Old Bay Salmon and Arugula Salad with Creamy Lemon Dressing

This vibrant salad brings together seared salmon seasoned with Old Bay, tender arugula, sweet corn and juicy grape tomatoes. Golden croutons add crunch, while a creamy lemon dressing with a hint of Old Bay ties it all together. Quick-soaked shallots provide a mild bite, making every forkful interesting.

Ready in just 15 minutes, this dish is perfect for a light weeknight dinner. The salmon is cooked until crisp-skinned and flaky, then broken into pieces and tossed with the salad. It’s a satisfying meal that comes together in no time.

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Ingredients

1 unit CornView ingredient guideLike ingredientDislike ingredient

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

2 unit CroutonsView ingredient guideLike ingredientDislike ingredient

2 ounce ArugulaView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 tablespoon Old Bay SeasoningView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

10 ounce SalmonView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

0.25 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Pat the salmon dry with paper towels. Season all over with half the Old Bay seasoning, salt and pepper. Heat a drizzle of oil in a large nonstick pan over medium-high heat. Add the salmon skin-side down and cook until the skin is crisp, 5-7 minutes. Flip and cook until cooked through, 1-2 minutes more. Transfer to a plate.
2. While the salmon cooks, zest and quarter the lemon. Halve the grape tomatoes. Drain and rinse the corn. Peel and thinly slice the shallot. Soak the shallot in a small bowl of cold water.
3. In a large bowl, combine the lemon zest, mayonnaise, sour cream, remaining Old Bay seasoning, sugar and the juice from half the lemon. Season with salt and pepper and whisk until smooth.
4. Using a fork, break the salmon into large pieces. Add the arugula, tomatoes, corn, drained shallot and croutons to the bowl with the dressing. Toss until evenly coated. Divide the salad among shallow bowls, top with the salmon and serve with the remaining lemon wedges.

Recipe Tips

FAQ

Can I use a different type of fish?

Yes, you can substitute salmon with another firm fish like trout or cod. Adjust cooking time as needed.

How do I store leftovers?

Store the salad and salmon separately in airtight containers in the refrigerator for up to 2 days. Add croutons just before serving to keep them crunchy.

Can I make this salad dairy-free?

Yes, use dairy-free sour cream and mayonnaise alternatives. The dressing will still be creamy and delicious.