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This Quinoa Salmon Salad is a nourishing and indulgent meal featuring perfectly cooked salmon over fluffy quinoa with fresh vegetables and a zesty lemon-dill dressing. It’s versatile, energizing, and perfect for lunch or dinner. You’ll love how the textures and bright flavors come together in this satisfying quinoa salmon salad.

Why You’ll Love This Quinoa Salmon Salad

Complete meal: Lean protein, complex carbs, and fresh veggies in one bowl.
Fantastic textures: Flaky salmon, chewy quinoa, and crisp vegetables.
Versatile & forgiving: Easy ingredient swaps and make-ahead friendly.
Better next day: Flavors meld beautifully for ideal meal prep.

Ingredients & Tools

2 salmon fillets (about 150-180 g each), skin on or off
1 cup uncooked quinoa, rinsed well
2 cups vegetable or chicken broth (or water)
1 large English cucumber, diced
1 pint cherry or grape tomatoes, halved
1/2 red onion, finely diced
1/4 cup chopped fresh dill
3 tbsp extra virgin olive oil, divided
Juice of 1 large lemon (about 3 tbsp)
1 tsp Dijon mustard
1 small garlic clove, minced
Salt and freshly ground black pepper to taste

Tools: Medium saucepan with lid, baking sheet, small mixing bowl or jar for dressing.

Notes: Using broth to cook the quinoa adds savory depth. Rinsing quinoa removes bitter saponin coating.

Nutrition (per serving)

Calories:	520 kcal
Protein:	32 g
Fat:	24 g
Carbs:	42 g
Fiber:	6 g

Serves: 2 | Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes

Before You Start: Tips & Ingredient Notes

Rinse your quinoa, seriously. It only takes a minute under cold water in a fine-mesh strainer, but it makes a world of difference in getting rid of any residual bitter flavor. Your final salad will taste much cleaner and more vibrant.
Pat that salmon dry. Before you season and cook the fillets, use a paper towel to thoroughly dry the surface. This is the secret to getting a beautifully seared, crisp crust instead of steamed, pale fish.
Let the quinoa fluff and cool. After cooking, let the quinoa sit off the heat for 5 minutes with the lid on, then fluff it with a fork. Allowing it to cool slightly before you mix everything prevents the fresh veggies from wilting in the residual heat.
Taste your dressing and adjust. The beauty of a simple vinaigrette is that you can tailor it to your palate. Too sharp? Add a pinch more salt or a tiny drizzle of honey. Not tangy enough? Squeeze in more lemon. Make it yours.

How to Make Quinoa Salmon Salad

Step 1: Start by cooking the quinoa. Bring the broth (or water) to a boil in a medium saucepan. Add the rinsed quinoa, give it a quick stir, then reduce the heat to low, cover, and simmer for about 15 minutes. You’ll know it’s done when the grains are translucent and the little white germ has spiraled out. Remove it from the heat and let it stand, covered, for 5 minutes before fluffing with a fork. Spread it out on a plate or baking sheet to cool down a bit while you prepare the rest.

Step 2: While the quinoa cooks, prepare the salmon. Pat the fillets completely dry with paper towels. This is crucial for that nice sear. Season both sides generously with salt and pepper. Heat 1 tablespoon of the olive oil in a large non-stick skillet over medium-high heat. Once the oil is shimmering, place the salmon in the pan, skin-side up if it has skin. Cook for 4-6 minutes, without moving it, until a golden-brown crust forms.

Step 3: Carefully flip the salmon fillets. If you’re nervous about them sticking, a fish spatula is your best friend here. Cook for another 2-4 minutes on the second side, depending on the thickness of your fillets. You’re aiming for an internal temperature of 125°F (52°C) for medium, as it will continue to cook a little after being removed from the pan. The salmon should be opaque and flake easily with a fork. Transfer it to a plate to rest.

Step 4: Now, make the super-simple lemon-dill dressing. In a small bowl or a jar with a lid, combine the remaining 2 tablespoons of olive oil, the lemon juice, Dijon mustard, and minced garlic. Whisk vigorously or shake the jar until the dressing is emulsified and looks creamy. Stir in the chopped fresh dill and season with a good pinch of salt and a few grinds of black pepper.

Step 5: Assemble your salad. In a large mixing bowl, combine the slightly cooled quinoa, diced cucumber, halved tomatoes, and finely diced red onion. Pour about two-thirds of the dressing over the quinoa and vegetables and toss gently to combine. Taste it and see if it needs more dressing or another pinch of salt.

Step 6: To serve, divide the quinoa salad between two bowls or plates. Break the rested salmon into large, beautiful chunks and arrange it on top of the quinoa. Drizzle the remaining dressing over the salmon and salad. Give it one final crack of black pepper and maybe an extra sprinkle of fresh dill for a pop of color. Dig in while the salmon is still slightly warm for the ultimate experience.

Storage & Freshness Guide

Fridge: Store in an airtight container for up to 2 days.
Freezer: Not recommended; quinoa and veggies become mushy.
Reviving: Enjoy cold or bring to room temperature; add fresh herbs if needed.

Serving Suggestions

Complementary Dishes

A simple arugula salad with shaved Parmesan — The peppery arugula provides a sharp, clean contrast to the rich, herby flavors of the main salad.
Crusty, warmed sourdough bread — Perfect for scooping up the last bits of dressing and quinoa from the bottom of the bowl. It’s a textural delight.
Grilled asparagus or zucchini — A side of smoky, charred vegetables enhances the fresh, light feel of the meal without overpowering it.

Drinks

A crisp Sauvignon Blanc — Its citrus and herbal notes mirror the lemon and dill in the salad, creating a wonderfully harmonious pairing.
Sparkling water with lemon and mint — A non-alcoholic option that cleanses the palate and highlights the fresh, bright elements of the dish.
A light, citrusy Pale Ale — The beer’s bitterness and carbonation cut through the richness of the salmon beautifully.

Something Sweet

Lemon sorbet — It continues the citrus theme in the most refreshing way, acting as a perfect, palate-cleansing finish.
Fresh berry salad with a hint of mint — The natural sweetness and slight tartness of mixed berries complement the meal without being too heavy.
Almond shortbread cookies — Their buttery, nutty flavor and crumbly texture are a simple, elegant endnote to a light dinner.

Top Mistakes to Avoid

Mistake: Not rinsing the quinoa. This is the number one reason people say they don’t like quinoa. That bitter coating really comes through and can ruin the entire flavor profile of your delicate salad.
Mistake: Overcooking the salmon. It continues to cook from residual heat after you take it out of the pan. Pull it off when it’s still a touch translucent in the very center for perfectly moist, flaky fish.
Mistake: Adding hot quinoa to the fresh veggies. The heat will cause the cucumber to release water and the tomatoes to soften, making your salad watery and less crisp. Let it cool for 10-15 minutes first.
Mistake: Skipping the resting time for the salmon. If you break into the salmon immediately, all those precious juices will run out onto the cutting board instead of staying in the fish. Let it rest for 5 minutes.

Expert Tips

Tip: Cook the quinoa in broth. It’s a simple swap from water that infuses the grains with a subtle savory flavor from the inside out, making the entire salad more complex and delicious.
Tip: Use a fish spatula for flipping. Its thin, slotted, slightly angled edge slides perfectly under delicate fish fillets, ensuring you get a clean flip without tearing the beautiful crust you worked so hard to create.
Tip: Make it a mason jar salad for lunch. Layer the dressing at the bottom, then the sturdier veggies (cucumber, onion), then the quinoa, and finally the flaked salmon on top. When you’re ready to eat, just shake it up!
Tip: Add a creamy element for richness. Crumble in a little feta or goat cheese, or add a diced avocado right before serving. It adds a lovely, luxurious creaminess that pairs wonderfully with the salmon.

FAQs

Can I use canned salmon instead of fresh?
You absolutely can! Drain a 6-ounce can of wild-caught salmon well and flake it with a fork. Fold it directly into the quinoa salad mixture along with the dressing. The texture will be different—more integrated and less chunky—but it’s a fantastic, quick, and budget-friendly alternative. Just be mindful that canned salmon is often already salted, so adjust your seasoning accordingly.

How long will leftovers keep in the fridge?
Stored in an airtight container, this salad will keep beautifully for up to 2 days. The flavors actually improve as they meld. The vegetables might soften slightly, but it’s still delicious. I don’t recommend freezing it, as the texture of the quinoa and vegetables will become mushy upon thawing.

Can I make this salad ahead of time?
Yes, it’s a great make-ahead meal! Prep all the components—cook the quinoa, make the dressing, chop the veggies, and cook the salmon. Store them separately in the fridge. Combine everything just before serving to maintain the best textures. The cooked salmon will keep for 2 days in the fridge.

What’s a good substitute for dill?
If you’re not a dill fan, fresh tarragon offers a lovely anise-like flavor, or fresh parsley will give you a clean, herby background. Basil can also work for a more Mediterranean twist. For dried herbs, use about one-third the amount of fresh, but honestly, fresh is really best here for that bright, vibrant flavor.

My quinoa turned out mushy. What happened?
This usually happens from using too much liquid or overcooking. Always use a 1:2 ratio of quinoa to liquid. Also, make sure you’re simmering on the lowest possible heat and setting a timer. Once it’s done, fluffing it immediately and spreading it to cool prevents the residual steam from continuing to cook the grains.

Quinoa Salmon Salad

Cost Level $$

Category Salmon Recipes

Difficulty Medium

Cuisine Mediterranean, fusion

Servings 2

Total Time 35 minutes

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Make a delicious and healthy Quinoa Salmon Salad with flaky fish, fluffy quinoa, and a zesty lemon-dill dressing. Perfect for lunch or dinner. Get the easy recipe now!

Ingredients

For the Salad

2 salmon fillets (about 150-180 g each, skin on or off)
1 cup uncooked quinoa (rinsed well)
2 cups vegetable or chicken broth (or water)
1 large English cucumber (diced)
1 pint cherry or grape tomatoes (halved)
0.5 red onion (finely diced)
0.25 cup chopped fresh dill

For the Dressing

3 tbsp extra virgin olive oil (divided)
1 large lemon (about 3 tbsp)
1 tsp Dijon mustard
1 small garlic clove (minced)
Salt and freshly ground black pepper (to taste)

Instructions

01
Start by cooking the quinoa. Bring the broth (or water) to a boil in a medium saucepan. Add the rinsed quinoa, give it a quick stir, then reduce the heat to low, cover, and simmer for about 15 minutes. You’ll know it’s done when the grains are translucent and the little white germ has spiraled out. Remove it from the heat and let it stand, covered, for 5 minutes before fluffing with a fork. Spread it out on a plate or baking sheet to cool down a bit while you prepare the rest.
02
While the quinoa cooks, prepare the salmon. Pat the fillets completely dry with paper towels. This is crucial for that nice sear. Season both sides generously with salt and pepper. Heat 1 tablespoon of the olive oil in a large non-stick skillet over medium-high heat. Once the oil is shimmering, place the salmon in the pan, skin-side up if it has skin. Cook for 4-6 minutes, without moving it, until a golden-brown crust forms.
03
Carefully flip the salmon fillets. If you’re nervous about them sticking, a fish spatula is your best friend here. Cook for another 2-4 minutes on the second side, depending on the thickness of your fillets. You’re aiming for an internal temperature of 125°F (52°C) for medium, as it will continue to cook a little after being removed from the pan. The salmon should be opaque and flake easily with a fork. Transfer it to a plate to rest.
04
Now, make the super-simple lemon-dill dressing. In a small bowl or a jar with a lid, combine the remaining 2 tablespoons of olive oil, the lemon juice, Dijon mustard, and minced garlic. Whisk vigorously or shake the jar until the dressing is emulsified and looks creamy. Stir in the chopped fresh dill and season with a good pinch of salt and a few grinds of black pepper.
05
Assemble your salad. In a large mixing bowl, combine the slightly cooled quinoa, diced cucumber, halved tomatoes, and finely diced red onion. Pour about two-thirds of the dressing over the quinoa and vegetables and toss gently to combine. Taste it and see if it needs more dressing or another pinch of salt.
06
To serve, divide the quinoa salad between two bowls or plates. Break the rested salmon into large, beautiful chunks and arrange it on top of the quinoa. Drizzle the remaining dressing over the salmon and salad. Give it one final crack of black pepper and maybe an extra sprinkle of fresh dill for a pop of color. Dig in while the salmon is still slightly warm for the ultimate experience.