Salmon Salad Recipe

Line a small baking sheet or plate with parchment paper. In a small nonstick skillet over medium heat, melt the butter. Add the pecans and sugar, stirring constantly to coat. Continue cooking 2–3 minutes until the sugar liquefies and coats the pecans and becomes a light amber color. Stir in the fine sea salt, then transfer pecans to the prepared sheet, spreading into a single layer to cool. Once cool, break into bite-size pieces.

In a blender or food processor, combine basil leaves, white balsamic vinegar, lemon juice, honey, Dijon mustard, salt, and pepper. Pulse to combine, then stream in the extra-virgin olive oil while blending until emulsified and smooth. Taste and adjust seasoning with more salt, pepper, or honey if desired. Transfer to a small jar and refrigerate until ready to use.

Pat the salmon fillets dry with paper towels. Season both sides evenly with kosher salt and freshly ground black pepper.

Heat a large nonstick or stainless-steel skillet over medium-high heat until hot. Add 1 tablespoon olive oil and swirl to coat. Place salmon fillets skin-side down in the pan and press gently with a spatula for 10 seconds to prevent curling.

Cook skin-side down for 4–5 minutes without moving, until the skin is crisp and the cooked portion has risen about two-thirds of the way up the fillet. Flip carefully and cook an additional 1–2 minutes for medium (internal temp ~125–130°F / 52–54°C) or longer for desired doneness. Remove from pan and let rest 2–3 minutes, then flake into large pieces or leave whole as preferred.

In a large bowl, place the mixed salad greens. Add halved cherry tomatoes, dried cranberries, and thinly sliced red onion (if using). Toss gently to combine.

Drizzle about 2–3 tablespoons of the sweet basil vinaigrette over the greens and toss lightly to coat. Add more vinaigrette to taste, keeping a little reserved for serving if desired.

Divide the dressed greens between two plates (or keep on a large platter). Top each salad with a seared salmon fillet or flaked salmon pieces.

Scatter the candied pecans over the salads and sprinkle crumbled goat cheese on top. Finish with a pinch of freshly ground black pepper and a small drizzle of any remaining vinaigrette.