Smoked Salmon on Salad
I love using smoked salmon as a protein on my salads because there’s no extra prep work involved. You don’t have to cook it ahead of time, or even slice it. You can serve it straight from the package, ripping it into smaller pieces with your fingers as you assemble the salad. When shopping for smoked salmon, I always look for wild-caught Alaskan salmon. Compared to farm-raised fish, wild-caught typically has a better ratio of anti-inflammatory omega-3 fatty acids to omega-6 fats, and it gets its natural dark pink color from the antioxidant astaxanthin. (If you check the label on farm-raised fish, many have coloring added to mimic this look.)
Do you have to Cook Smoked Salmon?
Smoked salmon is often served as-is, but if you don’t love the texture of cold smoked salmon (it can have the mouth feel of raw fish) you also have the option of heating it up. When I worked in a restaurant, we would heat up smoked salmon for salads in our pizza oven when customers requested it. You can do this at home, too! Just lay the salmon pieces on a large baking sheet and put it under your oven’s broiler for a minute or two. When the fish turns more opaque and light pink in color, it’s done. (Be careful not to overcook it, though, as it can dry out quickly.) You can also throw it in a skillet over medium heat to sauté until a more cooked look is achieved, if you prefer to skip the oven. Keep in mind that cooked smoked salmon will be slightly saltier in flavor than the cold version.
Smoked Salmon Salad Dressing
Lemon and dill are a perfect pair with smoked salmon, as the acid helps to cut the fattiness of the fish. Paired with fresh dill, this salad is ultra light and refreshing! I highly recommend using fresh dill in this case, but if you don’t have any available you can start with a teaspoon of dried dill and add more to taste as you go.
How Long Can Smoked Salmon Be at Room Temperature?
If you’re planning on serving this smoked salmon salad at a party, plan on having it out on the table for no more than 2 hours. Once opened, smoked salmon can be stored in an airtight container in the fridge again for up to 5 days.
Recipe Notes:
I’ve made this salad dressing using red wine vinegar instead of lemon juice, and the result is also good if you happen to only have that on hand.
Feel free to add any other favorites, such as crumbled goat cheese or capers, to this salad. Leave a comment below to let us know what else you try with it! – Reader Feedback: Are you a fan of smoked salmon? Let me know how you serve it! My other favorite thing is to sauté smoked salmon with scrambled eggs, red onion, and fresh dill. It’s amazingly good!
