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Salmon Wedge Salad and Honey Mustard Dressing – Healthyish Foods
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5 from 2 votes

Salmon Wedge Salad and Honey Mustard Dressing

Prep Time25 mins
Cook Time25 mins
Total Time50 mins
Course: Main Course, Salad
Cuisine: American
Keyword: Cobb Salad, salmon, wedge salad
Servings: 8 people


  • serving platter
  • mixing bowl
  • grill
  • saute pan


Honey mustard dressing

  • 1/2 cup mayo
  • 1.5 tablespoons Dijon mustard
  • Pinch paprika
  • 1/2 teaspoon apple cider vinegar
  • 2 tablespoons honey
  • 1/4 teaspoon salt

Salad ingredients

  • 2 heads of iceberg lettuce cut into quarters or wedges
  • 1 avocado sliced thinly
  • 2 ears of sweet corn grilled
  • fresh chopped dill
  • 16 ounces Scottish salmon or two 8 ounce filets
  • 3 hard-boiled eggs chopped


  • Grab a large serving platter.
  • Cut the 2 heads of iceberg lettuce into quarters. This will make enough salad for 8 people. 1 quarter of the iceberg lettuce per person. Place them on the platter. Season with a touch of salt and pepper.
  • Next, debone your salmon filets. Pat them dry with a paper towel and season with salt and cracked black pepper.
  • Heat a medium sized sauté pan over medium/ high heat. Add a light coat of olive oil to the pan.
  • Place the salmon filets meat side down in the hot pan. Cook until medium – medium well or about 6 minutes on each side depending on thickness.
  • Remove salmon from the pan and set aside.
  • Next, you’ll heat your grill and cook the corn until it has nice char marks on the kernels. 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.
  • Next, you’ll chop the egg into small pieces and slice your avocado thinly.

Prepare the dressing:

  • In a small mixing bowl combine the mayo, Dijon mustard, apple cider vinegar, paprika, honey and salt. Mix until well combined or no lumps.

Assemble the salad:

  • Start with the iceberg wedge pieces. Top with chopped egg and avocado slices. Next, you’ll mix together the chopped dill and room temperature corn kernels.
  • Spread the corn and dill across the lettuce.
  • Next, you’ll remove the skin and break the salmon into large sharable pieces. Add the pieces on top of all of the other ingredients. Season the entire salad with salt and pepper.
  • Drizzle with honey mustard dressing, serve and enjoy!