Blackened Salmon Salad Recipe

Prep salmon

Pat salmon fillets dry with paper towels. Lightly season both sides with salt and black pepper.

Coat the top of each fillet with olive oil, then press blackening seasoning evenly onto both sides so the fish is well coated.

Heat a heavy skillet (cast iron preferred) over medium-high heat until very hot (about 2–3 minutes). Add a thin film of oil if the pan is dry.

Place salmon fillets in the hot skillet and sear 3–4 minutes per side for 1-inch thick fillets, or until a dark crust forms and internal temperature reaches 125–135°F for medium. Reduce time slightly for thinner fillets. Do not overcrowd the pan; cook in batches if necessary.

Remove salmon to a plate and let rest 3–4 minutes; residual heat will finish cooking and help juices redistribute.

Whisk together mayonnaise, plain yogurt, apple cider vinegar, honey, Dijon mustard and olive oil in a small bowl until smooth.

Add poppy seeds, salt and black pepper; whisk to combine. Taste and adjust sweetness or acidity with additional honey or vinegar as desired.

Cover and refrigerate for at least 15 minutes to allow flavors to meld. Stir again before serving.

In a large bowl, combine mixed salad greens, sliced strawberries, halved red grapes, toasted walnuts, thinly sliced red onion, and crumbled goat cheese. Toss gently to distribute ingredients.

Lightly dress the salad with about half of the poppy seed dressing (reserve remainder for guests to add more). Toss gently so fruit and cheese are coated without bruising.

Divide the dressed salad among 4 plates. Top each portion with a salmon fillet (or flaked pieces). Drizzle a little more dressing over the salmon if desired and finish with a sprinkle of extra walnuts or poppy seeds for garnish.

Serve immediately while salmon is still warm.