Seared Salmon Salad with Blue Cheese and Crispy Onions

This vibrant salad pairs perfectly seared salmon with a creamy, tangy blue cheese dressing, crisp lettuce, cucumber and juicy tomato. Topped with crunchy croutons and crispy fried onions, every bite offers a delightful mix of textures and flavors.

Ready in just 20 minutes, this dish is ideal for a light yet satisfying weeknight dinner. The bold steak spice rub gives the salmon a savory crust, while the cool, fresh vegetables balance the richness of the dressing.

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Ingredients

2 unit CroutonsView ingredient guideLike ingredientDislike ingredient

1 unit Baby LettuceView ingredient guideLike ingredientDislike ingredient

3 ounce Blue Cheese DressingView ingredient guideLike ingredientDislike ingredient

1 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon Bold & Savory Steak SpiceView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 unit Crispy Fried OnionsView ingredient guideLike ingredientDislike ingredient

2 ounce Mixed GreensView ingredient guideLike ingredientDislike ingredient

10 ounce SalmonView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Pat the salmon dry with paper towels. Season both sides with half the steak spice and a pinch of salt. Heat a drizzle of oil in a large pan over medium-high heat. Add the salmon and cook to your desired doneness, about 3-6 minutes per side. Transfer to a cutting board and let rest.
2. While the salmon cooks, prepare the vegetables. Trim the root end from the baby lettuce and chop into bite-sized pieces. Dice the tomato. Halve the cucumber lengthwise, then slice crosswise into ¼-inch-thick half-moons.
3. Lightly crush the croutons in their bag. In a large bowl, combine the lettuce, mixed greens, tomato, cucumber, croutons and as much blue cheese dressing as you like. Toss to coat. Season with salt and pepper to taste.
4. Slice the salmon against the grain into thin strips. Divide the salad among serving bowls, top with the sliced salmon and sprinkle crispy fried onions over the top. Serve immediately.

Recipe Tips

FAQ

Can I use a different fish instead of salmon?

Yes, trout or arctic char work well as substitutes. Adjust cooking time as needed.

How do I make this salad dairy-free?

Replace the blue cheese dressing with a dairy-free alternative like a vinaigrette or tahini dressing.

Can I prepare this salad ahead of time?

You can prep the vegetables and cook the salmon in advance, but toss the salad with dressing and add the crispy onions just before serving to keep it crunchy.