salmon salad

Pan-Seared Salmon with Kale and Apple Salad

salmon

lemon juice

olive oil

Kosher salt

kale, ribs removed, leaves

dates

Honeycrisp apple

pecorino

almonds

black pepper

dinner rolls

Simple and delicious, this salmon egg asparagus salad comes together in minutes and keeps me satisfied for hours.

Salmon Egg Asparagus Salad

salad greens

light vinaigrette dressing

asparagus

pouch (2.5 ounces) salmon, flaked

Salt and black pepper

Toss the greens with half the vinaigrette and place them in a bowl.

Top greens with the asparagus, salmon and sliced egg.

Drizzle with the remaining vinaigrette and season to taste with salt and pepper.

Lomi Lomi Salmon

salt

sugar

cilantro

plum tomatoes,

scallions, thinly sliced

jalapeno

vegetable oil

sesame oil

lime

macadamia nuts,

Cure the salmon: Mix the salt and sugar in a bowl. Place 2 long pieces of plastic wrap on a work surface, overlapping them to form a cross. Put half of the cilantro sprigs in the middle of the plastic wrap and top with half of the salt-sugar mixture. Press the salmon into the mixture, making sure the bottom of the fish is covered with salt and sugar. Sprinkle the salmon with the remaining salt-sugar mixture and rub it in, then place the rest of the cilantro on top. Wrap tightly in the plastic and refrigerate for 24 hours.

The next day, unwrap the salmon, rinse off the salt and pat dry. Cut into 1/4-to-1/2-inch cubes.

Make the salad: Toss the salmon, cilantro, tomatoes, scallions, jalapeno, vegetable and sesame oils and lime juice in a bowl. (Traditionally, the cured salmon is flaked and "massaged" with the other ingredients by hand.) Garnish the salad with chopped macadamia nuts, if desired.

Definitely NOT a LOMI SALMON that is served at a Hawaiian lu'au, but it does make a good salmon salsa salad.

I followed the recipe to the letter and it was WAY TOO SALTY! So I then added more tomato, cilantro, radish and celery. It was good, but a salt bomb.

I just read a recipe by a fisherman in Hawaii and it said to soak the salted salmon in cold water for 3-6 hours before assembling the salad, changing the water often. This rehydrates/softens the fish and removes some of the salt. The last time you change the water, you add ice. When the fish is really cold, it's easier to dice. 

I'm sure this salad is good, but I agree with the other reviews from Hawaii. The name should be changed and then maybe the true Lomi Lomi recipe be added as well.

OK, tasty yes, but Lomi Lomi Salmon?  NO!  <br />It's just not right to take a traditional Hawaiian dish, totally change it, but call it the same thing.<br />This is a very tasty Pico De Gallo w/Salmon, but far from Lomi Lomi Salmon.  3 stars for the effort.

i dont know if this is appropriate but, you cant call it lomi lomi salmon  if your adding all the extra ingredients. this is a hawaiian dish. it only calls for salmon, onion, tomato  and ice. anyway im sure it taste good but maybe you should change the name im just saying. 

i used a hungarian wax pepper instead, which was slightly milder, but it worked out fantastically. i'd prepared it in advance of some guests arriving, but it hadn't even gotten to the table when i noticed the dish was empty. i agree, a little on the salty side, but the tomatoes eased it up quite a bit. loved it. 

...everyone still gobbled it up! I wondered before making it if it would be as salty as the recipe looked, but followed the recipe exactly anyway. Thankfully, I set the wrapped salmon on a cookie sheet as all the moisture sweat out (I've never cured anything before so I didn't know to expect that). Like Paul mentioned, it felt like jerky after 24 hours. I rinsed each side five times in an effort to get any residual salt off. I thought maybe if I let the salad sit over night, the other flavors would offset the saltiness, but no such luck. However, the salt wasn't a dealbreaker as everyone was still fighting over it and one person was even trying to scrap the bowl clean. I have found another salt-curing recipe that uses much less salt that I will try next time. If anyone knows how to get around the saltiness, please share! Thanks!

Avocado Salmon Salad with an incredible lemon herb Mediterranean dressing! Loaded with cucumber, olives, tomatoes and feta cheese!

Avocado Salmon Salad

lemon juice (fresh squeezed)

red wine vinegar ((optional))

parsley

garlic (minced)

oregano

cracked pepper (to taste)

Romaine ((or Cos) lettuce leaves, washed and dried)

cucumber (diced)

Roma tomatoes (diced)

onion

avocado (sliced)

feta cheese (crumbled)

olives

Lemon wedges (to serve)

Whisk together all of the marinade/dressing ingredients in a large jug. Pour out half of the marinade into a large, shallow dish. Refrigerate the remaining marinade to use as the dressing later.

Coat the salmon with the marinade. Heat 1 tablespoon of oil in a skillet or grill pan over medium-high heat. Sear salmon on both sides until crispy and cooked to your liking.

While salmon is cooking, prepare all of the salad ingredients and mix in a large salad bowl.&nbsp;

Slice salmon and arrange over salad. Drizzle with the remaining UNTOUCHED dressing. Serve with lemon wedges.

Grilled Salmon Salad

Orange Vinaigrette, recipe follows

asparagus spears

pepper

baby salad greens

kalamata olives, sliced

oranges,

red onion, thinly sliced

oranges

shallots

brown sugar

seasoned rice vinegar

canola oil

white pepper

orange oil (recommended: Boyajian Orange Oil*)

Preheat grill. Place a medium pot of water on the stove to boil. While the grill heats and the water comes to a boil, prepare the Orange Vinaigrette, and set aside until needed.

Trim the bottoms of the asparagus and cook for 30 seconds in the boiling water. Remove from the pot to a plate.

Place the salmon fillets on a large plate and coat with 1/4 cup olive oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Put the salmon fillets on the hottest part of the grill, starting with the skinless side down. Grill for about 5 to 10 minutes on each side, or until desired doneness.

While the salmon is grilling, combine the salad greens, olives, oranges, onions, and half of the vinaigrette in a large bowl. Toss to combine. Divide the salad mixture evenly among 4 plates.

When the salmon is nearly done, coat the asparagus with the remaining olive oil, salt, and pepper. Put the asparagus on the grill. Grill lightly, moving the spears around the heat frequently with tongs, for about 3 minutes.

Remove the salmon and asparagus from the grill and distribute them evenly among the 4 plates on top of the greens mixture. Drizzle the remaining dressing over the salmon and serve.

Zest the oranges with a zester or the fine side of a box grater. Finely chop the zest with a knife, then squeeze the juice out of the oranges into a small stainless steel bowl. Add the zest, shallots, brown sugar, and rice vinegar to the orange juice and whisk together. Slowly, in a steady stream, add the canola oil and extra-virgin olive oil while constantly whisking, until combined. Add the salt, pepper, and orange oil; the orange oil is strong, so just a very small amount is needed. Set the dressing aside while preparing the rest of the salad.

*Boyajian Orange Oil is available at specialty food stores.

I put the salmon on a very wet cedar plank and grilled it outside-yummy. Also the orange oil was problematic in finding so I subbed in some basil oil (obtained in my grocery store in the oils area) and this too was a hit. Definitely will make this again.

This was easy and delicious, I followed the instructions to the letter.

Easy and elegant.  We loved this recipe.  The orange vinaigrette is wonderful--kind of makes a party in your mouth.  This dish is light and healthy.  Great for hot summer nights. I found the Orange Oil at Williams Sonoma. Have also seen it at Sur La Table if that helps anyone.

My husband said this meal was one of the best I had ever made!!  He loved all the flavours &amp; finished the salad bowl off so there were no left-overs for me for lunch.<br />Oh so easy &amp; oh so good.  Thanks Rach!!

The vinaigrette needed a lot more tartness to it.  I added more salt and vinegar, but it could be that my oranges were too sweet.  Also, I could not find orange oil and replaced it with orange extract - I am sure this contributed to my results.  The presentation and combination of veggies/oranges were nice.

an easy recipe which tasted brilliant, i added a non-sugar raspberry coulis to the salmon. excellent.

extremely good, makes even me look like i know what i'm doing

This was wonderful and so easy. My picky eaters loved it.

It was pretty easy prep and was excellent.  I made it for a dinner party and everyone was so impressed.

https://www.foodnetwork.com/videos/grilled-salmon-salad-97607

Make the grilled salmon salad that Rachael Ray tried on Nantucket Island.

This beautiful heart-healthy salad makes salmon filets a focal point nestled atop the colorful salad with many textures.

Salmon, Beet, and Arugula Salad with Pistachios and Pomegranates 

Olive oil spray

tsp white wine vinegar

Dijon mustard

arugula

beets

radishes (thinly sliced)

oz fresh goat cheese (crumbled)

pistachios

pomegranate seeds

capers

Preheat the oven to 450F. In a large bowl, combine 1 tbsp olive oil with the vinegar and mustard; set aside.

Set a heavy ovenproof skillet over medium-high heat and lightly spray or coat with olive oil.

Season the salmon on both sides with salt.

When the oil is very hot, add the salmon (skin side down if it’s skin-on) and use your spatula to lightly press it down to help the skin sear.

Let cook undisturbed for 1 to 2 minutes, until the skin releases easily from the pan and the edges are opaque, then flip and transfer to the oven to finish cooking 2 to 4 minutes, depending on thickness and desired doneness. Set aside.

Add the arugula and beets to the bowl with the dressing and toss to coat; season to taste with salt.

Sprinkle in the radishes, goat cheese, pistachios, pomegranate seeds and capers.

Divide onto two plates and top with the salmon and capers.

Pan seared salmon served with tricolor quinoa, chopped tomatoes, chopped onions, arugula, and a simple balsamic vinaigrette.&nbsp;

Salmon Quinoa Salad with Balsamic Vinaigrette

balsamic vinegar

dijon mustard

quinoa (cooled

tomato

wild salmon (skinned, (2-3 fillets))

Salt + pepper

Lemon (optional)

In a small bowl, make the balsamic vinaigrette by whisking balsamic vinegar, olive oil, dijon mustard, garlic, salt and pepper to taste. Set aside.

In a large bowl, add cooked and cooled quinoa, arugula, onion, tomato and balsamic vinaigrette. Season with salt and pepper. Gently toss and set aside.

Generously season salmon filets with salt and pepper. In a skillet, heat olive oil over medium heat. Place salmon on skillet, skin side up, and cook for 4 minutes, undisturbed, until golden brown and crispy. Flip the filets and cook until the fish feels firm to the touch, about another 3-4 minutes. Transfer to a plate to cool.

Once the salmon fillets have cooled, break them apart using a fork and toss in the quinoa salad. Squeeze some lemon juice, if desired. Serve and enjoy!

This salmon salad recipe makes a main dish salad with chopped vegetables, flaky fish, and tangy citrus dressing. It has plenty of protein and healthy fats, so it&#x27;s nutritious and delicious!

Easy Chopped Salmon Salad

cucumber (chopped)

red bell peppers (chopped)

onions

avocado (chopped)

lettuce (chopped)

parsley (chopped)

tbsp extra virgin olive oil

In a large salad bowl, add the salmon, cucumber, red bell peppers, red onions, avocado and lettuce. Mix everything together until combined.

In a mason jar, pour the freshly squeezed lemon juice and olive oil. Add salt and pepper and whisk everything. Continue to whisk while streaming in the olive oil*.

Taste the dressing to check the seasoning and pour over the salad. Enjoy!

https://content.jwplatform.com/videos/NSVack3r.mp4

This salmon salad recipe makes a main dish salad with chopped vegetables, flaky fish, and tangy citrus dressing. It has plenty of protein and healthy fats, so it’s nutritious and delicious!

This salmon avocado salad is a healthy salad recipe that&#039;s big on nutrients and flavor. It comes together easily with just a handful of ingredients!

Salmon Avocado Salad

baby spinach

tomatoes (chopped)

avocado (diced)

cucumber

red onion (chopped)

salt and pepper (to taste)

recipe lemon vinaigrette

Cook Salmon

Heat olive oil in a large pan over medium-high heat. Season the salmon filets with salt and pepper. Add the salmon filets top side down and cook for 4-5 minutes.

Flip Salmon

Flip the salmon and cook for an additional 2-3 minutes or until the salmon is mostly opaque, with just a smidge of softness still in the middle.

Add Salad Ingredients

Divide all of the other salad ingredients between two bowls, then place the cooked salmon on top.

Drizzle Dressing

Mix the dressing ingredients together in a small bowl and drizzle on top.

Easy baked salmon with fresh garden vegetables and bold Greek flavors including feta, kalamata olives, and a bright lemon-mint vinaigrette!

Greek Salmon Salad Recipe

lb Salmon fillet,

Kosher salt and black pepper

oz hearts of Romaine lettuce, (chopped)

oz cherry or grape tomatoes

bell pepper (any

shallots (sliced)

Kalamata olives (to your liking)

Quality Greek feta blocks (to your liking)

Extra virgin olive oil

lemons

garlic cloves, (roughly chopped)

mint

tsp sweet paprika

Preheat the oven to 425 degrees F and position a rack in the middle.

Season the salmon. Pat the salmon dry on both sides and season with kosher salt, pepper, and dried oregano. Arrange on a lightly oiled sheet pan and brush the top of the salmon with extra virgin olive oil.

Bake the salmon in the heated oven for 8 to 12 minutes until it&#039;s done and flakes easily (see cook&#039;s tip #1 below). Meanwhile, work on the salad and the vinaigrette.

Prepare the salad. In a large salad bowl, add the lettuce, tomatoes, bell peppers, cucumbers, shallots, and Kalamata olives (don&#039;t add the feta yet)

Prepare the vinaigrette. In the small bowl of a food processor fitted with a blade, add olive oil, lemon juice, garlic, fresh mint, oregano, and paprika. Add a pinch of Kosher salt and black pepper. Blend until well-combined.

Pour about 1/2 of the vinaigrette over the salad. Toss to combine. Now add the feta cheese blocks on top. (Hold the remaining vinaigrette to dress the salmon later).

Build your salmon salad bowls. Transfer the salad to 4 serving bowls, top each with 1 fillet of salmon. Drizzle the remaining vinaigrette on top of the salmon. Enjoy!

https://content.jwplatform.com/videos/zyo1nFl7.mp4

Greek Salmon Salad

This Greek salmon salad is seared salmon fillets with cucumber, tomato, olives, red onion, avocado and feta cheese, all tossed in a garlic and herb dressing. A lighter meal option that's fresh, colorful and totally delicious!

Top 27 salmon salad recipes from across the web

The most viewed salmon salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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Top 27 salmon salad recipes from across the web

The most viewed salmon salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pan-Seared Salmon with Kale and App...

Salmon Egg Asparagus Salad

Lomi Lomi Salmon

Avocado Salmon Salad

Grilled Salmon Salad

Salmon, Beet, and Arugula Salad wit...

Salmon Quinoa Salad with Balsamic V...

Easy Chopped Salmon Salad

Salmon Avocado Salad

Greek Salmon Salad Recipe

Salmon Salad

Salmon Salad Bowl with Stone Fruit ...

5-Minute Salmon Salad

Lomi Lomi Salmon

Grilled Salmon Salad

Simple Strawberry Salmon Salad

Easy salmon salad

Chile Lime Salmon Fajita Salad with...

Salmon and Papaya Salad

Smoked Salmon & Avocado Salad- Supe...

Salmon Caesar Salad

Spicy Salmon Salad

Greek Salmon Salad Bowls

Crispy Salmon Skin Salad

Canned Salmon Salad

Honey Lemon-Glazed Salmon Salad

Nicoise Salad

The most viewed salmon salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine