Looking for a fresh, healthy meal that’s both satisfying and bursting with flavor? This Salmon Salad with Citrus Dressing is exactly what you need. I’ve combined perfectly cooked salmon with crisp vegetables and a bright, zesty dressing that’ll make your taste buds dance. What I love most about this recipe is how it transforms simple ingredients into a restaurant-worthy dish that’s actually quite easy to prepare at home.
Ingredients
For the Salad:
- 4 (6-ounce) salmon fillets, skin-on
- 2 tablespoons olive oil
- 8 cups mixed salad greens
- 1 avocado, sliced
- 1 cucumber, thinly sliced
- 1 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- Salt and pepper to taste
For the Citrus Dressing:
- 1/4 cup fresh orange juice
- 2 tablespoons fresh lemon juice
- 1/4 cup extra virgin olive oil
- 1 tablespoon honey
- 1 small shallot, minced
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- Pat the salmon fillets dry with paper towels and season generously with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Once hot, place the salmon skin-side up and cook for 4 minutes.
- Flip the salmon and cook for another 3-4 minutes, or until it reaches your desired doneness. Let it rest for 5 minutes before flaking into large pieces.
- While the salmon cooks, whisk together all dressing ingredients in a small bowl until well combined.
- In a large serving bowl, arrange the mixed greens and top with cucumber, tomatoes, avocado, and red onion.
- Place the flaked salmon over the vegetables and drizzle with the citrus dressing just before serving.
Cook Time and Serving Size
Prep Time: 15 minutes
Cook Time: 8-10 minutes
Total Time: 25 minutes
Servings: 4
Recipe Notes
- For the best results, bring your salmon to room temperature about 15 minutes before cooking.
- Look for salmon that’s bright in color and doesn’t have a strong fishy smell. Wild-caught salmon is typically more flavorful than farm-raised.
- The dressing can be made up to 3 days in advance and stored in an airtight container in the refrigerator.
- To make this ahead, you can prepare all components separately and assemble just before serving to keep everything fresh and crisp.
- For a dairy-free option, you can add toasted pine nuts or almonds for extra crunch instead of cheese.
- If you’re short on time, you can use pre-cooked salmon, though I recommend cooking it fresh for the best flavor and texture.
Salmon Salad with Citrus Dressing
A fresh, healthy meal that's both satisfying and bursting with flavor, combining perfectly cooked salmon with crisp vegetables and a bright, zesty dressing.
Ingredients
- 4 6-ounce salmon fillets, skin-on
- 2 tablespoons olive oil
- 8 cups mixed salad greens
- 1 avocado sliced
- 1 cucumber thinly sliced
- 1 cup cherry tomatoes halved
- 1/2 red onion thinly sliced
- Salt and pepper to taste
- 1/4 cup fresh orange juice
- 2 tablespoons fresh lemon juice
- 1/4 cup extra virgin olive oil
- 1 tablespoon honey
- 1 small shallot minced
- 1 teaspoon Dijon mustard
Instructions
- Pat the salmon fillets dry with paper towels and season generously with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Once hot, place the salmon skin-side up and cook for 4 minutes.
- Flip the salmon and cook for another 3-4 minutes, or until it reaches your desired doneness. Let it rest for 5 minutes before flaking into large pieces.
- While the salmon cooks, whisk together all dressing ingredients in a small bowl until well combined.
- In a large serving bowl, arrange the mixed greens and top with cucumber, tomatoes, avocado, and red onion.
- Place the flaked salmon over the vegetables and drizzle with the citrus dressing just before serving.
