Salmon Salad with Citrus Vinaigrette and Almond Salsa

This baked salmon salad is a favorite lunch and dinner recipe in our home because it's light, fresh, and unreservedly flavorful.

Plus, it only takes about 25 minutes to prepare. Here's what we've got going on here:

1. A big pile of mixed greens dressed in a fresh and tangy citrus vinaigrette that only takes a few minutes to prepare.
2. Slices of fresh oranges and grapefruit (citrus + salmon = the perfect match)
3. Generous spoonfuls of Almond Salsa, one of the most unique and delicious chili salsas I've ever eaten. The salsa includes so many flavors that compliment citrus and salmon: toasted almonds, jalapeños and green chiles, and the warm, fragrant spices of coriander, fennel, and ginger.

I like to serve this main dish salmon salad with buttered, toasted baguette slices, buttermilk biscuits, or warm homemade flour tortillas.

Ingredients Needed to Prepare this Recipe

For all its layers of flavor, this really is a pretty basic salad made from 5 main ingredients:

1. Greens
2. Citrus slices
3. Vinaigrette
4. Salmon
5. Almond salsa

• Almond Salsa with Green Chiles: This unique salsa only takes about 20 minutes to prepare and adds instant crunch and flavor to this salmon salad. Make it for this salad and you might find yourself making it for all variety of salads, tacos, and as a crunchy topping for creamy soups. Almond salsa is also the star ingredient in these delicious little Orange Cedar Roasted Salmon Appetizers.
• Salmon fillet OR cedar planked salmon: Most supermarkets will have salmon fillets in various sizes. Aim for about ½ pound of salmon per person. Some supermarkets will also carry cedar planked salmon. I love this option because all you have to do is unwrap the salmon and pop it in the oven, cedar plank and all. 
• Mixed baby greens/ baby spring mix. I like to use the pre-cut, pre-washed containers of mixed baby greens for this salad, both for their convenience and because I like the flavor and texture of these tender greens. But, you really can use any kind of greens for this salad. Suggestions include: arugula, baby kale, baby spinach, butter lettuce, romaine lettuce, and red leaf lettuce.
• Citrus fruit! Orange and grapefruit slices boost the citrus flavor of this salad. And, as I've already mentioned, citrus and salmon are a delicious combination. Feel free to use a combination of orange and grapefruit slices, or use all of one or the other. Aim for about 1 cup of citrus slices per salad.
• Super easy homemade citrus vinaigrette. Making this salad dressing requires little more than dumping all of the ingredients into a jar and giving it a good shake.

Here's what you need to make Citrus Vinaigrette:

• Chopped shallots or red onion.
• White balsamic vinegar: Or, white wine vinegar.
• Lemon juice: Preferably fresh squeezed.
• Orange or grapefruit juice: Again, preferably fresh squeezed.
• Honey
• Dijon mustard
• Salt and pepper
• Extra virgin olive oil

*See recipe card below for quantities.

How to Make Citrus Salmon Salad

Step #1: Prepare the Almond Salsa with Green Chiles. This easy salsa takes about 20 minutes to prepare and will keep well at room temperature for up to 24 hours. After that, it should be refrigerated where it will keep for a couple more days.

Step #2: Bake the salmon.

Set your oven to bake at 450° F (176° C) and let it heat to that temperature before baking the salmon.

If using a large salmon fillet, cut it into 2 - 4 pieces. If using a cedar plank fillet, there is no need to cut it.

Sprinkle the salmon with a bit of salt and pepper, then set it skin side down, on a non-stick baking sheet or in a baking dish or pie plate (or leave it on its cedar plank). Bake the salmon for about 12 to 15 minutes, until it is cooked through.

To know if the salmon is done cooking, use an instant read thermometer to register the internal temperature of the thickest part of one of the salmon pieces. Salmon is done cooking when it reaches 125° - 145° F (52° - 62° C).

Remove the salmon from the oven and let it rest until it's cool enough to handle.

*See seafood safety information below for more information about the ideal temperature of cooked salmon.

Tip! If you're concerned about the salmon sticking to you pan, cover the bottom with a piece of parchment paper, or spray the pan with non-stick baking spray.

Step #3: While the salmon cooks, make the citrus vinaigrette:

Chop up a shallot or small red onion into small pieces and put it in a jar. Pour the vinegar over the pieces and let them soak for about 10 minutes.

Add all the other citrus vinaigrette ingredients to the jar. Secure the lid to the jar and shake vigorously for 10 seconds or so to mix. 

Tip: As the vinaigrette sits, the oil will begin to separate from the other ingredients. Just give it another shake before using it to dress the salad.

Step #4: Assemble the salads.

Divide the salad greens between 4 plates and top each with about a cup of grapefruit and/or orange slices.

Drizzle some citrus vinaigrette over each of the salads, and top each salad with ¼ - ½ cup of almond salsa. 

Use a fork or your fingers to break the salmon meat into chunks and top each salad with the meat (do not use the skin). Drizzle a very small amount of citrus vinaigrette over the pieces of salmon and serve.

Ingredient Substitutions and Variations

As with most salads, this one is easy to adjust to your personal preferences, dietary needs, and available ingredients. Here are some suggestions for ingredient substitutions and variations of this salmon salad:

• Instead of baby greens: Use any kind of greens for this salad including arugula, baby kale, baby spinach, butter lettuce, romaine lettuce, and red leaf lettuce.
• Skip the greens entirely! Take a cue from the popular Israeli Salad and chop vegetables like bell peppers, carrots, and cucumbers into very small pieces and use those in place of, or in addition to, the salad greens.
• Instead of (or in addition to) slices of orange and grapefruit: Chunks of pineapple or mango are also delicious in this salad, as are dried fruits like dried cherries, cranberries, and apricots.
• Instead of homemade citrus vinaigrette: Use a prepared, bottled vinaigrette.
• Instead of salmon: Use any other kind of baked or grilled fish, or any kind of cooked shellfish. Smoked salmon is also delicious on this salad, but you'll need much less per person - about 2 to 3 ounces per person.
• Not a seafood fan? Skip the seafood and use grilled chicken or pork tenderloin instead.
• Make this salad vegan: Simply leave out the salmon to make this into a hearty vegan salad. If you want a bit more protein, toss in some tofu or shelled edamame beans.

Make Ahead and Storage Tips for Salmon Salad

Store leftover vinaigrette in a jar with a lid (or another covered container) in the refrigerator for up to 2 weeks. Use the vinaigrette over any kind of salad. Besides this salmon salad, one of my favorite salads to dress with citrus vinaigrette is this Israeli Salad. 

Citrus vinaigrette is also delicious sprinkled over roasted or sautéed vegetables, used as a marinade for chicken, or as a dressing for fish.

Almond salsa will keep well at room temperature for up to 24 hours. After that it should be refrigerated where it will keep well for another 3-4 days. The salsa is safe to eat for longer than 3 or 4 days, but the almonds begin to get soggy.

Salmon, or any kind of fresh fish, should be used or frozen the day it's purchased. Once baked, the salmon is safe to sit at room temperature for up to two hours.

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