Recipe

Comforting Salmon Salad Recipe

A warm salmon salad with crispy potatoes, lemony dill dressing, and cozy roasted veggies. It eats like comfort food but still feels bright and fresh.

By Matt Campbell

•

4.8

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This is the salad I make when I want something that feels like dinner, not a sad bowl of leaves. The trick is simple: keep the greens, but bring the comfort. We do that with warm, flaky salmon, crispy roasted potatoes, and a creamy lemon dill dressing that tastes like you know what you are doing even if you are cooking in sweatpants.

It is cozy enough for a cold night, light enough for lunch, and flexible enough to handle whatever is in your fridge. Plus, it is one of those meals where you take a bite and immediately start planning when you can make it again.

Why It Works

Warm meets crisp: Hot roasted potatoes and salmon gently wilt the greens just a bit, so the whole bowl feels cozy.
Big flavor, accessible ingredients: Lemon, dill, mustard, and a little honey give you brightness without needing specialty items.
Great texture: Crispy edges on the potatoes, tender salmon, and crunchy cucumbers or radishes keep every bite interesting.
Meal prep friendly: Roast extra potatoes and salmon, then assemble warm or cold for a few days.

Pairs Well With

Storage Tips

Best move: store components separately so the greens stay perky.

Salmon: Refrigerate in an airtight container for up to 3 days. Reheat gently in a skillet over low heat or enjoy cold and flaky.
Roasted potatoes: Refrigerate up to 4 days. Re-crisp in a 400°F oven or air fryer for 5 to 8 minutes.
Dressing: Keep refrigerated up to 5 days. If it thickens, loosen with a splash of water or lemon juice.
Assembled salad: If it is already dressed, it is still tasty the next day, but the greens will soften. I call that “intentional wilt.”

Common Questions

Can I use canned salmon instead of fresh?

Yes. Drain it well, flake it, and warm it quickly in a skillet with a little olive oil and lemon. It will not be quite as buttery as roasted salmon, but it is still very good, especially with the creamy dill dressing.

What if I do not like dill?

Swap in parsley, chives, or a mix of the two. If you want that classic cozy vibe, a tiny pinch of dried tarragon is also great.

How do I know when salmon is done?

Look for salmon that flakes easily with a fork and is just barely opaque in the center. If you have a thermometer, many cooks aim for 125°F to 130°F for medium and juicy, or 140°F if you prefer it more set. Note: USDA guidance lists 145°F as the official fully cooked temperature.

Can I make this dairy free?

Absolutely. Use a dairy free yogurt or mayo in the dressing. Taste and adjust with a little extra lemon and salt since dairy free options can vary.

What greens work best?

Baby spinach, arugula, spring mix, or chopped romaine all work. If you want maximum “cozy,” go with spinach since it wilts beautifully under warm toppings.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Sheet pan
Mixing bowl (for dressing)
Whisk or fork
Cutting board and knife
Optional: instant-read thermometer

I started making warm salads when I realized I was basically using “salad” as a guilt word. I would throw some greens in a bowl, eat it, and immediately hunt for toast.

This one fixed that. The potatoes bring the comfort, the salmon brings the “I have my life together” energy, and the lemon dill dressing makes the whole bowl taste bright and cozy at the same time. It is the kind of meal that lets you cook with the relaxed energy of a friend hanging out in your kitchen: not fussy, tasting as you go, and not pretending you always have perfectly organized produce drawers.

Comforting Salmon Salad Recipe

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Servings 4

Ingredients

1 1/2 lb baby potatoes (Yukon gold or red), halved (or quartered if large, about 1 to 1 1/2 inches)
3 tbsp olive oil, divided
1 tsp kosher salt, divided (or to taste)
1/2 tsp black pepper
1 tsp smoked paprika (optional but cozy)
4 salmon fillets (about 5 to 6 oz each)
5 oz baby spinach or spring mix
1 English cucumber, sliced
6 radishes, thinly sliced (optional for crunch)
1 small red onion, thinly sliced (optional)
1/4 cup toasted almonds or pumpkin seeds (optional)

Dressing

1/3 cup plain Greek yogurt (or mayo, or sour cream)
2 tbsp lemon juice (about 1/2 to 1 lemon), plus more to taste
1 tsp Dijon mustard
1 tsp honey or maple syrup
1 small garlic clove, finely grated
2 tbsp chopped fresh dill (or 2 tsp dried)
2 to 4 tbsp water, to thin
Salt and pepper, to taste

Instructions

Heat the oven. Set oven to 425°F. Line a sheet pan with parchment for easy cleanup.
Roast the potatoes. Toss potatoes with 2 tbsp olive oil, 1/2 tsp salt, pepper, and smoked paprika if using. Spread in a single layer, cut-side down as much as possible. Roast for 15 minutes.
Add the salmon. Push potatoes to one side. Place salmon on the other side. Rub salmon with 1 tbsp olive oil and about 1/4 tsp salt (or to taste). Roast until salmon flakes easily, 8 to 12 minutes depending on thickness. If you have a thermometer, many cooks love it at 125°F to 130°F for a juicy center, or go up to 145°F if you want to follow USDA fully cooked guidance.
Make the dressing. In a bowl, whisk yogurt, lemon juice, Dijon, honey, garlic, dill, and a pinch of salt and pepper. Add water 1 tablespoon at a time until it is pourable but still creamy. This makes enough for all 4 servings, with a little extra if you like it saucy.
Build the salad. Add greens to a large bowl. Top with cucumber, radishes, and onion if using.
Warm it up. Add the hot potatoes to the bowl first and toss gently. They will slightly wilt the greens in the best way.
Finish with salmon and dressing. Flake salmon into big chunks, add on top, drizzle with dressing, and finish with almonds or seeds if you want crunch. Taste and adjust with more lemon, salt, or pepper.
Optional but excellent: If you have extra lemon, squeeze a little over the salmon right before serving for that bright, pause-mid-bite moment.

Nutrition information is estimated.

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