This light and bright salmon salad recipe is one of our most popular summer salads! It’s made with flakey pan-seared salmon, tons of veggies, and a homemade Greek yogurt salad dressing.
There is no one that loves salad more than Emily Richter our COO. She makes a version of this recipe weekly for her family and her 2 year old gobbles it right up it’s that good.
The salmon is perfectly flakey and you can pretty much use any veggies you have on hand.
What is in this salmon salad?
Pan-seared salmon: whether you use leftover salmon or prepare salmon for this salad, pan-seared is the way to go. You get a crispy exterior and a flakey interior.
Greek yogurt dressing: some would say this Greek yogurt dressing is good on everything and we agree! Slather it on everything.
Fresh herbs: the fresh dill in this recipe takes the flavors to the next level.
Salmon Salad Variations + Substitutions
We highly suggest using romaine lettuce for this salad as many of the ingredients are heavy and would overpower softer green.
“Just felt you should know – this is THE dressing in our house. I make a double batch of it every weekend and eat it on my salads all week. Every once in a while we make the whole salad – when it’s nice enough to grill – but this dressing, oh man. I even eat it on salmon burgers, grilled zucchini, as a dip for veggies – everything. And the combination of apple/blue cheese/radish in the salad is perfection. Thanks for such an easy, healthy, delicious recipe!” –Jessica
Other salmon cooking methods
Don’t want to pan-sear your salmon? Here are some other simple salmon recipes to help you cook up your fresh salmon fillets.
Lemon Butter Pan Seared Salmon
Make this u003cstrongu003eLemon Butter Pan Seared Salmonu003c/strongu003e with 7 ingredients and in 30 minutes or less. This salmon is pan seared in a delicious lemon butter sauce leaving it so tender and flavorful.
If you think you might have leftovers, we suggest storing all of these ingredients separately and dress the salad as you prepare it. There is nothing worse than soggy lettuce, so store ingredients in an airtight container in the fridge for up to 3-5 days.
When you’re ready to serve, mix everything up, dress, and serve!
Most people serve this salad in the summer as a light lunch or dinner. Here are some recipes we recommend serving alongside this salad.
For the Pan Seared Salmon
- 1.33 lbs. salmon 4 filets
- 3-4 tablespoons butter
- 1 medium lemon juiced
- 1 tablespoon minced garlic
- 1.5 tablespoons fresh dill
- salt and pepper to taste
For the Dressing
For the Salad
- 8-10 cups chopped romaine lettuce or more, to taste
- 1/2 small red onion thinly sliced
- 2 cups sliced cucumbers
- 2 cups sliced radishes
- 1/3 cup blue cheese crumbled
- 1/3 cup slivered almonds
- fresh cracked pepper for serving
- fresh lemon juice for serving
For the Salmon
First, prep salmon by patting it with a paper towel to remove moisture. Then, season with salt and pepper, to taste.
Place 3-4 tablespoons of butter and 1 tablespoon minced garlic into a large nonstick skillet and heat over medium/high heat.
Place salmon skin-side up in the pan and sear for 4 minutes. Flip salmon and cook for an additional 3-4 minutes or until barely pink in the middle.
Once flakey and cooked to an internal temperature of at least 145ºF, squeeze lemon juice on top of salmon and sprinkle with fresh dill.
For the Salad
Prep veggies. Chop romaine lettuce and thinly slice 1/2 small red onion. Then, slice cucumbers and radishes.
Separate romaine lettuce out into 4 bowls. Then, evenly distribute the veggies, blue cheese, and slivered almonds. Top with a filet of pan-seared salmon.
Finally, top each salad with 3-4 tablespoons of the Greek yogurt dressing. Serve with a squeeze of fresh lemon juice and cracked pepper, to taste.
Tips & Notes
- This recipe was updated on May 7, 2021.
Calories: 529kcal Carbohydrates: 8g Protein: 33g Fat: 43g Fiber: 2g Sugar: 3g