Strawberries and salmon sounds like it shouldn’t work and then you try it and immediately understand why it does. The sweetness and acidity of the strawberries cut through the richness of the salmon in the same way a good lemon sauce does – but with more color, more freshness, and more of that specific summer quality that makes a dish taste like a particular time of year.
This is the salad I make when strawberries are properly good – not the hard, pale ones from January but the deep red ones from June that smell like strawberries before you even open the punnet. Goat cheese, candied pecans, fresh basil, honey balsamic dressing. It’s a dinner salad in the truest sense – substantial enough to be a meal, interesting enough to serve to guests.
Why This Works
Strawberries do what lemon does, but better in summer. The acidity cuts through the salmon’s richness and the sweetness complements the fish in a way that citrus alone can’t. Use genuinely ripe strawberries – underripe ones will taste flat against everything else.
Goat cheese is the right cheese here. Its tanginess plays against the sweet strawberries and the richness of the salmon, and it crumbles into the salad rather than sitting in a heavy block. Feta works as a substitute but is slightly saltier – use less of it.
Candied pecans add crunch and caramel depth. Plain nuts would work but the sweet, slightly sticky coating on candied pecans echoes the honey in the dressing and adds a layer of richness that makes the whole salad more satisfying as a dinner.
The honey balsamic dressing ties everything together. Slightly sweet, slightly acidic, with enough body to cling to the greens. Don’t overdress – you want the individual flavors to stay distinct rather than everything tasting of dressing.
The salmon that inspired this is the strawberry salmon from the main recipe – worth making as a standalone dinner too when you want something more substantial than a salad.
Ingredients (serves 2 as a dinner, 4 as a side)
For the salmon:
- 2 salmon fillets (6oz/170g each), skin on or off
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp garlic powder
- 1 tbsp olive oil
For the honey balsamic dressing:
- 3 tbsp extra virgin olive oil
- 1.5 tbsp balsamic vinegar
- 1 tbsp honey
- 1 tsp Dijon mustard
- 1 small garlic clove, grated
- Salt and black pepper to taste
For the salad:
- 4 cups (120g) mixed greens or arugula
- 1.5 cups (225g) fresh strawberries, hulled and sliced
- 3oz (85g) soft goat cheese, crumbled
- 1/2 cup (60g) candied pecans (store-bought or see tip below)
- 1/4 red onion, very thinly sliced
- Large handful of fresh basil leaves
Method
- Make the dressing. Whisk all dressing ingredients together until emulsified. Taste and adjust – it should be sweet, tangy, and slightly rich. Set aside.
- Cook the salmon. Pat the salmon completely dry with paper towels – this is the most important step for a good crust. Season with salt, pepper, and garlic powder. Heat olive oil in a skillet over medium-high heat until shimmering. Place salmon skin-side up and cook for 3-4 minutes without moving until a deep golden crust forms. Flip and cook for another 2-3 minutes until just cooked through – the centre should still be slightly translucent when you press it. Rest for 2 minutes before serving.
- Assemble the salad. Arrange the greens on a large platter or two plates. Scatter the sliced strawberries, red onion, and candied pecans over the greens. Crumble the goat cheese across the top. Drizzle about two thirds of the dressing over everything and toss gently. Lay the salmon fillets over the dressed salad and drizzle the remaining dressing directly over the fish. Finish with fresh basil leaves.
Tips
- Quick candied pecans: Toss 1/2 cup pecans with 1 tbsp maple syrup and a pinch of salt in a small pan over medium heat. Stir constantly for 3-4 minutes until the syrup caramelizes and coats the nuts. Tip onto parchment paper and cool completely before using – they harden as they cool.
- The salmon can be served warm straight from the pan or at room temperature. Both work well – warm salmon over a slightly dressed salad is particularly good.
- Macerating the sliced strawberries in a teaspoon of sugar and a few drops of balsamic for 15 minutes intensifies their flavor significantly if your strawberries need a boost.
- For a party side dish, flake the cooked salmon over the salad rather than presenting whole fillets – it distributes more evenly and looks beautiful scattered through the leaves.
For more salmon dinner ideas, the easy salmon dinners roundup has ten more worth trying.
Make-Ahead and Storage
The dressing keeps in a jar in the fridge for up to a week. The candied pecans keep in an airtight container at room temperature for up to 2 weeks. The salmon is best cooked fresh but keeps refrigerated for up to 2 days – serve at room temperature rather than reheating which dries it out.
Assemble the salad fresh. Once dressed the greens will start to wilt within 30 minutes.
FAQ
Can I use smoked salmon instead of pan-seared?
Yes – smoked salmon works beautifully as a no-cook alternative. Use about 4oz per person and tear it into pieces rather than slicing. The smokiness adds another dimension against the sweet strawberries. Good for a lunch or a starter where you don’t want to cook.
What can I substitute for goat cheese?
Feta is the closest substitute – use slightly less as it’s saltier. Burrata works for a creamier, more indulgent version. Ricotta salata is good if you want something milder. Avoid cheddar or anything hard – the creaminess of soft cheese is part of what makes this work.
Can I make this without nuts?
Yes – leave them out entirely or substitute toasted pumpkin seeds for crunch without the nut allergen concern. The salad still works without them but loses some of the textural contrast that makes it satisfying as a dinner.
Is this good for a dinner party?
Yes – it’s one of the best dinner party salads precisely because it looks impressive and most of it can be prepared ahead. Make the dressing, candy the pecans, and prep the salad ingredients earlier in the day. Cook the salmon fresh just before serving and assemble at the table.
What else can I serve with this?
Crusty bread to mop up the dressing. A simple rice dish alongside if you want more substance. Or just the salad as a complete meal – with the salmon, goat cheese, and pecans it’s filling enough on its own.
Strawberry Salmon Salad With Honey Balsamic Dressing
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Ingredients
Method
- Make the dressing. Whisk all dressing ingredients together until emulsified. Taste and adjust – it should be sweet, tangy, and slightly rich. Set aside.
- Cook the salmon. Pat the salmon completely dry with paper towels – this is the most important step for a good crust. Season with salt, pepper, and garlic powder. Heat olive oil in a skillet over medium-high heat until shimmering. Place salmon skin-side up and cook for 3-4 minutes without moving until a deep golden crust forms. Flip and cook for another 2-3 minutes until just cooked through – the centre should still be slightly translucent when you press it. Rest for 2 minutes before serving.
- Assemble the salad. Arrange the greens on a large platter or two plates. Scatter the sliced strawberries, red onion, and candied pecans over the greens. Crumble the goat cheese across the top. Drizzle about two thirds of the dressing over everything and toss gently. Lay the salmon fillets over the dressed salad and drizzle the remaining dressing directly over the fish. Finish with fresh basil leaves.
Nutrition
Notes
Tips
Quick candied pecans: Toss 1/2 cup pecans with 1 tbsp maple syrup and a pinch of salt in a small pan over medium heat. Stir constantly for 3-4 minutes until the syrup caramelizes and coats the nuts. Tip onto parchment paper and cool completely before using – they harden as they cool.The salmon can be served warm straight from the pan or at room temperature. Both work well – warm salmon over a slightly dressed salad is particularly good.
Macerating the sliced strawberries in a teaspoon of sugar and a few drops of balsamic for 15 minutes intensifies their flavor significantly if your strawberries need a boost.
