When the weather warms up and you crave something fresh and vibrant, this Arugula Salmon Salad is the perfect go-to. Not only is this salad visually stunning, but it’s also packed with healthy fats and antioxidants. The blend of peppery arugula, rich salmon, and bright, tangy grapefruit creates a beautiful harmony of flavors. Adding creamy avocado and the crunch of toasted walnuts makes this salad both satisfying and elegant. It takes only a few minutes to make so it is perfect for a weeknight dinner, but the vibrant flavors also mean it would be the perfect entre at a dinner party.
Growing up on the coast in the Pacific Northwest, freshly caught salmon was a summer staple. We often enjoyed it fresh off the barbecue, served atop salads or with roasted vegetables. Now, I crave it throughout the year. This Arugula Salmon Salad is a fantastic way to satisfy my cravings year-round, thanks to the availability of avocados and grapefruit at the grocery store. However, this entrée salad is especially delicious in the summer when salmon is in season. You might also consider adding seasonal berries like blueberries or a sprinkle of goat cheese for extra flavor.
Why You’ll Love This Arugula Salmon Salad
- Fresh and Vibrant: The combination of arugula, grapefruit, and avocado creates a fresh, bright flavor that’s perfect for any time of year.
- Nutritious and Satisfying: Packed with healthy fats from the salmon and avocado, vitamin C from the grapefruit, and antioxidants from the arugula, this salad is as nutritious as it is tasty.
- Easy to Prepare: With just a few ingredients and minimal cooking time, you can whip up this easy recipe in no time.
Salad Ingredients (and Substitutes)
- Salmon Filet: The best type of salmon to use for this salad are sockeye or spring salmon, as they offer rich flavor and buttery texture. Its worth splurging on good salmon for this recipe as it is the star of the dish. Look for 8 oz salmon filets that are close to an inch thick with the skin on. Cooking with the skin on helps retain moisture and flavor. If you don’t like eating the skin, you can easily remove it when plating the dish.
- Neutral Oil: For cooking the salmon. I would recommend using vegetable oil, canola oil or grapeseed oil as they all have a mild flavor and a high smoke point ideal for cooking the fish.
- Walnuts: Adds crunch and texture to the dish. Substitute with pecans or almonds if desired.
- Arugula: brings a strong peppery flavor to the salad, we recommend using baby arugula which has a softer texture. Mixed greens or baby spinach are good substitutes.
- Avocado: Adds creaminess. No substitute needed!
- Grapefruit: Adding citrus to this arugula salmon salad brings a bright, tangy flavor to the dish. We prefer using grapefruit as it is both tart and sweet. Oranges can be used if grapefruit is not available, but we would recommend increasing the vinegar in the salad dressing.
- Shallot: Adds a mild onion flavor. Red onion has a stronger flavor but will work as a substitute.
- Extra Virgin Olive Oil: For the dressing. A good quality olive oil will improve the taste of the dressing. Grapeseed oil and avocado oil are alternatives.
- Apple Cider Vinegar: Adds a tangy bite to the dressing. Substitute with fresh lemon juice, red wine vinegar or rice wine vinegar.
- Salt and Pepper: To taste.
How to Make Arugula Salmon Salad (with pictures)
This easy dinner comes together quickly with simple ingredients, requiring just a few steps.
Start by prepping your salmon fillets by patting them dry with paper towels. Drizzle a small amount of olive oil over the flesh side, rubbing it evenly to coat. Sprinkle with salt and pepper.
In a small pan over low heat, lightly toast the walnut pieces until they are golden brown. Remove from heat and transfer the walnuts to a small bowl. Set aside.
Segment the grapefruit. Start by cutting off the ends to create a flat surface and then remove the skin, ensuring to peel away as much of the pith as possible. Carefully cut the grapefruit out from the membrane. Using your hands, squeeze any remaining juice from the membrane into a bowl for the salad dressing.
Prepare the salad dressing by combining approximately ¼ cup of grapefruit juice with olive oil, apple cider vinegar, salt, and pepper in a mason jar. Seal the jar tightly and shake vigorously until all ingredients are well combined.
Coat the base of a large non-stick skillet with neutral oil and heat over medium-high heat until the oil shimmers. Carefully place the salmon fillets skin side down in the skillet, then immediately reduce the heat to medium. Press down gently on each fillet for 10 seconds. Cook for approximately 7 minutes, or until the top of the salmon begins to change color. Flip the salmon over for the final 1.5 minutes. Remove from the heat.
In a large bowl, combine baby arugula, grapefruit segments, shallots, and avocado. Toss with the prepared salad dressing until evenly coated. Arrange crispy skin salmon on top and sprinkle with toasted walnut pieces.
Questions and Tips
Can I make this salad ahead of time?
Yes, you can prepare the each of the ingredients ahead of time, but combine them just before serving to keep everything fresh.
How should I store leftovers?
This arugula salmon salad is best enjoyed immediately, as the arugula is likely to wilt after it is dressed. Store any leftovers in an airtight container in the refrigerator for 1-2 days.
If you want to meal prep for some easy dinners, prepare the segmented grapefruit and salad dressing in advance and quickly put everything together when you are ready to eat.
What is the best type of salmon to use
For this entrée salad, Spring Salmon and Sockeye are ideal due to their higher fat content, which enhances flavor and provides essential fatty acids. When selecting consider the thickness of the fillets; thicker cuts ensure the salmon stays moist and flavorful during cooking, avoiding the risk of becoming dry. Fresh salmon is preferred, but previously frozen salmon can also be used effectively.
Arugula Salmon Salad with Toasted Walnuts and Grapefruit
Ingredients
- 1 Ibs salmon fillet 2 oz fillets
- 1.5 tbsp vegetable oil
- ¼ cup walnuts pieces or halves
- 4 cups arugula
- 1 avocado pitted and sliced
- 1 large grapefruit
- ½ shallot finely sliced
- 3 tbsp olive oil extra virgin
- 1 tsp apple cider vinegar
- salt
- pepper
Instructions
- Prep the salmon: pat the salmon dry with a paper towel. Drizzle a small amount of olive oil over the flesh side and rub all over before sprinkling with salt and pepper
- Toast: in a small pan lightly toast the walnut pieces over low heat, remove from heat once golden. put walnuts in a small bowl and set aside
- Segment the grapefruit: Remove skin from grapefruit removing as much of the pith as possible and segment it. Keep the remaining center and segmental walls of the grapefruit, using your hands squeeze the remaining juice into a bowl for the dressing
- Make the Dressing: combine juice from grapefruit (about ¼ cup) with 3 tablespoons of olive oil, apple cider vinegar, salt and pepper and mix to combine
- Cook the Salmon: cover the base of a large non stick skillet with oil and heat on medium high until oil shimmers. Place the salmon skin side down and immediately turn the heat down to medium. Press down on each salmon fillet for 10 seconds using a spatula. Cook for 7 minutes or until the salmon is nearly finished (you should be able to see the salmon changing colour on the top), flip salmon over for final 1 minute and 30 seconds of cooking. Remove from heat
- Make Salad: Combine arugula, grapefruit, shallots and avocado in a large bowl and dress with the salad dressing. Top with crispy skin salmon and toasted walnut pieces.
Just about the easiest weeknight dinner there is and so yummy 😋