This salad started as a way to use up leftover salmon and some ripe avocados in the fridge. I wanted something quick, but with enough flair to feel special. The crunch of the salmon skin, the creamy avocado, and the bright dressing make it feel like a celebration in a bowl. It’s a reminder that simple ingredients can be turned into something memorable.
Why I Keep Coming Back to This Salad
It’s endlessly adaptable—easy to throw together on a busy day or dress up for a weekend lunch. The combination of textures and flavors always surprises me, especially the crispy salmon skin contrasted with creamy avocado. Plus, it feels like a little celebration of fresh, seasonal ingredients—something I crave often.
Breaking Down the Key Ingredients
- Salmon fillet: Fresh, wild salmon gives a rich, meaty flavor. It’s the star of the show, best crispy on the outside.
- Avocado: Creamy, buttery, with a subtle nutty flavor. Use ripe but firm to hold shape.
- Mixed greens: A crisp, fresh base. I prefer arugula or baby spinach for a peppery or sweet note.
- Lemon juice: Brightens everything, cuts through richness. Use freshly squeezed for best zing.
- Red onion: Adds a sharp bite and color contrast. Thin slices work best to avoid overpowering.
- Cherry tomatoes: Juicy and sweet, they balance the richness and add color.
- Dill or microgreens: Fresh herbs to finish; they lift the flavors with a fragrant note.
Tools and Equipment for a Perfect Salad
- Non-stick skillet: For crispy, even cooking of the salmon.
- Sharp knife: To slice avocado and vegetables cleanly.
- Mixing bowls: To toss greens and dress the salad.
- Lemon squeezer: To extract fresh lemon juice for the vinaigrette.
- Serving plates: To present the finished dish beautifully.
Step-by-step to a vibrant, satisfying salad
Step 1: Start with a fresh, wild salmon fillet. Pat it dry and season with salt and pepper.
Step 2: Heat a non-stick pan over medium heat, about 180°C (356°F). Once hot, add a splash of oil.
Step 3: Cook the salmon skin-side down for about 4-5 minutes until crispy. Flip and cook another 3 minutes until just opaque.
Step 4: Remove the salmon and let it rest for 2 minutes. Flake it into large chunks.
Step 5: While the salmon rests, prepare the avocado. Slice it thickly and sprinkle with lemon juice to prevent browning.
Step 6: In a bowl, combine mixed greens, sliced red onion, and cherry tomatoes. Toss gently.
Step 7: Add the salmon chunks and avocado slices to the salad. Drizzle with a bright lemon vinaigrette.
Step 8: Serve immediately, garnished with fresh dill or microgreens.
Cooking checkpoints and tips
- Salmon should be cooked until just opaque, about 57°C (135°F) in the center.
- The skin should be crispy and golden, not burnt or soggy.
- Avocado slices should be firm but yield slightly to pressure for the perfect bite.
- Dress the salad just before serving to keep greens crisp and avocado fresh.
Avoid Common Mistakes with These Fixes
- Salmon skin stuck or soggy.? FORGOT to dry the salmon skin → Pat dry with paper towels for crispiness.
- Greasy salad.? DUMPED too much dressing → Use sparingly, toss gently.
- Burnt fish.? OVER-TORCHED the salmon → Lower heat if it starts to burn.
- Soggy, mashed avocado.? SLICED avocado too thin → Keep slices thick for creaminess.
Crispy Salmon and Avocado Salad
Ingredients
Equipment
Method
- Pat the salmon fillets dry with paper towels, then season generously with salt and pepper.
- Heat a non-stick skillet over medium heat until it feels hot to the touch, then add a splash of olive oil.
- Place the salmon skin-side down in the hot skillet, pressing gently to ensure contact. Cook for about 4-5 minutes until the skin is crispy and golden.
- Flip the salmon carefully and cook for another 3 minutes until just opaque in the center. Remove from heat and let rest for 2 minutes.
- While the salmon rests, slice the avocado thickly and squeeze lemon juice over the slices to prevent browning.
- In a large mixing bowl, combine the mixed greens, thinly sliced red onion, and halved cherry tomatoes. Toss gently to combine.
- Flake the rested salmon into large, appetizing chunks and add them to the salad bowl.
- Layer the sliced avocado over the salad, then drizzle everything with freshly squeezed lemon juice and a touch of olive oil. Toss gently to coat.
- Transfer the salad to serving plates, garnish with fresh dill or microgreens for a fragrant finish, and serve immediately.
Notes
This salad is more than just a pretty plate. It’s a mix of textures—crispy salmon, creamy avocado, crisp greens—that makes each bite interesting. The lemony dressing lifts everything with a fresh zing. Feel free to add your own twist—maybe some capers or a dash of hot sauce. It’s a dish that invites personalization and makes you feel like you’ve got a secret to share.
I’m Jonny, the cook, writer, and food lover behind this flavorful corner of the internet. Whether it’s a sizzling weeknight stir-fry, a no-bake dessert that saves the day, or a comforting Sunday classic — this blog is where I share recipes that are bold, doable, and made to impress without the stress.
