Smoked Salmon Sharing Salad

It’s funny, the way a smoked salmon salad can feel both luxurious and effortless at once. I remember the first time I tossed one together—right there in the kitchen, barefoot, the sun pouring through the window like honey—and I didn’t expect it to be anything more than a quick lunch. But when the briny salmon met the peppery greens and the tangy lemon oil kissed every bite… it was suddenly something else entirely. Maybe it’s the contrast—soft and silky next to crisp and cool—that does it. Or maybe it’s just that it reminds me of slow lunches, shared plates, and no sense of hurry…

Why You’ll Crave It

• Smoky, tender salmon brings deep flavor without needing to turn on the stove.
• Bright lemon and good olive oil make the whole thing feel sharp yet soft.
• It takes 15 minutes, start to finish. Truly. No tricks, no prep marathons.
• The textures—like really, just try that first forkful. You’ll see.

The first time I made this, it wasn’t supposed to be anything special… but we ended up eating right out of the bowl and never got around to dinner.

What You’ll Need

• Smoked salmon: 200 grams, the good stuff, thinly sliced and just a little glossy
• Mixed salad greens: 150 grams, washed and dried well—they’re the delicate base of it all
• Cherry tomatoes: 150 grams, halved if they’re plump—sweet little bursts of flavor
• Cucumber: 1 medium, sliced thin or into ribbons (whatever mood you’re in).
• Red onion: 1 small one, sliced as thinly as you can manage—mild but piercing
• Olive oil: 3 tablespoons, grassy and velvety is what you want here
• Lemon juice: 1 tablespoon, fresh-squeezed, sharp enough to wake everything up
• Salt: just a small pinch… remember, the salmon brings its own
• Pepper: to taste—freshly cracked if you want it to sing a bit louder

Easy How-To

Prepare the Salad Base

Rinse and gently dry your greens—use a kitchen towel or spinner, whatever works. They should feel loose and light, not soggy. Pile them into a wide bowl or platter to make room for everything else.

Include Vegetables

Slice up that cucumber—not too thick, not paper-thin either. Toss it in along with the tomatoes (halve them only if they’re big), and whisper-thin slivers of red onion. Try not to overthink the chopping… this isn’t chemistry, it’s a salad.

Add Smoked Salmon

Now, tear or gently fold in the smoked salmon—don’t just dump it in a heap. Scatter it like you’re dotting brush strokes into the greens. This part is oddly satisfying.

Prepare the Dressing

Whisk together olive oil, lemon juice, a pinch of salt, and pepper in a little bowl. Taste it—dip a leaf in if you want. You’ll know if it needs more zing or a softer edge.

Toss the Salad

Drizzle the dressing all around—not just in the center—and use tongs or large spoons to gently lift and turn everything. Just until it glistens and clings softly to the greens.

Serve

You can plate it up, or keep it right in the bowl, family-style. It’s one of those dishes that encourages reaching in and sharing bites.

Good to Know

• If raw red onion feels too sharp, soak the slices in cold water for 10 minutes—it softens the bite beautifully.
• Sometimes I add a few capers if we have them—just enough for little salty pops now and then.
• Leftovers hold up surprisingly well… but if dressed, eat them soon. Greens don’t ever like sitting around too long.

Serving Ideas

• Lovely with a warmed baguette and a dollop of crème fraîche on the side (optional, but oh so good)

Top Tricks

• Use chilled plates if it’s a warm day—keeps the greens happier and the salmon fresh-feeling longer.

Frequently Asked Questions

Can I use fresh salmon instead of smoked salmon?

Yes, but it changes the flavor quite a bit. Smoked salmon brings that deep, cured saltiness—if you use fresh, cook it first (poach or pan-sear), and season it well.

What types of greens work best for this salad?

I love a mix of baby lettuce, arugula, and frisée. But honestly, anything fresh that’s not too tough works—try whatever you like best, or what your market offers.

How can I make this salad vegetarian?

You could swap the salmon out for roasted vegetables—maybe beetroot and carrots—or try grilled halloumi if you want that salty, savory contrast.

Is there a substitute for the dressing?

Totally. You could whisk in a teaspoon of Dijon mustard or even use Greek yogurt for a creamier twist. But oil and lemon? It’s hard to beat.

How long can I store the leftovers?

Undressed, this keeps well chilled for about a day. Once dressed, though, serve quickly—it’s meant to be eaten fresh.