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smoked salmon salad
Ash Tyrrell

Smoked Salmon Salad Recipe

There’s something about smoked salmon salad that feels fancy without trying too hard. Whenever I want a meal that’s light but still packs a punch of flavor, I reach for smoked salmon and throw it into a salad.
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Prep Time 10 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • mixed greens – I use a blend like arugula and baby spinach for color and texture variety; avoid frozen greens
  • ¼ red onion thinly sliced – milder flavor and crisp bite
  • 3 Persian cucumbers sliced – I prefer these over regular cucumbers for their thin skin and fewer seeds
  • 8 oz thinly sliced smoked salmon – look for cold‑smoked glossy, and not overly salty
  • 2 hard‑boiled eggs sliced – I air‑fry mine for a clean peel and deep yolk flavor
  • 1 avocado sliced – ripe but firm for creaminess without mushiness
  • Dressing
  • 3 tbsp extra‑virgin olive oil – fresh oil boosts flavor and balances the lemon
  • 2 tbsp fresh lemon juice – brighter than bottled cuts through the salmon’s richness
  • 2 tbsp chopped fresh dill – add at the end for color and don’t substitute dried unless you whisk early.
  • 2 tsp Dijon mustard – a small zing that holds the dressing together
  • Salt and pepper – adjust carefully—salmon already brings saltiness

Method
 

  1. I whisk olive oil, fresh lemon juice, Dijon mustard, chopped dill, salt, and pepper in a medium bowl. The mustard helps emulsify it into a silky dressing. I taste it right away—sometimes I add a drop more lemon for brightness or more dill for that fresh herbal lift.
  2. While the dressing rests, I gently spin-dry the mixed greens so they're crisp but not dry as cardboard. I layer them in a large bowl, then add the sliced cucumbers and red onions. These veggies bring crunch and mild sweetness that I love.
  3. Now comes my favorite part: draping thin ribbons of smoked salmon over the greens. I tuck in the sliced eggs and avocado for creamy richness. I slice the avocado last to keep it from browning.
  4. I drizzle the dressing over the assembled salad moments before serving. Then I give everything a gentle toss—just enough to coat but not mash the avocado. The salad shines freshest this way, keeping textures and flavors lively.