Serves a Crowd

BLT Salmon Salad with Herbed Dressing

October  4, 2022
0 Ratings
  • Serves 2 entrees
Author Notes

This is a quick and easy way to throw together a really satisfying salad meal. You can use a variety of greens for the salad and herbs in the dressing. I chose basil, parsley and fennel fronds because I had them on hand, but this would also work well with various combinations of dill, tarragon, cilantro or chervil. —savorthis

What You'll Need
  • Herbed Dressing
  • 1 cup packed herbs (see note above)
  • 1/2 cup mayo
  • 1/4 cup sour cream
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 1 tablespoon rice vinegar
  • pepper
  • Salad
  • 3 pieces bacon, sliced
  • 12 ounces salmon, skin on if you wish
  • 1 cup assorted cherry tomatoes, chopped
  • 1/2 english cucumber, seeded and sliced
  • salad greens
  1. Finely chop all herbs and zest and mix with remaining dressing ingredients. Alternately, pulse herbs in a food processor and add remaining items to mix.
  2. Brown bacon, remove to a paper towel and pour off all but 1 T fat.
  3. Pat salmon dry and season with salt and pepper. Cook over medium heat, skin side down, until skin is browning and crispy. Flip and cook a couple minutes more until cooked to your preference. Blot skin on paper towel and allow to cool enough to handle. Remove skin and slice into strips. Scrape off any grey bits from the salmon and break into chunks.
  4. Arrange greens, tomato, cucumber, salmon, bacon and skin on a platter and serve with dressing.

See what other Food52ers are saying.

  • JanetFL
  • AntoniaJames
  • gingerroot
  • BoulderGalinTokyo
  • Summer of Eggplant
    Summer of Eggplant
Co-Owner/Designer @ Where Wood Meets Steel-Custom Furniture

15 Reviews

JanetFL July 3, 2013
You are one talented person! This is the perfect entree for summer! Can't wait to put this on my menu.
AntoniaJames July 2, 2013
All I can say is this. Wow! And perhaps, "Winner!" Saved to the must-try-soon collection. ;o)
savorthis July 3, 2013
Thanks Antonia. Of course now that I'm trying out vb6 this is relegated to dinner but I'm glad I remembered it. Such a good summer meal.
gingerroot July 19, 2012
What a gorgeous salad. I look forward to trying this soon.
gingerroot July 24, 2012
This is as delicious as it is beautiful. The contrasting colors, flavors and textures of this salad make this meal a summer treat. I used sweet basil, shiso, thyme and parsley from my garden for the dressing. Thanks, savorthis!
savorthis July 24, 2012
Ooh shiso! What an interesting idea. I bet that was great. Thanks for trying it and providing that feedback. Now I am craving tempura shrimp rolls with shiso and ginger....
gingerroot July 24, 2012
Lol, now I want tempura shrimp rolls with shiso and ginger!
savorthis July 3, 2013
Hey gingerroot, that reminds me..I just planted shiso. I have no idea how it will do but I am excited to try. We recently made a rice dish that had a mix of cilantro, shiso, basil, candied ginger and fried shallots stirred in and I'd love to make it again without a trip to H Mart...
gingerroot July 3, 2013
Yay and yum! Fingers crossed for you that it flourishes. If it does, you could make some umeshu and add shiso to it. I did that a few years ago and gets better with age. It is definitely my favorite herb. PS, thanks for your comment - it reminds me to make your salad again soon!
BoulderGalinTokyo July 17, 2012
Yes the Botanic Gardens, by the Monet Garden-- this salad would be perfect!
savorthis July 17, 2012
We sat near the grass pit where they have concerts. There is an amazing bamboo installation there by Tetsunori Kawana that I got to help with as a lowly volunteer. Just stunning!
Summer O. July 15, 2012
Looks great!
savorthis July 16, 2012
Thanks! We brought it to the Botanic Gardens for a perfect dinner picnic.
EmilyC July 14, 2012
This is lovely and exactly the type of food I like to eat in the summer!
savorthis July 15, 2012
Thanks EmilyC. And I bet it would be great with your charred corn dish too!