Salmon Salad is a versatile and refreshing dish that combines tender, pan-seared salmon with fresh vegetables like cucumber, tomatoes, and red onion, all drizzled with a tangy homemade lemon vinaigrette. Perfect for warm summer days or meal prep, this salad is as nutritious as it is delicious. If you’re a salmon enthusiast, this is a must-try addition to your recipe collection. looking for more fresh salads? Don’t miss our Caprese Chicken Salad!
Why You’ll Love This Salmon Salad
This salad is a perfect balance of vibrant flavors and wholesome ingredients. The salmon provides heart-healthy omega-3 fatty acids and lean protein, while the fresh veggies offer a satisfying crunch. The lemon vinaigrette ties everything together with a bright, citrusy punch, making this salad a crowd-pleaser that works for both casual lunches and elegant dinners.
Tips for Cooking Salmon Perfectly
Cooking salmon can feel intimidating, but it’s all about technique:
- Room Temperature: Let the salmon sit at room temperature for 15–20 minutes before cooking. This ensures even cooking.
- Check the Temperature: For perfectly cooked salmon, aim for an internal temperature of 145°F, or 130°F for medium. A meat thermometer is a handy tool here.
- Visual Clues: Look for the salmon to become opaque pink and slightly flaky when tested with a fork. Avoid overcooking, as this can dry out the fish.
Serving Ideas: Hot or Cold?
This salad is incredibly flexible. Serve the salmon hot for a comforting meal or let it cool for a refreshing, chilled salad. Both options deliver incredible flavor, and the salad holds up well with either preparation.
Storage and Meal Prep Tips
- Refrigeration: Store the salad without the dressing for 2–3 days in an airtight container. Add the dressing just before serving to maintain freshness.
- Air Fryer Option: For a quicker alternative, cook the salmon in an air fryer at 390°F. Brush the fillet with some vinaigrette, and cook for 6–10 minutes depending on the size.
Salmon Salad is more than just a dish; it’s a celebration of fresh ingredients and balanced flavors. Whether you’re meal-prepping for the week or hosting a summer gathering, this salad is sure to impress. Enjoy the taste of health and comfort in every bite!
Salmon Salad
Ingredients
Dressing
- ¼ cup lemon juice, about 2 small lemons, juiced
- 2 teaspoons garlic, minced
- 1 teaspoon coarse Dijon mustard
- 1 teaspoon honey
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ cup extra-virgin olive oil
- 2 teaspoons sesame seeds
Salmon
- 1 tablespoon olive oil
- 1 pound salmon fillets, skin removed
Salad
- 4 cups romaine lettuce, roughly chopped (1-2 romaine hearts)
- ½ large cucumber, cut into thin rounds then halved (about 1 cup)
- 1 cup grape tomatoes, quartered
- ½ medium red onion, finely diced (about ½ cup)
Instructions
- In a small dry skillet over medium heat, toast sesame seeds for 1-2 minutes, stirring frequently, until golden and fragrant. Remove from heat and set aside to cool.
- In a medium bowl, whisk together lemon juice, garlic, mustard, honey, salt, and pepper. Gradually drizzle in olive oil while whisking constantly to emulsify. Stir in the toasted sesame seeds. Drizzle a tablespoon of the dressing over the salmon, using your hands to gently coat all sides. Place the remaining dressing into the refrigerator to chill while preparing the salmon and the salad.
- In a medium skillet over medium heat, add olive oil. Once hot, add salmon and sear for about 3-4 minutes. Flip and repeat on the other side, until cooked through (about 3-4 more minutes), for a total of 6-8 minutes. Salmon should reach an internal temperature of 145°F. Remove the salmon from the skillet and let it rest for a few minutes before cutting it into bite-sized pieces.
- In a large bowl, combine lettuce, cucumber, tomatoes, and onion. Add the cooked salmon on top (warm or cold). Drizzle with the remaining dressing before serving.
This recipe is inspired by iamhomesteader.com
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