Warm Salmon Salad

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This is quite a healthy, low carbs and delicious salmon salad. It’s very simple and easy to make. A quick lunch or lite dinner is where this dish fits best. I use a marinade for the salmon that mirrors the vinaigrette. The tanginess of the vinaigrette and marinade coupled with the crunchy lettuce leaves makes every bite so scrumptious.

There is no long marinating time and the cook time is under eight minutes. You can also serve this salad in a bowl and eat with a fork – either way your palate will do a happy dance. The vinaigrette leftover can be refrigerated for up to one week and bring to room temperature before adding it to any salad of your choice or simply make another batch of the salmon salad later in the week. Enjoy and Happy Cooking!

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5 from 1 vote

Warm Salmon Salad

A very quick and simple, healthy low carbs meal.

Course Dinner, Entree, Lunch, Main Course, Salad
Keyword Best Salmon Salad, Fish Marinade, Healthy Salmon Salad, Low Carb Salad, Marinade, Salmon Recipe, Vinaigrette, Warm Salmon Salad
Prep Time 10 minutes
Cook Time 8 minutes
Resting Time: 5 minutes
Servings 4 People
Calories 724 kcal



  • 2 pounds salmon cut into bite size chunks (Wild Pacific Salmon)
  • 10 ounces cherry tomatoes red and yellow – cut in half
  • 2 heads romaine lettuce (set aside 8 leaves whole and chop the remaining lettuce)
  • 1 Haas Avocado chopped
  • Vinaigrette (recipe included)
  • Marinade (recipe included)


  • 1/2 cup extra virgin olive oil
  • 1/4 cup lemon juice freshly squeezed
  • 1/4 tsp sea salt
  • 1/4 tsp black pepper freshly squeezed
  • 1/2 tsp garlic freshly crushed or minced
  • 1 tsp Dijon Mustard Country Style or Whole Grain
  • 1 tbsp fresh dill finely chopped


  • 2 tbsp of the vinaigrette
  • 1 tbsp fresh dill finely chopped
  • 1 tbsp prepared horseradish
  • 2 tbsp Dijon Mustard Country Style (use 1 tsp for the vinaigrette)
  • 4 cloves garlic crushed or minced (use 1/2 tsp for the vinaigrette)
  • 1 1/2 tsp sea salt
  • 3/4 tsp ground black pepper freshly ground




  1. Add the oil and lemon juice in a measuring cup. Whisk together until emulsified (creamy looking).

  2. Add the remaining ingredients and set aside.


  1. Add 2 tablespoons of the vinaigrette to a small bowl.

  2. Add the remaining marinade ingredients. Whisk together to combine.


  1. Add the salmon chunks into a medium bowl. Pour in the marinade. Mix gently until all salmon pieces are well coated.

  2. Spread the salmon onto a parchment lined sheetpan.

  3. Broil 6 to 8 minutes depending on how big the chunks of salmon are.

    Note: Broil about 6 inches from the broiler flame.

  4. Let the salmon rest 4 to 5 minutes.

  5. In a large bowl, add the chopped lettuce, cherry tomatoes, salmon, avocado chunks and two tablespoons of the vinaigrette. Gently mix to combine.

  6. Serve the salad in lettuce wraps – use two lettuce stacked on-top of each other and fill with the salad.

  7. Plate, serve and enjoy!

Recipe Notes

I generally use Wild Pacific Salmon as it is very buttery without the added hormones. You can use any type of salmon you prefer but adjust the cooking time based on thickness.

The calories listed for this recipe is based on using all of the vinaigrette.  Since I only used 4 tablespoons of the vinaigrette the calories are far less that the nutritional facts indicated. (The full recipe of the vinaigrette has approximately 960 calories and makes about 3/4 cups total). 4 tablespoons is about 1/4 cup which is just about 280.  Each serving under 600 calories.



Nutrition Facts
Warm Salmon Salad
Amount Per Serving
Calories 724 Calories from Fat 450
% Daily Value*
Fat 50g77%
Saturated Fat 7g44%
Cholesterol 125mg42%
Sodium 1270mg55%
Potassium 2330mg67%
Carbohydrates 21g7%
Fiber 11g46%
Sugar 7g8%
Protein 51g102%
Vitamin A 27773IU555%
Vitamin C 41mg50%
Calcium 154mg15%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.
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