This Salmon Wedge Salad Recipe with Honey Mustard Dressing is perfectly shareable and incredibly delicious! A twist on traditional recipes, this version is packed with protein for a filling appetizer or main course that’s easy to prepare and always a hit! 

It’s no secret that I love a good salad! Options like my Avocado Shrimp Salad and Superfood Salad are in my meal rotation nearly every week. 

Salmon Wedge Salad and Honey Mustard Dressing – Healthyish Foods

However, when I’m hosting a small get-together, I always turn to this salmon wedge salad recipe! Served on a platter, it’s impressive in appearance and always a hit. 

That said, it comes together from start to finish in under an hour. Even better, it’s packed full of protein, healthy fats, and nutrients. And topped with a sweet and tangy homemade honey mustard dressing, it’s bursting with flavor, too. 

Serve it on its own or with a variety of appetizers and sides, and your guests will be able to build a meal they love! 

What is a Wedge Salad? 

A classic wedge salad is a classic American dish that features crisp wedges of iceberg lettuce as a base. The salad typically features toppings like crumbled bacon, cherry tomatoes, onions, blue cheese crumbles, and a creamy blue cheese dressing. However, you can find many different variations, like this salmon wedge salad recipe! 

No matter what, the salad features a combination of crunchy, creamy textures and rich and refreshing flavors. Quick to make, it’s a popular appetizer or side dish at restaurants but is also easy to make at home! 

Salmon Wedge Salad with Honey Mustard - Healthyish Foods

Recipe Ingredients

For the Wedge Salad

  • Salmon – I use Scottish salmon, which is fattier than other varieties like Sockeye. It also has a milder fish flavor, meaning it pairs well with a variety of ingredients. However, feel free to use any variety of salmon you like best. 
  • Salt and Pepper – This is used to season the fish. 
  • Olive Oil – I love to use olive oil to prevent the salmon from sticking to the pan while adding healthy fats and a slightly peppery taste. 
  • Lettuce – Iceberg lettuce forms the base of the salad, adding a satisfying crunch and light, refreshing taste. 
  • Avocado – This adds more healthy fats and a creamy consistency. For the best results, look for avocados that are dark green, bumpy, and give just slightly when squeezed. 
  • Sweet Corn – Use whole corn on the cob to allow for easy grilling. 
  • Dill – This adds a citrusy, refreshing flavor that balances some of the heaviness of the fats. 
  • Hardboiled Eggs – These add extra protein and nutrients and enhance the texture of the salad. 

For the Honey Mustard Dressing

  • Mayonnaise – This forms the base of the dressing, creating a rich flavor and creamy consistency. Feel free to use dairy-free mayonnaise if you need to keep this recipe dairy-free-friendly. 
  • Dijon Mustard – Adds a nice tangy taste. 
  • Honey – This adds a subtle touch of sweetness to balance the tanginess of the dressing. If preferred, maple syrup will also work. 
  • Apple Cider Vinegar – This enhances both the tangy and sweet flavors. Freshly squeezed lemon juice works well, too!
  • Seasonings – Kosher salt enhances the flavor of the rest of the ingredients. Then, I add a dash of paprika for subtle spice and extra depth. 

How to Make a Salmon Wedge Salad with Honey Mustard Dressing

  1. Prepare. Before you begin, preheat your grill to 400 degrees Fahrenheit. Then, grab a large serving platter, and set it aside. 
  2. Debone the salmon filets. Use a sharp knife to remove any bones from the salmon. Pat the filets dry with a clean paper towel, and season with salt and cracked black pepper. You can leave the skin on while you cook! 
  3. Cook. Heat a medium-sized non-stick skillet over medium heat. Drizzle olive oil over the flesh side of the fish, and place it flesh side down in the pan. Cook for 5-6 minutes on each side or to medium-well. Remove the salmon from the pan, and set it aside to cool 
  4. Char the corn. Add the corn to the grill. Cook for about 10 minutes or until the kernels have nice char marks. Remove the corn from the grill, and allow it to cool. Then, use a sharp knife to slice the kernels off the cob. 
  5. Cut the lettuce. Cut the head of iceberg lettuce into quarters. Place the lettuce wedges on your serving platter, and season them with salt and pepper. 
  6. Prepare the toppings. Chop the egg into small pieces, and peel, pit, and cube the avocado. 
  7. Make the dressing. In a small mixing bowl, whisk the mayonnaise, Dijon mustard, apple cider vinegar, paprika, honey, and salt until well combined. 
  8. Layer the wedge salad. Top the lettuce with the cooled corn kernels and avocado. Then, remove the skin from the salmon, and break it into pieces. Add the salmon to the salad followed by the honey mustard dressing, egg, and fresh dill. Enjoy right away! 

How to Store

This recipe is best served right away. However, if you do have leftovers or want to prepare in advance, you can store the different components of the salad separately. 

  • Cooked salmon will stay fresh in an airtight container in the fridge for 3-4 days. 
  • The veggies will stay fresh for 1-2 days. 
  • Homemade honey mustard dressing will last in an airtight container or jar in the refrigerator for up to 5 days. Just give it a good shake before serving. 

When you’re ready to serve, assemble the different components, and enjoy!

Salmon Wedge Salad with Honey Mustard - Healthyish Foods

Salmon Wedge Salad and Honey Mustard Dressing

Author: Sarah Thomas-Drawbaugh
Yield: 8 servings
Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes
This salmon wedge salad recipe features cooked salmon, grilled corn, and a sweet and tangy honey mustard dressing for a delicious twist on classic recipes!
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Equipment

  • 1 serving platter
  • 1 small mixing bowl dressing
  • 1 grill for corn on the cob
  • 1 saute pan or air fryer for the salmon

Ingredients

Honey Mustard

  • ½ cup mayonnaise
  • 1.5 tablespoons Dijon mustard
  • 1.5 – 2 tablespoons honey, depending on preferred sweetness
  • 2 teaspoons apple cider vinegar
  • ¼ teaspoon paprika
  • pinch kosher salt, to taste

Salad

  • 1 lb. Scottish salmon, deboned, skin on
  • kosher salt and pepper, season the fish
  • 1-2 tablespoons olive oil, drizzle over the fish before pan searing
  • 2 heads iceberg lettuce, trim end, cut into quarters or wedges
  • 1 cup avocado, peel, pit and cube
  • 2 ears sweet corn, grill, remove kernels from cob
  • 2 tablespoons dill, freshly chopped
  • 2-3 hard-boiled eggs, chopped small or grated

Instructions 

Set up

  • Before you begin, preheat your grill to 400 degrees Fahrenheit. Then, grab a large serving platter, and set it aside.

Debone the Salmon

  • Use a sharp knife to remove any bones from the salmon. Pat the filets dry with a clean paper towel, and season with salt and cracked black pepper. You can leave the skin on while you cook.

Cook

  • Heat a medium-sized non-stick skillet over medium heat. Drizzle olive oil over the flesh side of the fish, and place it flesh side down in the pan. Cook for 5-6 minutes on each side or to medium-well. Remove the salmon from the pan, and set it aside to cool.

Grill the Corn

  • Add the corn to the grill. Cook for about 10 minutes or until the kernels have nice char marks. Remove the corn from the grill, and allow it to cool. Then, use a sharp knife to slice the kernels off the cob. 

Cut the Lettuce

  • Remove the end, and cut the head of iceberg lettuce into quarters. Place the lettuce wedges on your serving platter.

Prepare the Toppings

  • Chop the egg into small pieces, and peel, pit, and cube the avocado.

Prepare the Dressing

  • In a small mixing bowl, combine the mayonnaise, Dijon mustard, apple cider vinegar, paprika, honey and salt. Mix until well combined.

Assemble

  • Top the iceberg lettuce with the cool corn kernels and cubed avocado.
    Next, you’ll remove the skin from the salmon and break the salmon into large sharable pieces. Add it to the salad.
    Top the salmon with honey mustard dressing, chopped or grated egg, and fresh dill.

Notes

Storage: This recipe is best served right away. However, if you do have leftovers or want to prepare in advance, you can store the different components of the salad separately. 
 
  • Cooked salmon will stay fresh in an airtight container in the fridge for 3-4 days. 
  • The veggies will stay fresh for 1-2 days. 
  • Homemade honey mustard dressing will last in an airtight container or jar in the refrigerator for up to 5 days. Just give it a good shake before serving.

Nutrition

Serving: 1serving, Calories: 303kcal, Carbohydrates: 10g, Protein: 15g, Fat: 23g, Saturated Fat: 4g, Polyunsaturated Fat: 9g, Monounsaturated Fat: 9g, Trans Fat: 1g, Cholesterol: 107mg, Sodium: 257mg, Potassium: 594mg, Fiber: 3g, Sugar: 8g, Vitamin A: 848IU, Vitamin C: 6mg, Calcium: 46mg, Iron: 1mg
Course: Main Course, Salad
Cuisine: American
Calories: 303
Author: Sarah Thomas-Drawbaugh