Spicy Salmon Salad Recipe

Season salmon

Pat salmon fillets dry with paper towels. Rub with 1 tbsp olive oil, then season evenly with 3/4 tsp salt, 1/4 tsp black pepper, 1/2 tsp smoked paprika and 1/4 tsp red chile flakes. Let rest at room temperature for 10 minutes while you prepare other components.

Cook salmon

Heat a nonstick or stainless-steel skillet over medium-high heat until hot. Add a thin film of oil or a small brush of oil to pan. Place salmon skin-side down (if skin-on) and cook without moving 4–5 minutes until the skin is crisp and the fish is opaque about two-thirds up the side. Flip and cook 1–2 minutes more for medium; cook longer (2–4 minutes) if you prefer well done. Remove from pan and let rest 3 minutes, then flake into large chunks. Reserve any juices in pan to brush over salad if desired.

In a small bowl or jar combine 3 tbsp extra-virgin olive oil, 1 tbsp red wine vinegar, 1/2 tsp Dijon, 1/2 tsp honey, 1 tsp minced shallot, 1/4 tsp salt and 1/8 tsp black pepper. Whisk or shake vigorously until emulsified. Taste and adjust: add a little more vinegar for brightness or a pinch more salt. Keep at room temperature until ready to dress the salad.

If using pre-made chili oil, measure 2 tbsp into a small bowl and stir in 1/4 tsp smoked red chile powder or crushed red pepper. If making quickly: warm 2 tbsp neutral oil in a small saucepan over low heat to just warm (do not smoke), remove from heat and stir in red chile flakes/powder; let steep 3–5 minutes, then strain if desired. Add a pinch of flaky salt. Keep at room temperature.

Preheat oven broiler (or 400°F/200°C if you prefer). Arrange 8 baguette slices on a baking sheet. Lightly brush each with 1 tbsp total butter (or brush with olive oil). Top evenly with grated or thinly sliced green-chile cheddar. Broil 1–2 minutes until cheese is bubbly and edges are golden — watch carefully to avoid burning. Remove and set aside.

In a large bowl, combine 6 cups mixed greens, 1 cup halved tomatoes, 1 cup rinsed garbanzo beans, 1/4 cup thinly sliced red onion, 1/2 cup sliced red bell pepper, 2 tbsp capers (or halved caper-berries), 3 oz crumbled feta, 2 tbsp chopped dill, 1 tbsp sliced mint and 1 tsp lemon zest.

Drizzle the prepared red wine vinaigrette over the salad — start with about 2 tbsp and gently toss to coat. Taste and add more vinaigrette if desired (up to the full amount).

Arrange flaked salmon over the dressed salad in large pieces. Spoon any reserved pan juices and 1 tbsp fresh lemon juice over the salmon and salad for extra brightness.

Drizzle 1–2 tsp of the red chile oil over the salmon and salad, focusing some on the salmon for spicy finish. Sprinkle a few additional dill leaves and a light pinch of lemon zest if desired.

Serve each portion with 3–4 warm green chile cheddar crostini on the side. Finish crostini with a small crack of black pepper if desired.