Smoked Salmon Salad with Lemon Vinaigrette

Make Smoked Salmon Salad with Lemon Vinaigrette: a bright, effortless salad with smoked salmon, lemon zest, and crisp greens.

Ingredients

• ½ onion
• 1 lemon (for zest and juice)
• 1 lemon (to garnish)
• mixed green (or red leaf lettuce would work great too)
• 6 oz smoked salmon
• freshly ground black pepper
• 1 ½ Tbsp lemon juice
• 1 ½ Tbsp white vinegar
• 1 Tbsp extra virgin olive oil
• 1 Tbsp lemon zest
• ½ tsp garlic salt with parsley
• ¼ tsp lemon pepper (or freshly ground black pepper; I use one from Trader Joe’s)

Instructions

Step 1: Slice and Soak the Onion

Using a slicer, thinly slice the half onion into translucent rings. Put the rings into a bowl of cold water and let them soak for about 15 minutes to mellow the bite and add crispness. Drain thoroughly, gently squeeze excess water from the slices, then pat them dry with paper towels and set aside on a small plate so they stay bright and crisp until assembly.

Step 2: Zest and Slice the Lemons

Zest one whole lemon finely, collecting the delicate yellow strands for the vinaigrette—set the zest in a tiny ramekin. Reserve that lemon for juicing. With the second lemon, make very thin round slices using a slicer; keep them neatly stacked on a small dish so the translucent rounds hold their shape and shine.

Step 3: Assemble the Salad Base on the Platter

Spread the mixed greens in an even layer across a white rectangular platter, arranging deep purple and bright green leaves to create contrast and texture. Scatter the patted, soaked onion rings over the greens, then layer generous ribbons or folds of smoked salmon across the bed so the salmon’s glossy pink surface catches the light. Tuck a few thin lemon rounds into the salmon and greens and finish with a few turns of freshly ground black pepper. Chill briefly in the refrigerator if you want the salad very cold before serving.

Step 4: Whisk the Lemon Vinaigrette

In a small matte grey ceramic bowl (the serving vinaigrette bowl), combine the lemon juice, white vinegar, extra virgin olive oil, lemon zest, garlic salt with parsley, and lemon pepper. Whisk briskly until the dressing emulsifies into a glossy, slightly thickened vinaigrette—tiny bubbles and suspended zest threads will make the dressing visually lively. Keep this bowl nearby; the vinaigrette should stay in its vessel until the moment of serving.

Step 5: Dress and Finish Before Serving

Just before serving, spoon or gently drizzle the lemon vinaigrette over the plated salad so the dressing glazes the salmon and beads on the leaves without wilting them. Add a few extra strands of lemon zest across the salmon for a bright, aromatic finish and a final pinch of freshly ground black pepper for texture and visual contrast. Serve immediately for maximum freshness and visual pop.

Step 6: Store Leftovers Properly

If you have leftovers, transfer the salad to an airtight container and refrigerate for up to 2 days. Keep the dressing in its ceramic bowl or a separate container so you can re-dress individually and preserve the textures of the greens and salmon.

Notes

• Soak onion rings for 15 minutes to mellow sharpness and increase crispness.
• Keep dressing separate until serving to prevent soggy greens.
• Use fresh lemon zest for the brightest vinaigrette flavor.
• Pat greens dry thoroughly so dressing adheres and leaves stay crisp.