This salmon salad recipe makes a great main dish salad with roasted salmon, vegetables, and easy herb dressing. Another refreshing meal bowl ready in minutes!
Easy to make right away for lunch, or meal prep for a busy week.
It takes about 15 minutes to bake the salmon in the oven which is perfect timing while you make the salad dressing and assemble the vegetables in a bowl. Quick, healthy, and cozy meal.
Let’s make some salad!
Salmon Salad Dressing
This salmon salad dressing consists of only 6 main ingredients + salt & pepper. Very simple, light, yet delicious dressing that can be used in many other salads too.
If you’re not a cabbage fan, swap the vegetables to some greeny leaf salad, add or remove carrot, throw in creamy avocado, and well, whatever you like to have your salads with. This versatile dressing is perfect for any occasion!
If you like fulfilling salad bowls be sure to head over to my Salad Section or try one of these yummy salads such as Arugula Chicken Salad With Strawberries And Almonds, Cold Pasta Salad With Smoked Sausage, Asian Slaw With Tangy Peanut Dressing, Eggplant Chickpea Salad, Pasta Salad With Cheddar.
What goes in salmon salad
In short, veggies of your choice, fresh salmon filets, quick salmon marinade and salad dressing.
Here’s in detail, what goes in the Salmon Salad:
- Salmon: A good-quality salmon filets of your choice, seasoned with a marinade of salt, pepper, a bit of olive oil, soy sauce, and lemon juice.
- Lemon juice – Be sure to use fresh lemon juice as bottled lemon juice doesn’t have the same fresh bright flavor to it.
- Cheddar (optional): Some lighter cheddar, crumbled or grated on top will add a tangy and sharp flavor to the final dish. Feel free to leave this out if you’re avoiding dairy. Another substitute would be feta cheese.
- Cabbage. Budget-friendly and fulfilling and makes a unique and great combo paired with salmon. Feel free to change things for a lighter version by using leafy green lettuce instead.
- Other fresh veggies – In this salad, I’ve used cabbage, carrot, tomatoes, and onion. Very simple! And one of the essential things in a salad for me is for sure grated carrot if added in proportional quantities gives that extra flavor that completes the salad. For tomatoes, you can use either regular or cherry/plum tomatoes (fresh or roasted). Other vegetables you can add: sliced cucumbers, thinly sliced bell peppers, sliced red onion, romaine lettuce, arugula, kale, olives.
- Herbs – None of my meals lack herbs, would that be fresh or dried will depend on the dish I’m preparing. Not only they enhance the look of the salad but also add an extra boost of flavor to the salad and the dressing. If you don’t have basil and oregano, you can sub with parsley, cilantro (moderate quantities), tarragon.
The salad makes a wholesome meal on its own, no side dishes are needed. For extra protein, you could add lime cilantro rice, quinoa, chickpeas. If you do add some grains, I’d love to hear what did you think! Please feel free to leave a comment and start a conversation :0 Thank you!
How to make
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Salmon. In a small bowl, mix together soy sauce, olive oil, lemon juice, salt & pepper. Rub the salmon (both sides) with salt and pepper.
Place the salmon fillets skin side down on the baking sheet, drizzle with the marinade, and roast in the oven at 400F for 12-15 minutes or until cooked through (roasting time will also depend on the size of your salmon).
Once salmon is cooked through, remove from the oven and place it on top of the salad.
Squeeze lemon juice on top (or just add lemon wedges on the side), add grated or crumbled cheddar cheese, sprinkle with parsley, and serve while the salmon is warm. Enjoy!
Meal prep and how to store
You can make the salad dressing few days before. Keep in the fridge and toss the salad with it just before serving.
For salmon, place the fillets into a zip loc bag, pour the marinade on top and leave in the fridge overnight.
For veggies, you can mix shredded cabbages, grated carrots, and sliced onions together in a bowl, cover with plastic wrap or keep in an airtight container overnight. Don’t add the tomatoes or the dressing just yet. The dressing will cause the salad to be soggy and well, not so fresh after all.
Can you eat salmon skin?
Salmon skin has the same or even more nutrients than salmon flesh, however, it is not the best option in salads.
How do you know when salmon is done?
Cooking salmon in the oven is a quick process and it is very easy to overcook it until it’s dry. After a 15 minute mark gently press on the thickest part of salmon with a finger or a fork, if it’s start to flake with a little translucent in the middle is ready. Cooked salmon is flaky, tender, and light pink in color. Depending on each individual oven and salmon thickness it may vary but for me, baking salmon at 425 F usually takes about 18 minutes (5-6 oz fillet).
More Salad Recipes
- Strawberry Salad With Strawberries, Pecans and Plums
- Raspberry Spinach & Beet Salad
- Roast Pumpkin Chickpea And Feta Salad
I hope you’ll enjoy this recipe and if you make this recipe, please let me know down below in the comments or by tagging @theyummy_bowl under your picture on Instagram.
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Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
Salmon Salad With Cabbage
- 2 4 oz or larger salmon fillets (preferably skinless, but it’s personal preference)
- ½ tsp Salt or to taste
- ¼ tsp Black coarse pepper or to taste
- 1 tsp soy sauce
- 1 tsp fresh lemon juice
- Half of a white or red onion sliced
- 6-8 cherry or plum tomatoes
- Half of a small head of Red cabbage shredded
- Half of a small head of green cabbage shredded
- ½ of a large carrot grated or julienned
- 3 tbsp olive oil
- 1 tsp dried basil
- 1 tsp dried oregano
- Salt and pepper to taste
- 1 ½ tsp maple syrup
- ½ tsp dijon mustard
- Lemon juice to taste
- Salmon. In a small bowl, mix together soy sauce, olive oil, lemon juice, salt & pepper. Rub the salmon (both sides) with salt and pepper.
- Place the salmon fillets skin side down on the baking sheet, drizzle with the marinade, and roast in the oven at 400F for 12-15 minutes or until cooked through (roasting time will also depend on the size of your salmon).
- Whisk together all of the salad dressing ingredients in a jar. Set aside. (Add lemon juice now or leave to drizzle on top of the salmon later).
- In a large mixing bowl, combine the vegetables, pour in the dressing, and toss until fully combined. Distribute the salad equally between individual serving bowls.
- Once salmon is cooked through, remove from the oven and place it on top of the salad.
- Squeeze lemon juice on top (or just add lemon wedges on the side), add grated or crumbled cheddar cheese, sprinkle with parsley, and serve while the salmon is warm. Enjoy!
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