Salmon Salad Recipe

Prep salmon

Pat the salmon fillets dry with paper towels. Brush both sides lightly with 2 tbs olive oil and season evenly with 1 tsp kosher salt, 1/2 tsp black pepper, and 1/2 tsp garlic powder. Let sit at room temperature for 10 minutes while you heat the grill or pan.

Make balsamic glaze

In a small saucepan over medium heat, combine 1/4 cup balsamic vinegar and 1 tbsp brown sugar. Bring to a gentle simmer and reduce until slightly thickened and syrupy, about 6–8 minutes. Remove from heat and whisk in 1 tsp butter for shine. The glaze should coat the back of a spoon; it will thicken more as it cools. Reserve 1–2 tsp of glaze for finishing the salad and set the rest aside to brush on the fish.

Cook salmon

Preheat a grill or heavy skillet (cast iron) to medium-high (about 400°F / 200°C). If using a skillet, add a thin film of oil to the pan and heat until shimmering. Place salmon skin-side down and cook undisturbed for 4–5 minutes until the skin is crisp and the salmon has moved about 1/3 up the side. Flip carefully and cook for another 2–4 minutes depending on thickness for medium doneness (internal temp 125–130°F / 52–54°C). During the last 1–2 minutes of cooking, brush the top of each fillet with the prepared balsamic glaze (reserve a small amount for finishing). Remove salmon to a plate and let rest 3–4 minutes. If desired, flake into large pieces.

Whisk together 1 1/2 tbsp balsamic vinegar, 1 tsp Dijon mustard, 1 tsp honey or maple syrup, 1/4 tsp salt, and 1/4 tsp black pepper in a small bowl. Slowly stream in 3 tbsp extra-virgin olive oil while whisking until emulsified. Taste and adjust seasoning. Set aside.

In a large bowl, combine 6 cups spring mix, 1 cup halved cherry tomatoes, 1/2 cup thinly sliced cucumber, and 1/4 cup thinly sliced red onion. Add sliced avocado and 2 tbsp toasted nuts if using.

Drizzle about half of the vinaigrette over the salad and toss gently to coat. Reserve remaining vinaigrette for guests to add more as desired.

Divide the dressed greens between two plates. Place one glazed salmon fillet on top of each salad (or flake the salmon into large pieces and scatter over the greens). Drizzle the reserved balsamic glaze over the salmon and salad (about 1 tsp per plate) for extra sheen and flavor.

Garnish with chopped basil or parsley and serve with lemon wedges to squeeze over the fish. Serve immediately.