Smoked salmon salad: 7 fresh and elegant recipes

Summary: If there's one ingredient that can transform a simple salad into an elegant and sophisticated dish, it's smoked salmon. Its deep, smoky flavor, silky texture, and versatility make it the perfect complement to all kinds of vegetable bases, from crisp lettuces to nutritious legumes.

Content

• Smoked salmon, the king of salads
• 1. Classic salad with avocado and citrus dressing
• 2. Asian salad with soy and sesame
• 3. Caesar salad with smoked salmon
• 4. Pasta salad with smoked salmon
• 5. Nordic salad with beetroot and horseradish
• 6. Lentil salad with mustard vinaigrette
• 7. Mediterranean salad with capers and dill
• Tips for smoked salmon salads
• Frequently asked questions
• Conclusions

Smoked salmon, the king of salads

If there's one ingredient that can transform a simple salad into an elegant and sophisticated dish, it's smoked salmon. Its deep, smoky flavor, silky texture, and versatility make it the perfect complement to all kinds of vegetable bases, from crisp lettuces to nutritious legumes.

Smoked salmon salads are ideal for any occasion: as a light starter for a special dinner, a healthy single dish for lunch, an elegant brunch option, or a fresh proposal during warmer months. They are quick to prepare (most in under 15 minutes), visually spectacular, and nutritionally complete, as smoked salmon provides high-quality protein, omega-3 fatty acids, and B vitamins.

At Bacalalo, we know that salmon quality makes all the difference in these dishes where the main ingredient is presented almost raw. That's why we recommend always using high-quality artisanal smoked salmon, which will provide a clean, balanced flavor without artificial aftertastes. Consult our complete guide to smoked salmon to choose the type that best suits each recipe.

Below, we present 7 smoked salmon salads, each with its own personality: from the classic with avocado to an Asian version with soy and sesame, as well as hearty options with pasta or lentils. All are designed for 4 people as a starter or 2 as a main course.

1. Classic salad with avocado and citrus dressing

This is the salad that never fails: the combination of smoked salmon and avocado is a perfect marriage where the fruit's creaminess balances the intensity of the smoked flavor. The citrus dressing adds freshness and unites all the elements of the dish.

Ingredients

• 200 g sliced smoked salmon
• 2 ripe avocados
• 150 g mixed greens (lamb's lettuce, arugula, baby spinach)
• 1 cucumber
• Cherry tomatoes (a handful)
• Red onion (half, in thin rings)
• Sesame or poppy seeds

For the citrus dressing

• Juice of 1 orange + juice of half a lemon
• 3 tablespoons extra virgin olive oil
• 1 teaspoon honey
• Salt and freshly ground black pepper

Step-by-step preparation

1. Wash and thoroughly dry the green leaves. Distribute them as a base on plates or in a large platter.
2. Cut the avocados in half, remove the pit, and slice them thinly or dice them. Drizzle with a little lemon juice to prevent oxidation.
3. Cut the cucumber into thin half-moons and the cherry tomatoes in half.
4. Distribute the avocado, cucumber, tomatoes, and red onion over the lettuce base.
5. Arrange the smoked salmon slices on top, lightly rolling them to create volume.
6. Prepare the dressing by emulsifying the orange juice, lemon, honey, and olive oil. Season with salt and pepper.
7. Dress the salad just before serving and sprinkle with sesame seeds.

2. Asian salad with soy and sesame

A version with oriental touches that surprises with the depth of flavor of the dressing. The combination of smoked salmon with soy, sesame, and ginger creates a delicious contrast that works spectacularly well as a starter or light dish.

Ingredients

• 200 g smoked salmon, cut into strips
• 100 g cooked edamame
• 1 carrot, finely julienned
• 1 cucumber, cut into sticks
• 100 g red cabbage, julienned
• 1 avocado, sliced
• Chopped fresh scallion
• Toasted sesame seeds (white and black)

For the Asian dressing

• 2 tablespoons soy sauce
• 1 tablespoon toasted sesame oil
• 1 tablespoon rice vinegar
• 1 teaspoon freshly grated ginger
• 1 teaspoon honey
• Juice of half a lime

Step-by-step preparation

1. Prepare all vegetables by finely julienning or cutting into sticks so they are a similar size and easy to eat.
2. Mix the red cabbage, carrot, cucumber, and edamame in a large bowl.
3. Prepare the dressing by combining all ingredients and whisking until emulsified.
4. Dress the vegetables and mix well. Let sit for 5 minutes to absorb the flavors.
5. Serve on plates or in bowls, place avocado and smoked salmon strips on top.
6. Finish with chopped scallion and plenty of toasted sesame seeds.

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3. Caesar salad with smoked salmon

The classic Caesar salad reinvented: we replace chicken with smoked salmon, achieving a more sophisticated and flavorful version. The creamy Caesar dressing, crispy croutons, and Parmesan flakes complement the smoked flavor spectacularly.

Ingredients

• 200 g smoked salmon in thick strips
• 1 large romaine lettuce, cut into pieces
• 50 g Parmesan flakes
• Rustic bread croutons (2 thick slices cut into cubes and toasted with oil and garlic)

For the Caesar dressing

• 3 tablespoons mayonnaise
• 1 tablespoon lemon juice
• 1 small grated garlic clove
• 2 chopped anchovy fillets (or 1 teaspoon anchovy paste)
• 2 tablespoons finely grated Parmesan
• 1 teaspoon Dijon mustard
• Ground black pepper
• Water or milk to adjust consistency

Step-by-step preparation

1. Prepare the croutons: cut the bread into 1.5 cm cubes, mix with a good drizzle of olive oil, a pinch of salt, and garlic powder. Bake at 180 °C for 10-12 minutes until golden and crispy.
2. Prepare the Caesar dressing: mix the mayonnaise, lemon, grated garlic, chopped anchovies, Parmesan, and mustard. Adjust consistency with a little water or milk if it's too thick. It should be creamy but pourable.
3. Place the romaine lettuce in a platter or individual plates.
4. Dress with the Caesar dressing and gently toss.
5. Distribute the smoked salmon strips on top.
6. Add the crispy croutons and Parmesan flakes.
7. Finish with a dash of freshly ground black pepper and serve immediately.

4. Pasta salad with smoked salmon

A hearty salad perfect for taking to work or serving at a buffet. Fusilli with smoked salmon, capers, and a creamy dill dressing create a complete, flavorful dish that improves with resting, making it ideal for preparing in advance.

Ingredients

• 250 g fusilli or farfalle (cooked al dente and cooled)
• 200 g smoked salmon in strips
• 1 cucumber, diced small
• 100 g halved cherry tomatoes
• 2 tablespoons capers
• Red onion in fine dice (half)
• Fresh chopped dill

For the creamy dressing

• 3 tablespoons Greek yogurt
• 2 tablespoons mayonnaise
• Juice of half a lemon
• 1 tablespoon fresh chopped dill
• Salt and pepper to taste

Step-by-step preparation

1. Cook pasta al dente according to package instructions. Drain, rinse with cold water, and let cool completely. Drizzle with a little oil to prevent sticking.
2. In a large bowl, combine the cold pasta with cucumber, cherry tomatoes, capers, and red onion.
3. Prepare the dressing by mixing Greek yogurt, mayonnaise, lemon, and dill.
4. Dress the pasta salad and mix well.
5. Gently fold in the smoked salmon strips to avoid breaking them.
6. Garnish with fresh dill and serve. It can be prepared 2-3 hours in advance and refrigerated: the flavors will meld and improve.

5. Nordic salad with beetroot and horseradish

A Scandinavian-inspired salad that celebrates the flavors of Northern Europe. The roasted beetroot provides earthy sweetness, the horseradish a spicy kick that awakens the palate, and the smoked salmon completes the flavor triangle with its smoky depth. Spectacular in both taste and color.

Ingredients

• 200 g smoked salmon
• 3 medium roasted beetroots (or cooked, peeled, and quartered)
• 100 g baby spinach leaves
• 1 green apple, thinly sliced
• 50 g toasted walnuts
• Fresh dill

For the horseradish dressing

• 3 tablespoons crème fraîche or sour cream
• 1-2 teaspoons grated horseradish (to taste)
• 1 tablespoon lemon juice
• 1 teaspoon honey
• Salt and pepper

Step-by-step preparation

1. If using fresh beetroots, wrap them in aluminum foil and bake at 200 °C for 50-60 minutes until tender. Let cool, peel, and cut into wedges.
2. Mix the crème fraîche with horseradish, lemon, honey, salt, and pepper to get a creamy and slightly spicy dressing.
3. Spread the spinach leaves on a platter. Arrange the beetroot wedges and green apple slices.
4. Add the smoked salmon slices or strips.
5. Drizzle with the horseradish dressing and sprinkle with toasted walnuts and fresh dill on top.

6. Lentil salad with mustard vinaigrette

A nutritious and comforting salad that combines lentils with smoked salmon. Lentils provide fiber, iron, and vegetable protein, while salmon completes the nutritional profile with omega-3s and animal protein. The Dijon mustard vinaigrette ties both ingredients together with elegance and balanced acidity.

Ingredients

• 200 g smoked salmon
• 300 g Puy or Pardina lentils (cooked and drained)
• 1 carrot, diced small
• 2 celery stalks, finely diced
• Fresh chopped parsley
• Scallion, thinly sliced
• Arugula leaves as a base

For the mustard vinaigrette

• 2 tablespoons Dijon mustard
• 2 tablespoons red wine vinegar
• 4 tablespoons extra virgin olive oil
• 1 teaspoon honey
• Salt and pepper

Step-by-step preparation

1. If using dried lentils, cook them in plenty of water with a bay leaf for 20-25 minutes until tender but firm. Drain and let cool.
2. Prepare the vinaigrette by emulsifying the mustard with the vinegar, then slowly add the oil in a thin stream while whisking constantly. Incorporate honey, salt, and pepper.
3. Mix the lentils with carrot, celery, scallion, and parsley.
4. Dress with the mustard vinaigrette and mix well. Warm lentils absorb flavors better.
5. Serve over a bed of arugula and top with smoked salmon strips or slices.

7. Mediterranean salad with capers and dill

A salad that pays homage to Mediterranean flavors: capers, dill, olives, and tomato alongside smoked salmon, all brought together by high-quality extra virgin olive oil. It is probably the simplest version of all, but its simplicity is its greatest virtue: quality ingredients that speak for themselves.

Ingredients

• 200 g sliced smoked salmon
• 200 g various ripe tomatoes (plum, cherry, Raf if in season)
• 100 g mixed tender lettuce leaves
• 2 tablespoons capers (drained)
• Black olives (a handful)
• Red onion in thin rings
• Plenty of fresh dill
• Lemon wedges for serving

For the dressing

• 4 tablespoons high-quality extra virgin olive oil
• 1 tablespoon Sherry vinegar
• Maldon sea salt and black pepper

Step-by-step preparation

1. Cut the tomatoes into slices, wedges, or halves depending on their size. Lightly season with salt and let rest for 5 minutes.
2. Arrange the mixed lettuce as a base. Place the tomatoes on top.
3. Scatter the capers, olives, and red onion rings.
4. Arrange the smoked salmon slices elegantly.
5. Dress with olive oil and Sherry vinegar just before serving.
6. Garnish with plenty of fresh dill and Maldon salt. Serve with lemon wedges for each diner to squeeze to taste.

Tips for perfect smoked salmon salads

After years of preparing salads with smoked salmon at Bacalalo, these are the tips we always share with our customers to achieve the best possible result:

• Salmon quality: In a salad where salmon is served cold and without additional cooking, its quality is absolutely crucial. Good artisanal smoked salmon makes a huge difference compared to industrial options. It's worth investing in a quality product.
• Temperature: Take the salmon out of the refrigerator 10-15 minutes before serving. At room temperature, smoked salmon develops its aromas better and its texture is more pleasant in the mouth. Never serve it directly from the cold.
• Dress at the end: Green salads are dressed just before serving to prevent the leaves from oxidizing. Smoked salmon is always added at the end and placed on top, not mixed at the bottom, so that it maintains its visual presence.
• Salmon cut: For salads, cut the salmon into wide strips or leave it in whole slices that diners can break with a fork. Avoid cutting too thin, as it loses presence among the vegetables.
• Balance of flavors: Smoked salmon has an intense and salty flavor, so dressings should be milder than usual. Reduce the amount of salt and look for acidity (lemon, vinegar) and freshness (fresh herbs) as counterpoints.
• Textures: Every good salad needs textural contrast. Always add a crunchy element: toasted nuts, seeds, croutons, or crispy onion to complement the salmon's smoothness.
• Presentation: Smoked salmon is a visually beautiful ingredient. Place it intentionally, forming small roses or folds over the salad. A few sprigs of fresh dill and a dash of freshly ground black pepper elevate any presentation.

For more inspiration with smoked salmon, explore our easy and elegant smoked salmon recipes and discover the nutritional properties that make this ingredient such a healthy and delicious option.

Frequently asked questions

Keep exploring

Discover more recipes and information about smoked salmon at Bacalalo:

• Easy and elegant smoked salmon recipes
• Complete guide to smoked salmon
• Nutritional properties of smoked salmon
• Smoked salmon and pregnancy: what you need to know
• Artisanal smoked salmon from Bacalalo
• Gourmet preserves