This smoked salmon salad recipe is made with a beautiful array of fresh vegetables and a delicious shallot and honey mustard vinaigrette. Whether you're looking for ways to use up leftover smoked salmon or you're trying to find your new go-to salad recipe, you're in the right place!
I love this smoked salmon salad recipe because it's a great way to enjoy delicious smoked salmon while also getting your daily dose of veggies!
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🧐 Why This Recipe Works
- This filling smoked salmon salad recipe works great as both a meal and a side dish.
- Because smoked salmon can last up to 2 weeks in the fridge, you can easily make this salad in advance. However, I recommend storing it without the salmon, avocado, and vinaigrette mixed in.
- This salad works with a wide variety of dressings. If the shallot and honey mustard vinaigrette doesn't sound to your liking, try the dressing used in my dill pickle chopped salad.
🛒 What You Need For This Recipe
🔖 Ingredients & Substitutions
- Fresh lemon juice: Lime juice or apple cider vinegar will also work.
- Shallot: You can also use onion.
- Smoked salmon: I like to use packaged cold smoked salmon, but you can use homemade smoked salmon as well.
- Spinach: Baby spinach, lettuce, arugula, or any mixed greens are also good options.
- Goat cheese: I used garlic & herb chevre. You can also try plain goat cheese, dill Havarti, brie, cream cheese, blue cheese, or feta.
- Optional Ingredients: Eggs, cherry tomatoes, capers, or any of your favorite vegetables. You can top it with croutons or your favorite salad topping for added crunch.
*For a full list of ingredients see the recipe card below.
🥗 How To Make This Recipe
Step 1: To create the vinaigrette, add olive oil, lemon juice, dijon mustard, honey, minced shallot, fresh dill, salt, and black pepper to a small bowl. Whisk to emulsify.
Step 2: Add spinach, smoked salmon, cucumber, red onion, green onion, fresh dill, goat cheese, avocado, and vinaigrette to a large salad bowl. Toss to combine, then garnish with fresh lemon slices.
Although this salad is filling enough to serve as a meal, you can also pair it with Texas Roadhouse Grilled Shrimp or everything bagel bread as a spin on the classic lox bagel.
🤷🏻♀️ FAQs
Cold-smoked salmon can be eaten in many different ways, the most common being the classic lox bagel. You can also eat cold smoked salmon in a salad, in a cream cheese dip, as part of a charcuterie board, on top of bruschetta, in sushi, or even by itself!
Smoked salmon pairs well with a lot of great cheeses, especially soft/creamy cheeses like goat cheese, cream cheese, brie, Havarti, creme fraîche, blue cheese, and Neufchatel cheese.
👩🏻🍳 Pro Tips
- If you plan on saving some of the smoked salmon salad for another day, I recommend storing it without the vinaigrette and avocado mixed in. To keep everything fresh I suggest adding them to each individual serving when you're ready to eat.
- Lemon slices make a beautiful garnish, but sometimes I actually like to add bite-sized pieces to my salad. Not only does it add more variety to the textures of the salad, but the flavor of the lemon really enhances the taste of the salmon.
🍤 Related Recipes
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📖 Recipe
Smoked Salmon Salad
Ingredients
Vinaigrette
- 2 tablespoon olive oil
- 1 tablespoon lemon juice
- 1½ teaspoon dijon mustard
- 1½ teaspoon honey
- ½ minced shallot
- 1½ teaspoon chopped fresh dill
- salt (to taste)
- black pepper (to taste)
Salad
- 6 cups spinach
- 4 oz smoked salmon
- ½ large sliced English cucumber (about 6.5 oz)
- ½ medium sliced red onion
- 2 chopped green onions
- 3 tablespoon chopped fresh dill
- 2 oz goat cheese (or feta)
- 1 small cubed avocado
- lemon slices for garnish
Instructions
- To create the vinaigrette combine olive oil, lemon juice, dijon mustard, honey, minced shallot, fresh dill, salt, and black pepper.
- Add spinach, smoked salmon, cucumber, slivered red onion, green onion, fresh dill, goat cheese, avocado, and vinaigrette to a large bowl and toss to combine. Garnish with fresh lemon slices.
Notes
- If you plan on saving some of the smoked salmon salad for another day, I recommend storing it without the vinaigrette and avocado mixed in. To keep everything fresh I suggest adding them to each individual serving when you're ready to eat.
- Lemon slices make a beautiful garnish, but sometimes I actually like to add bite-sized pieces to my salad. Not only does it add more variety to the textures of the salad, but the flavor of the lemon really enhances the taste of the salmon.
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