This smoked salmon salad recipe is a fresh, easy salad packed with jammy eggs, crisp veggies, and creamy dill dressing—perfect for brunch, lunch, or light entertaining.

A flavorful way to enjoy smoked salmon with minimal prep.

We love any excuse to fire up our Masterbuilt smoker, and using it to smoke our salmon for this salad recipe worked out great.

That deep, smoky flavor brings next-level energy to this salad and complements the creamy eggs, sharp onions, and herby dressing.

But hey, if you’ve got some baked or grilled salmon hanging out in the fridge, go ahead and use it. This salad is flexible like that—fancy enough for brunch and easy enough for dinner.

When we saw this recipe in the May issue of Real Simple, I knew we had to try it, making a few modifications and adding some additional ingredients.

What You Will Need:

Smoked Salmon. Go for high-quality smoked salmon for the best flavor. You can also use grilled or baked salmon if that’s what you’ve got.

Large Eggs. We’re doing soft-boiled for that jammy center, but you can cook them to your preference.

Mixed Salad Greens. A blend of arugula, baby spinach, and romaine adds color, crunch, and freshness.

Fennel. Thinly sliced for a crisp, sweet bite (don’t skip this unless you hate fennel—then try celery or cucumber).

Red Onion. Adds sharpness and a pop of color. Slice it thin for the best texture.

Carrot Ribbons. Use a veggie peeler to shave fresh carrots into ribbons for texture and natural sweetness.

Fresh Dill. This is the herby star of the dressing and garnish—fresh is best here.

Mayonnaise + Dijon Mustard. These are the base of that creamy dill dressing. Don’t skip the Dijon—it adds just the right tang.

Croutons or Toasted Bread Cubes add that crunchy bite every good salad needs. If you’re making your own, use sourdough or baguette. We pulsed bagel chips in the blender to create crunchy, flavorful crumbs that hold up beautifully in the salad. A fun twist instead of traditional croutons.

Parmesan (Parmigiano Reggiano).Freshly shaved for salty richness. Optional, but highly recommended.

Fresh Mint Sprigs. A surprising but refreshing finish. Trust us—it works.

How To Make Smoked Salmon Salad

Serves: 4

Ingredients:

3 tablespoons extra virgin olive oil (EVOO), divided
1/2 teaspoon Kosher sea salt, divided
4 large eggs
1/3 cup mayonnaise
1 tablespoon Dijon mustard
2 tablespoons chopped fresh dill, divided
1/2 cup thinly sliced fennel (from 1 bulb)
1 red onion, thinly sliced
1 peeled carrot, shaved into ribbons
1 garlic clove, finely sliced (optional – recommended for garlic lovers!)
5 ounces mixed salad greens
12–15 small croutons or toasted bread cubes
8 ounces smoked salmon, torn into bite-sized pieces (or use leftover cooked salmon)
Freshly cracked black peppercorns, to taste
Fresh Parmigiano Reggiano, for topping
Sprigs of fresh mint, for garnish

To make the Dressing, Whisk 1/3 cup mayonnaise, 2 tablespoons water, 1 1/2 tablespoons dill, 1/4 teaspoon Kosher sea salt, and 3 tablespoons EVOO.

Directions:

Boil the Eggs: Bring a medium pot of water to a boil. Gently lower the eggs and cook for 7 minutes for jammy centers. Transfer to an ice bath and chill for 5 minutes. Peel and quarter the eggs.
In a large bowl, combine mixed salad greens and fennel. Add the 3 tablespoons of reserved dressing and toss to coat.
Spread the dressed greens on a large serving platter. Layer on smoked salmon, quartered eggs, red onion slices, carrot ribbons, sliced garlic (if using), croutons, and mint sprigs.
Drizzle with remaining dressing. Sprinkle with the remaining 1/2 tablespoon of dill and 1/4 teaspoon sea salt. Top with grated Parmigiano Reggiano and freshly cracked black peppercorns (to taste).
For even more flavor, let the salad rest in the fridge for 10–15 minutes before serving.

Can I Use A Different Kind Of Fish Besides Smoked Salmon?

Absolutely. We love smoked salmon (especially when we use our Masterbuilt smoker), but baked or grilled salmon works great, too.

You could even go with trout or canned salmon if that’s what you have on hand.

You could also go for grilled chicken or steak in this recipe!

How Far In Advance Can I Make This Salad?

You can prep the dressing, eggs, and veggies a day in advance.

Just wait to assemble everything until you’re ready to serve, so the greens stay crisp and fresh.

Not Into Fennel—What Else Can I Use?

Swap in thinly sliced celery, cucumbers, or radishes for that crunch without the licorice vibes.

What Can I Use Instead Of Fresh Dill?

Dried dill works—just use half the amount. If you have fresh parsley or chives, that’s fine.

Is The Garlic Raw? Can I Mellow It Out?

Yep, it’s raw—but feel free to sauté it for a milder bite or use garlic-infused olive oil instead.

What Kind Of Bread Should I Use For Croutons?

You can use a crusty baguette or sourdough. Cube it up, toss with EVOO, and toast until golden and crunchy.

What’s The Best Way To Shave Carrots Into Ribbons?

We highly recommend using a veggie peeler. You can find them at HomeGoods, home retailers, or online stores.

Grab the peeler and go longwise down the carrot.

It’s quick, easy, and gives you beautiful, thin strips.

How Long Should I Cook The Eggs If I Like Them Firmer?

Go for 9–10 minutes if you prefer a more set yolk.

. We love a jammy 7-minute egg, but do you.

How Should I Serve This?

Pile it onto a big platter—it’s perfect for brunch, lunch, or an easy summer dinner.

Pair it with crusty bread or a light soup, and you’re good to go.

Now that you have the ingredients and full recipe, grab all your ingredients and start.

Living here in Michigan, we can access fresh produce from our garden during summer.

If you have a garden or are near local farmers’ markets, check there for fresh veggies.

More Salad Recipes To Try This Summer:

Peach & Burrata Salad with Shrimp and Jammy Eggs

Strawberry Cobb Salad

Thai Cabbage Salad

Strawberry Arugula Salad

Smoked Salmon Salad Recipe

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Course: Healthy Dishes, Main Course

Cuisine: American

Servings:

Ingredients

3 tablespoons extra virgin olive oil EVOO, divided
1/2 teaspoon Kosher sea salt divided
4 large eggs 1/3 cup mayonnaise
1 tablespoon Dijon mustard
2 tablespoons chopped fresh dill divided
1/2 cup thinly sliced fennel from 1 bulb
1 red onion thinly sliced
1 peeled carrot shaved into ribbons
1 garlic clove finely sliced (optional – recommended for garlic lovers!)
5 ounces mixed salad greens
12 –15 small croutons or toasted bread cubes
8 ounces smoked salmon torn into bite-sized pieces (or use leftover cooked salmon)
Freshly cracked black peppercorns to taste
Fresh Parmigiano Reggiano for topping
Sprigs of fresh mint for garnish

Instructions

To make the Dressing, Whisk 1/3 cup mayonnaise, 2 tablespoons water, 1 1/2 tablespoons dill, 1/4 teaspoon Kosher sea salt, and 3 tablespoons EVOO.
Boil the Eggs: Bring a medium pot of water to a boil. Gently lower the eggs and cook for 7 minutes for jammy centers. Transfer to an ice bath and chill for 5 minutes. Peel and quarter the eggs.
In a large bowl, combine mixed salad greens and fennel. Add the 3 tablespoons of reserved dressing and toss to coat.
Spread the dressed greens on a large serving platter. Layer on smoked salmon, quartered eggs, red onion slices, carrot ribbons, sliced garlic (if using), croutons, and mint sprigs.
Drizzle with remaining dressing. Sprinkle with the remaining 1/2 tablespoon of dill and 1/4 teaspoon sea salt. Top with grated Parmigiano Reggiano and freshly cracked black peppercorns (to taste).
For even more flavor, let the salad rest in the fridge for 10–15 minutes before serving.

Tried this recipe?Mention @thiswortheylife or tag #thiswortheylife!

Smoked Salmon Salad

What You Will Need: