Ultimate Minute Salmon Salad (Printable)
Juicy salmon with crisp mixed greens, fresh vegetables, and tangy lemon-honey dressing for a satisfying 15-minute meal.
# 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 (e.g., 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 and season generously with salt and black pepper on both sides.
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 slices, cherry tomatoes, red onion, and sliced avocado.
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 and arrange over the salad. Drizzle dressing evenly over the top, toss gently to combine, and garnish with fresh herbs. Serve immediately with lemon wedges on the side.
# Expert Advice:
01 -
- You get restaurant quality results in 15 minutes flat, which feels like cheating
- The warm salmon against cool, crisp greens creates the most satisfying temperature contrast
02 -
- Overcooked salmon ruins this salad, so pull it from the heat when it still looks slightly underdone in the center
- The dressing needs to be whisked vigorously or shaken in a jar to emulsify properly
03 -
- Pat your salmon completely dry before seasoning to get that gorgeous golden sear
- Room temperature salmon cooks more evenly than cold from the fridge