Salmon Salad with Honey-Dijon Vinaigrette

See my guide on how to use an Instant Pot.

This Salmon Salad is full of protein, healthy fats and nutrients.  Quick and easy preparation of the salmon and a simple homemade dressing make this salad a delicious favorite. 

salmon salad in white bowl with spoon

Dinner salads are one of my favorite types of meals. I know that the name “salad” can be deceiving, as some are filled with high-calorie ingredients. By making a dinner or lunch salad at home, you can control the ingredients and nutrition. Plus, eating at home is usually much more budget-friendly, too.

I had two goals when making this salad. First, it had to taste good. Taste is so important when it comes to our food, right? My second goal was to incorporate as many unprocessed and healthy “superfoods” as possible. Superfoods are foods that have many health benefits- for your heart, brain, and even mood.

The taste and flavors are amazing. It’s full of spiced grilled salmon, toasted walnuts, creamy avocado, fresh blueberries, red onion, and tangy goat cheese. You definitely won’t feel that you’re missing anything while eating this salad. It will leave you full of energy to tackle the rest of your day!

close up of salmon salad ready to eat

You can prepare the salmon any way you like or even use canned or smoked salmon. If you don’t have cooked salmon already, I have included a simple spice rub and pan grilling instructions that only takes a few minutes. A little drizzle of fresh lemon juice over the salmon and salad works well too.

This salmon would also be delicious on my Lemon Kale Salad.

And if you love salmon, try my best baked salmon recipe for dinner!

Salmon Salad with Honey-Dijon Vinaigrette

This Salmon Salad is full of protein, healthy fats and nutrients.  Quick and easy preparation of the salmon and a simple homemade dressing make this salad a delicious favorite. 
Course Main Dish
Cuisine American
Keyword salmon salad
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Servings 4
Calories 661kcal


For the salmon:

  • 1 lb. fresh salmon (skin on)
  • 1 tsp. chili powder
  • 1 tsp. brown sugar

For the vinaigrette:

  • 2 ½ tbsp. plain Greek yogurt
  • 1 ½ tbsp. honey
  • 1 ½ tbsp. Dijon mustard
  • 3 tbsp. white wine vinegar
  • ¼ cup extra virgin olive oil
  • Salt and pepper (to taste)

For the salad:

  • 8 cups baby spinach or lettuce
  • ½ small red onion (thinly sliced)
  • 1 cup walnuts (lightly toasted and chopped)
  • 1 avocado (pitted and cut into cubes)
  • 1 cup fresh blueberries
  • 2 oz. goat cheese (crumbled)


Prepare the salmon:

  • In a small bowl, stir together the chili powder and brown sugar. Rub over the top of the salmon.
  • Heat a grill pan over medium heat and lightly spray with cooking spray. Place salmon in the pan, skin side down, and grill until cooked through, about 5 minutes per side. Remove to a clean plate to cool slightly.

Make the vinaigrette:

  • Whisk together yogurt, honey, Dijon, and vinegar until smooth. Whisk in olive oil. Add salt and pepper, to taste.

Assemble the salads:

  • Place two cups spinach (or lettuce) in each of 4 bowls. Lightly drizzle with vinaigrette and gently toss to distribute. Top with red onion, walnuts, avocado, blueberries, and goat cheese. Break the salmon into bite-size pieces and arrange on salads. Drizzle salads with remaining vinaigrette and serve.


Serving: 1/4 recipe | Calories: 661kcal | Carbohydrates: 24g | Protein: 33g | Fat: 51g | Saturated Fat: 8g | Cholesterol: 69mg | Sodium: 239mg | Potassium: 1336mg | Fiber: 8g | Sugar: 12g | Vitamin A: 6277IU | Vitamin C: 27mg | Calcium: 138mg | Iron: 4mg
Nutrition information is an estimate.
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