Salmon Salad
Flaky, tender salmon fillets seasoned simply and laid over a bed of crisp mixed greens, juicy cherry tomatoes, and crunchy cucumber. A bright lemon vinaigrette ties everything together. Light, refreshing, and on the table in 25 minutes — perfect for a quick lunch or light dinner.
For 4 servings
- prep · ~2 min
Season the salmon.
1.Pat the salmon fillets dry with a paper towel.2.Drizzle 1 tbsp olive oil over the fillets and rub to coat.3.Season all sides with salt and black pepper. - mix · ~2 min
Whisk the lemon vinaigrette.
1.In a small bowl, combine lemon juice, dijon mustard, and minced garlic.2.Slowly drizzle in the remaining 1 tbsp olive oil while whisking continuously.3.Whisk until emulsified and slightly thickened.TIPWhisking the oil in slowly helps the dressing emulsify and cling to the greens. - grill · ~10 min
Grill the salmon to perfection.
1.Heat a grill pan over medium-high heat until hot.2.Place salmon skin-side down and cook 4 minutes without moving.3.Flip carefully and cook 3-4 minutes more until just opaque and flakes easily.4.Remove from heat and let rest 2 minutes.TIPDon't move the salmon for the first 4 minutes — it releases naturally when the skin is crisp. - assemble · ~2 min
Toss the salad base.
1.In a large mixing bowl, combine mixed greens, cherry tomatoes, cucumber, and red onion.2.Pour half the vinaigrette over the greens and toss gently to coat. - assemble · ~1 min
Plate the salmon salad.
1.Divide the dressed greens evenly among four plates or shallow bowls.2.Flake the grilled salmon into large chunks and arrange over each salad.3.Drizzle the remaining vinaigrette over the salmon. - serve
Serve immediately while salmon is warm.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat salmon fillets completely dry before seasoning to ensure a crisp, golden-brown crust.
- 2For the flakiest salmon, cook until the internal temperature reaches 50-52°C and let rest for 2 minutes.
- 3Use a fish spatula to flip the salmon; it slides under the skin easily and prevents breakage.
- 4Make the vinaigrette up to 3 days ahead and refrigerate; whisk again just before dressing.
- 5Dress the greens no more than 5 minutes before serving to keep them crisp and crunchy.
- 6Feel free to swap mixed greens for arugula to add a peppery bite that complements the salmon.
Adapt it for your goals.
Low-oil
Skip the 2 tbsp oil on the salmon and use a nonstick pan or grill; replace 1 tbsp oil in the vinaigrette with extra lemon juice or a splash of vinegar for a lighter, lower-fat version.
high proteinHigh-protein
Double the salmon to 250g per serving and add a handful of cooked quinoa or chickpeas to the greens for a post-workout meal that packs over 35g of protein.
jainJain
Omit the garlic and onion, replace with a pinch of asafoetida in the vinaigrette, and skip the red onion slices — still bright and satisfying without root vegetables.
veganVegan
Replace salmon with grilled marinated tofu or king oyster mushroom steaks, and swap the honey in the vinaigrette (if added) with maple syrup for a fully plant-based version.
Why this is on our healthy list.
Rich in Omega-3 Fatty Acids
Salmon provides a generous dose of EPA and DHA omega-3s, which support heart and brain health.
High-Quality Lean Protein
Each 125g serving of salmon offers about 25g of complete protein to help build and repair tissues.
Loaded with Vitamins B12 and D
Salmon is an excellent natural source of vitamin B12 for energy and vitamin D for bone health.
Bright Antioxidant Boost
Cherry tomatoes and mixed greens deliver lycopene and vitamin C, supporting immune function and skin health.
Low in Saturated Fat
This salad uses heart-healthy olive oil and no dairy, keeping saturated fat minimal while maximizing flavor.
Frequently asked questions
Yes, thaw them completely in the refrigerator overnight and pat very dry to avoid steaming in the pan.
