If you’ve been searching for a vibrant, fresh dish that bursts with flavor and is perfect for any season, this Herb-Crusted Salmon Salad Recipe is exactly the kind of meal you’ll want on repeat. Combining tender, flaky salmon coated with a fragrant herb crust and paired with crisp, colorful greens and a tangy homemade vinaigrette, this salad delivers a beautiful balance of textures and tastes. It’s wholesome, satisfying, and just elegant enough to impress guests without any fuss in the kitchen. Trust me, once you try this Herb-Crusted Salmon Salad Recipe, it’ll easily become a stand-out favorite for lunches, dinners, or even light entertaining.
Ingredients You’ll Need
Simple, fresh ingredients are what make this Herb-Crusted Salmon Salad Recipe shine, each playing a vital role in creating layers of flavor and texture that are both refreshing and satisfying. From the fragrant herbs and perfectly cooked salmon to the crisp salad components and balanced dressing, every element is essential.
- Salmon fillets (4 skinless, about 5 oz each): Choose fresh or thawed wild-caught salmon for the best flavor and flaky texture.
- Olive oil (2 tbsp): Helps to bind the herb crust and adds a rich, fruity note to the salmon.
- Dijon mustard (2 tsp): Adds a subtle tang and depth, enhancing both the herb crust and dressing.
- Lemon juice (1 tbsp): Brings brightness and acidity that brighten the whole dish.
- Fresh parsley, dill, chives (2 tbsp, 1 tbsp, and 1 tbsp respectively, finely chopped): These herbs create the fragrant, flavorful crust that’s the star of the recipe.
- Garlic powder (1 tsp): Adds a mild hint of savory depth without overpowering the fresh herbs.
- Salt and black pepper (1/2 tsp each): Essential seasoning to bring out the natural flavors.
- Mixed salad greens (4 cups): A vibrant base using arugula, spinach, and romaine for varied texture and taste.
- Cherry tomatoes (1 cup, halved): Their juicy sweetness balances the herbaceous salmon beautifully.
- English cucumber (1/2, sliced): Adds cool crunch and fresh color.
- Red onion (1/4, thinly sliced): Lends a sharp, slightly sweet bite that contrasts nicely.
- Toasted walnuts or almonds (1/4 cup, optional): Provides a satisfying crunch and nutty flavor.
- Crumbled feta cheese (1/4 cup, optional): Adds creamy, savory tang for extra richness.
- Extra-virgin olive oil (3 tbsp): Forms the base of the salad dressing, contributing smoothness and body.
- White wine vinegar or lemon juice (1 tbsp): Provides the perfect acidic counterpoint in the vinaigrette.
- Honey or maple syrup (1 tsp): A touch of sweetness to balance the acidity.
- Dijon mustard (1 tsp): Gives the dressing a gentle kick and silky texture.
- Salt and pepper (to taste): Final seasoning to round out the vinaigrette beautifully.
How to Make Herb-Crusted Salmon Salad Recipe
Step 1: Prepare the Oven and Herb Paste
Start by preheating your oven to 400°F and lining a baking sheet with parchment paper, so your salmon cooks perfectly without sticking. Next, whip up the herb paste by mixing olive oil, Dijon mustard, lemon juice, fresh parsley, dill, chives, garlic powder, salt, and black pepper in a small bowl until smooth. This paste is what creates that irresistible Herb-Crusted Salmon Salad Recipe signature crust – fragrant, zesty, and full of fresh garden flavors.
Step 2: Coat the Salmon and Bake
Place your skinless salmon fillets on the prepared baking sheet, then spread the herb paste evenly over each piece. By carefully coating the top, you ensure every bite bursts with herbaceous goodness. Pop the salmon into the oven and bake for about 12 to 15 minutes until it’s just cooked through – it should flake easily with a fork and still be moist. This step locks in moisture and ensures the herbs infuse every layer.
Step 3: Toss Together the Salad
While the salmon bakes, toss your mixed greens, halved cherry tomatoes, sliced cucumber, thinly sliced red onion, nuts, and crumbled feta cheese if you’re using them in a large bowl. Each ingredient adds bursts of color, texture, and an enticing mix of sweet, crunchy, and creamy notes that complement the salmon perfectly.
Step 4: Make the Vinaigrette
Whisk together extra-virgin olive oil, white wine vinegar or lemon juice, honey or maple syrup, Dijon mustard, salt, and pepper in a small bowl. This homemade vinaigrette is bright and balanced, tying all the salad elements together with just the right amount of acidity and touch of sweetness.
Step 5: Assemble the Salad
Drizzle your vinaigrette over the salad ingredients and toss gently, making sure every leaf and bite gets coated. Divide the salad mixture onto four plates and top each with a warm herb-crusted salmon fillet. Serve immediately to enjoy the perfect contrast between the warm, tender salmon and the crisp, refreshing salad. That’s the magic of this Herb-Crusted Salmon Salad Recipe in full effect.
How to Serve Herb-Crusted Salmon Salad Recipe
Garnishes
For a finish that looks as stunning as it tastes, consider sprinkling additional fresh herbs like parsley or dill over the top, or a light dusting of cracked black pepper. A few lemon wedges on the side add a vibrant pop of citrus for guests who want an extra zing. Toasted nuts or a handful of microgreens can also elevate the dish with added crunch and visual appeal.
Side Dishes
This salad stands beautifully on its own, but if you want to offer something extra, think simple and complementary. A crusty baguette or warm pita bread is perfect for soaking up any leftover vinaigrette. Lightly roasted potatoes or a lemony quinoa pilaf can round out the meal for a more substantial dining experience without overshadowing the main star.
Creative Ways to Present
Try serving this Herb-Crusted Salmon Salad Recipe in individual glass bowls layered with colorful salad greens and topped with the salmon fillet for a fresh, modern look. Alternatively, create a vibrant salad platter with multiple salmon fillets staggered atop a bed of salad to impress guests at your next gathering. Another fun idea is wrapping the salad in large lettuce leaves for a handheld, fresh take on the dish.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers, store the salmon and salad components separately for best results. Place the cooked salmon in an airtight container and refrigerate for up to 2 days. Keep the salad and vinaigrette in separate containers to avoid sogginess.
Freezing
Freezing this dish isn’t recommended because salad greens can become watery and limp once thawed, and the texture of cooked salmon changes after freezing. If you want to freeze, stick to just the cooked salmon, wrapped tightly and frozen for up to 1 month, then thaw gently in the refrigerator.
Reheating
To enjoy leftover salmon, reheat gently in a low oven or microwave just until warmed through to avoid drying it out. Serve immediately on fresh salad greens with freshly made vinaigrette to regain that Herb-Crusted Salmon Salad Recipe freshness and balance.
FAQs
Can I use salmon with skin on for this Herb-Crusted Salmon Salad Recipe?
Yes, you can use salmon with skin on, but be sure to crisp the skin nicely by baking skin-side down. It adds a delicious texture, though the herb crust may adhere better to skinless fillets.
What if I don’t have fresh herbs? Can I use dried instead?
Fresh herbs are key to the vibrant flavor in this Herb-Crusted Salmon Salad Recipe, but if you’re in a pinch, use about one-third the amount of dried herbs as fresh. The flavor will be less bright but still lovely.
Is there a way to make this recipe vegan or vegetarian?
You can skip the salmon and increase the nuts, add grilled tofu, or roasted chickpeas for protein. The herb crust and salad remain delicious without fish!
Can I prepare the herb paste ahead of time?
Absolutely. The herb paste can be made and refrigerated for up to a day in advance, which helps save time on busy days without compromising the fresh flavors.
What dressing variations work well with this Herb-Crusted Salmon Salad Recipe?
A classic lemon vinaigrette or a light balsamic dressing can substitute nicely if you want a different flavor profile, though the provided honey-Dijon vinaigrette complements the herb crust best.
Final Thoughts
I can’t recommend this Herb-Crusted Salmon Salad Recipe enough if you’re craving a meal that’s fresh, flavorful, and feels special yet effortless. It’s a wonderful way to bring wholesome ingredients together for a nutritious, palate-pleasing dish that works anytime—lunch, dinner, or even for entertaining. Give it a try and watch how quickly it becomes one of your go-to favorites to share with friends and family!
Print
Herb-Crusted Salmon Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Salad
- Method: Baking
- Cuisine: American
Description
A fresh and flavorful Herb-Crusted Salmon Salad featuring tender baked salmon fillets coated in a vibrant herb paste, served atop a bed of mixed greens, cherry tomatoes, cucumber, and red onion, complemented by a tangy homemade vinaigrette. Perfect for a healthy, quick, and satisfying meal.
Ingredients
Salmon and Herb Crust
- 4 skinless salmon fillets (5 oz each)
- 2 tbsp olive oil
- 2 tsp Dijon mustard
- 1 tbsp lemon juice
- 2 tbsp fresh parsley, finely chopped
- 1 tbsp fresh dill, finely chopped
- 1 tbsp fresh chives, finely chopped
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp black pepper
Salad
- 4 cups mixed salad greens (arugula, spinach, romaine)
- 1 cup cherry tomatoes, halved
- 1/2 English cucumber, sliced
- 1/4 red onion, thinly sliced
- 1/4 cup toasted walnuts or almonds (optional)
- 1/4 cup crumbled feta cheese (optional)
Vinaigrette
- 3 tbsp extra-virgin olive oil
- 1 tbsp white wine vinegar or lemon juice
- 1 tsp honey or maple syrup
- 1 tsp Dijon mustard
- Salt and pepper, to taste
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Prepare the Herb Paste: In a small bowl, whisk together olive oil, Dijon mustard, lemon juice, finely chopped parsley, dill, chives, garlic powder, salt, and black pepper until you achieve a smooth, flavorful herb paste.
- Coat the Salmon: Lay the salmon fillets on the prepared baking sheet and spread the herb paste evenly over the top surface of each fillet to ensure full coverage and maximum flavor.
- Bake the Salmon: Place the salmon in the preheated oven and bake for 12 to 15 minutes, or until the fish is cooked through and flakes easily with a fork, indicating it is perfectly tender.
- Assemble the Salad: In a large mixing bowl, combine the mixed salad greens, halved cherry tomatoes, sliced cucumber, thinly sliced red onion, toasted nuts (if using), and crumbled feta cheese (if using) to create a fresh and colorful base.
- Make the Vinaigrette: In a small bowl, whisk together extra-virgin olive oil, white wine vinegar or lemon juice, honey or maple syrup, Dijon mustard, salt, and pepper until well combined and emulsified for a balanced, tangy dressing.
- Toss the Salad: Drizzle the vinaigrette over the salad mixture, gently tossing to coat all ingredients evenly without bruising the greens, ensuring every bite is flavorful.
- Serve: Divide the salad evenly among four plates and top each with a warm herb-crusted salmon fillet. Serve immediately for the best taste and texture.
Notes
- For a nut-free option, omit the toasted walnuts or almonds.
- Use fresh herbs for the herb paste to maximize flavor, but dried herbs can be substituted in a pinch.
- To keep the feta cheese optional, you can substitute with goat cheese or omit entirely for a dairy-free version.
- If you prefer a spicy kick, add a pinch of red pepper flakes to the herb paste or vinaigrette.
- Salmon can be marinated in the herb paste for 15 minutes before baking for enhanced flavor if time permits.
