Crispy Smashed Salmon Salad
This Crispy Smashed Salmon Salad checks all the boxes. The lightly dressed salad includes freshly diced vegetables, crispy pan-seared salmon and crumbled feta cheese. This simple combination has been on repeat in my house. It’s addictive!
If you love salmon, try my viral air fryer Spicy Hasselback Salmon recipe.
Why You’ll Love This Recipe
Crispy chopped salmon. If you’re like me and love when your salmon as a crispy edge, this crispy smashed salmon salad recipe is for you!
Easy to make. This recipe is easy to make and will leave you feeling satisfied and full.
Easy to customize. You can easily customize this salad to include all the things you love.
Recipe Ingredients
- Arugula: This recipe calls for fresh arugula. Make sure you wash and dry the lettuce well before using.
- Tomatoes: You’ll need diced tomatoes for this recipe. Place them on a paper towel after slicing to absorb excess juice.
- Cucumber: Core and dice the English cucumber for this recipe.
- Onion: This recipe calls for finely diced onion. Option to use shallots instead.
- Olives: You’ll need pitted kalamata olive for this recipe. I like to slice them in half or thirds for easy eating.
- Salmon: You’ll need an 8-ounce filet of salmon for this recipe. Remove any pin bones and the skin.
- Seasoning: Season the salmon with kosher salt and cracked black pepper before pan searing.
- Oil: You’ll need avocado oil for this recipe. It will be sure to pan sear the salmon.
- Dressing: Combine extra virgin olive oil, fresh squeezed lemon juice, Dijon mustard, kosher salt, Italian seasoning, and cracked black pepper. Mix until well combined.
- Cheese: Option to top this salad with a sprinkle of crumbled feta cheese.
Variations
Swap the arugula. Not a fan of arugula? Try chopped romaine lettuce instead.
Skip the cheese. If you do not like cheese with your salmon, simply omit it from this recipe.
How to Make
Make the Dressing
Combine extra virgin olive oil, fresh squeezed lemon juice, Dijon mustard, kosher salt, Italian seasoning, and cracked black pepper. Mix until well combined.
Prep the Ingredients
Wash and dry the lettuce and set it aside. Dice the vegetables into small easy to eat pieces.
Prep and Pan Sear the Salmon
Remove the skin from the salmon and any pin bones. Cube the salmon into 1-inch cubes. Season the salmon with kosher salt and cracked black pepper.
Heat avocado oil in a skillet. Once hot add the cubed salmon pieces to a pan. Sear for 1 minute then flip them over. Let the salmon sear on the second side for 1-2 more minutes before gently pressing or smashing each cube flat with a spatula or the back of a spoon. Once cooked to your liking, remove from the heat.
Assemble
Combine the lettuce and diced vegetables. Split this mixture between to serving bowls. Top with slightly cooled crispy salmon and crumbled feta cheese. Drizzle with as much or little dressing as you desire. Serve and enjoy.
Frequently Asked Questions
Yes! You can prep the vegetables and lettuce ahead of time. You can also make the dressing and sear the salmon in advance. However, only combine everything once you’re ready to enjoy it. Best enjoyed immediately once dressed.
This is best enjoyed immediately once the salad is dressed. Leftovers can be stored covered in the refrigerator for up to two days. Extra dressing can be stored in a separate container in the refrigerator for up to 5 days.
Other Salmon Recipes to Consider Trying
- Four Ingredient Salmon Burgers
- Pan Seared Salmon with Creamed Spinach
- Salmon Tacos with Apple Cabbage Slaw
- Air Fryer Spinach and Feta Stuffed Hasselback Salmon
- Air Fryer Summer Salmon
- Air Fryer Spicy Garlic Dijon Salmon
Crispy Smashed Salmon Salad
Equipment
- 1 skillet
- 1 small jar for dressing
Ingredients
Crispy Salmon Salad
- 8-10 ounces salmon, remove skin and cube
- kosher salt, to season the cubed salmon
- cracked black pepper, to season the cubed salmon
- 1-2 tablespoons avocado oil, to sear the salmon
- 5-6 ounces arugula, washed and dried
- 1.5 cup cherry tomatoes, sliced in half or quartered
- 1 cup cucumber, diced small
- ½ cup kalamata olives, pitted, sliced in half
- ⅓ cup shallots, diced small
- kosher salt, to taste
- cracked black pepper, to taste
Vinaigrette
- ¼ cup extra virgin olive oil
- 2 tablespoon lemon juice, fresh squeezed
- 1 teaspoon Dijon mustard
- 1 teaspoon Italian seasoning
- kosher salt, to taste
- cracked black pepper, to taste
Instructions
How to Make
Make the Dressing
- Combine extra virgin olive oil, fresh squeezed lemon juice, Dijon mustard, kosher salt, Italian seasoning, and cracked black pepper. Mix until well combined.
Prep the Ingredients
- Wash and dry the lettuce and set it aside. Dice the vegetables into small easy to eat pieces.
Prep and Pan Sear the Salmon
- Remove the skin from the salmon and any pin bones. Cube the salmon into 1-inch cubes. Season the salmon with kosher salt and cracked black pepper.
- Heat avocado oil in a skillet. Once hot add the cubed salmon pieces to a pan. Sear for 1 minute then flip them over. Let the salmon sear on the second side for 1-2 more minutes before gently pressing or smashing each cube flat with a spatula or the back of a spoon. Once cooked to your liking, remove from the heat.
Assemble
- Combine the lettuce and diced vegetables. Split this mixture between to serving bowls. Top with slightly cooled crispy salmon and crumbled feta cheese. Drizzle with as much or little dressing as you desire. Serve and enjoy.
