Salmon Salad Recipe

Our 20-minute salmon salad recipe makes a protein-packed, delicious, and healthy side dish you'll come back to again and again.

cook TIME 10 mins
prep TIME 10 mins
total TIME 20 mins

Course: Side DishCuisine: American

Keyword: how to make salmon salad, salmon salad, salmon salad recipe

Servings: 4 servings

Calories: 207 kcal

Ingredients (14)

10 oz boneless salmon filet
4 oz canned chickpeas
4 oz crystal lettuce
4 oz cherry tomato halved
4 oz cucumber sliced
1 oz radish sliced
1 oz red onion sliced
0.5 oz feta cheese crumbled
2 tbsp olive oil divided
1/2 tsp ground pepper divided
1/4 tsp salt
2 tsp lemon juice
1/2 tsp garlic powder
1/2 tsp paprika

INSTRUCTIONS

Marinate 10 oz salmon with 1/4 tsp pepper, 1/2 tsp garlic powder, 1/2 tsp paprika, and 1/4 tsp salt for 5 minutes.

A hand dry-rubbing spices onto two raw salmon fillets laid on round white plate

Heat a skillet over small-medium heat, add 1/2 tbsp olive oil. Sear the salmon on all sides until crispy and cooked, about 7 minutes. Remove the salmon to a plate and set aside.

A large pan cooking two salmon fillets whose skin is browned with black charred marks

Make the dressing: In a small bowl, whisk together 1 1/2 tbsp olive oil, 1/4 tsp pepper, and 2 tsp lemon juice. Set aside.

A hand holding a black spoon and stirring a small glass bowl containing a dark yellow dressing that’s mixed with ground black pepper

Assemble 4 oz crystal lettuce, 4 oz cherry tomato, 4 oz cucumber, 1 oz radish, 1 oz red onion, 0.5 oz feta cheese, 4 oz chickpeas, and salmon on a salad plate. Drizzle with the dressing.

A black spoon dispensing a syrupy and yellow dressing onto slices of cucumbers, chickpeas, feta cheese, and cherry tomatoes of a salad

Serve.

A round white plate containing a salmon salad laid near lemon wedges, cherry tomatoes, lettuce leaves, a beige tablecloth, a dinner knife, and a fork

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