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This Smoked Salmon salad recipe is about to be the star of your summer! The tasty salmon on top of a light and fresh salad is the perfect summer meal. Add to that the health benefits! Salmon is full of Omega-3s, fatty acids, and vitamins.
Recipe Difficulty – Very Easy
Table of Contents
Why this recipe works
Salads are among my favourite dishes because they are so easy to adjust to what you have on hand, incredibly healthy, and absolutely delicious! On top of that, they can be quite low in calories. The textures of salad with smoked salmon and potatoes are so perfect. Add to that the delicious taste of the smoked salmon salad dressing and you’ll be looking forward to the next chance you have to enjoy it!
Ingredients to make Smoked Salmon Salad
For the Potatoes
- New Potatoes – should be scrubbed, but don’t need to be peeled.
- Pinch of Salt – is added to the water prior to boiling.
For the Maple Dijon Dressing
- Maple Syrup – is one of my favourite natural sweeteners.
- Apple Cider Vinegar – adds a nice tartness to the dressing.
- Extra Virgin Olive Oil – forms the base of the salad dressing.
- Dijon Mustard – affects both the flavour and consistency.
- Onion Powder – brings a great umami flavour.
- Garlic Powder – pairs perfectly with onion powder.
- Salt and Pepper – accentuate all of the flavours.
For the Salad
- Mixed Green Salad – makes for a classic salad base.
- Plum Tomatoes – I like to use both red and yellow to add colour.
- Smoked Salmon – Should be thinly sliced for this salad.
- Avocado – brings a great texture and flavour.
- Cucumber – is fresh and crunchy and perfect for this salad!
- Fresh Dill – is refreshing and light, the perfect match.
- Salt and Pepper – should be used as needed to finish out this salad.
- Lemon Slices – are served alongside this salad.
See recipe card for full information on ingredients and quantities.
Substitutions
- Maple Syrup – can be replaced with honey, though you may need to add some more liquid to keep the dressing the right consistency.
- Vegetables – You can substitute or add to this salad based on what veg you have on hand. Some good options are red onions, capers, arugula, cherry tomatoes, and baby spinach.
- Dill – You can replace dill with parsley, tarragon, or chives.
Variations
- Spicy – If you want a spicier dressing, mix in some sriracha or crushed red pepper flakes.
- Deluxe – Don’t skip out on squeezing in the lemon juice if you’re going deluxe. Also, try topping this smoked salmon avocado salad with feta for a nice touch.
- Kid friendly – If kids aren’t into the salmon, you can try to leave it out of their portion or swap it for some chicken.
How to make Smoked Salmon Salad
Step 1: Start by boiling the potatoes; add your potatoes to a saucepot and cover with water, 2cm above the potatoes. Add a pinch of salt and bring to a boil. Reduce heat and simmer for 20 minutes or until the potatoes are fork tender. Once the potatoes are done, drain them and set aside to cool completely.
Step 2: While the potatoes are cooling, make the dressing; add all the dressing ingredients to a small bowl and whisk until well combined and set aside.
Step 3: Prepare the veggies; halve the tomatoes (if you use larger tomatoes, quarter them or chop them), chop the avocado, cucumber, and finally chop the dill.
Step 4: Add the mixed greens salad to a large salad bowl, along with prepared veggies.
Step 5: Once cooled, cut the potatoes into bite-sized pieces.
Step 6: Add the potatoes and salmon into the bowl and drizzle the dressing from the mixing bowl over the salad. Toss to combine well and serve the salad immediately.
Hint: If you’re planning to save leftovers, keep the dressing separate from the salad you’ll be refrigerating.
Leftovers
Leftover salmon salad will keep in the fridge for 3-4 days in an airtight container. If you’re planning to have extras, I would only pour dressing on the serving you’re eating rather than mixing it into the whole salad.
Recipe FAQs
Lox is cured, but not smoked. It ends up having a very salty taste overall. Smoked Salmon is cured and then smoked, so it has both the salty and smoky flavours. There is also a difference between hot and cold smoked salmon – the temperature they’re cooked at. It leads to different textures, doneness, and flavours.
Overall, yes! Salmon is very good for you, though smoked salmon is a bit higher in sodium. Most of the rest of it is vegetables! Potatoes are a great starch to add, and I keep the dressing light.
Tomatoes, avocados, and cucumbers are my favourite additions to a salmon salad. I also love adding some boiled potatoes for a more filling meal. Some other great options are bell peppers, red onions, and even hard-boiled eggs.
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Smoked Salmon Salad
Ingredients
For the potatoes:
- 250 g new potatoes, scrubbed
- 1 pinch salt
For the dressing:
- 2 tbsp maple syrup
- 2 tbsp apple cider vinegar
- ¼ cup olive oil
- 1 tbsp Dijon mustard
- 1 tsp onion powder
- ¼ tsp garlic powder
- Salt and pepper, to taste
For the salad:
- 120 g mixed green salad
- 120 g plum tomatoes, red and yellow
- 120 g smoked salmon, thinly sliced
- 1 avocado, peeled, chopped
- 1 large cucumber, chopped
- ¼ cup fresh dill, chopped
- Salt and pepper, to taste
- Lemon wedges, for serving
Instructions
- Start by boiling the potatoes; add your potatoes to a saucepot and cover with water, 2cm above the potatoes. Add a pinch of salt and bring to a boil. Reduce heat and simmer for 20 minutes or until the potatoes are fork tender. Once the potatoes are done, drain them and set aside to cool completely.
- While the potatoes are cooling, make the dressing; add all the dressing ingredients to a bowl and whisk until well combined and set aside.
- Prepare the veggies; halve the tomatoes (if you use larger tomatoes, quarter them or chop them), chop the avocado, cucumber, and finally chop the dill.
- Add the mixed greens salad to the bowl, along with prepared veggies.
- Once cooled, cut the potatoes into bite-sized pieces.
- Add the potatoes and salmon into the bowl and drizzle the dressing over the salad. And Toss to combine well and serve salad immediately.
Love this one , the dressing makes it .
Thanks Judy 🙂