If you crave a dish that brings together luscious textures, bright flavors, and a touch of elegance, this smoked salmon salad recipe is a must-try. It’s the kind of salad that’s decadent but never fussy — with silky smoked salmon, jammy soft-boiled eggs, and a tangy, caper-studded dressing draping leafy greens. Whether you’re planning a brunch or need a no-fuss lunch that feels special, this salad’s a showstopper, ready in minutes and guaranteed to wow every time.

Ingredients You’ll Need

Smoked salmon salad recipe - Recipe Image

Ingredients You’ll Need

One of the reasons I adore this smoked salmon salad recipe is how each ingredient sings: fresh, quality items combined in a way that feels effortless but luxurious. Simple, essential greens and proteins meet a punchy homemade dressing, making every bite lively and balanced.

Large soft-boiled eggs: Perfectly jammy eggs add rich creaminess and a pleasant contrast to the smoky fish.
Mixed baby greens (about 5 oz.): Delicate lettuce blends like butter lettuce, mesclun, or baby romaine create the perfect leafy base.
Smoked salmon (about 3.5 oz.): The star ingredient, imparting a savory, subtly smoky flavor and beautiful color.
Salt and pepper (to taste): Essential for highlighting every ingredient’s fresh taste—but season thoughtfully!
Lemon, halved (serve on the side): Adds brightness and zing; squeeze just before eating for a fresh citrus lift.
Dijon mustard (2.5 tbsp): Lends tang and a touch of heat to the dressing, tying it all together.
Mayonnaise (2 tbsp): Gives the dressing a creamy texture without overpowering its flavors.
Red wine vinegar (2 tbsp): Offers balancing acidity, cutting through the rich salmon and eggs.
Shallot, finely minced (about 1 oz.): Brings a gentle onion flavor, softer than raw onion but with a lovely bite.
Chopped capers, drained (2 tbsp): Deliver salty, briny pops in every mouthful—don’t skip them!
Minced chives (2 tbsp): Provide mild onion flavor and gorgeous green flecks of freshness.
Coarse sea salt (¼ to ½ tsp): Finishing salt enhances texture and brings out each element’s best.
Olive oil (½ cup): The silky base for our dressing, rounding out all the bold flavors.

How to Make Smoked salmon salad recipe

Step 1: Prepare Perfect Soft-Boiled Eggs

Start by bringing a medium pot of water to a boil. Lower the heat to a gentle simmer and carefully add your eggs, one at a time, using a slotted spoon to avoid cracks. Nudge the heat just up to medium-low — you want small bubbles, not a rolling boil. Simmer the eggs for about 6 and a half minutes. Around the halfway mark, gently stir or nudge the eggs to help keep the yolks centered. Once done, transfer the eggs to room temperature water. Peel them as soon as they’re cool enough to handle for the best, jammy yolks you’ll ever taste!

Step 2: Make the Creamy Caper Mustard Dressing

Grab a measuring jug (one with a spout works best for pouring) and whisk together the mustard, mayo, red wine vinegar, shallot, chopped capers, minced chives, and your coarse sea salt. Now, the magic: slowly drizzle in the olive oil while whisking, so the dressing emulsifies into a creamy blend. If you whip this up in advance, store it sealed in the refrigerator for up to a week — the flavors get even dreamier.

Step 3: Assemble the Smoked salmon salad recipe

In your largest salad bowl, tumble in the fresh baby greens and lay the smoked salmon on top. If your salmon comes in big slices, just gently tear it into bite-sized pieces. Halve your jammy eggs and nestle them amongst the greens. Spoon over several tablespoons of that luscious caper-Dijon dressing. Sprinkle lightly with salt and pepper, and finish with fresh lemon on the side. Enjoy immediately for the freshest flavors, or let it chill for just a few minutes for an even cooler crunch.

How to Serve Smoked salmon salad recipe

Garnishes

A flourish of freshly snipped chives and a sprinkle of more chopped capers take each serving to the next level. For a little color, add thinly sliced radish or a twist of lemon zest on top — they don’t just look pretty but also add a whisper of brightness with every forkful.

Side Dishes

This smoked salmon salad recipe is filling on its own but absolutely loves company. Serve it with a crusty baguette or seedy rye toast to mop up the dressing. Lightly dressed cucumber ribbons or a bowl of marinated olives on the side will balance out the meal without overpowering those star ingredients.

Creative Ways to Present

If you’re entertaining, build individual salads in wide bowls or layer smaller portions in clear glasses for a playful appetizer. For a brunch platter, artfully arrange the smoked salmon, eggs, greens, and garnishes on a big board so guests can compose their own custom salad plates.

Make Ahead and Storage

Storing Leftovers

To keep the smoked salmon salad recipe tasting fresh, store leftover greens, salmon, and eggs separately from the dressing. Airtight containers in the fridge will keep components vibrant for a day or two — just dress the salad just before serving to maintain crispness.

Freezing

Although the salad itself isn’t suitable for freezing (the textures wouldn’t survive), you can freeze smoked salmon on its own. Store well-wrapped portions for up to two months. However, avoid freezing greens, eggs, or the homemade dressing, as they simply won’t thaw as nicely.

Reheating

For this smoked salmon salad recipe, reheating isn’t recommended. Both the salmon and eggs are best served cold or at room temperature. If you’ve kept your salad in the fridge, set it out for ten minutes before serving to take the chill off, allowing the flavors to shine.

FAQs

Can I use store-bought salad dressings instead of homemade?

You can swap in your favorite store-bought vinaigrette if you’re in a pinch, but making the from-scratch dressing is truly what makes this smoked salmon salad recipe memorable. The punchy flavors and creamy texture are worth a little extra whisking.

Is there a dairy-free option for the dressing?

Absolutely! Simply use a dairy-free mayonnaise in the dressing. The Dijon mustard and capers provide all the tang and zest, so you won’t miss the dairy at all.

What types of smoked salmon work best in this recipe?

Classic cold-smoked salmon (sometimes called lox) is ideal for its silky texture, but you can use hot-smoked salmon for a flakier, firmer bite. Both versions are delicious — it’s just a matter of personal preference.

How can I make this salad more filling?

Toss in some boiled baby potatoes, avocado chunks, or even a scoop of cooked quinoa to add heartiness without overshadowing the stars of the smoked salmon salad recipe. These extras blend in beautifully while bulking up your meal.

Can I prep the eggs ahead of time?

Yes! Soft-boil your eggs up to a day ahead, peel them, and keep them in an airtight container in the fridge. When you’re ready to serve, halve them and add to the salad right before dressing.

Final Thoughts

Every bite of this smoked salmon salad recipe is a celebration of simple, sophisticated flavors that just work together. I can’t recommend it enough; give it a go and discover just how delicious an easy homemade salad can be!

Smoked salmon salad recipe

★★★★★

5 from 20 reviews

Author: Lily
Total Time: 22 minutes
Yield: 4 servings 1x
Diet: Diabetic

Print Recipe

Description

This smoked salmon salad recipe is a refreshing and flavorful dish perfect for a light lunch or dinner. The combination of tender baby greens, creamy soft-boiled eggs, and savory smoked salmon, all tossed in a tangy Dijon mustard dressing, creates a deliciously satisfying meal.

Instructions

For the soft-boiled jammy eggs: Bring a pot of water to a boil, then simmer the eggs for about 6 ½ minutes. Peel once cool.
For the salad dressing: Whisk together all dressing ingredients to emulsify. Store in the fridge.
Assemble the smoked salmon salad: Toss baby greens, smoked salmon, and eggs in a bowl. Drizzle with dressing, season, and serve with lemon wedges.

Notes

You can customize this salad by adding avocado slices or toasted nuts for extra flavor and texture.
Ensure the eggs are at room temperature before boiling to prevent cracking.

Prep Time: 15 minutes
Cook Time: 7 minutes
Category: Salad
Method: Mixing, Tossing
Cuisine: International