Salmon salads are the best: you get all the health boost from the greens and protein from the salmon.
It’s light and healthy while providing protein and a bowl of goodness to my life. Any one of these salads incorporating Omega-3 rich fish can make me feel nourished without having to compromise on flavor.
It’s all about the variety of ingredients, I’ll often throw in some avo and some nutty seeds for a bit of crunch and healthy fats.
Most of the time I grill or pan-sear the salmon to get it a bit of a smoky backnote that works so nicely with the freshness of the veggies.
Finally, I like a bit of a light lemon vinaigrette or a tangy balsamic glaze – both have an acidity that cuts nicely through the fishiness of the salmon, but isn’t too overpowering
I also like to throw a quick sprinkling of feta or some crumbled goat cheese on top to give it a bit of creaminess.
That’s one way I like it but check out these other 16 top salads.
The 16 Best salmon salads and recipes
1. Classic Salmon Salad
There’s no other food on the planet that I believe can compete with a simple salad of salmon, fresh greens and a flavorsome dressing to be as nutritious and delicious. The salmon salad is a beautiful marriage of textures and tastes.
Classic Salmon Salad:
Ingredients
2 cups of mixed greens (lettuce, spinach, arugula)
1Â salmon filet
1/2 cup cherry tomatoes, halved
1/4 cup thinly sliced red onion
1/4 cup crumbled feta cheese, Egg(optional)
Instructions
Arrange mixed greens evenly on a large platter or individual plates.
Evenly distribute the salmon over the mixed greens.
Add cherry tomatoes and red onion slices on top.
Sprinkle the crumbled feta cheese over the salad.
Drizzle with your favorite dressing and toss gently before serving. Enjoy your Classic Salmon Salad!
2. Smoked Salmon Caesar Salad
The cool smokiness of a piece of fish contrasts beautifully with the tangy creaminess of the dressing.
I love a good crunch of fresh Romaine lettuce, and the salinity and bite of capers mixed with the tart twang of freshly grated Parmesan.
It’s a decadent-feeling dish that is actually very light, and it makes a fine lunch or dinner.
Ingredients
2 cups romaine lettuce, chopped
4 oz smoked salmon, sliced
1/4 cup Caesar dressing
1/4 cup shaved Parmesan cheese
1/2 cup croutons
Instructions
In a large bowl, toss together the chopped romaine and Caesar dressing; coat the lettuce well.
Add the smoked salmon slices to the bowl.
Sprinkle the shaved Parmesan cheese over the top.
Add the croutons to the salad.
Toss everything together gently to ensure the ingredients are evenly distributed. Serve immediately.
3. Grilled Salmon Nicoise Salad
I love the colorful mix of tastes and textures; the buttery, meaty flavor of the grilled salmon works brilliantly with all the traditional ingredients of a Nicoise salad – crisp vegetables, tender potatoes, briny black olives …
Versatile as well as satisfying and refreshing, this works for lunch or dinner.
 Grilled Salmon Nicoise Salad:
Ingredients
4 salmon fillets
8 new potatoes, halved
200g green beans, trimmed
1 cup cherry tomatoes, halved
2 hard-boiled eggs, quartered
Instructions
Preheat the grill to medium-high heat and season salmon fillets with salt and pepper.
Bake that salmon for 4-5 minutes on each side till cooked through.
Let it cool off a bit.
Boil the new potatoes in salted water until tender, about 10-12 minutes.
Drain and cool.
Blanch the green beans in boiling water for 2-3 minutes, then plunge into an ice bath to halt the cooking process.
Make the salad by placing the salmon on a platter along with the potatoes, green beans, cherry tomatoes and boiled eggs. Drizzle with vinaigrette before serving.
4. Asian Sesame Salmon Salad
I know that a really tasty and nourishing meal is just a matter of picking some fresh produce and pouring on the pungent in this easy salmon salad with sesame dressing.
When the dressy sesame spills over the rich oily salmon, it can be a delicious feast.
The textures of crunchy vegetables make every bite satisfyingly chewy. It’s a lovely option for a light lunch or dinner.
This salad dish is quick to whip up, and full of protein and healthy fats.
Ingredients
2 salmon fillets
4 cups mixed greens (lettuce, spinach, arugula)
1/4 cup sliced almonds
2 tablespoons sesame seeds
1/4 cup Asian sesame dressing
Instructions
Preheat your oven to 400°F (200°C). Put the salmon fillets on a sheet pan and sprinkle lightly with salt and pepper.
Bake for 12-15 minutes, or until the fish flakes with a fork. Remove from the oven and allow to cool slightly.
In a large bowl, combine mixed greens, sliced almonds, and sesame seeds.
Flake the cooled salmon into bite-sized pieces and add to the salad bowl.
Drizzle the salad with the Asian sesame dressing, toss gently to combine and serve immediately.
5. Avocado and Salmon Salad
With salmon and avocado, it is such a tasty, nutritious salad. I can happily eat it any day of the week.
With its light, creamy base, the kick of lime and the tenderness of the fish, it has a wonderful mix of textures that the eye as well as the taste buds will find hard to resist.
I’m also happy because the salad is so simple; the ingredients themselves are pristine, good stuff, and when I put them together I can achieve something pleasing to the eye, though playful, as well as being delicious and wholesome.
Avocado and Salmon Salad:
Ingredients
200g cooked salmon fillet, or flaked
1 large avocado, diced
100g mixed greens (spinach, arugula, etc.)
1 small red onion, thinly sliced
1 lemon, juiced
Instructions
: Toss together a pile of mixed greens, sliced avocado, and thinly shaved red onion.
Flake the cooked salmon fillet into bite-sized pieces and add it to the bowl.
Drizzle the salad with freshly squeezed lemon juice.
Gently toss all ingredients together until well combined.
Serve immediately and enjoy!
6. Pan-Seared Salmon Spinach Salad
I really like the way the extremely fresh and vibrant crunch of a spinach salad is offset by the gorgeously pan-seared salmon that is coated in spices and oil, leaving that slight crisp exterior that reveals the velvety, flaky deliciousness inside. I love the way it comes together.
The salmon is so delicious and comforting, hearty and nutrient-rich. At the same time, because it’s a light salad, I get to indulge in my favourite food without feeling too weighed down.
The meal itself is also incredibly easy to prepare but sophisticated enough to serve to company if I’m hosting a dinner party.
Ingredients
2 salmon fillets
4 cups fresh spinach
1 avocado, sliced
1 small red onion, thinly sliced
2 tbsp olive oil (for cooking and dressing)
Instructions
Preheat Pan: Heat 1 tbsp of olive oil in a pan over medium-high heat.
Seasoned Salmon: Season salmon fillets with salt and pepper and cook in the pan for 3-4 minutes on each side until cooked through.
Make the salad base: Put the baby spinach, avocado and red onion slices in a large bowl.
Dress Salad: Drizzle with remaining 1 tbsp of olive oil and toss gently.
Combine & Serve: Place seared salmon on top of the salad and serve immediately.
7. Lemon Dill Salmon Salad
There is virtually nothing that I could add to this bright dish that would make me happier, than I am when I prepare it.
A zing of lemon undercutting briny mayonnaise, paired with an herbaceous burst of dill, which works perfectly with the tender, flaky salmon.
The whole salad seems to me healthful enough to eat daily, and tasty enough that you wouldn’t ever not want to.
Lemon Dill Salmon Salad
Ingredients
2 salmon fillets
2 tablespoons fresh lemon juice
1 tablespoon fresh dill, chopped
4 cups mixed greens
Salt and pepper to taste
Instructions
:
Marinate Salmon: Rub salmon fillets with lemon juice, dill, salt, and pepper. Marinate for 10 minutes.
Cook Salmon: Preheat a skillet over medium heat. Cook for about 4-5 minutes per side or until done.
Flake Salmon: Let the cooked salmon cool slightly, then flake it into bite-sized pieces.
Dress the Salad: Using kitchen shears, snip the chives, then tear the basil leaves.
Just before you serve, dress the salad with the vinaigrette, snipped chives, and torn basil.
Serve: Drizzle with additional lemon juice if desired, and serve immediately.
8. Mediterranean Salmon Salad
Here I combine the salmon – a veritable nutritional superfood – with the color, freshness and super-foodie nutrition of Mediterranean produce.
It’s full of vitamins to build you up and soothe you, plus all those healthy fats. If you’re a health-foodie who doesn’t want to compromise on taste, you’re in for a treat.
I’m hopeful you will love it.
Ingredients
2 salmon fillets
2 cups mixed greens (spinach, arugula, romaine)
1 cup cherry tomatoes, halved
1/2 cup cucumber, diced
1/4 cup red onion, thinly sliced
Instructions
Salt and roast a salmon: Preheat the oven to 400°F. Season cod with salt, pepper, and a drizzle of olive oil.
Roast in the oven 12-15 minutes or until cooked through.
Chop the veggies: In a large mixing bowl, toss the mixed greens, cherry tomatoes, cucumber, and red onion.
Flake the salmon: When the salmon is finished and beginning to cool, use a fork to flake it into bite-sized chunks.
Assemble the salad: Add the flaked salmon to the bowl of mixed vegetables.
Toss and go: Toss the salad, plate it, and finish with a light drizzle of your favorite Mediterranean dressing. Serve promptly.
9. Spicy Chipotle Salmon Salad
Whenever I want to add a kick, I think of spicy chipotle salmon salad. Mine’s full of deliciously fresh, beautiful colors and flavors that just sing together.
The smoky heat of chipotle – both the chillies and the sauce – is a natural partner for rich, buttery salmon. And what’s not to love about an incredibly healthy, powerhouse of a meal?
Ingredients
2 salmon fillets (approx. 6 oz each)
2 tbsp chipotle sauce
1 avocado, sliced
4 cups mixed greens
1 lime, juiced
Instructions
Preheat the grill to medium-high heat and brush the salmon fillets with chipotle sauce.
Grill the salmon for 4-5 minutes on each side, or until fully cooked.
In a large bowl, combine the mixed greens and avocado slices.
Flake the grilled salmon into bite-sized pieces and add to the salad.
Drizzle lime juice over the salad, toss gently, and serve immediately.
10. Mango Salmon Salad
The sweet, ripe mango is a perfect contrast to the salty, oily salmon, and that balance is something I really enjoy.
I always throw in some fresh greens, which adds a hint of refreshing crunch, and a squeeze of citrus dressing pulls it all together. I think this salad would be a good fit for anyone trying to eat something healthy and full of good flavor, without feeling deprived.
Mango Salmon Salad
Ingredients
2 salmon fillets
1 ripe mango, diced
1 avocado, diced
4 cups mixed greens
1/4 cup lime juice
Instructions
Season Salmon: Season salmon fillets on both sides with salt and pepper. Grill or pan-sear over medium-high heat until cooked through, about 4-5 minutes per side.
Prep Salad Base: Mix mixed greens, diced mango and diced avocado together in a large bowl.
Dress Salad: Drizzle lime juice over the salad mixture and gently toss to combine.
Assemble: Place cooked salmon fillets on top of the mixed greens salad.
Serve: Divide salad between plates and serve immediately.
Enjoy!
11. Warm Salmon Quinoa Salad
This salmon quinoa salad is creamy-nutty-comforting.
The salmon is tender and flaky against the nutty quinoa – it’s fibrous, filling and so, so good.
And of course, the array of fresh vegetables and the zippy dressing take things up another flavorful notch. This is one recipe that I keep going back to for a hearty, healthy meal – it’s one of my loves.
This salad is great for a cosy dinner or a healthy lunch.
Ingredients
3 salmon fillets
1 cup quinoa
2 cups vegetable broth
1 cup cherry tomatoes, halved
2 cups fresh spinach
Instructions
Cook the quinoa in the vegetable broth according to package instructions.
As the quinoa simmers, sprinkle the salmon fillets with salt and pepper, then sear them in a pan over medium heat until cooked through (4-5 minutes per side).
Once the quinoa is done, stir in the fresh spinach until wilted.
Add the cherry tomatoes to the quinoa and spinach, stirring to combine.
Flake the cooked salmon and top the quinoa mixture with it before serving warm.
12. Teriyaki Salmon Salad
It is the perfect combination of sweet and savory, fresh and comfort food. It is a healthy and delicious meal all at once with an Asian inspired kick.
Teriyaki Salmon Salad
Ingredients
1 or 2Â salmon fillets (about 6 oz each)
1/2 cup teriyaki sauce
4 cups mixed salad greens
1 cup cherry tomatoes, halved
1/2 cup sliced cucumber
Instructions
Marinate Salmon: Lay out the salmon in a dish and cover with teriyaki sauce.
Marinate for at least half an hour.
Broil Salmon: Broil or grill salmon for about 4 to 6 minutes per side until cooked through.
Prepared Salad Base: The salmon is still cooking so I am getting ready the salad base. Placed the mixed salad greens, cherry tomatoes and cucumber slices on the plates.
Assemble Salad: Place a cooked salmon fillet on top of each salad.
Serve: Drizzle with additional teriyaki sauce if desired and serve immediately.
13. Balsamic Glazed Salmon Salad
The fish marinating in the balsamic glaze is what makes this salad.
The greens, the juicy tomatoes, all with soft textures and flavors that balance each other totally complete it.
But also the salad isn’t just a meal, it’s an experience.
Ingredients
2 salmon fillets (about 6 ounces each)
1/4 cup balsamic vinegar
2 tablespoons honey
1 tablespoon olive oil
Mixed greens (lettuce, spinach, arugula, etc.)
Instructions
Preheat the oven to 400°F (200°C).
In a small bowl, whisk together balsamic vinegar, honey, and olive oil.
Slather salmon fillets with balsamic glaze and roast them on a baking sheet.
Bake in the preheated oven for 12-15 minutes, until the salmon is cooked through.
Serve the glazed salmon over a bed of mixed greens with the remaining glaze drizzled over the salad.
14. Creamy Dill Salmon Pasta Salad
Salmon, red onion, dill and creamy dressing – a wonderful balance of ingredients to enjoy either as an everyday family dinner or a special occasion meal.
I love how easy this is to make, and how versatile – delicious hot or cold. Al dente pasta makes this dish a substantial and fulfilling meal.
This is one of those recipes I find that people universally love. It’s comforting and a bit sophisticated at the same time.
Recipe for Creamy Dill Salmon Pasta Salad:
Ingredients
8 oz.
pasta (rotini or fusilli works well)
2 cups cooked salmon, flaked or chopped
1/2 cup red onion, finely chopped
1/4 cup fresh dill, chopped
1/2 cup Greek yogurt
Instructions
In a large bowl, combine the cold, cooked pasta, flaked salmon, and diced red onion.
Add Dill Yogurt: Mix in the chopped fresh dill and Greek yogurt, stirring until everything is coated.
Chill and Serve: Put the salad in the fridge and let the flavors develop for at least half an hour.
Serve it cold.
15. Salsa Verde Salmon Salad
It is easy to create a Salsa Verde Salmon Salad that is both refreshing and full of flavor.
This recipe pairs well cooked salmon with tangy green sauce made from herbs which gives an interesting take on traditional salads.
The salad has mixed greens, cherry tomatoes, cucumber and red onions for a crunchy base. Not only does this dish offer health benefits, but it also bursts with tasty natural taste that can be enjoyed at any event or time.
Salsa Verde Salmon Salad:
Ingredients
2 salmon fillets
1 cup salsa verde (store-bought or homemade)
4 cups mixed salad greens including cucumbers
1 avocado, diced
1/2 red onion, thinly sliced
Instructions
Preheat your oven to 400°F (200°C).
Now place the salmon fillets on a baking sheet and slather with salsa verde.
Bake the salmon for 15-20 minutes, or until fully cooked through.
Meanwhile, toss the mixed salad greens, diced avocado and thinly sliced red onion in a large bowl.
When the salmon is fully cooked, flake it into chunks and add to the salad to serve.
Enjoy your flavorful Salsa Verde Salmon Salad!
16. Citrus Kale Salmon Salad
And honestly, I think this dish will change the life of anyone who eats healthy in order to feel healthy but doesn’t want to sacrifice mouthwatering flavors.
The light and citrusy notes, balancing the robust salmon and the toasted nuts that create texture and, make it, in my opinion, an amazingly delicious healthy dish.
If you feel adventurous, try it and let me know if you agree.
Citrus Kale Salmon Salad:
Ingredients
2 salmon fillets
4 cups chopped kale
1 orange, segmented
1 lemon, juiced
2 tbsp olive oil
Instructions
Marinate Salmon: Rub salmon fillets with olive oil, lemon juice, and salt, then season with pepper; let marinate for 15 minutes.
Cook fish: Cured salmon fillets can be pan-seared over medium heat for three or four minutes on each side, or until they are cooked through.
Prep the kale: Chop kale, toss with pinch of salt and 4 tbsp olive oil.
Mash into soft mass.
Place the massaged kale in a large bowl, and toss with the orange segments and remaining lemon juice.
To Serve Salad: flake the cooked salmon or serve as whole filets and place on top of the kale mixture. Serve hot.
