Salmon blue cheese salad combines broiled salmon, fresh herbs, crisp greens, and tangy blue cheese for a bold, satisfying meal. Tossed with creamy dressing and crunchy croutons, it’s perfect for a quick yet impressive dinner.

A salad plate filled with salmon and salad greens with bread in the background.

Here is Why This Salmon and Blue Cheese Salad Recipe Works

Packed with Fresh Herbs: This isn’t your average salad…. tarragon, parsley, and dill give it serious flavor.

Simple, Delicious Salmon: Broiled with a hint of lemon, the salmon adds rich, savory protein without much fuss.

Creamy Blue Cheese Goodness: A touch of blue cheese dressing brings creamy, tangy flavor that’s hard to resist.

Crunch and Contrast: Croutons add that satisfying crunch, balancing out the soft greens and flaky salmon like a pro.

The Ingredients

Meat: Salmon fillets
Produce: Butter lettuce, radicchio, arugula, red onion, tarragon leaves, flat-leaf parsley, fresh dill, lemon
Pantry: Olive oil, salt, pepper
Condiments: blue cheese salad dressing
Extras: Blue cheese crumbles, salad croutons

A collage of photos showing how to make a salmon blue cheese salad. Prepping the salmon and the salad greens.

Variations

Avocado and Feta Salmon Salad: Substitute blue cheese with crumbled feta and toss in sliced avocado.

Crunchy Almond and Goat Cheese Salad: Replace blue cheese with crumbled goat cheese and sprinkle toasted almonds for extra crunch

Roasted Veggie and Salmon Salad: Add roasted cherry tomatoes and asparagus to the salad mix, and swap the blue cheese dressing for a balsamic vinaigrette.

This salad would also be delicious with our Traeger smoked salmon.

Tips for Success

For the best flavor, go with fresh tarragon, dill, and parsley. Dried herbs just won’t give the same vibrant result.
Keep an eye on the broiling time to avoid overcooking the salmon. Aim for 4 minutes per ½ inch thickness.
For the best texture, toss and serve the salad right away to keep the greens and croutons from getting soggy.
Whether store-bought or homemade, a good-quality dressing makes a big difference in flavor.
Start with a small amount of dressing and toss. You can always add more, but too much will overpower the fresh herbs and salmon.

Pouring blue cheese dressing on salad greens.

Storage

Salad Storage: Place any leftover greens and herbs in an airtight container, but keep the dressing separate to prevent sogginess. Store in the refrigerator for up to 2 days.
Salmon Storage: Store the cooked salmon filets in a separate airtight container in the fridge for up to 3 days.
Freezing the Salmon: If you’d like to freeze the salmon, place it in an airtight container or freezer-safe bag. Freeze for up to 3 months.

Herbed Salmon Salad with Blue Cheese

This salmon blue cheese salad brings fresh flavors with minimal effort! With tender salmon, creamy blue cheese, and vibrant herbs, it’s a perfect pick for an easy weeknight dinner or lunch.

A fork flaking off a salmon on a salad plate.

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Bue Cheese and Salmon Salad

Herb Salmon Salad with Blue Cheese Dressing. Sockeye salmon fillets sit as king on a bed of lettuce and herbs and get tossed with blue cheese dressing.

5 from 13 votes

Print Pin Save

Prep Time: 20

Cook Time: 10

Total Time: 30

Servings: servings

Calories: 439kcal

Author: Pat Nyswonger

Ingredients

For the Salmon:

1 tablespoon olive oil
2 tablespoons fresh lemon juice
1 lemon sliced
4 salmon fillets
Salt/pepper

For the Salad:

6 cups Butter Lettuce & Radicchio 7-oz bag
2 ounces arugula
½ red onion thinly sliced
1 cup fresh tarragon leaves
2 ounces fresh flat-leaf parsley
½ cup fresh dill sprigs
4-6 oz. blue cheese salad dressing store-bought or homemade
3 ounces blue cheese crumbled
1 cup salad croutons

Instructions

Preheat the broiler with the oven rack positioned to broil. Coat a sheet pan with oil spray.

For the Salmon:

Combine the lemon juice and the olive oil and brush it on the salmon fillets. Season liberally with salt and pepper.
Add a lemon slice to each salmon fillet and place skin-side-down on the prepared sheet pan and transfer to the oven.
Broil the salmon 6 to 8 minutes depending on thickness of the salmon. Calculate 4 minutes for each ½-inch thickness of salmon. Remove from the oven and transfer to a plate and cover with foil.

For the Herb Salad:

In a large salad bowl, add the butter lettuce/radicchio, arugula, red onion slices, tarragon, parsley and dill. Add blue cheese salad dressing to coat lightly and toss to combine.
Divide equally into 4 chilled salad plates. Garnish with blue cheese crumbles and crunchy salad croutons. Place one salmon fillet on top of each salad portion. Serve immediately

Notes

Nutrition values are for the salad and salmon without the blue cheese dressing.
2 tablespoons of dressing = 150 cals., 16 fat, 1.5 sat. fat, 1 carb, 1 pro.

Nutrition

5 from 13 votes (13 ratings without comment)

John / Kitchen Riffs

Wednesday 18th of April 2018

Terrific looking salad! I love the combo of fish, particularly salmon, and lettuce greens. (Steak and lettuce greens is another wonderful combo.) Salmon is the perfect fish for a dish like this -- it's a fatty fish, so its flavor blends well with the greens. Fun post -- thanks.

Pat

Thanks, John....Salmon is so versatile I'm always looking for a new and fresh way to prepare it. :)