This Smoked Salmon Salad is a delicious, healthy meal! Nutritious & flavorful salmon tossed with fresh veggies and creamy, homemade dressing!
Why you will LOVE This Salad
I LOVE a good salad, so I am always on the prowl, coming up with new and innovative salad ideas to kick the boring same-old same-old salad recipes to the curb. I mean, we want to eat healthy BUT that doesn’t mean we have to eat the same salads every single time, am I right? Whether I’m tossing up a strawberry chicken salad or fixing a balsamic grilled vegetable salad, I like to keep my salads fun and never boring! Today’s salad is one of the BEST smoked salmon salad recipes you will try because it’s fresh and healthy but also packed with unique flavors that work together to make your taste buds explode! The smoked salmon takes it to the next level, so you will definitely want to try out this recipe with your crew.
Take a glance down this list of ingredients, because it’s got SO much flavor and endless goodness that you will feel good about feeding yourself and your family. Here’s everything you will need to make a smoked salmon salad entree at home:
For the Salad:
- Baby Spinach
- Roma Tomatoes
- Fresh Dill
- Smoked Salmon
- Lemon Juice
For the Dressing:
- Cream Cheese
- Dijon Mustard
- Olive Oil
- Lemon Juice
How to make Smoked Salmon Salad
Place the eggs in a small pot of salted water and bring it to a boil. Once boiling, turn off the heat and let the eggs sit in the pot for 10 minutes, then drain and cover them with cold water.
Divide the spinach, cucumber, capers, dill, tomato and salmon between 2 bowls.
Peel and dice the eggs, dividing them between each salad. Squeeze a bit of lemon onto each salad and add a pinch of salt to each as well.
Make the Dressing
In a small bowl, add the cream cheese, mustard and olive oil, whisking to combine. Add in the milk and continue whisking until you reach your desired consistency. Stir in the dill, lemon juice and a pinch of salt.
Divide the dressing between the 2 salad bowls, serve and DEVOUR! Enjoy!
If you are feeling this salad, but want to mix things up with the dressing, I encourage you to do just that. You could swap out this green salad with smoked salmon’s dressing for apple cider vinegar dressing or some simple and tangy whole30 salad dressing, or whatever dressing you prefer!
Smoked Salmon Salad FAQ
Is Smoked Salmon healthy?
It most definitely is! Salmon is loaded with nutrients, vitamins, and omega-3 fatty acids which all boost your health and lower your risk for many diseases. Smoked salmon does contain quite a bit of sodium, though, so while it is nutritious, stick to one serving per day!
Is Smoked Salmon cooked?
If the salmon is cold smoked, it usually doesn’t reach a temperature that actually cooks the fish, but it is cured by the smoke and safe to eat. If it is hot smoked, the salmon will have a longer shelf life because it is fully cooked.
Can I use other Fish?
If you would like to use a different type of fish, go right ahead, however I do recommend smoked salmon for the best flavor in this salad recipe.
Can I use baked Salmon?
If you’d like to, you can absolutely use baked salmon for this recipe, but it will change the texture and flavor quite a bit.
more delicious salmon recipes
- kale salad recipe with salmon, pomegranate and orange coconut vinaigrette
- low carb whole30 paleo salmon cakes
- baked honey cajun salmon
Smoked Salmon Salad
For the salad:
- 2 Eggs
- 6 Cups Baby spinach, tightly packed
- 2 Roma tomatoes, diced
- 1 Small cucumber, diced
- 2 Tbsp Capers
- 1 Tbsp Fresh dill, diced
- 4 oz Smoked salmon, sliced
- Fresh lemon juice
For the dressing
- 1/4 Cup Cream cheese, at room temperature
- 1 Tbsp Dijon mustard
- 2 tsp Olive oil
- 5-6 Tbsp Milk, of choice
- 1 tsp Fresh dill, minced
- Fresh lemon juice
Place the eggs in a pot and cover them about 1 inch of cold water. Bring to a boil. Once boiling, turn the heat off, cover the pot and let stand for 10 minutes. Then, drain and cover with cold water.
Divide the spinach, tomato, cucumber, capers, dill and salmon between two bowls.
Peel the eggs, dice them and divide between the salads.
Give each salad a squeeze of lemon and a pinch of salt.
For the dressing:
In a medium bowl, whisk the cream cheese, mustard and olive oil.
Add in the milk and whisk until smooth, adding as much milk as you want to create the desired consistency.
Stir in the dill, a squeeze of lemon juice and season to taste with salt.
Divide between the two salads and mix well.
For This Recipe, I recommend:
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