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This Strawberry Salmon Salad combines sweet, juicy strawberries with rich, flaky salmon for a vibrant and satisfying meal. The zesty lemon-honey vinaigrette ties everything together with a bright, fresh finish. It’s elegant yet approachable, packed with wholesome ingredients, and ready in under 30 minutes.

Why You’ll Love This Strawberry Salmon Salad

Perfect Flavor Symphony: Savory salmon and sweet strawberries create a surprising, restaurant-quality balance.
Nutrient Powerhouse: Packed with lean protein, antioxidants, healthy fats, and vitamins.
Effortless Elegance: Stunning colors and arrangement impress with minimal effort.
Versatile & Customizable: Easily adapt greens, nuts, or add-ins to suit your taste.

Ingredients & Tools

2 salmon fillets (about 150g each), skin-on or skinless
1 tbsp olive oil
1/2 tsp sea salt
1/4 tsp black pepper
200 g fresh strawberries, hulled and sliced
100 g baby arugula (rocket)
1 small red onion, thinly sliced
50 g crumbled feta or goat cheese
30 g toasted pecans or almonds
For the Vinaigrette:
3 tbsp extra virgin olive oil
2 tbsp fresh lemon juice
1 tbsp honey or maple syrup
1 tsp Dijon mustard
1 small clove garlic, minced
Salt and pepper to taste

Tools: A good non-stick skillet, a small bowl or jar for shaking the dressing, and a large serving platter.

Notes: Don’t skip toasting the nuts—it brings out a deep, warm flavor. Fresh lemon juice is non-negotiable for a bright, zesty kick.

Nutrition (per serving)

Calories:	485 kcal
Protein:	28 g
Fat:	34 g
Carbs:	18 g
Fiber:	4 g

Serves: 2 | Prep Time: 15 minutes | Cook Time: 10 minutes | Total Time: 25 minutes

Before You Start: Tips & Ingredient Notes

Salmon Quality Matters. For the best flavor and texture, try to get fresh, sustainably sourced salmon fillets. If using frozen, make sure they are fully thawed and patted very dry with paper towels before seasoning. This ensures a beautiful sear instead of a steam.
The Right Greens Make a Difference. I love the peppery bite of arugula here, as it stands up well to the bold flavors. If you prefer a milder base, baby spinach or mixed greens will work, but the arugula really adds a special dimension.
Don’t Dress the Salad Too Early. To keep everything crisp and vibrant, only toss the greens, strawberries, and onions with the dressing right before serving. This prevents the greens from wilting and the strawberries from bleeding their color.
Toast Those Nuts! It takes just a few minutes in a dry pan over medium heat, but toasting your pecans or almonds unlocks their oils and gives them a wonderfully rich, nutty flavor and extra crunch that elevates the entire salad.

How to Make Strawberry Salmon Salad

Step 1: Prepare the Vinaigrette. In a small bowl or a jar with a tight-fitting lid, combine the 3 tablespoons of extra virgin olive oil, fresh lemon juice, honey, Dijon mustard, and minced garlic. Add a generous pinch of salt and pepper. Whisk vigorously or shake the jar until the dressing is fully emulsified and looks glossy and smooth. Give it a quick taste and adjust the seasoning—you might want a touch more honey for sweetness or lemon for tartness. Set this aside while you prepare the rest of the ingredients.

Step 2: Cook the Salmon. Pat the salmon fillets completely dry with paper towels—this is the secret to getting a crispy exterior. Season both sides generously with the sea salt and black pepper. Heat a tablespoon of olive oil in a non-stick skillet over medium-high heat. Once the oil is shimmering, carefully 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. Flip the fillets and cook for another 2-4 minutes, depending on thickness, until the salmon is cooked to your liking and flakes easily with a fork.

Step 3: Assemble the Salad Base. While the salmon is cooking, arrange your baby arugula on a large serving platter or in a big bowl. Scatter the thinly sliced red onion and most of the sliced strawberries over the top. Reserve a few strawberry slices for garnish. Sprinkle over the crumbled feta cheese and the toasted pecans. You’ll notice how the colors are already starting to pop—it’s a beautiful sight!

Step 4: Combine and Rest the Salmon. Once the salmon is cooked, transfer it to a clean plate and let it rest for a couple of minutes. This allows the juices to redistribute throughout the fillet, ensuring every bite is moist and flavorful. You can leave the fillets whole for a dramatic presentation, or use a fork to gently flake them into large, bite-sized chunks.

Step 5: The Final Toss and Serve. Right before you’re ready to eat, give the vinaigrette another quick shake or whisk and drizzle about two-thirds of it over the salad base. Gently toss everything together to coat the leaves evenly. Arrange the warm, flaked salmon over the top of the dressed salad. Drizzle the remaining dressing over the salmon itself. Garnish with the reserved strawberry slices and an extra crack of black pepper. Serve immediately while the salmon is still slightly warm for the ultimate contrast in temperatures and textures.

Storage & Freshness Guide

Fridge: Store undressed components separately for up to 1 day; cooked salmon keeps for 2 days.
Freezer: Freeze cooked salmon alone for up to 1 month; do not freeze assembled salad.
Reviving: Bring salmon to room temperature; refresh greens in ice water if wilted.

Serving Suggestions

Complementary Dishes

Garlic Herb Focaccia — A warm, chewy piece of bread is perfect for sopping up every last drop of the delicious lemony vinaigrette left on your plate.
Quinoa with Herbs — For a more substantial meal, serve the salad on a bed of fluffy, herb-flecked quinoa. It adds a lovely, nutty base that soaks up the flavors beautifully.
Grilled Asparagus — The smoky char from grilled asparagus spears complements the richness of the salmon and adds another layer of spring-like freshness to the meal.

Drinks

A Crisp Rosé — The dry, berry notes in a good rosé wine mirror the strawberries in the salad and cut through the salmon’s fat perfectly.
Sparkling Lemonade — For a non-alcoholic option, a homemade sparkling lemonade with a sprig of mint feels celebratory and enhances the citrus notes in the dressing.
Iced Green Tea — Its slight bitterness and clean finish help to cleanse the palate between bites, making each mouthful of the salad taste bright and new.

Something Sweet

Lemon Sorbet — A scoop of tangy, refreshing lemon sorbet is the perfect light dessert to follow this salad, continuing the citrus theme without feeling too heavy.
White Chocolate and Strawberry Tart — If you want to double down on the strawberry vibe, a delicate white chocolate tart with fresh strawberry topping is an elegant and delicious choice.
Shortbread Cookies — Simple, buttery shortbread cookies are a lovely, understated way to end the meal with a little touch of sweetness and crunch.

Top Mistakes to Avoid

Overcooking the Salmon. Dry, chalky salmon can ruin the dish. Remember, it will continue to cook a bit after you take it out of the pan. You’re aiming for a tender, flaky interior that’s just opaque all the way through.
Using Wilted or Underripe Strawberries. The success of this salad hinges on the sweet, juicy burst from the berries. Taste one before you start—if it’s not sweet and fragrant, the whole flavor balance will be off.
Skipping the Toasting Step for Nuts. Raw nuts can taste bland and sometimes bitter. Taking those few extra minutes to toast them transforms their flavor and adds a crucial layer of depth and texture to the salad.
Dressing the Salad Too Far in Advance. I’ve made this mistake myself, and you end up with a sad, wilted, soggy salad. Always dress it at the very last second to maintain that wonderful crispness.

Expert Tips

Tip: Bring Salmon to Room Temperature. Take the salmon out of the fridge 15-20 minutes before cooking. This helps it cook more evenly, preventing a cold, undercooked center and an overcooked exterior.
Tip: Massage Your Greens. If using kale or a sturdier green, add a tiny pinch of salt and a teaspoon of the dressing to the leaves and gently massage them for a minute. This breaks them down slightly, making them more tender and easier to digest.
Tip: Make a Double Batch of Dressing. This lemon-honey vinaigrette is so good you’ll want to put it on everything. Make extra and store it in a jar in the fridge for up to a week—it’s fantastic on grilled chicken, grain bowls, or even just a simple side salad.
Tip: Add Fresh Herbs. A handful of fresh mint or basil leaves, roughly torn and tossed in with the arugula, will add an incredible aromatic freshness that takes this salad to a whole new level.

FAQs

Can I use a different type of fish?
Absolutely! While salmon is our top choice for its rich flavor and healthy fats, this salad is also wonderful with pan-seared tuna, grilled chicken breast, or even large, seared scallops. The key is to use a protein that has a substantive texture and can stand up to the bold flavors of the strawberries and vinaigrette. Just adjust the cooking time accordingly.

How can I make this salad ahead of time?
You can be a master of meal prep with this one. Cook the salmon and let it cool completely, then store it separately. Prep all the salad components (wash greens, slice strawberries and onion, toast nuts) and keep them in airtight containers in the fridge. Make the dressing and keep it in its own jar. Assemble everything just before you’re ready to eat to keep the texture perfect.

Is there a substitute for honey in the dressing?
Of course! Maple syrup is a fantastic one-to-one substitute and adds a lovely, warm depth. If you need a sugar-free option, a pinch of erythritol or a drop of liquid stevia can work, but you’ll need to taste and adjust carefully, as the balance of sweet and tart is crucial here.

My dressing sometimes separates. What am I doing wrong?
This is totally normal! An emulsion (where oil and acid stay mixed) can be delicate. The Dijon mustard acts as an emulsifier to help it stay together. The key is to shake or whisk it really well right before using. If it separates in the jar, just give it another good shake—it’ll come right back together.

Can I use frozen strawberries?
I wouldn’t recommend it for this specific recipe. Frozen strawberries release a lot of water as they thaw, which will make your salad soggy and dilute the dressing. The fresh, firm texture of ripe, fresh strawberries is a key component of the salad’s success.

Strawberry Salmon Salad

Cost Level $$

Category Salmon Recipes

Difficulty Medium

Cuisine Californian, fusion

Servings 2

Total Time 25 minutes

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Make this stunning Strawberry Salmon Salad in under 30 minutes! A perfect blend of sweet fruit and savory fish with a zesty dressing. Get the easy recipe now!

Ingredients

For the Salad

2 salmon fillets (about 150g each, skin-on or skinless)
1 tbsp olive oil
1/2 tsp sea salt
1/4 tsp black pepper
200 g fresh strawberries (hulled and sliced)
100 g baby arugula (rocket)
1 small red onion (thinly sliced)
50 g crumbled feta or goat cheese
30 g toasted pecans or almonds

For the Vinaigrette

3 tbsp extra virgin olive oil
2 tbsp fresh lemon juice
1 tbsp honey or maple syrup
1 tsp Dijon mustard
1 small clove garlic (minced)
Salt and pepper (to taste)

Instructions

01
Prepare the Vinaigrette. In a small bowl or a jar with a tight-fitting lid, combine the 3 tablespoons of extra virgin olive oil, fresh lemon juice, honey, Dijon mustard, and minced garlic. Add a generous pinch of salt and pepper. Whisk vigorously or shake the jar until the dressing is fully emulsified and looks glossy and smooth. Give it a quick taste and adjust the seasoning—you might want a touch more honey for sweetness or lemon for tartness. Set this aside while you prepare the rest of the ingredients.
02
Cook the Salmon. Pat the salmon fillets completely dry with paper towels—this is the secret to getting a crispy exterior. Season both sides generously with the sea salt and black pepper. Heat a tablespoon of olive oil in a non-stick skillet over medium-high heat. Once the oil is shimmering, carefully 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. Flip the fillets and cook for another 2-4 minutes, depending on thickness, until the salmon is cooked to your liking and flakes easily with a fork.
03
Assemble the Salad Base. While the salmon is cooking, arrange your baby arugula on a large serving platter or in a big bowl. Scatter the thinly sliced red onion and most of the sliced strawberries over the top. Reserve a few strawberry slices for garnish. Sprinkle over the crumbled feta cheese and the toasted pecans.
04
Combine and Rest the Salmon. Once the salmon is cooked, transfer it to a clean plate and let it rest for a couple of minutes. This allows the juices to redistribute throughout the fillet, ensuring every bite is moist and flavorful. You can leave the fillets whole for a dramatic presentation, or use a fork to gently flake them into large, bite-sized chunks.
05
The Final Toss and Serve. Right before you’re ready to eat, give the vinaigrette another quick shake or whisk and drizzle about two-thirds of it over the salad base. Gently toss everything together to coat the leaves evenly. Arrange the warm, flaked salmon over the top of the dressed salad. Drizzle the remaining dressing over the salmon itself. Garnish with the reserved strawberry slices and an extra crack of black pepper. Serve immediately while the salmon is still slightly warm for the ultimate contrast in temperatures and textures.