Salmon Salad Recipe

Make the Balsamic Vinaigrette

In a small bowl or jar combine 3 tbsp balsamic vinegar, 1 tsp Dijon mustard, 1 tsp honey (or maple), 1 tsp minced garlic and 1/2 tsp salt and 1/4 tsp black pepper. Whisk together while slowly streaming in 4 tbsp extra-virgin olive oil until emulsified. Taste and adjust seasoning or sweetness as needed. Set aside at room temperature.

Prepare the vegetables: wash and thoroughly dry 6 cups mixed greens (use a salad spinner or paper towels), halve 1 cup cherry tomatoes, thinly slice 1/2 cup cucumber and 1/4 cup red onion. Combine the greens, tomatoes, cucumber and red onion in a large bowl and toss gently to mix. Keep chilled until ready to plate.

Prep the Fish

Pat 2 salmon fillets dry with paper towels. Rub both sides lightly with 1 tbsp olive oil, then season with 1/2 tsp salt, 1/4 tsp black pepper, and 1/2 tsp smoked paprika or dried dill if using. Zest one lemon over the fillets and squeeze 1–2 tsp lemon juice on them.

Grill or Pan-Seared Cook

Option A — Grill: Preheat grill to medium-high (about 400°F / 200°C). Oil the grates. Place salmon skin-side down (if present) and grill 4–5 minutes without moving. Flip carefully and grill 2–4 more minutes until internal temperature reaches 125–130°F for medium (or 145°F if you prefer fully cooked) and flesh flakes easily. Option B — Stovetop: Heat a heavy skillet (cast iron) over medium-high heat until hot. Add a small drizzle of oil or nonstick spray. Place salmon skin-side down and cook 4–5 minutes. Flip and cook 2–4 more minutes until done as above. Remove from heat and let rest for 2 minutes.

Squeeze a little fresh lemon juice over the cooked fillets and keep warm while assembling salads.

Dress the salad: Just before serving, drizzle about half of the vinaigrette (about 2–3 tbsp) over the mixed greens and vegetables. Toss gently to coat evenly. Add more dressing to taste, but avoid overdressing.

Plate: Divide the dressed salad between 2 plates or bowls (about 3 cups greens mixture per serving). Place one grilled salmon fillet on top of each salad.

Finish: Sprinkle each salad with 1 tbsp toasted nuts and 1 tbsp crumbled goat cheese or feta if using. Serve with a lemon wedge on the side and the remaining vinaigrette available for extra drizzle.