Salmon Wedge Salad with Honey Mustard Dressing
This salmon wedge salad with honey mustard dressing is perfectly shareable and incredibly delicious. In fact, family style salads are one of my favorite recipes to create. They’re fun to eat, easy to prepare and always so delicious. Hosting a small get together? Fix this salad up in no time. Topped with tons of seasonal vegetables, everyone will be able to build a plate they’ll love.
About this Salmon Wedge Salad with Honey Mustard Recipe
Refuel after a long day with this delicious salmon wedge salad recipe. For this recipe, I used Scottish salmon which is one of my favorite types. Scottish salmon, Atlantic salmon and ora king salmon are all known for being more fatty than other types of salmon like, sockeye. Scottish salmon also has more of a mild fish flavor compared to sockeye, which is why I prefer using it in most of my recipes. No matter what type of salmon you prefer, this salmon wedge salad is guaranteed to be a winner.
For this wedge salad recipe, I used iceberg lettuce. Trim the bottom and slice the head of lettuce into quarters. If the head of lettuce is very large, you can cut it into smaller wedges. I like to remove the yellow lettuce in the center because it can be bitter. However, you can do whatever you like.
Add the cubed avocado, grilled corn kernels, flaky salmon pieces, homemade honey mustard, and grated or diced egg. Be sure to finish this dish with freshly chopped dill for an extra punch of flavor. If you do not have dill on hand, fresh parsley will work too.
When making the homemade honey mustard, be sure to whisk it well. You’ll want to make sure that the honey is evenly distributed and that the dressing is smooth and creamy. I like drizzling the dressing over the top of the salad, but you can serve the dressing on the side too.
Best enjoyed immediately upon dressing. If you do have leftovers it’s best to store the salmon wedge salad separately from the homemade honey mustard dressing. The dressing will last four to five days covered in the refrigerator. Looking for more salad recipes? Try my light and creamy crab salad or my avocado tomato salad.
Salmon Wedge Salad and Honey Mustard Dressing
- ½ cup mayonnaise
- 1.5 tablespoons Dijon mustard
- 2 tablespoons honey
- 2 teaspoons apple cider vinegar
- ¼ teaspoon paprika
- ¼ teaspoon salt
- 1 lb. Scottish salmon, deboned, skin on
- 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
- 1 serving platter
- 1 small mixing bowl dressing
- 1 grill for corn on the cob
- 1 saute pan or air fryer for the salmon
- Preheat you grill to 400 degrees. Grab a large serving platter, set it aside.
- Debone your salmon filets. Pat them dry with a paper towel and season with salt and cracked black pepper. You can leave the skin on while it cooks. Heat a medium sized non-stick skillet over medium heat. Add olive oil to the flesh side of the fish and place it flesh side down in the pan. Cook for 5-6 minutes on each side depending on thickness. This will give you a medium-well temperature. Once fully cooked, remove the salmon from the pan and set it aside to cool.
- Next, you’ll add the corn to the grill until it has nice char marks on the kernels. About 10 minutes. Remove the corn from the grill and set aside. Once cooled, slice the kernels of corn off of the cob with a sharp knife. Set aside.
- Cut the iceberg lettuce into quarters. Place the quarters on the platter. Season with salt and pepper. Set aside.
- Next, you’ll chop the egg into small pieces and prepare your 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.
- 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.