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Salmon Club Salad
Seasoned salmon – roasted or grilled! With smoked paprika, thyme, garlic, and onion. Served over crisp greens with homemade croutons, crispy bacon, avocado, cherry tomatoes, cheese, and the yummiest basil pesto dressing. Think of a classic club sandwich, minus the turkey, but with salmon and and turned into a fresh, yummy salad. It’s just as delicious and perfect for easy summer entertaining.
When I think of summer, I think of a lot of things. And if I’m being honest, I definitely romanticize it a bit—probably remembering past summers as more magical than they actually were. But that’s part of the fun, right?
I picture pool days and one-on-one girls’ trips to Florida with my Nonnie. We spent so much time together during the summer. I was out of school, and she was always up for a shopping day and a lunch out. Then we’d head home for a simple dinner, often kicking things off with cheese and crackers. Nonnie truly knew how to make summer feel special.
Nonnie inspired so much of what I do today
When Nonnie and I went out for lunch, I’d usually order a grilled chicken salad or one of my all-time favorites—a stacked turkey club sandwich. No matter what, one of us was always ordering the club. Funny enough, my younger brother Red is the same way. He loves a California-style club with grilled chicken and avocado—or sometimes, a salmon club.
Red’s go-to salmon club sandwich is what got me thinking. At first, I was going to make exactly that—but at the last minute, I was craving a big, summery salad instead. And honestly? I’m so glad I went that route.
This salad is so good—full of bold, fresh flavors from the salmon, juicy tomatoes, and herby basil pesto dressing. It’s become a new favorite, and I already know I’ll be making it on repeat all summer long.
These are the details
Ingredients – for the salmon
- salmon
- smoked paprika, dried thyme, onion powder, garlic powder
- olive oil
Ingredients – for the croutons and salad
- ciabatta bread
- garlic
- salted butter
- arugula and shredded romaine
- fresh basil
- cubed Gouda or Swiss cheese
- cherry tomatoes
- avocados
- crispy bacon
dressing
- olive oil
- basil pesto
- mayo or Greek yogurt
- apple cider or balsamic vinegar
- chili flakes
Special Tools
For this salad, you will need a sheet pan and a couple of mixing bowls. Or throw the salmon on the grill and skip the oven!
Steps
Step 1: Cook the salmon
I season the salmon simply with smoked paprika, dried thyme, onion powder, and garlic powder, then toss it with olive oil and roast until the top is crispy. That’s it! I wanted to keep the process easy and straightforward to make this quick for summer nights.
I roasted a whole fillet of salmon, but you could just as easily grill it—and honestly, it might be even more delicious. Either way works great!
Step 2: Make the homemade croutons
In my opinion, every salad is better with a homemade crouton—especially this one, since a key part of any club sandwich is the bread!
I love making mine with cubed ciabatta, garlic, flaky sea salt, and butter. They’re super simple: just toss everything together and bake until golden and crisp. It’s worth the extra step—homemade croutons are always better than store-bought!
Tip: If you’re grilling the salmon, you can leave the bread in whole slices and grill each piece until toasted. Then just break it up over the salad—so good!
Step 3: Mix the dressing
While everything is baking, whip up the dressing.
It’s a mix of olive oil, basil pesto (homemade is great if you’re growing basil!), mayo or plain Greek yogurt, lemon juice, salt, pepper, and chili flakes.
Dairy-free tip: Use a cheese-free pesto and swap the mayo or yogurt for tahini. It’s a delicious option if you’re avoiding dairy or just want a plant-based twist.
Step 4: Toss the salad
Time to bring it all together! I like to use a mix of shredded romaine and arugula, plus a big handful of fresh basil—expect to see a lot of basil in my recipes this summer!
Add fresh cherry tomatoes and cubed Gouda or Swiss cheese. Drizzle over the dressing and toss everything together.
Top it off with the roasted (or grilled) salmon, avocado, and crispy bacon. Add an extra drizzle of dressing if you’d like!
Looking for other salad recipes? Here are a few ideas:
Tomato, Peach, and Burrata Salad
Corn, Tomato, and Avocado Pasta Salad
Pesto Chicken Caesar Salad with Tomatoes and Burrata
Honey Mustard Pretzel Chicken and Avocado Bacon Salad
Pesto Chicken, Corn, and Avocado Bacon Pasta Salad
Lastly, if you make this salmon Club Salad, be sure to leave a comment and/or give this recipe a rating! Above all, I love hearing from you and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Salmon Club Salad
Servings: 6
Calories Per Serving: 777 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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1. Preheat the oven to 450°F. 2. On a sheet pan, add the salmon, paprika, thyme, garlic powder, onion powder, salt, and pepper. Drizzle the olive oil over the salmon and toss to coat. Bake for 10-15 minutes until the salmon is crispy on top.3. During the same time, make the breadcrumbs. Toss together the ciabatta, garlic, and a pinch of salt with butter slices. Bake for 10-12 minutes, until toasted. 4. To make the dressing. Combine all ingredients in a bowl and whisk until smooth. Taste and adjust the salt.5. In a large salad bowl, mix the greens, basil, tomatoes, and cheese. Pour the dressing over the ingredients, then add the breadcrumbs, avocado, bacon, and salmon. Serve and enjoy!