Blackened Salmon Salad

Crisp greens are topped with tender blackened salmon, orange segments and avocado all drizzled with a fresh citrus dressing.

A Summer Favorite

This salad is full of crisp, colorful fruit & veggies. Use fresh veggies from the garden if you have extras!

Salmon is easy to cook and can be grilled, baked, or in this case, simply pan-fried and turns any tossed salad into a full meal.

Quick and easy, it takes less than half an hour! Great for lunch or dinner with friends, clean up is easy too.

Ingredients

VEGGIES Colorful, crisp veggies are the key to this refreshing salad. I used lettuce, cucumbers, avocado, and red onion but feel free to add any fresh veggies you have in the fridge or garden!

ORANGES Juicy oranges really give this salad some color and flavor! Sectioning the oranges removes the bitter pith and the white inner peel. What’s left is the juicy, tender interior which can go straight into your salad!

SALMON Blackened Seasoning is rubbed onto the fillets before pan-frying. This gives the salmon a sweet & savory taste, and a ‘blackened’ look!

DRESSING Orange juice & zest, cider vinegar, honey, and dijon mustard are all mixed together to create this light, tangy dressing!

How to Make Salmon Salad

This salad looks fancy, but it’s super easy to make! Serve salmon warmed or chilled on top of the lettuce before drizzling on the dressing!

Combine orange zest and juice with other dressing ingredients (per recipe below).
Rub salmon with blackened seasoning and pan fry in oil. Remove salmon from pan and let rest.
Divide lettuce between bowls and top evenly with remaining ingredients.
Add salmon fillets and drizzle with dressing.

Other Summer Salads

Southwest Salad with Lime Vinaigrette – Tex-Mex flavors
Grilled Chicken Caesar Salad – a classic favorite
Broccoli Pasta Salad – rich & creamy
Chicken Fajita Salad – with chili lime chicken
Cucumber Avocado Salad – perfect side dish

Did you make this Blackened Salmon Salad? Be sure to leave a rating and a comment below!

Salmon Cooking Tips

Salmon will change from reddish color to pink as it cooks.
Once Salmon has cooked 4-6 minutes per side, it should be slightly translucent in the middle.
Salmon should have an internal temperature of 145°F once cooked.
Once the fish becomes flaky, remove it from the heat right away to avoid over-cooking.
Searing the outside seals in the juices and makes the salmon oh-so-tender, especially if the skin is left on!