Salmon Club Salad

Make Salmon Club Salad with roasted salmon, garlic ciabatta crumbs, and pesto-mayo for a fresh, party-ready meal.

Ingredients

• 2 pounds salmon, cut into 1-inch strips
• 2 teaspoons smoked paprika
• 1 teaspoon dried thyme
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• salt and pepper
• 2 tablespoons olive oil
• 2 cups torn ciabatta bread
• 1 clove garlic, grated
• 4 tablespoons salted butter
• 6 cups mixed arugula and shredded romaine
• 1 cup fresh basil
• 1/2 cup cubed gouda or swiss cheese
• 2 cups cherry tomatoes, halved
• 1 avocado, sliced
• 8 slices cooked bacon
• 1/3 cup olive oil
• 1/3 cup basil pesto
• 1/4 cup mayo or plain Greek yogurt
• 2 tablespoons apple cider vinegar
• chili flakes

Instructions

Step 1: Preheat the oven and ready the salmon

Preheat the oven to 450°F. Pat the 1-inch salmon strips dry, arrange them with a little space on a rimmed rectangular sheet pan, and have your smoked paprika, dried thyme, garlic powder, onion powder, salt, pepper, and olive oil nearby for seasoning. This step is about setting temperature and preparing the fish so it will develop a crisp, caramelized top during the bake.

Step 2: Season and roast the salmon

Toss the salmon strips with the smoked paprika, thyme, garlic and onion powders, a careful pinch of salt and pepper, and the olive oil so each strip is evenly coated. Spread them back on the same sheet pan in a single layer and roast until the tops are crisp and slightly bronzed and the flesh flakes easily, about 10–15 minutes depending on thickness. Let the hot salmon rest briefly on the pan so the crust sets and the interior stays tender and moist.

Step 3: Make the garlic ciabatta breadcrumbs

While the salmon roasts, toss the torn ciabatta with the grated garlic, a pinch of salt and butter slices so the bread edges can brown evenly. Bake the bread until the pieces are deeply golden and crunchy, then break or pulse them into coarse, buttery breadcrumbs — bright garlic aroma and a mix of crisp shards and tender centers.

Step 4: Whisk the pesto-mayo dressing

Combine the olive oil, basil pesto, mayo (or Greek yogurt), apple cider vinegar and a pinch of chili flakes in a bowl and whisk until glossy and emulsified. Taste and adjust salt and acidity so the dressing is herbaceous, silky and bright; leave the whisk resting in the bowl with a light coating of the dressing so it reads as an active tool.

Step 5: Toss and assemble the Salmon Club Salad

In a large salad bowl, toss the mixed arugula and shredded romaine with torn basil, halved cherry tomatoes and the cubed cheese. Pour the dressing over the greens and toss just to coat. Fold in the garlic breadcrumbs, avocado slices, crisp bacon pieces and the roasted salmon strips, arranging the salmon on top so the crispy edges and flaky interiors are visible. Serve immediately, enjoying the contrast of crispy, creamy and herb-fresh textures.

Notes

• Pat the salmon dry before seasoning to get a better caramelized crust.
• Keep the breadcrumbs separate until serving to maintain crunch.
• Taste the dressing and adjust vinegar or salt to brighten flavors.
• Reheat salmon gently at low temperature to avoid drying it out.
• Use day-old ciabatta for the best breadcrumb texture.