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Easy Healthy Salmon Salad Recipe

This easy-to-make salmon salad sure packs a lot of flavors. It features a rich, spicy, and flavorful pan-seared salmon layered on a bed of fresh and crunchy textured salad. So if you are looking for a recipe to hook someone to salmon, this is it!
Course dinner
Cuisine Global
Keyword homemade, salmon salad
Prep Time 10 minutes
Cook Time 10 minutes
Servings 5 People
Calories 1971kcal
Author Lola Osinkolu



  • lb Salmon with or without skin
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1/2 tsp cayenne pepper
  • salt to taste
  • black pepper to taste
  • 3 tablespoons olive oil


  • 4 cups romaine lettuce chopped
  • 2 cups cherry tomatoes halved
  • 1 cup cucumber sliced
  • 6 oz black olives pitted
  • 1/2 cup red onion thinly sliced
  • 1/2 cup green bell pepper chopped

Honey Lemon Vinaigrette:

  • 1/4 cup extra virgin olive oil
  • 1/4 cup apple cider vinegar
  • 1 tsp. dijon mustard
  • 3 Tbsps lemon juice
  • 1 Tbsp. honey
  • 1/4 cup fresh dill minced
  • 1/4 tsp each salt and pepper or to taste


  • Season the fish with paprika, garlic powder, cayenne pepper, salt, and pepper to taste.
  • Preheat the oil and pan-fry the salmon for 5 to 6 minutes turning halfway between. Remove from heat and set aside.
  • Combine the lettuce, cherry tomatoes, cucumber, black olives, onions, and green bell pepper in a large bowl.
  • Combine olive oil, apple cider vinegar, Dijon mustard, lemon juice, honey, minced dill, salt, and pepper in a small bowl. Mix till well blended.
  • Pour the dressing over the salad and top with the salmon. You can also break the salmon into large flakes over the salad if you choose to.


  • I used fresh dill in my vinaigrette dressing. However, parsley, chives, or basil are also great alternatives. A little onion goes a long way. Too much will overpower the salad.
  • If you are short of time, you can speed up things further by getting the packaged salad from the store. Then you just have to sear the salmon and toss the vegetables with the other ingredients.


Serving: 4g | Calories: 1971kcal | Carbohydrates: 61g | Protein: 146g | Fat: 129g | Saturated Fat: 18g | Cholesterol: 374mg | Sodium: 4610mg | Potassium: 5214mg | Fiber: 17g | Sugar: 32g | Vitamin A: 21653IU | Vitamin C: 173mg | Calcium: 339mg | Iron: 12mg