There’s something genuinely satisfying about a salad that goes beyond just greens. This Crispy Salmon Salad with Creamy Lemon Feta Dressing is one of those dishes. It all started with craving something light and refreshing but with a protein punch. Salmon to the rescue! Now, I’m a huge fan of crispy salmon. Pan-frying creates this incredible contrast between the perfectly cooked, flaky interior and the delightfully browned, crispy exterior. It’s a textural symphony on the plate, and it pairs beautifully with the creamy feta dressing and the vibrant salad.

This recipe quickly became a weeknight staple in my kitchen. It’s surprisingly easy to throw together, yet it feels like a restaurant-worthy dish. Plus, it’s endlessly customizable! Don’t have romaine lettuce? Use spinach or a spring mix. No dill on hand? Fresh parsley or chives would be lovely substitutes.

So, are you ready to create this flavor and texture explosion in your kitchen? Let’s get started!

Ingredients for Crispy Salmon Salad with Creamy Lemon Feta Dressing

• Lemon Feta Dressing
  • ½ cup olive oil
  • 5 oz Greek yogurt
  • 1 medium lemon, zested and juiced
  • 2 cloves garlic, minced
  • 2 tsp Dijon mustard
  • Salt and pepper to taste
  • 5 oz feta cheese, crumbled
  • 3 tbsp dill, chopped
• Salad
• 10 slices bacon, chopped
• 2 lbs salmon, skin removed
• Onion powder, salt, and dried oregano to taste
• 3 heads romaine lettuce, chopped
• 3 Persian cucumbers, sliced
• 1 pint cherry tomatoes, halved
• 1 small red onion, thinly sliced
• 1 large avocado, chopped

 Directions for Crispy Salmon Salad with Creamy Lemon Feta Dressing

• Whip up the creamy dressing

1. • Whisk together the olive oil, Greek yogurt, lemon zest, lemon juice, garlic, Dijon mustard, salt, and pepper in a medium bowl.
   • Fold in the crumbled feta cheese and chopped dill.
   • Set aside.

• Crisp up the bacon: Cook the chopped bacon in a large skillet over medium heat until crispy. Remove the bacon from the pan with a slotted spoon and drain on paper towels. Leave about 1 tablespoon of bacon grease in the pan.
• Salmon time! Season the salmon fillets with onion powder, salt, and dried oregano. Heat the remaining bacon grease (or add a little olive oil if needed) in the pan over medium-high heat. Carefully place the salmon fillets in the pan, skin-side down. Cook for 4-5 minutes or until the skin is golden brown and crispy. Gently flip the salmon and cook for another 2-3 minutes or until cooked through (depending on the thickness of your fillets).
• To assemble the salad, combine the chopped romaine lettuce, sliced cucumbers, halved cherry tomatoes, and thinly sliced red onion in a large bowl.

The grand finale:

1. Flake the cooked salmon and add it to the salad.
2. Drizzle with the creamy lemon feta dressing and gently toss to combine.
3. Top with the crispy bacon crumbles and chopped avocado.

 

Serving Ratio and Prep Time

This recipe yields 4-6 servings, depending on appetites. It can be whipped up in about 30 minutes, making it a perfect weeknight meal.

Side Dish 

This salad is quite filling on its own, but if you’d like a side dish, here are a few suggestions:

• Crusty bread for dipping in the leftover dressing
• Roasted asparagus
• Quinoa or brown rice

Conclusion

This Crispy Salmon Salad with Creamy Lemon Feta Dressing is a delightful combination of textures and flavors. It’s light yet satisfying, healthy yet incredibly delicious. I hope you give it a try and make it your own!

FAQs

Can I use a different type of fish?

Absolutely! Cod, halibut, or even trout would work well in this recipe.

Don’t have fresh dill?

No worries! Fresh parsley or chives would be lovely substitutes.

Can I make this salad ahead of time?

The salad components can be prepped ahead of time and stored separately in the refrigerator. However, wait to dress the salad until right before serving to prevent the lettuce from getting soggy.

 

For more salad recipes

Easy Thai Peanut Chicken Salad

Easy Sweet Potato Paradise