Cooking Mom Uptown Recipes

Strawberry-Salmon Salad with Lemon-Poppy Seed Dressing

July 24, 2020

The combination of salmon and strawberries is among my favorites in any form. And here, in this Mom Uptown Original Recipe for Strawberry Salmon Salad with Lemon-Poppy Seed Dressing, it’s just divine. Check out the recipe below for this simple summer meal!


Serves: 4

Total Time: 20 minutes



  • 1 lb. Salmon, as one piece or cut into 4 fillets
  • Kosher Salt
  • Pepper
  • Extra Virgin Olive Oil

Lemon-Poppy Seed Dressing

  • 1/4 cup Mayonnaise
  • Juice of 1 Lemon
  • 1 Tbsp Poppy Seeds
  • 1 Tbsp Extra Virgin Olive Oil
  • 1/4 tsp Kosher Salt
  • 1/4 tsp Pepper

Candied Almonds

  • 1/4 cup Sliced Almonds
  • 1 Tbsp Sugar
  • Pinch of Kosher Salt

To Assemble

  • 10 oz. Fresh Spinach, washed
  • 1 cup Strawberries, hulled and sliced
  • 3 oz Goat Cheese,


Preheat oven to 400° F. Place salmon, skin side down if applicable on a roasting pan. Season generously with salt and pepper, and drizzle with olive oil. Bake until cooked through, about 12 minutes, slightly longer if cooking as one large pieces. Set aside to cool to room temperature, or place in refrigerator to serve later in the day or even the next day.

Meanwhile, make the dressing. Whisk together mayo, lemon juice, olive oil, salt and pepper, and poppy seeds. Note: You may be tempted to add a dash of honey to the dressing, but, trust me, once you pair with the strawberries and candied almonds, the salad will be sweet enough! Set aside, or refrigerate for later use.

Prepare the candied almonds. In a small nonstick skillet, combine the sugar, salt, and a splash of water. Heat over medium and add the almonds, stirring until sugar has dissolved, and mixture is golden brown and almonds are toasted and caramelized, about three-four minutes. Watch closely. Transfer to a plate lined with parchment paper. Spread apart into a single layer and allow to cool and harden.

To assemble the salad, lightly toss the spinach with the salad dressing and transfer between four shallow bowls. Top each bed of greens with either a whole salmon fillet or the equivalent amount in pieces. Sprinkle the strawberries and almonds (breaking apart as necessary) overtop. Crumble or break off bits of goat cheese and add to the salad. That’s it!


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