Let me introduce you to my very favorite salmon salad.  It’s high time you met.  You see, I’ve been making and thoroughly enjoying this particular meal for weeks on end now, but for one reason or another, it never makes it to a photo shoot.  No light (no longer a problem thanks to DLS!), too hungry (usually), an unsightly avocado situation.  Oh, and I never wrote down the ingredients before.

This week I was determined.  If we are loving this dish enough to eat it almost weekly, you deserve to know about it.  It’s nothing all that revolutionary but this particular combo of salad fixings, tender salmon and tangy vinaigrette is our current favorite of the many salads in our dinner rotation.  (Side note: does salmon on a salad remind any one of a recent hilarious episode of Modern Family?  Anyone?)  This is a great meal for any evening you want something that is quick and healthy but still satisfying (isn’t that every night?)  I especially like this as a post-workout meal.


For the salmon: 

  • 4 (6 oz.) salmon fillets, deboned
  • Olive oil
  • Salt and pepper

For the dressing: 

  • ¼ cup olive oil
  • ¼ cup white wine vinegar
  • 2 tbsp. low fat Greek yogurt
  • 1 tbsp. honey
  • 1½ tbsp. Dijon mustard
  • Salt and pepper, to taste

For the salad: 

  • Mixed salad greens and/or lettuce (about 16 oz.)
  • 4 hardboiled eggs, peeled
  • 1-2 ripe avocados
  • Thinly sliced red onion
  • Sliced or quartered grape or cherry tomatoes


  • 01

    Preheat the oven to 425˚ F.  Line a baking sheet with foil.  Place the salmon fillets on the baking sheet skin side down.  Brush the top sides lightly with olive oil and season with salt and pepper.  Transfer to the oven and bake until the internal temperature reaches 145˚ F, about 12-15 minutes.

  • 02

    Meanwhile, make the salad dressing. Combine the oil, vinegar, yogurt, honey, and mustard in a small bowl or liquid measuring cup.  Whisk rapidly until well combined and emulsified.  Season with salt and pepper, and adjust seasonings to taste.

  • 03

    Slice the hardboiled eggs and the avocados.  To serve, plate portions of salad greens on salad plates.  Top with the egg, avocado, tomatoes and red onion as desired.  Remove the salmon fillets from the skin and then transfer use to top the salads.  Flake or slice gently.  Drizzle lightly with the mustard vinaigrette.  Serve immediately.

  • Jessica Rose

    Perfect…..going to make this for my mum.

  • Cara

    Looks delish… def going on next week’s menu! :)

  • So glad that you finally shared this recipe with us because this salad looks incredible! And honey mustard is my favorite!

  • Liz N.

    This looks sooo good! Fortunately, my daughter just loves salmon and hard boiled eggs. She will adore this recipe. I think this will be a recipe on heavy rotation in the coming weeks and months!

  • Cowen Park Kitchen

    I like the addition of greek yogurt to the dressing. Always a great help for texture!

  • Carol at Wild Goose Tea

    I live in the Pacific NW, so salmon is easily available. I can attest that it makes a most excellent salad. I would like to commend you on the dressing. I like the yogurt in it.

  • I could totally get down with this!! We have a few meals that we eat all the time, that I’ve never posted. It’s funny how it so often seems to work out that way!

  • Elizabeth

    Salmon salad is the best! Looks delish.


  • Ludivine

    Tried it last night, DELISHIOUS!!

  • Jennifer Sauer

    Thank you, Annie! Always looking for different ways to serve my husband’s favorite fish!

  • Nicole @ Culinary Cool

    I have the same issue with making something often, yet never writing it down (not to mention the lack of natural light and being hungry). This salad looks fabulous and I look forward to giving it a try!

  • Melissa Hogarty

    Ooh, I love a good salmon salad! This looks so healthy and so simple. Thanks for sharing!

  • I made this and it was so wonderful and fresh. The dressing was fab and the warm cooked salmon paired well with the other fresh ingredients. So healthy!!

  • Helena

    This was such a cheering springtime salad. I used a pesto vinaigrette as I’d just made some fresh pesto – it worked beautifully.

  • Melissa Brooker

    Oh YUM! this is tomorrow night’s dinner for sure, it looks so delicious! I have some salmon at home to use up and this looks like a great way to do it! I’ve been on a major salad kick lately for some reason, and this sounds just perfect! Oh, and i also need to thank you, thanks to your many amazing fish recipes, i have been able to transform myself from a fish hater to someone who enjoys fish enough to cook it weekly! My husband is thankful I’ve learned to like it, and so is my body! Without seeing all your fantastic recipes, that never would have happened.

  • Carrie

    This was absolutely amazing! I don’t usually comment, but I just had to say how fabulous this meal is. My husband and I savored every bite, and he’s already declared that this is going to be another one of our “classic” meals. Thanks for such a wonderful summer recipe. We grilled the salmon, which was delicious. The honey mustard dressing was outrageous.

  • annieseats

    So glad to hear it! We just had this last week too and I still love it to pieces.

  • Shari

    Made this on Sunday for a light dinner, ate the remainder on Monday and making it again today, so so good and simple!

  • Lindy

    YUM! What an excellent healthy meal to start off our week. We all loved it. I used apple cider vinegar instead of white wine vinegar but still was delicious.

  • annieseats

    Yay! So glad to hear it. We made it last week and had to make the same sub with apple cider vinegar but agree, it was great that way too!

  • Melissa

    Excellent! We absolutely loved this and will be adding it to our rotation. Thank you.