook 2–4 more minutes until the internal temperature reaches 125–130°F (51–54°C) for medium-rare to medium, or longer if you prefer fully cooked. Total cook time depends on thickness (about 6–8 minutes). Remove to a plate and let rest 3–5 minutes; the residual heat will finish cooking.

Alternative cook (oven)

Preheat oven to 400°F (200°C). Place seasoned fillets on a parchment-lined baking sheet and roast 8–12 minutes depending on thickness, until 125–130°F (51–54°C) for medium. Rest 3–5 minutes.

Flake

Once rested, use a fork to gently flake the salmon into large bite-sized pieces. Keep warm or at room temperature until assembling the salad.

In a small jar or bowl, combine 3 tablespoons extra-virgin olive oil, 2 tablespoons fresh lemon juice, 1 teaspoon Dijon mustard, 1/2 teaspoon honey or maple syrup, minced garlic, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper. Whisk vigorously or shake in a jar until emulsified. Taste and adjust seasoning or acidity (add up to 1 teaspoon more lemon juice or a pinch more salt if needed).

In a large bowl, combine 6 cups mixed salad greens, halved cherry tomatoes, thinly sliced cucumber, thinly sliced red onion, and diced avocado. Toss gently to distribute ingredients.

Immediately before serving, drizzle about two-thirds of the dressing over the greens and toss lightly to coat. Reserve the remaining dressing to finish or for individual drizzling.

Mound the dressed salad on a serving platter or divide among 4 plates. Top evenly with the flaked salmon pieces.

Scatter chopped fresh dill, drained capers, and toasted sliced almonds or pine nuts over the salad. Finish with a final drizzle of reserved dressing, a pinch of black pepper, and an optional squeeze of lemon.

Serve immediately so the greens remain crisp and the avocado stays fresh.