Easy Salmon Salad

This light and bright salmon salad recipe is one of our most popular summer salads! Made with flakey pan-seared salmon, tons of veggies, and a homemade Greek yogurt salad dressing.

If you’re looking for a high-protein, veggie-packed salad, then you are going to love this easy salmon salad recipe! Made with our favorite pan-seared salmon and Greek yogurt dressing, this salad has it all.

There is no one that loves salad more than Emily Richter our COO. She makes a version of this recipe weekly for her family and you should too!

Salmon just tastes better with a creamy dill dressing. This Greek yogurt dressing is a go-to dressing recipe for many on FFF!

It is easy to mix up and keep in the fridge on hand. It is delicious with this salmon salad, salmon burgers, grilled zucchini, or smothered over this buffalo chicken salad.

Veggies, lemon, and cooked salmon in cutting board.

“Just felt you should know – this is THE dressing in our house. I make a double batch of it every weekend and eat it on my salads all week. Every once in a while we make the whole salad – when it’s nice enough to grill – but this dressing, oh man. I even eat it on salmon burgers, grilled zucchini, as a dip for veggies – everything. And the combination of apple/blue cheese/radish in the salad is perfection. Thanks for such an easy, healthy, delicious recipe!” –Jessica

Feel free to prepare your salmon any way you’d like. Pan seared is our favorite but we don’t discriminate.

We highly suggest using romaine lettuce for this salad as many of the ingredients are heavy and would overpower softer green.

Don’t want to pan-sear your salmon? Here are some other simple salmon recipes to help you cook up your fresh salmon fillets.

Grilled Salmon
Oven-Baked Salmon in Foil
Sous Vide Salmon
Sheet Pan Salmon

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Lemon Butter Pan Seared Salmon

Make this u003cstrongu003eLemon Butter Pan Seared Salmonu003c/strongu003e with 7 ingredients and in 30 minutes or less. This salmon is pan seared in a delicious lemon butter sauce leaving it so tender and flavorful.

Get Recipe Greek yogurt dressing in jar.

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Greek Yogurt Dressing

Whip up a batch of this Healthyu003cstrongu003e Greek Yogurt Dressingu003c/strongu003e made with fresh dill, lemon, and garlic and have it all week long!

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If you think you might have leftovers, we suggest storing all of these ingredients separately and dress the salad as you prepare it. There is nothing worse than soggy lettuce, so store ingredients in an airtight container in the fridge for up to 3-5 days.

When you’re ready to serve, mix everything up, dress, and serve!

salmon salad with Greek yogurt dressing in bowl.

Most people serve this salad in the summer as a light lunch or dinner. Here are some recipes we recommend serving alongside this salad.

Cast Iron Pizza
Air Fryer Sweet Potato Fries
French Bread Pizza

For the Pan Seared Salmon

1.33 lbs. salmon 4 filets
3-4 tablespoons butter
1 medium lemon juiced
1 tablespoon minced garlic
1.5 tablespoons fresh dill
salt and pepper to taste

For the Dressing

1/2 cup plain 2% Greek yogurt
3 tablespoons olive oil
1 tablespoon fresh dill
1/8 teaspoon salt
1 tablespoon lemon juice
1 teaspoon minced garlic

For the Salad

8-10 cups chopped romaine lettuce or more, to taste
1/2 small red onion thinly sliced
2 cups sliced cucumbers
2 cups sliced radishes
1/3 cup blue cheese crumbled
1/3 cup slivered almonds
fresh cracked pepper for serving
fresh lemon juice for serving

For the Salmon

First, prep salmon by patting it with a paper towel to remove moisture. Then, season with salt and pepper, to taste.
Place 3-4 tablespoons of butter and 1 tablespoon minced garlic into a large nonstick skillet and heat over medium/high heat.
Place salmon skin-side up in the pan and sear for 4 minutes. Flip salmon and cook for an additional 3-4 minutes or until barely pink in the middle.
Once flakey and cooked to an internal temperature of at least 145ºF, squeeze lemon juice on top of salmon and sprinkle with fresh dill.

For the Dressing

Place all the ingredients for the Greek yogurt dressing into a small bowl.
Whisk to combine and set aside.

For the Salad

Prep veggies. Chop romaine lettuce and thinly slice 1/2 small red onion. Then, slice cucumbers and radishes.
Separate romaine lettuce out into 4 bowls. Then, evenly distribute the veggies, blue cheese, and slivered almonds. Top with a filet of pan-seared salmon.
Finally, top each salad with 3-4 tablespoons of the Greek yogurt dressing. Serve with a squeeze of fresh lemon juice and cracked pepper, to taste.