Salmon Niçoise Salad Recipe

Boil potatoes

Place the red potatoes whole (if small) or halved (if medium) in a medium pot and cover with cold water by 1 inch. Add 1 tablespoon kosher salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are tender when pierced with a knife, about 12–15 minutes depending on size. Drain and let cool slightly; keep warm or set aside at room temperature.

Soft‑boil eggs (timing to match potatoes)

About 6–8 minutes before you want to serve, bring a small pot of water to a gentle boil with 1 teaspoon white vinegar (optional helps with peeling). Carefully lower 4 large eggs into the water and cook 6 minutes for jammy soft‑boiled yolks. Immediately transfer eggs to an ice bath for 3 minutes, then gently crack and peel. Set aside wrapped in a towel to keep warm, or refrigerate briefly if not serving right away.

Whisk together Dijon mustard, red wine vinegar, lemon juice, honey, minced garlic, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper in a small bowl. Slowly drizzle in 1/2 cup extra‑virgin olive oil while whisking constantly until emulsified. Taste and adjust seasoning; keep at room temperature until ready to dress the salad.

Pat the salmon fillet dry with paper towels. Season both sides with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper. Rub 1 tablespoon olive oil over the top of the fillet.

Heat a heavy nonstick or cast‑iron skillet over medium‑high heat until hot. Place the salmon skin‑side down and press gently with a spatula for 10 seconds to ensure even contact. Cook skin‑side down for 4–5 minutes without moving, until the skin is crisp and the fish is cooked about two‑thirds of the way up the side. Flip carefully and cook an additional 1–2 minutes for medium (internal temp ~120–125°F / 49–52°C) or longer to desired doneness. Remove from pan and let rest for 2 minutes, then flake into large pieces. (Alternatively: grill skin‑side down over medium heat 4–6 minutes, then flip 1–2 minutes.)

If the potatoes were cooked whole, halve or quarter them so pieces are bite‑sized. Arrange 6 cups mixed greens on a large platter or divide among 4 plates.

Scatter the warm or room‑temperature potatoes over the greens. Add halved grape tomatoes, halved kalamata olives, drained capers, and thinly sliced red onion evenly across the salad.

Nestle the salmon pieces on top of the salad in one area so each portion gets a fillet portion. Halve the soft‑boiled eggs and place two halves per serving atop the salad (or arrange eggs whole to be sliced by diners). Sprinkle chopped parsley over the top.

Dress: drizzle about 2–3 tablespoons of the Dijon vinaigrette per serving (or toss greens lightly with vinaigrette to coat and then arrange toppings). Taste and season with additional salt and pepper if needed. Serve immediately with lemon wedges on the side.