• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Champagne Tastes®
  • About
  • Travel
    • Food Travel
    • Outdoor Adventure
  • Recipes
    • Garden To Table
    • Seafood
    • Camping Recipes
    • Ferment
    • Backyard Foraging + Wild Game
    • Cooking Basics
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipe Index
  • Garden To Table
  • Seafood
  • Ferment
  • Foraging + Wild Game
  • Cooking Basics
  • Camping Recipes
  • Outdoor Adventure
  • Food Travel
  • About
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Seafood

    Smoked Salmon Salad

    Published: Jul 7, 2021 · Modified: Feb 27, 2023 · Leave a Comment

    Jump to Recipe Print Recipe Save Recipe Saved!
    This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

    This smoked salmon salad is made with cold-smoked salmon (or lox), tender greens, avocado and tomato tossed in an easy mustard and caper vinaigrette.

    smoked salmon salad in a serving bowl.

    One of the eternal struggles in my life is my love for bagels and lox competing with my desire to eat (just a little bit) fewer carbs.

    It’s a whole thing.

    In case you’re wondering, I have the same problem when it comes to choosing between eating crab and butter sauce or a crab salad.

    The answer, of course, is balance. As in, we’ll eat some of both and it’ll all even out.

    Recently, I stocked my freezer full of cold-smoked salmon. In between batches of this lox spread and these smoked salmon crêpes, I decided I needed to make something lighter.

    This smoked salmon salad uses fresh, tender greens and cold-smoked salmon, along with some of my favorite bagels and lox toppings, such as avocado, capers and everything bagel seasoning.

    What’s the Difference Between Smoked Salmon and Lox?

    With smoked salmon, what you’re specifically looking for is cold-smoked, found in the refrigerated or freezer section of the grocery store. It will be thin, semi-transparent slices.

    Traditional lox is not technically smoked, but if you want to use it in this recipe, it will work just fine!

    Learn more about the differences between lox and smoked salmon, or how to make lox!

    Can I Use Un-Smoked Salmon (Regular Lox) Instead?

    You can! The flavor will just be a bit different.

    Can I Use Hot-Smoked Salmon?

    In contrast to the thin slices of cold-smoked salmon, hot-smoked salmon looks like a plump, cooked fillet.

    I don’t really recommend hot-smoked salmon in this recipe. There isn’t anything in the salad to balance out the salty flavor.

    Looking for hot-smoked salmon recipes instead? Try smoked salmon alfredo or salmon pesto pasta!

    Where Can I Find Everything Bagel Seasoning?

    I’m a fan of Trader Joe’s Everything But the Bagel seasoning but other brands make versions of it as well.

    Something like McCormick Everything Bagel All Purpose Seasoning may be more readily available in many grocery stores.

    Making the Salad

    Mix together the spinach and baby greens in a bowl.

    To prepare the vinaigrette, whisk together olive oil, apple cider vinegar, capers, Dijon mustard, and Everything But the Bagel seasoning.

    Toss the salad with some of the vinaigrette.

    You’ll have more than enough vinaigrette for this salad, so just save the rest for your next salad!

    Toss Greens with a Little Vinaigrette.
    Toss Greens with a Little Vinaigrette

    Add sliced tomatoes and avocado to the bed of greens.

    If you like, arrange them so that they look decorative and pretty.

    Add Tomatoes + Avocado to Salad.
    Add Tomatoes + Avocado to Salad

    Next, arrange the salmon and green onion to finish off the salad.

    I like to twist the salmon into decorative curls.

    Add Smoked Salmon + Green Onion to Salad.
    Add Smoked Salmon + Green Onion to Salad

    Serve the salad immediately, either as a main course or a side dish.

    If you want to add other dishes to the meal, try serving it alongside these spinach stuffed mushrooms or pesto mac and cheese!

    smoked salmon salad in a serving bowl.
    smoked salmon salad in a serving bowl.
    Print Recipe Save Recipe Saved!
    5 from 1 vote

    Smoked Salmon Salad

    This smoked salmon salad is made with cold-smoked salmon (or lox), tender greens, avocado and tomato tossed in an easy mustard and caper vinaigrette.
    Author: Sarah Trenalone
    Prep Time5 mins
    Total Time5 mins
    Course: Salad
    Cuisine: American
    Diet: Gluten Free
    Servings: 2 people
    Calories: 382kcal
    Freezer Friendly?
    No
    Will It Keep?
    No
    Prevent your screen from going dark

    Ingredients

    Smoked Salmon Salad:

    • 2 ounces fresh spinach
    • 2 ounces baby greens
    • 4 ounces cold-smoked salmon or lox
    • 1 avocado, diced or sliced
    • ¼ cup halved cherry tomatoes
    • 1 green onion, top only, diced

    Caper Vinaigrette:

    • ⅛ cup olive oil
    • 2 tablespoons apple cider vinegar
    • 1 tablespoon capers
    • 2 teaspoons Dijon mustard
    • 2 teaspoons everything but the bagel seasoning Or use sesame seeds

    Instructions

    • Mix together the spinach and baby greens.
      Whisk together the vinaigrette ingredients. (I like to add them all to a small, sealed glass jar and shake.)  Add about ¼ of the dressing to the salad and toss.
      Toss Greens with a Little Vinaigrette.
    • Add salmon, avocado, tomatoes and green onion to the salad. Arrange decoratively if desired.
      Serve salad immediately. Serve remaining dressing on the side, to be added as desired.
      Leftover dressing can be stored in the fridge and used within a week.
      Add Smoked Salmon + Green Onion to Salad.

    Notes

    Makes 4 small side salads or 2 larger salads.

    Nutrition

    Calories: 382kcal (19%) | Carbohydrates: 13g (4%) | Protein: 14g (28%) | Fat: 32g (49%) | Saturated Fat: 5g (31%) | Polyunsaturated Fat: 4g | Monounsaturated Fat: 21g | Cholesterol: 13mg (4%) | Sodium: 653mg (28%) | Potassium: 880mg (25%) | Fiber: 8g (33%) | Sugar: 2g (2%) | Vitamin A: 3337IU (67%) | Vitamin C: 30mg (36%) | Calcium: 82mg (8%) | Iron: 3mg (17%)
    Tried this recipe?Leave a comment and rating below!
    « Panko Crusted Halibut
    Woodstock Lavender Company (Somerset, Kentucky) »

    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.

    Reader Interactions

    Leave a Comment: Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    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.

    Learn More →

    Currently Trending

    • Sardine Fish Cakes in a stack with sauce on the serving tray
      A Canned Sardine Recipe: Mini Fish Cakes
    • pan-seared rockfish on a plate
      Pan-Seared Rockfish
    • pan-seared red snapper on plates
      Pan-Seared Red Snapper
    • crab butter sauce on a platter with crab legs
      Crab Butter Sauce

    Footer

    About

    • Privacy Policy
    • Terms & Conditions
    • Supplemental Privacy Notice For California Residents
    • Supplemental Privacy Notice For Nevada Residents

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Recipe and Photo Reuse Terms + FAQ

    Copyright ©2015-2023 Champagne Tastes
    All Rights Reserved.