Smoked Salmon Salad: Fresh, Vibrant, and Packed with Flavor
Smoked salmon salad offers an irresistible combination of tender, smoky fish and crisp, fresh vegetables that creates a truly memorable dining experience. This protein-packed salad brings together the rich flavor of premium smoked salmon with the bright crunch of cucumber, the buttery softness of avocado, and the earthy comfort of baby potatoes. Perfect for brunch gatherings, light lunches, or elegant dinners, this smoked salmon salad recipe delivers restaurant-quality taste with minimal effort. The combination of textures and flavors makes this dish both satisfying and refreshing.
A Versatile Meal for Any Occasion
What makes this salad with smoked salmon particularly special is its versatility. It works beautifully as a complete meal or as a sophisticated side dish. The maple-dijon dressing ties everything together with its perfect balance of sweetness, tanginess, and subtle warmth. Whether you’re preparing a quick weekday lunch or hosting weekend guests, this smoked salmon cucumber salad hits all the right notes: it’s nutritious, visually stunning, and absolutely delicious. The addition of fresh dill brings a burst of herbaceous flavor that perfectly complements the salmon, making every bite memorable.
Ingredients for Smoked Salmon Salad
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
How to Make Smoked Salmon Salad
Preparing the Potatoes and Dressing
- Begin by preparing the potatoes. Add them to a medium saucepot and cover with water about 2cm above the potatoes. Add a pinch of salt to the water.
- Bring the water to a boil, then reduce the heat and simmer for approximately 20 minutes, or until the potatoes are fork-tender. Once done, drain thoroughly and set aside to cool completely.
- While the potatoes are cooling, make the maple-dijon dressing. In a medium bowl, combine the maple syrup, apple cider vinegar, olive oil, Dijon mustard, onion powder, and garlic powder.
- Whisk the dressing ingredients vigorously until well combined and slightly emulsified. Season with salt and pepper to taste, then set aside.
Assembling Your Smoked Salmon Salad
- Prepare your vegetables by halving the tomatoes (quarter larger ones), chopping the avocado into bite-sized pieces, dicing the cucumber, and finely chopping the fresh dill.
- In a large serving bowl, add the mixed greens as the base of your salad.
- Layer in the prepared vegetables, distributing them evenly over the greens.
- Once the potatoes have cooled completely, cut them into bite-sized pieces and add them to the salad.
- Gently arrange the thinly sliced smoked salmon throughout the salad, creating height and visual interest.
- Just before serving, drizzle the maple-dijon dressing over the entire salad and toss gently to combine all ingredients.
- Finish with a final seasoning of salt and pepper, and serve immediately with lemon wedges on the side for squeezing over the salad.
Tips & Variations for the Perfect Smoked Salmon Salad
Elevate Your Salad with These Expert Tips
- For a creamier dressing: Add 1-2 tablespoons of Greek yogurt or crème fraîche to the dressing for a richer texture.
- Ingredient substitutions: Don’t have new potatoes? Fingerling or baby red potatoes work beautifully as well. You can also substitute smoked trout if salmon isn’t available.
- Make it low-carb: Skip the potatoes and add extra cucumber and avocado for a keto-friendly version of this smoked salmon cucumber salad.
- Flavor boosters: Try adding capers, thinly sliced red onion, or a sprinkle of everything bagel seasoning for extra flavor dimensions.
- Prepare ahead: Cook the potatoes and mix the dressing up to two days in advance. Store separately in the refrigerator and assemble just before serving.
- Texture variations: For added crunch, include thinly sliced radishes or a sprinkle of toasted pine nuts or sunflower seeds.
- Heat option: Add a pinch of red pepper flakes to the dressing for a subtle heat that works wonderfully with the smoked salmon.
Salad Dressings That Pair Well With This Salad
Beyond the Maple-Dijon Dressing
- Lemon Dill Vinaigrette: Combine fresh lemon juice, extra virgin olive oil, chopped dill, and a touch of honey for a bright, herbaceous dressing that enhances the salmon’s flavor with its citrusy notes.
- Creamy Avocado Dressing: Blend ripe avocado with Greek yogurt, lime juice, and fresh herbs for a luscious, creamy sauce for smoked salmon that adds richness without overpowering the delicate fish.
- Simple Cucumber Yogurt Dressing: Mix Greek yogurt with grated cucumber, minced garlic, and fresh mint for a cooling complement to the smoky salmon – perfect for summer gatherings.
- Honey Mustard Dressing: Create a tangy-sweet blend of Dijon mustard, honey, apple cider vinegar, and olive oil for a best salad dressing for salmon salad that balances the rich fish with punchy flavor.
What to Serve With This Salad
Perfect Pairings for a Complete Meal
A smoked salmon and cucumber salad works beautifully as a standalone meal, but you can create a more substantial dining experience with these complementary dishes:
- Fresh Bread Options: Serve with warm crusty bread, bagels, or buttery croissants to make the meal more filling. A slice of rustic sourdough or rye bread is particularly delicious with smoked salmon.
- Soup Companions: A light soup like gazpacho in summer or a creamy butternut squash soup during colder months creates a satisfying meal pairing.
- Protein Additions: If serving as a side dish, this salad pairs wonderfully with grilled lemon herb chicken or garlic butter grilled shrimp.
- Brunch Spread: Include this salad as part of a brunch spread alongside spinach feta egg muffins or blueberry buttermilk pancake bake for an impressive morning meal.
- Simple Sides: A quinoa salad or rice pilaf can round out the meal with additional whole grains.
Storage Instructions
Keeping Your Salad Fresh
This smoked salmon salad is best enjoyed immediately after assembly for the freshest flavors and textures. However, if you need to store leftovers or prepare components ahead of time, follow these guidelines:
- Assembled salad: Once dressed, the salad will keep in the refrigerator for up to 24 hours, though the greens may wilt slightly and the cucumbers will release water.
- Component storage: For best results, store the prepared ingredients separately. Keep cooked potatoes in an airtight container for up to 3 days. Store the dressing in a jar or airtight container for up to 5 days in the refrigerator – shake well before using as it may separate.
- Smoked salmon: Keep the smoked salmon in its original packaging until ready to use. Once opened, use within 3-4 days for optimal quality.
- Avocado tip: If preparing ahead, toss chopped avocado in a bit of lemon juice to prevent browning, and add it just before serving.
- Quick assembly: With all components prepared and stored separately, you can quickly assemble fresh portions as needed, maintaining the salad’s texture and visual appeal.
FAQs About Smoked Salmon Salad
How can I make sure my smoked salmon salad stays fresh?
For the freshest smoked salmon salad, keep all ingredients refrigerated until just before assembly. If preparing in advance, store the dressing separately and add it only when ready to serve. The cucumber and avocado are best chopped just before serving to maintain their texture and prevent browning.
What type of smoked salmon works best for this salad?
Cold-smoked salmon (the thinly sliced, more translucent variety) is ideal for this cucumber smoked salmon salad because of its delicate texture and pronounced smoky flavor. However, hot-smoked salmon (which has a flakier texture similar to cooked salmon) also works well and provides a more substantial bite. Choose the variety based on your texture preference.
Can I make this salmon and spinach salad for meal prep?
Yes, this salad can work for meal prep with some adjustments. Prepare the potatoes and dressing in advance and store separately. Portion the greens, cucumber, and tomatoes in containers, but keep the avocado and salmon separate until ready to eat. Assemble and dress each portion just before serving for the best quality and flavor.
Conclusion
Enjoy the Perfect Balance of Flavors
This smoked salmon and cucumber salad brings together the best of both worlds – nutritious ingredients and luxurious flavors. The tender potatoes, fresh vegetables, and premium smoked salmon create a symphony of textures, while the maple-dijon dressing ties everything together beautifully. Whether you’re serving it for a special brunch, a light dinner, or packing it for lunch at work, this salad is sure to impress with its elegant simplicity and vibrant flavors.
Don’t be afraid to make this recipe your own by experimenting with the variations suggested or creating your own unique twist. The versatility of this dish means it can be adapted to suit your preferences or what’s available in your kitchen. Try it soon and discover why smoked salmon salad has become a favorite among food enthusiasts looking for both flavor and nutrition in one beautiful dish.
Other Salads to Try
Fresh Smoked Salmon Salad with Maple-Dijon Dressing
Ingredients
Equipment
Method
- Boil potatoes in salted water for 20 minutes until fork-tender. Drain and cool completely.
- Make dressing: whisk together maple syrup, apple cider vinegar, olive oil, Dijon mustard, onion powder, garlic powder, salt, and pepper.
- Prepare vegetables: halve tomatoes, chop avocado and cucumber, and chop dill.
- Add mixed greens to a large bowl and arrange vegetables on top.
- Cut cooled potatoes into bite-sized pieces and add to the salad.
- Add smoked salmon to the bowl, drizzle with dressing, and gently toss to combine.
- Season with salt and pepper and serve immediately with lemon wedges.
Notes
- For meal prep, store components separately and assemble just before serving.
- The dressing will keep for up to 5 days refrigerated, and potatoes for 2-3 days.
- Add avocado just before serving to prevent browning.
- For a low-carb version, omit potatoes and add extra cucumber and avocado.
