Ultimate Minute Salmon Salad (Printable)
Juicy salmon with crisp greens and zesty dressing, ready in 15 minutes
# What You'll Need:
→ Fish
01 - 2 salmon fillets (about 4 oz each), skinless
02 - 1 tbsp olive oil
03 - Salt and black pepper, to taste
→ Salad Base
04 - 4 cups mixed salad greens (arugula, spinach, romaine)
05 - 1 small cucumber, thinly sliced
06 - 10 cherry tomatoes, halved
07 - 1/4 small red onion, thinly sliced
08 - 1/2 avocado, sliced
→ Dressing
09 - 2 tbsp lemon juice (freshly squeezed)
10 - 2 tbsp extra virgin olive oil
11 - 1 tsp Dijon mustard
12 - 1 tsp honey
13 - Salt and black pepper, to taste
→ Garnish
14 - 1 tbsp fresh dill or parsley, chopped
15 - Lemon wedges, for serving
# Directions:
01 - Pat salmon fillets dry with paper towels. Season both sides generously with salt and black pepper.
02 - Heat 1 tbsp olive oil in a nonstick skillet over medium-high heat. Add salmon fillets and cook for 2-3 minutes per side, until just cooked through and lightly golden. Remove from heat and let rest for 2 minutes before flaking.
03 - In a large salad bowl, combine mixed greens, cucumber, cherry tomatoes, red onion, and avocado slices.
04 - In a small bowl, whisk together lemon juice, extra virgin olive oil, Dijon mustard, honey, salt, and black pepper until fully emulsified and smooth.
05 - Flake the cooked salmon into large chunks. Add to the salad bowl and toss gently with the vegetables.
06 - Drizzle dressing over the salad and toss gently to coat evenly. Garnish with fresh dill or parsley and serve immediately with lemon wedges on the side.
# Expert Hints:
01 -
- Hot salmon over cold greens creates this incredible temperature contrast that makes every bite interesting
- The dressing comes together in seconds but tastes like something from a proper restaurant
02 -
- Overcooked salmon is tragic—pull it when it's still slightly translucent in the center because it keeps cooking as it rests
- The dressing can be made ahead and stored in a jar, but add it right before serving or the greens will get sad and wilty
03 -
- A hot pan creates a beautiful crust on the salmon—don't crowd the pan or the temperature will drop
- Room temperature salmon cooks more evenly than cold-from-the-fridge fillets