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    Home » Seafood

    Salmon Strawberry Salad

    Published: Aug 17, 2022 · Modified: Dec 25, 2023 · Leave a Comment

    This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe Save Recipe Saved!

    Pan-seared salmon, fresh berries, and a sweet poppy seed dressing combine in this salmon strawberry salad. It's a perfect summer entrée!

    Salmon Strawberry Salad with Poppyseed Dressing.

    Summertime is for salads.

    In the middle of a sweltering hot day, you want to feel light. Refreshed. Hydrated. Healthy, even!

    And if there's one thing that says summer even more than salads, it's fruit. That's why combining the two is so irresistible.

    In this salmon strawberry salad, fresh berries along with creamy avocado, pan-seared fish, and a sweet vinaigrette make for a summertime entrée you'll want to make again and again!

    What Kind of Salmon Should I Use?

    Whatever type of salmon you have on hand should work well in this recipe.

    Just keep in mind that thinner fillets (like pink or keta) or thicker fillets (like King salmon) may call for an adjustment in the cook timing.

    Looking for more salads that use salmon? Try a smoked salmon salad, a salmon kale salad, or a salmon Caesar salad.

    Why Pan-Sear the Salmon?

    Pan-seared fish is an easy way to end up with juicy, tender morsels that are perfect for flaking apart and putting on salad.

    Can I Use Frozen or Dried Fruit in this Salmon Strawberry Salad?

    Fresh fruit is best in this setting. Texture is a big part of what makes this salad so refreshing!

    However, feel free to play around with what type of fruit you want to use here. Berries are the obvious choice, but kiwi, pineapple, and so forth would be amazing too.

    How To Make Salmon Strawberry Salad

    Start by preparing your salmon fillets.

    Pat the fish dry and season with salt and pepper. Then let it rest at room temperature for about 15 minutes. (Once it warms up, you'll get a better sear.)

    Salmon fillets on paper towel on wooden cutting board.
    Pat the Fish Dry + Season

    Next, in a heavy pan, heat olive oil and butter.

    I like using this Lodge 12" carbon steel skillet. It's great for keeping the heat at a consistent level.

    Once butter is melted, cook the salmon for 2 to 4 minutes.

    Salmon Skin-Side Down in Pan.
    Add Salmon Skin-Side Down to Pan

    Before you flip the fish, test it with a thin metal spatula, like this Wusthof fish spatula. (A lot of people like this OXO fish spatula too.)

    If you can slide the spatula under the fish and it doesn't stick, it's ready to flip.

    If the fish isn't ready, give it another 30 seconds, or however long it takes to release.

    After flipping the fillets, cook them another 2-4 minutes until done.

    Salmon skin-side up in skillet.
    Flip Salmon and Finish Cooking

    If your fish is very thick, it may take a little longer to cook. You can tell it's done when the sides of the fillets are fully opaque.

    Take the fish out of the pan and flake it apart. It's up to you whether or not to keep the skin.

    Cover the fish to keep it hot while you assemble the salad.

    For the dressing, whisk together olive oil, apple cider vinegar, Dijon mustard, honey, poppy seeds, and sea salt.

    In a bowl, toss the lettuce and dressing together.

    Lettuce with dressing drizzled over it.
    Toss Lettuce with Dressing

    Add the bell peppers, avocado, fruit and seeds and toss again.

    Salad with lettuce, bell peppers, avocado, fruit and seeds tossed together.

    Top the salad with the cooked salmon and serve right away, with extra dressing on the side.

    How can you round off your meal? A nice crusty slice of sourdough bread and a glass of cold-brew hibiscus tea might be the perfect pairing!

    Salmon Strawberry Salad with Poppyseed Dressing.
    Salmon Strawberry Salad with Poppyseed Dressing.
    Print Recipe Save Recipe Saved!
    5 from 1 vote

    Salmon Strawberry Salad with Poppyseed Dressing

    Pan-seared salmon, fresh berries, and a sweet poppy seed dressing combine in this salmon strawberry salad. It's a perfect summer entrée!
    Author: Sarah Trenalone
    Prep Time10 minutes mins
    Cook Time10 minutes mins
    Total Time20 minutes mins
    Course: Main Course
    Cuisine: American
    Diet: Gluten Free
    Servings: 4 people
    Calories: 338kcal
    Freezer Friendly?
    No
    Will It Keep?
    No
    Prevent your screen from going dark

    Ingredients

    • 8 ounces salmon (2 fillets)
    • 1 tablespoon oil
    • 1 tablespoon butter
    • Pinch sea salt
    • Pinch pepper
    • 4 ounces mixed leafy greens (I use a spring mix with arugula and spinach)
    • 4 sweet mini bell peppers, sliced + seeds removed (Or use 1 regular sweet bell pepper, diced)
    • 1 avocado, diced
    • 1 cup quartered strawberries (fresh, not frozen or dried)
    • ½ cup blueberries (or use diced pineapple, kiwi or another berry)

    Dressing:

    • ⅛ cup olive oil
    • 2 tablespoons apple cider vinegar (or use wine or rice vinegar)
    • 1 tablespoon Dijon mustard
    • 1 tablespoon honey
    • 2 teaspoons poppy seeds
    • ¼ teaspoon sea salt

    Instructions

    • Pat salmon dry.  Sprinkle fillets on both sides with salt and pepper.
      Allow fillets to rest at room temperature for about 15 minutes. (Cold salmon is more difficult to sear.)
      Pat the Fish Dry + Season
    • Add olive oil and butter to a heavy pan. Melt butter over medium heat.
      Place the fillets skin-side down in the pan and cook 2-4 minutes, depending on the thickness of the fillets. (If your salmon fillets don't have skin, it doesn't matter which side you cook first.)
      As the salmon cooks, the flesh will begin to turn opaque from the bottom up. When the fish has cooked halfway through, it's ready to flip.
      Avoid touching the fish until the fish is ready to flip.
      Add Salmon Skin-Side Down to Pan
    • Use a thin metal spatula to test the fish.  If you can slide the spatula under the fish without the fish sticking to the pan, it's ready to flip. If the fillets won't release, give them another 30 seconds. They'll release when they've finished cooking.
      Cook fish another 2-4 minutes until done. Timing will depend on the thickness of the fillet. (Watch the sides of the fillets to see when the fish is done cooking. It's finished as soon as there are no more translucent patches and it's fully opaque.)
      Flip Salmon and Finish Cooking
    • Remove fish from the pan, flake it apart with a fork.  Discard skin if desired.  Cover fish to keep it hot.
      Flake the Salmon with a Fork
    • Whisk together the dressing ingredients.  Drizzle about ¼ of the dressing over the lettuce and toss.
      Add the bell peppers, avocado, fruit and seeds and toss again.
      Lettuce with dressing drizzled over it.
    • Add salmon to salad and serve immediately, along with extra dressing.
      Salmon Strawberry Salad with Poppyseed Dressing.

    Nutrition

    Calories: 338kcal (17%) | Carbohydrates: 17g (6%) | Protein: 14g (28%) | Fat: 25g (38%) | Saturated Fat: 5g (31%) | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 39mg (13%) | Sodium: 248mg (11%) | Potassium: 724mg (21%) | Fiber: 6g (25%) | Sugar: 10g (11%) | Vitamin A: 1399IU (28%) | Vitamin C: 70mg (85%) | Calcium: 51mg (5%) | Iron: 2mg (11%)
    Tried this recipe?Leave a comment and rating below!

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    About Sarah Trenalone

    Sarah is the primary creator at Champagne Tastes. She's a photographer, food writer and traveler, and is certified in Backcountry Kitchen and Backcountry Navigation from the Colorado Outward Bound School and Identifying Wild Plants from Backpacker.

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    bio

    Hi, I'm Sarah! I'm a traveler who loves to eat.   Follow along to join me on my next adventure-- in food or on the road.

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