Blackened Salmon Salad


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If you’re looking for a light and healthy summer dish, a blackened salmon salad is just the thing!

Crisp greens are topped with tender blackened salmon, orange segments and avocado all drizzled with a fresh citrus dressing.

huge bowl of Blackened Salmon Salad with dressing and ingredients beside

A Summer Favorite

This salad is full of crisp, colorful fruit & veggies. Use fresh veggies from the garden if you have extras!

Salmon is easy to cook and can be grilled, baked, or in this case, simply pan-fried and turns any tossed salad into a full meal.

Quick and easy, it takes less than half an hour! Great for lunch or dinner with friends, clean up is easy too.

 

Ingredients

VEGGIES
Colorful, crisp veggies are the key to this refreshing salad. I used lettuce, cucumbers, avocado, and red onion but feel free to add any fresh veggies you have in the fridge or garden!

ORANGES
Juicy oranges really give this salad some color and flavor! Sectioning the oranges removes the bitter pith and the white inner peel. What’s left is the juicy, tender interior which can go straight into your salad!

SALMON
Blackened Seasoning is rubbed onto the fillets before pan-frying. This gives the salmon a sweet & savory taste, and a ‘blackened’ look!

DRESSING
Orange juice & zest, cider vinegar, honey, and dijon mustard are all mixed together to create this light, tangy dressing!

Blackened Salmon Salad dressing with salad and orange behind it

How to Make Salmon Salad

This salad looks fancy, but it’s super easy to make! Serve salmon warmed or chilled on top of the lettuce before drizzling on the dressing!

  1. Combine orange zest and juice with other dressing ingredients (per recipe below).
  2. Rub salmon with blackened seasoning and pan fry in oil. Remove salmon from pan and let rest.
  3. Divide lettuce between bowls and top evenly with remaining ingredients.
  4. Add salmon fillets and drizzle with dressing.

Salmon Cooking Tips

  • Salmon will change from reddish color to pink as it cooks.
  • Once Salmon has cooked 4-6 minutes per side, it should be slightly translucent in the middle.
  • Salmon should have an internal temperature of 145°F once cooked.
  • Once the fish becomes flaky, remove it from the heat right away to avoid over-cooking.
  • Searing the outside seals in the juices and makes the salmon oh-so-tender, especially if the skin is left on!

Other Summer Salads

Did you make this Blackened Salmon Salad? Be sure to leave a rating and a comment below! 

Blackened Salmon Salad in a bowl with dressing
5 from 1 vote
Review Recipe

Blackened Salmon Salad

Prep Time 20 minutes
Cook Time 8 minutes
Total Time 28 minutes
Servings 2 salads
Author Holly Nilsson
Course Dinner, Entree, Fish, Lunch, Main Course, Salad
Cuisine American
This light, colorful salad is the perfect addition to any summer BBQ!

Ingredients

  • 2 salmon fillets 6 oz each
  • 2 tablespoons olive oil
  • 1 tablespoon blackening seasoning
  • 4 cups red leaf lettuce
  • ½ avocado sliced
  • 1 cup cucumbers sliced
  • 2 oranges
  • ¼ cup red onion thinly sliced
  • ¼ cup feta cheese
Dressing
  • 3 tablespoons vegetable oil
  • 2 tablespoons orange juice
  • 1 teaspoon orange zest
  • 1 tablespoon cider vinegar
  • 1 teaspoon honey
  • 1 teaspoon dijon mustard
  • salt & pepper to taste

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Instructions

  • Zest 1 teaspoon of orange zest. Cut one of the oranges in half and juice.
  • Section* the remaining oranges.
  • Combine all dressing ingredients (including orange zest and juice from the step above) in a mason jar or container. Shake to mix and refrigerate.
  • Season salmon with blackening seasoning. Heat olive oil over medium-high heat. Cook 4-5 minutes per side or until just cooked through. Rest 5 minutes while preparing the salad.
  • Divide lettuce between the bowls. Divide remaining salad ingredients over bowls. Top with salmon and drizzle with dressing.

Recipe Notes

To Section Oranges
  1. Slice off the stem end and opposite end to create flat surfaces.
  2. Stand on one end, and remove the skin following the contours and catching the inner membrane as you work your way around.
  3. Carefully cut between the membrane in each section and lift out each wedge.
The shape of your salmon filet will determine how long it needs to cook. A thicker filet will need longer while a thinner and flatter filet will need less time.
Salmon should be slightly translucent in the center and flake easily with a fork.

Nutrition Information

Calories: 787, Carbohydrates: 31g, Protein: 40g, Fat: 58g, Saturated Fat: 25g, Cholesterol: 110mg, Sodium: 872mg, Potassium: 1607mg, Fiber: 8g, Sugar: 20g, Vitamin A: 5929IU, Vitamin C: 95mg, Calcium: 207mg, Iron: 3mg
Keyword best blackened salmon salad, blackened salmon salad, how to make blackened salmon salad
Blackened Salmon Salad closeup with feta cheese , oranges , avacado and cucumers and writing

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closeup of Blackened Salmon Salad and title
Blackened Salmon Salad with writing and salad dressing
closeup of Blackened Salmon Salad with writing

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Holly

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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

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