I love smoked salmon and salads with contrast—this is both. A tasty treat on its own—just wait till you pair your savory, smoked salmon salad with this bright + fresh caper and dill dressing.
My relationship with salmon is complex. On it’s own—not always my fav— which is why I focus on flavors I’m excited about— to get more salmon into the dinner rotation. Read any of my salmon recipes and you’ll see it’s true.
But I honestly love smoked salmon. I can’t explain it to you.
The cured salmon is complemented by the refreshing (and gorgeously green) dressing — there’s so much flavor in every bite. Quick and complex. This is no ordinary salad—and I’m not just blowin’ smoke!
Lightly dressed greens, crackers, or a piece of toast are all equally delicious ways to make this a lovely lunch or a light dinner. Hope you enjoy! – Linds x
- Eggs which we’ll soft boil. Feel free to hardboil or skip if you prefer.
- Mixed greens – baby spinach or kale are other great options.
- Red onion
- Persian cucumber – regular cucumber will do as well, just cut it in half before slicing.
- Smoked salmon
- Avocado – Haas is always best!
More salmon salad recipe mix-ins
Feel free to add in your favorite salad components. Here are some ideas:
- Crumbled goat cheese
- Blanched green beans
- Chopped pistachios
- Sliced tomatoes or radishes
- Fresh dill
What type of salmon to use?
Smoked salmon is easy to find in the deli meat or seafood section of most grocery stores. If for some reason you can’t find it, you can use any type of cooked salmon, such as canned (drained + flaked), leftovers, or make your own:
- Bake salmon fillets (sprinkled with S+P) in an oven preheated to 450 F for 12-15 minutes until it’s cooked through.
- Pan sear salmon seasoned with salt and pepper in a skillet over medium-high heat with a touch of oil. Sear on each side for about 4-5 minutes, until cooked through.
Lemon and Dill Dressing Ingredients
- Sugar – use confectioners erythritol to keep this smoked salmon salad keto
- Dijon mustard
- Fresh lemon juice
- Shallot – minced yellow onion will work in a pinch.
- Dried dill
- Olive oil
More dressing options
Don’t feel like making something from scratch? Here are a few other salad dressings you may want to consider:
- Mustard vinaigrette – this is my go-to vinaigrette. It’s a great way to simplify this recipe, especially if you plan to add additional mix-ins.
- Balsamic vinegarette – smoked salmon salad with balsamic vinaigrette is light and easy.
- Keto ranch dressing – if you’re craving a smoked salmon salad with a mayonnaise dressing, ranch is for you.
How to Make Smoked Salmon Salad
1. Bring a small saucepan of water to a boil. Place cold eggs in the boiling water, and add a lid. Cook for 6 minutes.
2. Remove eggs and place them in an ice bath.
3. Whisk together the lemon, sugar/erythritol, and dijon.
4. Stir in the capers, shallots, and dill.
5. Slowly add the olive oil, whisking as you do to incorporate.
6. Toss the lettuce, cucumbers, and red onions in the dressing in a large mixing bowl. Divide into 4 serving bowls.
7. Top with smoked salmon, soft-boiled eggs, and sliced avocados.
As with most salads, this smoked salmon salad is best served fresh, as the veggies will release their liquid and make the lettuce soggy. If meal prepping, store your dressing, lettuce, and salad components separately, then toss everything together before serving.
More Salad Recipes
Smoked Salmon SaladPrint Recipe Pin Recipe
- 2 Eggs
- 4 Ounces Mixed Greens
- 1/4 Red Onion sliced
- 3 Persian Cucumbers sliced
- 8 Ounces Smoked Salmon thinly sliced
- 1 Avocado sliced
- 1/4 Teaspoon Sugar or Confectioners erythritol
- 5 Teaspoons Dijon Mustard
- 1 Tablespoon Lemon Juice
- 1 Tablespoon Shallot minced
- 1 Tablespoon Capers drained + chopped
- 1 teaspoon dried dill
- 1/4 Cup Olive Oil
- Start by soft boiling the eggs (2). I do this by bringing a small pot of water to a boil. Drop the eggs in and secure the lid. While boiling, prep an ice bath in a medium sized bowl. After 6 minutes, immediately drop the eggs in the ice bath. Once cool enough to handle, peel and slice in half.
- Meanwhile, make the dressing by whisking together sugar or erythritol (1/4 teaspoon), dijon (5 teaspoons), and lemon juice (1 tablespoon). Add the shallot (1 tablespoon), capers (1 tablespoon), and dill (1 teaspoon). Whisk dressing while drizzling olive oil (1/4 cup) in, so that it slowly incorporates.
- In a large bowl, add the greens (4 ounces), onion (1/4), and cucumber (3). Drizzle the dressing on top and toss to combine.
- Divide salad into 4 bowls, and top with smoked salmon (8 ounces), eggs and avocado (1). Enjoy!