Dill Pickle Salmon Salad
I’ve never categorized a salad as fun or cheeky but I think Dill Pickle Salmon Salad fits the bill. The yellow mustard and dill pickles instantly evoke a relaxed, easy-breezy picnic vibe. Add-in some delicious protein, fresh herbs and nuts and you’ve got a salad that is both sophisticated and wonderfully whimsical.
Jump to RecipeIngredients
Organize the ingredients – salmon, paprika, garlic powder, Za’atar (optional), kosher salt, freshly ground pepper, mixed lettuce, avocado, cucumber, dill pickles, fresh dill, cashews, extra virgin olive oil, yellow mustard, maple syrup, and fresh lemon juice.
Making the Salmon Wet Rub
Cut the salmon into bite-sized cubes. Place the salmon in a medium-sized bowl with the olive oil, kosher salt, pepper, garlic powder, paprika and Za’atar (if using). Mix well until all salmon pieces are fully coated.
Cooking the Salmon
Preheat broiler. Transfer spiced salmon bites (skin-side up, if possible) to a baking sheet lined with foil. Place baking sheet on top rack. Cook salmon for 4-5 minutes. Salmon will be cooked through and the skin will be lightly crisped. Remove from the oven and set aside.
Making the Salad Dressing
Place olive oil, yellow mustard, maple syrup, garlic powder, kosher salt and pepper, and fresh lemon juice in a small bowl or small jar. Whisk or shake until dressing ingredients are combined.
Salad Assembly
Place the lettuce on a large platter (or individual bowls). Then add the salmon bites, most of the cashews, dill pickles, cucumbers, avocado and half of the chopped dill to the lettuce. Next, spoon dressing over the salad. Lastly, top with the remaining cashews and dill.
Dill Pickle Salmon Salad
Ingredients
Salmon
- 3/4 lbs. salmon fillet skin descaled and diced into bite-sized pieces (skin can also be omitted, if desired)
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground pepper
- 1/2 teaspoon garlic powder adjust more or less according to preference
- 1/2 teaspoon paprika
- 1/2 teaspoon Za'atar optional
Salad
- 4 cups mixed lettuce washed and dried (such as mixed field greens and butter lettuce and also some heartier lettuce like Little Gem, Kale, Radicchio)
- 1/4 cup cashews toasted (6 mins) and then rough chopped (macadamia, pistachios and/or hazelnuts would also be delicious)
- 1/2 cup dill pickles rough chopped (approximately 2-3 pickle spears)
- 1 cucumber peeled and cut in half lengthwise and then cut into half-moons, if using persian cucumbers no need to peel
- 1 avocado sliced thin
- 1/4 cup fresh dill finely chopped
Dressing
- 2 tablespoons extra virgin olive oil
- 1 tablespoon yellow mustard (picnic mustard)
- 1 tablespoon maple syrup the real stuff
- 1/4 teaspoon garlic powder
- 1/4 teaspoon kosher salt
- Freshly ground pepper to taste
- 1/2 lemon juiced
Instructions
- Preheat broiler on high. Line a baking sheet with lightly greased foil.
- Place the salmon in a medium-sized bowl with the olive oil, kosher salt, pepper, garlic powder, paprika and Za'atar (if using). Mix well until all salmon pieces are fully coated.
- If possible place salmon pieces skin-side up on the baking sheet. Place baking sheet on the top rack. Cook salmon for 4-5 minutes. Salmon will be cooked through and the skin will be lightly crisped. Remove from the oven and set aside.
Salad Dressing
- Place olive oil, yellow mustard, maple syrup, garlic powder, kosher salt and pepper, and fresh lemon juice in a small bowl or small jar. Whisk or shake until dressing ingredients are combined.
Assembly:
- Place the lettuce on a large platter (or individual bowls). Then add the salmon bites, most of the cashews, dill pickles, cucumbers, avocado and half of the chopped dill to the lettuce. Next, spoon dressing over the salad. Lastly, top with the remaining cashews and dill.
Recipe inspired from Star Infinite Foods.
If you like this GFchow recipe, you may also like these other recipes. Salmon with Creamy Dill Dressing, Homemade Dill Pickles…Easy as 1,2,3, and Copycat Jimmy’s Milan Salad.
GLUTEN FREE DISCLAIMER
The recipes you find here are considered by me to be gluten free. However, it is up to you to make sure the ingredients you use are gluten free. Whenever possible, I will list specific brands of ingredients that I use, but always be sure to check the labels yourself to verify the item is gluten free.
