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This Berry Balsamic Salmon Salad is a complete meal that feels both elegant and effortless. Flaky salmon rests on vibrant greens with juicy berries, creamy goat cheese, and toasted pecans, all tied together with a sweet-tangy homemade berry balsamic vinaigrette. It’s a celebration of textures and flavors that will make you actually look forward to eating your greens.

Why You’ll Love This Berry Balsamic Salmon Salad

Flavor & texture harmony: Savory salmon, sweet berries, tangy cheese, and crunchy pecans unite.
Homemade dressing magic: A vibrant, sweet-tangy vinaigrette you’ll want on everything.
Nutritious & satisfying: Packed with lean protein, healthy fats, and antioxidant-rich ingredients.
Versatile & impressive: Perfect for quick dinners or entertaining, with easy ingredient swaps.

Ingredients & Tools

2 salmon fillets (about 150-180 g each), skin on or off
1 tbsp olive oil
Salt and black pepper to taste
120 g mixed salad greens (like arugula, spinach, or butter lettuce)
100 g fresh mixed berries (strawberries, blueberries, raspberries)
50 g goat cheese, crumbled
30 g pecans, toasted
1 small shallot, thinly sliced
For the Berry Balsamic Vinaigrette:
80 ml extra virgin olive oil
2 tbsp balsamic vinegar
1 tbsp honey or maple syrup
50 g fresh berries (for the dressing)
1 tsp Dijon mustard
1 small clove garlic, minced
Salt and black pepper to taste

Notes: Using high-quality, fresh ingredients really makes a difference here—especially the berries and the salmon.

Tools: A good non-stick skillet, a small saucepan, a blender or food processor, and a large serving platter or bowl.

Nutrition (per serving)

Calories:	580 kcal
Protein:	35 g
Fat:	38 g
Carbs:	22 g
Fiber:	5 g

Serves: 2 | Prep Time: 15 minutes | Cook Time: 15 minutes | Total Time: 30 minutes

Before You Start: Tips & Ingredient Notes

Salmon skin on or off? I prefer to cook it with the skin on for extra crispiness and flavor, and then you can easily flake it off after cooking if you’re not a fan. It also helps protect the flesh from the direct heat of the pan.
Don’t skip toasting the pecans. Toasting nuts is a simple step that unlocks their natural oils and gives them a much deeper, nuttier flavor. Just a few minutes in a dry pan over medium heat until fragrant will do the trick.
Use the best balsamic vinegar you can. A good, aged balsamic will have a richer, more complex flavor that isn’t overly sharp. It makes a noticeable difference in the dressing, giving it a lovely sweetness and depth.
Let your salmon come to room temperature. Taking the salmon out of the fridge about 15-20 minutes before cooking helps it cook more evenly, preventing a cold center and an overcooked exterior.

How to Make Berry Balsamic Salmon Salad

Step 1: Make the Berry Balsamic Vinaigrette. In a small saucepan, combine the 50g of berries for the dressing, the balsamic vinegar, and the honey. Gently simmer over medium-low heat for about 5-7 minutes, mashing the berries with a fork as they soften. You’re looking for the berries to break down and the mixture to thicken slightly and become syrupy. Remove from the heat and let it cool for a few minutes. Then, transfer this berry-balsamic reduction to a blender. Add the extra virgin olive oil, Dijon mustard, minced garlic, and a good pinch of salt and pepper. Blend until the dressing is completely smooth and emulsified. Give it a taste and adjust seasoning if needed—you might want a touch more honey for sweetness or salt for balance.

Step 2: Cook the Salmon. Pat the salmon fillets completely dry with a paper towel—this is crucial for getting a beautiful sear. Season both sides generously with salt and pepper. Heat a tablespoon of olive oil in a non-stick skillet over medium-high heat. Once the oil is shimmering, place the salmon in the pan, skin-side down if it has skin. Cook for 4-6 minutes without moving it, until the skin is super crispy and the flesh is cooked about two-thirds of the way up the side. You’ll notice the color change. Carefully flip the salmon and cook for another 1-2 minutes on the other side, just until cooked through. For medium, the internal temperature should be about 52°C. Remove from the pan and let it rest for a couple of minutes.

Step 3: Assemble the Salad Base. While the salmon rests, build your salad. On a large platter or in a big bowl, spread out the mixed greens. Scatter the thinly sliced shallot over the top. Now, artfully arrange the fresh berries, the crumbled goat cheese, and the toasted pecans over the greens. You want a little bit of everything in every section.

Step 4: Flake and Add the Salmon. Take your rested salmon fillets. You can either place them whole on top of the salad or use a fork to gently flake them into large, beautiful chunks. I prefer flaking—it makes the salad easier to eat and ensures you get salmon in every bite.

Step 5: Dress and Serve Immediately. Drizzle about two-thirds of the berry balsamic vinaigrette over the entire salad. Gently toss everything together if you’re serving from a bowl, or just let people serve themselves from the platter. Serve right away with the extra dressing on the side for anyone who wants more. The contrast of the warm salmon with the cool, crisp greens is just divine.

Storage & Freshness Guide

Fridge: Store components separately in airtight containers; assemble and dress just before serving for up to 2 days.
Freezer: Not recommended for assembled salad; cooked salmon freezes well for up to 1 month.
Reviving: If greens wilt, refresh in ice water; bring salmon to room temperature before serving.

Serving Suggestions

Complementary Dishes

Garlic Herb Focaccia — The soft, chewy bread is perfect for sopping up any leftover berry balsamic dressing on your plate. It adds a comforting, carb-y element that rounds out the meal.
Herbed Quinoa or Farro — For a heartier meal, serve the salad on a bed of fluffy, herb-flecked grains. They absorb the dressing beautifully and make the dish even more filling.
Grilled Asparagus Spears — Their smoky, earthy flavor is a fantastic side that complements the sweet and tangy notes of the salad without overpowering it.

Drinks

A Crisp Rosé — The dry, fruity notes of a good rosé wine mirror the berry flavors in the salad and cut through the richness of the salmon beautifully.
Sparkling Water with Citrus — For a non-alcoholic option, nothing beats the clean, bubbly refreshment of sparkling water with a squeeze of lemon or lime. It cleanses the palate between bites.
Iced Hibiscus Tea — Its tart, cranberry-like flavor is a surprisingly perfect match for the balsamic and berries, making for a refreshing and elegant drink pairing.

Something Sweet

Lemon Sorbet — After a rich salad, a scoop of bright, palate-cleansing lemon sorbet is the perfect, light way to end the meal. It’s refreshing and not too heavy.
White Chocolate and Raspberry Blondies — If you want to lean into the berry theme, a chewy blondie with tart raspberries and sweet white chocolate is a decadent and fitting finale.
Almond Biscotti — A crunchy, not-too-sweet biscotti for dipping into a cup of espresso is a classic, simple way to finish that feels just right.

Top Mistakes to Avoid

Overcooking the salmon. Salmon continues to cook after you take it off the heat (carryover cooking). If you cook it until it’s completely opaque in the pan, it will be dry by the time you eat it. Pull it off when it’s still a little translucent in the very center.
Adding the dressing too early. If you dress the greens and then let the salad sit, you’ll end up with a wilted, soggy mess. Always dress the salad right before you’re ready to serve to keep everything crisp and fresh.
Not tasting the dressing as you go. Dressings need balance. Always taste your vinaigrette and adjust the sweet (honey), sour (vinegar), and salty elements until it sings. I’ve messed this up before by not tasting and ended up with a one-note dressing.
Using a cold pan for the salmon. You need that skillet to be properly hot before the salmon hits it. A cold pan will steam the fish instead of searing it, and you’ll miss out on that delicious, crispy crust.

Expert Tips

Tip: For an extra flavor boost, marinate the salmon. Before cooking, you can brush the fillets with a little of the finished berry balsamic dressing and let them sit for 10-15 minutes. It adds another layer of flavor right into the fish.
Tip: Make the dressing ahead of time. It actually tastes even better after the flavors have had a few hours to meld together in the fridge. Just give it a good shake or whisk before using.
Tip: Get creative with your greens. Arugula adds a lovely peppery kick, while butter lettuce provides a soft, buttery base. A mix gives you the best of all worlds in terms of texture and flavor.
Tip: If your berries aren’t super sweet, compensate in the dressing. A little extra honey or maple syrup can help balance the tartness of under-ripe berries, ensuring your dressing is still perfectly balanced.

FAQs

Can I use frozen berries for the dressing?
Absolutely, you can! Frozen berries work perfectly well for the cooked part of the dressing. There’s no need to thaw them first—just add them straight to the saucepan with the balsamic and honey. You might need to simmer them for a minute or two longer to break them down completely. Just be aware that frozen berries can sometimes release more liquid, so you might need to simmer a touch longer to achieve that syrupy consistency.

How can I tell when the salmon is perfectly cooked?
The best method is by touch and sight. Gently press the top of the salmon fillet with your finger. It should feel firm but still have a little give, similar to the fleshy part of your palm near your thumb. Visually, the flesh will have turned from translucent deep pink to an opaque light pink, and it should flake easily with a fork. Remember, it will continue to cook a bit after you remove it from the heat, so err on the side of slightly underdone.

Can I make this salad ahead of time for meal prep?
You can, but you have to be strategic. Prep all the components separately. Cook and flake the salmon, make the dressing, wash the greens, and chop the toppings. Store everything in airtight containers in the fridge. When you’re ready to eat, assemble the salad and dress it. This keeps the greens from getting soggy and the nuts from losing their crunch. It will hold up well for 2-3 days prepared this way.

What’s a good substitute for goat cheese?
If you’re not a fan of goat cheese, feta cheese is a fantastic alternative—it provides a similar salty, tangy punch. For a creamier, milder option, fresh mozzarella pearls or even a soft blue cheese would work beautifully. For a dairy-free version, a sprinkle of nutritional yeast or some creamy avocado can add that missing richness and depth.

My dressing is too thick. How can I thin it out?
No problem at all! The easiest way to thin out a too-thick vinaigrette is to whisk in a little more extra virgin olive oil or even a teaspoon of warm water at a time until it reaches your desired consistency. If it’s too tart after thinning, a tiny extra drizzle of honey will help balance it back out.

Berry Balsamic Salmon Salad

Cost Level $$

Category Salmon Recipes

Difficulty Medium

Cuisine American, mediterranean

Servings 2

Total Time 30 minutes

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Make this stunning Berry Balsamic Salmon Salad with homemade dressing in just 30 minutes. A perfect, healthy meal for any night. Get the recipe!

Ingredients

For the Salmon and Salad

2 salmon fillets (about 150-180 g each, skin on or off)
1 tbsp olive oil
Salt and black pepper (to taste)
120 g mixed salad greens (like arugula, spinach, or butter lettuce)
100 g fresh mixed berries (strawberries, blueberries, raspberries)
50 g goat cheese (crumbled)
30 g pecans (toasted)
1 small shallot (thinly sliced)

For the Berry Balsamic Vinaigrette

80 ml extra virgin olive oil
2 tbsp balsamic vinegar
1 tbsp honey or maple syrup
50 g fresh berries (for the dressing)
1 tsp Dijon mustard
1 small clove garlic (minced)
Salt and black pepper (to taste)

Instructions

01
Make the Berry Balsamic Vinaigrette. In a small saucepan, combine the 50g of berries for the dressing, the balsamic vinegar, and the honey. Gently simmer over medium-low heat for about 5-7 minutes, mashing the berries with a fork as they soften. You’re looking for the berries to break down and the mixture to thicken slightly and become syrupy. Remove from the heat and let it cool for a few minutes. Then, transfer this berry-balsamic reduction to a blender. Add the extra virgin olive oil, Dijon mustard, minced garlic, and a good pinch of salt and pepper. Blend until the dressing is completely smooth and emulsified. Give it a taste and adjust seasoning if needed—you might want a touch more honey for sweetness or salt for balance.
02
Cook the Salmon. Pat the salmon fillets completely dry with a paper towel—this is crucial for getting a beautiful sear. Season both sides generously with salt and pepper. Heat a tablespoon of olive oil in a non-stick skillet over medium-high heat. Once the oil is shimmering, place the salmon in the pan, skin-side down if it has skin. Cook for 4-6 minutes without moving it, until the skin is super crispy and the flesh is cooked about two-thirds of the way up the side. You’ll notice the color change. Carefully flip the salmon and cook for another 1-2 minutes on the other side, just until cooked through. For medium, the internal temperature should be about 52°C. Remove from the pan and let it rest for a couple of minutes.
03
Assemble the Salad Base. While the salmon rests, build your salad. On a large platter or in a big bowl, spread out the mixed greens. Scatter the thinly sliced shallot over the top. Now, artfully arrange the fresh berries, the crumbled goat cheese, and the toasted pecans over the greens. You want a little bit of everything in every section.
04
Flake and Add the Salmon. Take your rested salmon fillets. You can either place them whole on top of the salad or use a fork to gently flake them into large, beautiful chunks. I prefer flaking—it makes the salad easier to eat and ensures you get salmon in every bite.
05
Dress and Serve Immediately. Drizzle about two-thirds of the berry balsamic vinaigrette over the entire salad. Gently toss everything together if you’re serving from a bowl, or just let people serve themselves from the platter. Serve right away with the extra dressing on the side for anyone who wants more. The contrast of the warm salmon with the cool, crisp greens is just divine.