This Smoked Salmon Salad is set to be the star of your summer table. Delicate slices of smoked salmon perched on a crisp, fresh salad make a light yet satisfying meal. Beyond the great taste, salmon brings nutrition too — it’s rich in omega-3 fatty acids, healthy fats and essential vitamins.
Recipe Difficulty – Very Easy
Table of Contents
- Why this recipe works
- Ingredients to make Smoked Salmon Salad
- Substitutions
- Variations
- How to make Smoked Salmon Salad
- Leftovers
- Recipe FAQs
- More Salad recipes
- You might also like
- Rate it…
- Smoked Salmon Salad Recipe
Why this recipe works
This salad is flexible, healthy and quick to prepare. The combination of tender new potatoes, crisp greens and silky smoked salmon gives a pleasing contrast of textures, while the bright maple-Dijon dressing ties everything together. It’s light enough for a warm day yet filling when served with potatoes, and easy to adapt to whatever you have in the fridge.
Ingredients to make Smoked Salmon Salad
For the potatoes
- New potatoes — scrubbed, no need to peel.
- Pinch of salt — add to the boiling water.
For the Maple Dijon Dressing
- Maple syrup — natural sweetness.
- Apple cider vinegar — adds bright acidity.
- Extra virgin olive oil — the dressing base.
- Dijon mustard — for flavor and emulsification.
- Onion powder — savory depth.
- Garlic powder — complements the onion powder.
- Salt and pepper — to taste.
For the salad
- Mixed salad greens — a fresh base.
- Plum tomatoes — red and yellow for color.
- Smoked salmon — thinly sliced.
- Avocado — peeled and chopped for creaminess.
- Cucumber — chopped for crunch.
- Fresh dill — chopped, for brightness.
- Salt and pepper — to finish.
- Lemon slices — to serve alongside.
See the recipe card below for exact ingredient quantities and nutrition.
Substitutions
- Maple syrup — swap for honey if preferred; you may need a bit more liquid to adjust consistency.
- Vegetables — feel free to swap or add vegetables such as red onion, capers, arugula, cherry tomatoes or baby spinach.
- Dill — can be replaced with parsley, tarragon or chives.
Variations
- Spicy — add sriracha or crushed red pepper to the dressing.
- Deluxe — squeeze in lemon juice and top with crumbled feta for a richer salad.
- Kid friendly — omit the salmon for children or substitute cooked chicken.
How to make Smoked Salmon Salad
Step 1: Boil the potatoes. Place potatoes in a saucepan and cover with water by about 2 cm. Add a pinch of salt, bring to a boil, then reduce heat and simmer for about 20 minutes or until tender. Drain and set aside to cool completely.
Step 2: Make the dressing while potatoes cool. Whisk together maple syrup, apple cider vinegar, olive oil, Dijon mustard, onion powder, garlic powder, and salt and pepper until combined. Set aside.
Step 3: Prepare the vegetables. Halve or quarter the tomatoes depending on size, chop the avocado and cucumber, and finely chop the dill.
Step 4: Add mixed greens to a large salad bowl and combine with the prepared vegetables.
Step 5: When the potatoes are cool, cut them into bite-sized pieces.
Step 6: Add potatoes and smoked salmon to the salad bowl. Drizzle with dressing, toss gently to combine and serve immediately with lemon wedges.
Hint: If you plan to keep leftovers, store the dressing separately from the salad to keep everything fresh.
Leftovers
Store leftover salad in an airtight container in the refrigerator for 3–4 days. For best texture, keep the dressing separate and add it only to the portion you’re about to eat.
Recipe FAQs
Lox is cured but not smoked, which gives it a saltier profile. Smoked salmon is cured and then smoked, adding smoky notes in addition to the saltiness. There’s also hot-smoked versus cold-smoked — the temperature affects texture and flavor.
Yes — salmon is nutritious and packed with omega-3s, though smoked salmon can be higher in sodium. Most of the salad is vegetables, and using a light dressing keeps it balanced.
Tomatoes, avocado and cucumber are excellent partners. Boiled potatoes make it more substantial, and other good additions include bell peppers, red onion or hard-boiled eggs.
More Salad recipes
- Aubergine Salad
- Beetroot Salad
- Prawn Salad
- Rocket Salad
- Crispy Satay Tofu Salad
- Rice Salad
- Red Cabbage Slaw
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Rate it…
If you try this Smoked Salmon Salad, please leave a star rating and a short comment — feedback helps refine recipes and I’d love to hear how it turned out for you.
Smoked Salmon Salad
Ingredients
For the potatoes:
- 250 g new potatoes, scrubbed
- 1 pinch salt
For the dressing:
- 2 tbsp maple syrup
- 2 tbsp apple cider vinegar
- ¼ cup olive oil
- 1 tbsp Dijon mustard
- 1 tsp onion powder
- ¼ tsp garlic powder
- Salt and pepper, to taste
For the salad:
- 120 g mixed green salad
- 120 g plum tomatoes, red and yellow
- 120 g smoked salmon, thinly sliced
- 1 avocado, peeled, chopped
- 1 large cucumber, chopped
- ¼ cup fresh dill, chopped
- Salt and pepper, to taste
- Lemon wedges, for serving
Instructions
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Boil the potatoes in salted water until tender (about 20 minutes). Drain and cool completely.
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Whisk together the dressing ingredients until smooth and set aside.
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Prepare the vegetables: halve or quarter tomatoes, chop avocado and cucumber, and chop the dill.
-
Place mixed greens and vegetables in a large bowl.
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Cut the cooled potatoes into bite-sized pieces.
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Add potatoes and smoked salmon to the bowl, drizzle with dressing, toss gently and serve immediately.
Notes
Substitutions & Variations: Options are listed above in the article.
To Store: Refrigerate in an airtight container for 3–4 days. Keep dressing separate when possible.
To Freeze: Freezing is not recommended for this salad.
Tip 1: Swap the salmon for chicken, tofu or shrimp if you prefer another protein.
Tip 2: For a creamier dressing, try a cream cheese–based dressing.
Tip 3: If short on time, omit the potatoes for a quicker salad.