Jul 14 2026
Restaurants›Jax Fish House & Oyster Bar›Charred Salmon Salad Recipe

Charred Salmon Salad Recipe

Inspired by Jax Fish House & Oyster Bar
Time45m
Serves4

charred, chopped and chilled salmon, greens, cucumber, avocado, egg, pepitas, baked lemon vinaigrette, green goddess aioli

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Ingredients

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Salmon and Salad Components

Baked Lemon Vinaigrette

Green Goddess Aioli

Method

Preparing the Salmon

  1. 1

    Char the Salmon

    Preheat the grill or a skillet over medium-high heat. Season the salmon fillet with salt and pepper. Place the salmon skin-side down on the grill and cook for about 4-5 minutes until charred.

  2. 2

    Flip and Cook

    Flip the salmon and cook for an additional 4-5 minutes until the salmon is cooked through. Remove from heat and let it cool before chopping it into bite-sized pieces.

Cooking the Eggs

  1. 3

    Boil the Eggs

    Place the eggs in a saucepan and cover them with cold water. Bring to a boil over medium heat. Once boiling, cover the saucepan and turn off the heat. Let the eggs sit for 10-12 minutes.

  2. 4

    Cool and Peel

    Transfer the eggs to an ice bath to cool. Once cooled, peel the eggs and chop them into quarters.

Preparing the Salad

  1. 5

    Chop the Vegetables

    While the salmon and eggs are cooking, chop the cucumber and avocado into bite-sized pieces.

  2. 6

    Assemble the Salad

    In a large bowl, combine the mixed greens, chopped cucumber, avocado, chopped salmon, and quartered eggs. Toss gently to combine.

Making the Baked Lemon Vinaigrette

  1. 7

    Whisk Ingredients Together

    In a small bowl, whisk together the olive oil, lemon juice, honey, salt, and pepper until well combined.

  2. 8

    Drizzle Over Salad

    Drizzle the vinaigrette over the assembled salad and toss gently to coat.

Making the Green Goddess Aioli

  1. 9

    Blend the Aioli

    In a food processor, combine the mayonnaise, fresh herbs, garlic, lemon juice, and salt. Blend until smooth and creamy.

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