Old Bay Salmon and Arugula Salad with Creamy Lemon Dressing

This vibrant salad brings together seared salmon seasoned with Old Bay, fresh arugula, sweet corn and juicy grape tomatoes. Golden croutons add crunch, while a creamy lemon dressing with a hint of Old Bay ties everything together. Quick-soaked shallots provide a mild bite, making this a perfectly balanced weeknight dinner.

Ready in just 15 minutes, this dish is ideal for busy evenings when you want something light yet satisfying. The flaked salmon pairs beautifully with the peppery greens and tangy dressing. Serve with lemon wedges for an extra burst of freshness.

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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

20 ounce SalmonView ingredient guideLike ingredientDislike ingredient

0.25 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView 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 of 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 to taste.
4. Flake the salmon into large pieces using a fork. 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 flaked salmon and serve with the remaining lemon wedges.

Recipe Tips

FAQ

Can I use frozen corn instead of canned?

Yes, you can use thawed frozen corn. Drain any excess liquid before adding to the salad.

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 substitute the salmon with another protein?

Absolutely! Grilled chicken or shrimp would work well with the same seasoning and dressing.