18 Exquisite Smoked Salmon Salad Recipes Delicious

Versatile, elegant, and packed with flavor, smoked salmon is the star of these 18 exquisite salad recipes. Whether you’re craving a light lunch, a fancy brunch, or a quick weeknight dinner, these dishes bring together fresh ingredients and bold tastes in every bite. From creamy dill dressings to zesty citrus pairings, get ready to elevate your salad game—let’s dive into these delicious creations!

Classic Smoked Salmon and Arugula Salad

Overcast mornings like this make me crave something light yet satisfying, a dish that feels like a quiet moment to myself. This smoked salmon and arugula salad is just that—a delicate balance of richness and freshness, perfect for a slow, unhurried meal.

Ingredients

For the salad:

• 4 cups baby arugula, loosely packed
• 8 oz cold-smoked salmon, thinly sliced
• 1/2 small red onion, thinly sliced
• 1/4 cup capers, drained
• 1/2 cup cherry tomatoes, halved

For the dressing:

• 3 tbsp extra-virgin olive oil
• 1 tbsp fresh lemon juice
• 1 tsp Dijon mustard
• 1/2 tsp honey
• 1/4 tsp kosher salt
• 1/8 tsp freshly ground black pepper

Instructions

1. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, salt, and pepper until fully emulsified. Tip: Let the dressing sit for 5 minutes to allow the flavors to meld.
2. Place the arugula in a large salad bowl and drizzle with half of the dressing. Gently toss to coat the leaves evenly.
3. Arrange the smoked salmon slices over the arugula, slightly overlapping for an elegant presentation.
4. Scatter the red onion, capers, and cherry tomatoes over the salmon. Tip: Soak the red onion in ice water for 10 minutes beforehand to mellow its sharpness.
5. Drizzle the remaining dressing over the top, focusing on the salmon and vegetables. Tip: Serve immediately to keep the arugula crisp and the salmon tender.

The salmon melts softly against the peppery arugula, while the capers and red onion add little bursts of brightness. Try it with a slice of toasted rye bread for a subtle crunch that ties everything together.

Citrus and Smoked Salmon Salad with Dill

Gently, as the summer light filters through the kitchen window, I find myself craving something bright and refreshing—a dish that balances the richness of smoked salmon with the zing of citrus, all tied together with the whisper of fresh dill. It’s the kind of meal that feels effortless yet elegant, perfect for a quiet afternoon or a shared gathering.

Ingredients

For the salad:

– 4 cups mixed baby arugula and spinach – 8 oz smoked salmon, thinly sliced – 1 large grapefruit, segmented – 1 medium orange, segmented – 1/4 small red onion, thinly sliced

For the dressing:

– 3 tbsp extra-virgin olive oil – 1 tbsp fresh lemon juice – 1 tsp honey – 1/2 tsp Dijon mustard – 1 tbsp fresh dill, finely chopped – 1/4 tsp sea salt – 1/8 tsp black pepper

Instructions

1. In a large mixing bowl, combine the arugula, spinach, and red onion. Toss gently to distribute evenly. 2. Segment the grapefruit and orange over a separate bowl to catch any juices, then add the segments to the greens. 3. In a small bowl, whisk together the olive oil, lemon juice, honey, Dijon mustard, dill, salt, and pepper until emulsified. 4. Drizzle half the dressing over the salad and toss lightly to coat, ensuring the citrus stays intact. 5. Arrange the smoked salmon slices on top of the salad in loose folds for a delicate presentation. 6. Drizzle the remaining dressing over the salmon and garnish with an extra sprinkle of fresh dill. Tip: For the best texture, let the salad sit for 5 minutes after dressing to allow the flavors to meld. Tip: Use a sharp knife to segment the fruit, cutting between the membranes to avoid bitterness. Tip: If the red onion is too sharp, soak the slices in ice water for 10 minutes to mellow their bite. On the plate, the salad is a harmony of contrasts—the buttery salmon against the crisp greens, the sweet citrus balancing the tangy dressing. Serve it with toasted sourdough or alongside a chilled glass of Sauvignon Blanc for a meal that feels both nourishing and indulgent.

Smoked Salmon Salad with Avocado and Cucumber

Sometimes, the simplest combinations bring the most comfort—like the cool crispness of cucumber meeting the rich silkiness of smoked salmon, all tied together with creamy avocado. It’s a dish that feels both indulgent and light, perfect for a quiet afternoon or a shared gathering.

Ingredients

• For the salad:
  • 8 oz smoked salmon, thinly sliced
  • 1 large avocado, diced
  • 1 medium cucumber, thinly sliced
• For the dressing:
  • 2 tbsp extra-virgin olive oil
  • 1 tbsp lemon juice
  • 1 tsp honey
  • 1/4 tsp sea salt

Instructions

1. In a small bowl, whisk together the olive oil, lemon juice, honey, and sea salt until fully combined. Set aside.
2. Arrange the cucumber slices in a single layer on a serving plate, slightly overlapping for visual appeal.
3. Gently drape the smoked salmon over the cucumbers, allowing some of the cucumber edges to peek through.
4. Scatter the diced avocado evenly over the salmon, taking care not to crush the delicate pieces.
5. Drizzle the dressing evenly over the salad, using the back of a spoon to distribute it lightly.
6. Let the salad sit for 5 minutes at room temperature to allow the flavors to meld before serving.

The creamy avocado softens the smokiness of the salmon, while the cucumber adds a refreshing crunch. Try serving it atop toasted sourdough for a heartier bite, or enjoy it as is—its elegance needs little embellishment.

Smoked Salmon and Quinoa Salad

You know those meals that feel like a quiet moment of self-care? This smoked salmon and quinoa salad is just that—a delicate balance of textures and flavors, perfect for a light lunch or a thoughtful dinner.

Ingredients

For the quinoa:

• 1 cup quinoa, rinsed
• 2 cups water
• 1/2 tsp salt

For the salad:

• 4 oz smoked salmon, thinly sliced
• 1/2 cup cucumber, diced
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh dill, chopped
• 1 tbsp capers, drained

For the dressing:

• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• 1/4 tsp black pepper

Instructions

1. In a medium saucepan, combine the rinsed quinoa, water, and salt. Bring to a boil over medium-high heat.
2. Reduce heat to low, cover, and simmer for 15 minutes, or until the quinoa absorbs all the water and becomes fluffy. Tip: Let it sit covered for 5 minutes off the heat for perfect texture.
3. While the quinoa cooks, whisk together olive oil, lemon juice, Dijon mustard, and black pepper in a small bowl to make the dressing.
4. Fluff the cooked quinoa with a fork and transfer it to a large mixing bowl to cool slightly.
5. Add the diced cucumber, sliced red onion, chopped dill, and capers to the quinoa. Gently toss to combine.
6. Drizzle the dressing over the salad and fold gently to coat evenly. Tip: Use a light hand to avoid breaking the quinoa grains.
7. Arrange the smoked salmon slices on top of the salad just before serving. Tip: For extra freshness, chill the salad for 10 minutes before adding the salmon.

Kaleidoscopic in color and layered in flavor, this salad offers a satisfying crunch from the cucumber, a briny pop from the capers, and the rich silkiness of smoked salmon. Try serving it in individual mason jars for a picnic-ready twist.

Smoked Salmon Nicoise Salad

There’s something quietly luxurious about a salad that feels both effortless and indulgent, a dish that whispers of summer afternoons and slow, savoring bites. Smoked salmon Nicoise salad, with its layers of smoky richness and crisp freshness, is just that—a harmony of textures and flavors that invites you to pause and enjoy.

Ingredients

For the salad:

• 6 oz smoked salmon, thinly sliced
• 1 cup baby potatoes, halved
• 1 cup green beans, trimmed
• 2 large eggs
• 1 cup cherry tomatoes, halved
• 1/4 cup Kalamata olives, pitted
• 2 cups mixed greens

For the dressing:

• 3 tbsp extra-virgin olive oil
• 1 tbsp Dijon mustard
• 1 tbsp lemon juice
• 1 tsp honey
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. Place the baby potatoes in a medium pot, cover with water, and bring to a boil over high heat. Reduce heat to medium and simmer for 12 minutes, or until tender when pierced with a fork.
2. While the potatoes cook, fill a small pot with water and bring to a boil. Gently lower the eggs into the boiling water and cook for 7 minutes for a slightly soft yolk. Immediately transfer to an ice bath to cool.
3. In the same pot of boiling water, blanch the green beans for 2 minutes, then drain and rinse under cold water to stop the cooking.
4. In a small bowl, whisk together the olive oil, Dijon mustard, lemon juice, honey, salt, and pepper until emulsified.
5. Arrange the mixed greens on a large serving platter. Scatter the cooked potatoes, green beans, cherry tomatoes, and olives over the greens.
6. Peel and quarter the boiled eggs, then place them on the salad. Drape the smoked salmon over the top.
7. Drizzle the dressing evenly over the salad just before serving.

Unfolding each bite reveals the buttery salmon against the crisp greens, the creamy eggs balancing the tangy dressing. Serve it with a crusty baguette to soak up every last drop of flavor, or enjoy it as is—a quiet celebration of simplicity.

Smoked Salmon and Spinach Salad with Lemon Vinaigrette

Beneath the quiet hum of the kitchen, this salad comes together like a whispered secret—light, vibrant, and effortlessly elegant. The smoky richness of salmon dances with crisp greens, all tied together by a bright lemon vinaigrette that feels like sunshine on a plate.

Ingredients

For the salad:

• 4 cups baby spinach, tightly packed
• 8 oz smoked salmon, thinly sliced
• 1/4 cup red onion, thinly sliced
• 1/4 cup toasted pine nuts

For the vinaigrette:

• 3 tbsp extra-virgin olive oil
• 1 tbsp fresh lemon juice
• 1 tsp honey
• 1/2 tsp Dijon mustard
• 1/4 tsp kosher salt
• 1/8 tsp freshly ground black pepper

Instructions

1. In a small bowl, whisk together the olive oil, lemon juice, honey, Dijon mustard, salt, and pepper until fully emulsified. Tip: For a smoother vinaigrette, warm the honey slightly before whisking.
2. Place the baby spinach in a large serving bowl, gently tearing any larger leaves for even distribution.
3. Scatter the smoked salmon and red onion slices over the spinach.
4. Drizzle the vinaigrette evenly over the salad, using tongs to lightly toss until every leaf is coated. Tip: Toss from the bottom up to prevent bruising the greens.
5. Sprinkle the toasted pine nuts over the top just before serving. Tip: Toasting the nuts in a dry skillet over medium-low heat for 3–4 minutes enhances their nutty flavor.

Perfect for a lazy afternoon, this salad balances creamy salmon against the crunch of pine nuts, with the vinaigrette lending a citrusy sharpness that lingers. Try serving it atop a warm slice of crusty bread for a heartier bite.

Smoked Salmon Salad with Creamy Dill Dressing

Crisp mornings and quiet afternoons call for meals that feel like a gentle embrace—something light yet satisfying, like this smoked salmon salad with its creamy dill dressing. It’s a dish that balances richness and freshness, perfect for savoring slowly.

Ingredients

For the salad:

– 4 cups mixed greens (such as arugula and baby spinach) – 8 oz smoked salmon, thinly sliced – 1/2 English cucumber, thinly sliced – 1/4 red onion, thinly sliced – 1 avocado, sliced – 1 tbsp capers, drained

For the dressing:

– 1/2 cup Greek yogurt – 2 tbsp mayonnaise – 1 tbsp lemon juice – 1 tbsp fresh dill, finely chopped – 1 tsp Dijon mustard – 1/4 tsp garlic powder – 1/4 tsp black pepper – 1/8 tsp salt

Instructions

1. In a small bowl, whisk together the Greek yogurt, mayonnaise, lemon juice, dill, Dijon mustard, garlic powder, black pepper, and salt until smooth. Set aside. (Tip: For a thinner consistency, add 1 tsp of water at a time until desired texture is reached.) 2. In a large salad bowl, layer the mixed greens, smoked salmon, cucumber, red onion, avocado, and capers. 3. Drizzle the dressing evenly over the salad. (Tip: Start with half the dressing, toss gently, and add more as needed to avoid overdressing.) 4. Using salad tongs, gently toss the salad until all ingredients are lightly coated with the dressing. (Tip: For the best texture, serve immediately to prevent the greens from wilting.) Soft flakes of salmon melt into the creamy dressing, while the cucumber and capers add a refreshing crunch. Try serving it with toasted baguette slices or alongside a chilled soup for a leisurely lunch.

Smoked Salmon and Beetroot Salad

Kindly, let’s take a moment to savor the quiet joy of assembling this salad—a harmony of smoky salmon and earthy beetroot, brightened by citrus and herbs. It’s a dish that feels like a gentle pause, perfect for a lazy afternoon or a light summer supper.

Ingredients

For the salad:

• 8 oz smoked salmon, thinly sliced
• 2 medium beetroots, roasted and diced (about 1.5 cups)
• 4 cups mixed baby greens
• 1/4 cup thinly sliced red onion
• 2 tbsp chopped fresh dill

For the dressing:

• 3 tbsp extra-virgin olive oil
• 1 tbsp fresh lemon juice
• 1 tsp honey
• 1/2 tsp Dijon mustard
• 1/4 tsp sea salt
• 1/8 tsp freshly ground black pepper

Instructions

1. Preheat the oven to 400°F. Wrap the beetroots individually in aluminum foil and roast for 45–50 minutes, or until tender when pierced with a fork. Let cool, then peel and dice them.
2. In a small bowl, whisk together the olive oil, lemon juice, honey, Dijon mustard, sea salt, and black pepper until emulsified. Taste and adjust seasoning if needed—this dressing should balance tangy and sweet.
3. Arrange the mixed baby greens on a large serving platter. Scatter the diced beetroots and red onion over the greens.
4. Drape the smoked salmon slices over the salad, then sprinkle with chopped dill. Tip: For even distribution, tear the salmon into smaller pieces as you layer it.
5. Drizzle the dressing lightly over the salad just before serving. Tip: Reserve extra dressing on the side for those who prefer more.
6. Gently toss the salad at the table to combine, or serve as is for a more composed presentation. Tip: If preparing ahead, keep the dressing separate to prevent wilting.

Gorgeously vibrant, this salad offers a contrast of textures—silky salmon, tender beets, and crisp greens—with a dressing that ties it all together. Try serving it with toasted rye bread or a soft-boiled egg for a heartier meal.

Smoked Salmon and Asparagus Salad

Falling into the rhythm of a quiet afternoon, I find myself craving something light yet deeply satisfying—a dish that balances richness with freshness, like the gentle contrast of smoked salmon against crisp asparagus. This salad is a quiet celebration of simplicity, where each ingredient has room to shine.

Ingredients

For the salad:

• 8 oz smoked salmon, thinly sliced
• 1 lb fresh asparagus, trimmed
• 4 cups mixed baby greens
• 1/4 cup red onion, thinly sliced
• 2 tbsp capers, drained

For the dressing:

• 3 tbsp extra-virgin olive oil
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• 1/2 tsp honey
• 1/4 tsp salt
• 1/8 tsp black pepper

Instructions

1. Bring a large pot of water to a boil over high heat.
2. Prepare an ice bath by filling a large bowl with cold water and ice cubes.
3. Add the asparagus to the boiling water and blanch for 2 minutes until bright green and slightly tender.
4. Immediately transfer the asparagus to the ice bath to stop cooking, then drain and pat dry with a paper towel. Tip: Blanching preserves the asparagus’s vibrant color and crisp-tender texture.
5. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, salt, and pepper until emulsified.
6. Arrange the mixed greens on a large serving platter.
7. Scatter the blanched asparagus, red onion slices, and capers evenly over the greens.
8. Drape the smoked salmon over the salad in loose folds. Tip: Tear the salmon by hand for a more natural, rustic presentation.
9. Drizzle the dressing lightly over the salad just before serving. Tip: Add dressing sparingly to avoid overwhelming the delicate salmon.

As you take the first bite, the buttery salmon melts into the crunch of asparagus, while the tangy dressing ties it all together. Try serving it with a slice of toasted sourdough for a touch of warmth against the cool, bright flavors.

Smoked Salmon Salad with Poached Egg

Perhaps there’s something quietly luxurious about a dish that feels indulgent yet light, a meal that lingers in memory long after the last bite. This smoked salmon salad with a softly poached egg is just that—a delicate balance of richness and freshness, perfect for a slow weekend brunch or a thoughtful solo lunch.

Ingredients

For the salad:

• 4 cups mixed baby greens
• 4 oz smoked salmon, thinly sliced
• 1/4 cup red onion, thinly sliced
• 1 tbsp capers, drained
• 1 tbsp fresh dill, chopped

For the poached eggs:

• 2 large eggs
• 1 tbsp white vinegar
• 4 cups water

For the dressing:

• 2 tbsp extra-virgin olive oil
• 1 tbsp lemon juice
• 1/2 tsp Dijon mustard
• 1/4 tsp honey
• Pinch of salt and black pepper

Instructions

1. Fill a medium saucepan with 4 cups of water and bring to a gentle simmer over medium heat (around 180°F, with small bubbles rising but not boiling vigorously).
2. Add 1 tbsp white vinegar to the simmering water—this helps the egg whites coagulate neatly.
3. Crack one egg into a small ramekin or cup, then gently slide it into the simmering water. Repeat with the second egg, spacing them apart.
4. Poach the eggs for 3 minutes for runny yolks or 4 minutes for firmer yolks. Use a slotted spoon to lift them out, letting excess water drain.
5. While the eggs poach, whisk together 2 tbsp olive oil, 1 tbsp lemon juice, 1/2 tsp Dijon mustard, 1/4 tsp honey, and a pinch of salt and pepper in a small bowl.
6. In a large bowl, toss 4 cups of baby greens with the dressing until lightly coated.
7. Divide the dressed greens between two plates, then arrange 2 oz of smoked salmon, 2 tbsp red onion, 1/2 tbsp capers, and 1/2 tbsp dill on each.
8. Place one poached egg on top of each salad. Season the eggs lightly with salt and pepper.

Lightly creamy yolks mingle with the smoky salmon and bright dressing, while the crisp greens add a refreshing contrast. Try serving it with toasted rye bread for a satisfying crunch, or sprinkle everything bagel seasoning for an extra layer of flavor.

Smoked Salmon and Kale Caesar Salad

Reflecting on quiet evenings, I find myself drawn to meals that balance richness with freshness—dishes like this one, where smoky salmon meets crisp kale in a Caesar embrace. It’s a harmony of textures and flavors, simple yet deeply satisfying.

Ingredients

For the salad

– 4 cups chopped kale (stems removed)
– 4 oz smoked salmon, thinly sliced
– 1/4 cup shaved Parmesan cheese
– 1/2 cup croutons

For the dressing

– 1/4 cup mayonnaise
– 1 tbsp lemon juice
– 1 tsp Dijon mustard
– 1 small garlic clove, minced
– 1/4 tsp black pepper
– 1 tbsp olive oil

Instructions

1. In a large bowl, massage the chopped kale with olive oil for 2 minutes until slightly softened and darker in color. (Tip: Massaging kale reduces bitterness and improves texture.)
2. In a small bowl, whisk together mayonnaise, lemon juice, Dijon mustard, minced garlic, and black pepper until smooth. (Tip: For extra creaminess, let the dressing sit for 5 minutes to allow flavors to meld.)
3. Pour the dressing over the kale and toss gently to coat every leaf evenly.
4. Arrange the smoked salmon slices on top of the dressed kale, then sprinkle with shaved Parmesan and croutons. (Tip: For a warmer dish, lightly toast the croutons in a 350°F oven for 3 minutes before adding.)
The salmon’s silky smokiness contrasts beautifully against the kale’s earthy crunch, while the dressing ties it all together. Try serving it with a poached egg on top for a luxe brunch twist.

Smoked Salmon Salad with Mango and Lime

Calm mornings call for something bright and effortless, a dish that feels like a quiet celebration of summer’s. This salad balances smoky richness with tropical sweetness, a harmony that lingers long after the last bite.

Ingredients

For the salad

– 4 cups mixed greens (arugula, spinach, or butter lettuce)
– 8 oz smoked salmon, thinly sliced
– 1 ripe mango, peeled and diced into ½-inch cubes
– ¼ cup thinly sliced red onion
– 2 tbsp chopped fresh dill

For the dressing

– 3 tbsp extra-virgin olive oil
– 2 tbsp fresh lime juice (about 1 lime)
– 1 tsp honey
– ¼ tsp sea salt
– ¼ tsp freshly ground black pepper

Instructions

1. In a large bowl, gently toss the mixed greens with your hands to loosen the leaves, ensuring they’re evenly distributed.
2. Arrange the smoked salmon slices over the greens, draping them loosely to create texture.
3. Scatter the diced mango and red onion evenly across the salad, aiming for a balance of colors in each bite.
4. Sprinkle the chopped dill over the top, reserving a pinch for garnish.
5. In a small jar with a lid, combine the olive oil, lime juice, honey, salt, and pepper. Shake vigorously for 10 seconds until emulsified.
6. Drizzle the dressing over the salad just before serving, starting with half and adding more as needed—tossing lightly to coat without crushing the mango.
7. Finish with the reserved dill and a final grind of black pepper.
How the buttery salmon melts against the crisp greens, while the mango’s sweetness dances with the lime’s sharpness—it’s a salad that begs to be eaten outdoors, perhaps with a chilled glass of riesling and nowhere to be.

Smoked Salmon and Fennel Salad with Orange Dressing

There’s something quietly luxurious about the way smoked salmon melts on the tongue, its richness balanced by the crisp bite of fennel and the bright kiss of citrus. This salad feels like a whispered secret, a dish meant to be savored slowly, perhaps with a glass of something chilled nearby.

Ingredients

• For the salad:
  • 6 oz smoked salmon, thinly sliced
  • 1 medium fennel bulb, thinly shaved
  • 2 cups arugula
  • 1/4 cup thinly sliced red onion
• For the dressing:
  • 1/4 cup fresh orange juice
  • 2 tbsp olive oil
  • 1 tbsp honey
  • 1 tsp Dijon mustard
  • 1/4 tsp salt
  • 1/8 tsp black pepper

Instructions

1. In a small bowl, whisk together the orange juice, olive oil, honey, Dijon mustard, salt, and black pepper until fully combined. Tip: For a smoother dressing, warm the honey slightly before whisking.
2. In a large mixing bowl, combine the shaved fennel, arugula, and red onion.
3. Drizzle half of the dressing over the salad and toss gently to coat. Tip: Use your hands to toss the salad—it helps distribute the dressing evenly without bruising the greens.
4. Arrange the smoked salmon slices over the top of the salad.
5. Drizzle the remaining dressing lightly over the salmon. Tip: Let the salad sit for 5 minutes before serving to allow the flavors to meld.

Light and refreshing, this salad plays with contrasts—the silky salmon against the crunch of fennel, the sweetness of orange dressing cutting through the smokiness. Serve it on a chilled plate with a sprinkle of fennel fronds for a touch of elegance.

Smoked Salmon and Potato Salad with Capers

Just like the quiet hum of a summer afternoon, this dish unfolds gently—layers of smoky salmon, tender potatoes, and briny capers coming together in a harmony that feels both comforting and elegant.

Ingredients

For the potatoes:

• 1.5 lbs baby potatoes, halved
• 1 tbsp olive oil
• 1/2 tsp salt

For the salad:

• 8 oz smoked salmon, flaked
• 2 tbsp capers, drained
• 1/4 cup red onion, thinly sliced
• 2 tbsp fresh dill, chopped

For the dressing:

• 3 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• 1/4 tsp black pepper

Instructions

1. Preheat the oven to 400°F.
2. Toss the halved baby potatoes with 1 tbsp olive oil and 1/2 tsp salt until evenly coated. Tip: For crispier edges, arrange them cut-side down on the baking sheet.
3. Roast the potatoes for 25 minutes, or until golden and fork-tender.
4. While the potatoes roast, whisk together 3 tbsp olive oil, 1 tbsp lemon juice, 1 tsp Dijon mustard, and 1/4 tsp black pepper in a small bowl.
5. Let the potatoes cool slightly, then transfer them to a large mixing bowl.
6. Add the flaked smoked salmon, capers, red onion, and fresh dill to the bowl with the potatoes.
7. Drizzle the dressing over the salad and gently toss to combine. Tip: Fold carefully to keep the salmon from breaking apart too much.
8. Chill the salad for at least 15 minutes before serving. Tip: This rest time allows the flavors to meld beautifully.

Cool and creamy with a hint of brightness, this salad is perfect piled onto toasted sourdough or served alongside a simple green salad for a light yet satisfying meal.

Smoked Salmon Salad with Goat Cheese and Honey Mustard Dressing

Vividly golden summer afternoons call for meals that feel effortless yet indulgent, like this delicate balance of smoky salmon, creamy cheese, and a dressing that hums with sweetness and tang.

Ingredients

For the salad:

• 4 cups mixed baby greens
• 8 oz smoked salmon, thinly sliced
• 1/4 cup crumbled goat cheese
• 1/4 cup thinly sliced red onion
• 1/4 cup toasted walnuts, roughly chopped

For the dressing:

• 2 tbsp honey
• 2 tbsp Dijon mustard
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1/4 tsp salt

Instructions

1. In a small bowl, whisk together honey, Dijon mustard, olive oil, lemon juice, and salt until smooth. Set aside. Tip: For a thicker dressing, let it rest for 10 minutes to allow the flavors to meld.
2. Arrange mixed baby greens evenly across two serving plates.
3. Drape smoked salmon slices over the greens, folding them gently for texture.
4. Scatter red onion slices and toasted walnuts over the salmon. Tip: Soak red onion in ice water for 5 minutes beforehand to mellow its sharpness.
5. Sprinkle goat cheese crumbles evenly across both plates.
6. Drizzle honey mustard dressing generously over each salad. Tip: Use the back of a spoon to swirl the dressing lightly for an elegant finish.

Heirloom tomatoes or ripe avocado slices would add a lush contrast to the salmon’s silky richness, while the dressing’s golden sweetness lingers like a slow sunset.

Smoked Salmon and Endive Salad

Often, the simplest meals are the ones that linger in memory—like the quiet elegance of smoked salmon paired with crisp endive, a dish that feels both effortless and intentional. It’s a balance of richness and brightness, perfect for a light lunch or a starter that doesn’t overwhelm.

Ingredients

For the salad:
– 2 heads Belgian endive, leaves separated
– 4 oz smoked salmon, thinly sliced
– 1/4 cup red onion, thinly sliced
– 1/4 cup fresh dill, roughly chopped

For the dressing:
– 2 tbsp extra-virgin olive oil
– 1 tbsp lemon juice
– 1 tsp Dijon mustard
– 1/2 tsp honey
– 1/4 tsp salt
– 1/8 tsp black pepper

Instructions

1. In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and black pepper until emulsified. Tip: Let the dressing sit for 5 minutes to allow the flavors to meld.
2. Arrange endive leaves on a serving platter, slightly overlapping for visual appeal.
3. Drape smoked salmon slices evenly over the endive.
4. Scatter red onion slices and fresh dill over the salmon. Tip: Soak red onion in ice water for 10 minutes beforehand to mellow its sharpness.
5. Drizzle the dressing lightly over the salad just before serving. Tip: Use a spoon to control the flow and avoid overdressing.

Just as it is, this salad is a study in contrasts—the smoky silk of salmon against the endive’s bitter crunch, brightened by the tangy dressing. Try serving it on a slate board for a rustic touch, or layer it on toasted baguette slices for a heartier bite.

Smoked Salmon Salad with Roasted Vegetables

Evenings like these call for something light yet satisfying, a dish that feels like a quiet celebration of simplicity and flavor. This smoked salmon salad with roasted vegetables is just that—a harmonious blend of smoky, savory, and earthy notes, perfect for a leisurely meal.

Ingredients

For the roasted vegetables:

• 1 cup diced sweet potatoes (1/2-inch cubes)
• 1 cup Brussels sprouts, halved
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

For the salad:

• 4 oz smoked salmon, thinly sliced
• 2 cups mixed greens
• 1/4 cup crumbled feta cheese
• 2 tbsp chopped fresh dill

For the dressing:

• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• 1/2 tsp honey

Instructions

1. Preheat the oven to 400°F and line a baking sheet with parchment paper.
2. In a bowl, toss the sweet potatoes and Brussels sprouts with 1 tbsp olive oil, salt, and pepper until evenly coated.
3. Spread the vegetables in a single layer on the prepared baking sheet. Roast for 25 minutes, flipping halfway, until tender and lightly caramelized.
4. While the vegetables roast, whisk together 2 tbsp olive oil, lemon juice, Dijon mustard, and honey in a small bowl to make the dressing.
5. Arrange the mixed greens on a serving platter. Top with the roasted vegetables, smoked salmon, feta cheese, and dill.
6. Drizzle the dressing over the salad just before serving to keep the greens crisp.

You’ll love the contrast of the warm, caramelized vegetables against the cool, silky salmon. Try serving it with a slice of crusty bread to soak up the lingering dressing—each bite feels like a little indulgence.

Smoked Salmon and Watercress Salad with Horseradish Dressing

Moments like these call for something light yet deeply satisfying—a dish that feels like a quiet celebration of simplicity and flavor. This smoked salmon and watercress salad, with its bright horseradish dressing, is just that: a delicate balance of richness and freshness, perfect for a leisurely lunch or a gentle start to the evening.

Ingredients

For the salad:

• 4 cups watercress, washed and dried
• 8 oz smoked salmon, thinly sliced
• 1/2 cup thinly sliced English cucumber
• 1/4 cup red onion, thinly sliced
• 1 tbsp capers, drained

For the dressing:

• 1/4 cup sour cream
• 1 tbsp prepared horseradish
• 1 tbsp lemon juice
• 1 tsp honey
• 1/4 tsp kosher salt
• 1/8 tsp freshly ground black pepper

Instructions

1. In a small bowl, whisk together the sour cream, horseradish, lemon juice, honey, salt, and pepper until smooth. Set aside. Tip: For a lighter dressing, substitute Greek yogurt for sour cream.
2. In a large mixing bowl, gently toss the watercress, cucumber, and red onion until evenly distributed.
3. Drizzle half of the dressing over the greens and toss lightly to coat. Tip: Avoid overdressing—the watercress should glisten, not wilt.
4. Arrange the smoked salmon slices over the salad, then scatter the capers on top.
5. Drizzle the remaining dressing lightly over the salmon. Tip: For extra texture, add a sprinkle of toasted sesame seeds or crushed almonds.

Every bite of this salad offers a contrast of silky salmon against the peppery crunch of watercress, with the dressing lending a creamy, tangy kick. Serve it with a slice of rye toast or alongside a chilled soup for a complete, effortless meal.

Summary

Perfect for any occasion, these 18 smoked salmon salad recipes offer a delicious way to enjoy fresh, flavorful meals. Whether you’re hosting a brunch or craving a light lunch, there’s something here for everyone. Don’t forget to try your favorites, leave a comment below, and share this tasty roundup on Pinterest for fellow food lovers to enjoy!