Celebration Salmon Salad is a grand main course salad that’s worthy of Christmas, brunch with friends and other celebratory occasions!
With chunky flakes of hot smoked salmon and an addictive Yogurt Ranch Dressing, there’s a handful of components to this recipe but it’s easy – and it’s all the little details that makes this so special! Bonus: can be entirely prepped ahead, stays perky for over an hour even once dressed!
Celebration Salmon Salad – it started as a joke
Every year, we (the RecipeTin Family) get asked* to do the “catering*” for my mothers’ annual Christmas Lunch with 30 social club friends. The menu is requested 5 months in advance, and we usually stick with trusted favourites for the mains. Ham, roast chicken, turkey, side of salmon – that sort of thing.
This year, I decided to change it up a bit and try something new – so I switched the usual Parmesan Crusted Salmon with what I called “Celebration Salmon Salad”, then hit Send.
I was mocked by the family for making up a festive sounding name without any idea of what it was actually going to be – and putting putting myself in a position of having to invent something that stacks up to the name!!
But I’m pleased to report that this was a huge hit at the party – and certainly the most requested recipe. 🙂
The Components of Celebration Salmon Salad
Here’s what goes into each component of the Celebration Salmon Salad (I did warn you there’s a few….but that’s what makes it so special!!)
1. Hot Smoked Salmon
Store bought, all the way! Open and flake. Makes your life easier, plus smoking (well!) is not an everyday thing. The smokey flavour brings a special something to salmon! Use any flavour you want – they come plain, or flavours like cracked pepper, sweet chilli (pictured – it was on sale).
2. Yogurt Ranch Dressing
The yogurt brings a welcome tang to this creamy dressing that’s loaded with traditional ranch flavours. I LOVE this dressing! Just mix and set aside 20 minutes+ to let the flavours develop.
(PS Dressing photo has typo, “mustard” is incorrect, it should be “garlic”! Will fix!)
3. Pickled red onion
Just mix and leave (no boiling) for 1 hour to soften the onion, remove the harshness and add pickled tang. It’s just lightly scattered through the salad to add a hint of tart as well as adding gorgeous pops of colour!
4. The Green Stuff
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Marinated Kale – It’ll sound fancy when you tell your friends, but really, it’s just raw kale rubbed with olive oil and salt so it softens and makes it tasty (so even kale haters won’t complain). Kale adds extra colour as well as adding texture and volume to the leafy greens . You really can’t taste it separately. It also holds more dressing than the cos/romaine, sort of like a sponge, so you get a burst of dressing when you bite into the kale!
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Something juicy and fruity – Peaches, nectarines, blood orange, normal oranges or grapefruit. Anything that’s soft and juicy adds to the eating experience here, I’ve tried all in the San Fran Chicken Salad (on which this recipe is based) and they are all terrific. I used grapefruit;
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Leafy Greens – You could really use any leafy greens here, but cos/romaine lettuce is my favourite;
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Shaved Fennel – It’s a secret ingredient in this salad! You can just taste it – because you don’t use much and once shaved, the distinct aniseed flavour of fennel is really tempered. People knew something was mixed in with the lettuce, they just couldn’t pick it!
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Snow pea sprouts – A little sprinkle across the top looks a bit fancy and adds interest to this salad!
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Parmesan – the final secret ingredient! Tossed through and sprinkled on top. Adds serious umami (savouriness) into the salad.
Assembling the Celebration Salmon Salad
Here’s how to assemble this salad – it’s a little different to the usual, for both presentation and practical purposes (otherwise the salmon and fruit falls to the bottom):
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Drizzle leafy greens with some dressing and parmesan;
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Toss well to coat – the yogurt is thicker than normal dressing, so it needs more tossing that usual salads;
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Pile half onto a large platter;
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Top with salmon, more onion, and fruit slices;
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Pile on remaining leafy greens then repeat; and
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Finish with a scattering of snow pea sprouts and parmesan.
When I made this for my mother’s Christmas party, I prepared everything in advance (including chopping the lettuce) with the exception of the fruit which I cut fresh to keep it as juicy as possible. Then on the day of, I just assembled it.
This Celebration Salmon Salad is intended to be a main dish. Piled on a big platter, I think it makes a striking centrepiece on a buffet table, or a smaller scale for sharing with friends.
If serving this as a meal and you’ve got people present who get insecure without some form of carb present (fellow Carb Monsters, unite!), try one of these on the side:
Suggested sides for a meal
So – in conclusion – this Celebration Salmon Salad may have started out as a bit of a cheeky joke. But the end result was a seriously tasty, very pretty looking dish made for sharing with family and friends.
Make it, then the name will get seared into your brain too. “Celebration Salmon Salad this, Celebration Salmon Salad that….” People can’t stop talking about it!! 😂 – Nagi x
Watch how to make it
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Celebration Salmon Salad with Yoghurt Ranch Dressing
Ingredients
- 500g / 1 lb hot smoked salmon , store bought, any flavour (Note 1)
Quick Pickled Onion:
- 1 small red onion , halved then finely sliced
- 1 cup (250 ml) apple cider vinegar (enough to just cover onion), sub white wine vinegar
- 1 tsp salt
- 2 tsp white sugar
Yoghurt Ranch Dressing:
- 2 cups Greek yoghurt , full fat recommended
- 3 tbsp extra virgin olive oil
- 1 garlic clove , minced
- 1/4 cup fresh chives, finely chopped
- 1/4 cup fresh dill, finely chopped
- 1/2 tsp EACH onion powder, garlic powder, salt, black pepper
- 1 1/2 tsp white sugar
- 3 tbsp lemon juice
Marinated Kale:
- 4 cups (packed) kale , torn into bite size pieces (Note 2)
- 2 tsp extra virgin olive oil
- Pinch of salt
Salad:
- 2 pieces fruit - nectarines, peaches, grapefruit or blood oranges (get whatever's ripe and juicy, or sub normal oranges)
- 10 cups cos lettuce / romaine torn or cut into bite size pieces (Note 3)
- 1 small fennel , shaved (0.5 mm / 1/5" thickness) or finely sliced
- 1 handful snow pea sprouts (can omit)
- 3/4 cup (75g) parmesan , shredded (Note 4)
Instructions
- Flake salmon: Use two forks to flake salmon into large chunks.
- Dressing: Mix the Yoghurt Ranch Dressing ingredients in a bowl. Adjust olive oil + lemon juice to taste. Leave 20 minutes.
- Pickle Onions: Place ingredients in a bowl, toss to coat. Set aside for 1 hour+ or until onion is softened (if in a rush, make sure the onion is finely sliced = faster pickle). Drain.
- Marinated Kale: Place kale in a large bowl, drizzle with oil then sprinkle with salt. Use your fingers to massage the oil onto the leaves - you want to ensure every part of the kale is coated in oil. Set aside for 30 minutes or until kale is softened.
Slice fruit:
- Nectarines/peaches option- halve then finely slice.
- Grapefruit/blood orange option - segment per video. Squeeze all remaining juice out of the membrane after segmenting, mix into dressing.
Assemble:
- Place lettuce, kale, fennel, 1/2 cup onion in bowl. Drizzle with about 1 cup dressing and 1/3 cup parmesan. Toss well to coat. Taste, add more parmesan or salt if you want, or more dressing.
- Pile half dressed lettuce onto serving platter. Flake over half the salmon and half the fruit. Scatter with more red onion.
- Top with remaining lettuce, salmon, fruit and onion (might not use all onion).
- Drizzle with some dressing (might not use all, serve remainder on side). Scatter over snow pea sprouts, sprinkle with remaining parmesan. Place on table and let everyone help themselves!
Recipe Notes:
Nutrition Information:
Life of Dozer
Dozer banished behind the shoot curtain while filming this Celebration Salmon Salad! He was not in a celebratory mood 😂
Ok Thankyou ! This is now going on the Xmas table.
I was looking for something festive with salmon and you saved my life .
Made this most delicious salad for dinner last night. Superb flavours. Will add to my favourites.
Thanks so much.
I read with interest a comment on serving Yorkshire pudding with turkey and stuffing and mashed potatoes. Is this common practice in Australia?
Hi Amy! Not in Australia 🙂 Yorkshire pudding isn’t that well known here and for those that do, it’s associated with roast beef which is how it’s traditional served in Australia. It makes the BEST gravy catcher!! It’s hot here, so many people tend to opt for a Glazed Ham (usually served at room temp) and lots of cold seafood! Most people also add one protein side like a roast beef or roast pork, and roast lamb is very popular here because Aussies love lamb! N x
I do enjoy your diverse collection of authentic recipes. You are a world away yet close. I love hearing from my Aussie friend!! Thank you & Merry Christmas!
i hope this is where im suppose to enter for contest. we are having traditional Christmas dinner.
Hi AJ! Nope, wrong post 🙂 Pop over and leave a message on this one -> https://www.recipetineats.com/christmas-recipes/
This sounds amazing and perfect for our Christmas lunch seeing the temperature is rising here in the West. I would like to wish you, Dozer and the rest of the Recipetin family a happy and safe Christmas and thank you for all your fantastic recipes and look forward to more in 2020. xxx
Looking forward to having this over the Christmas holidays. Making your sweet potato salad for dinner tonight and had your smashed potatoes and green bean salad last night. Thanks for all your fantastic recipes Nagi.
After yesterday and tomorrow’s heat this one is a winner without doubt. Am flexible with menu. Request would you please be nice to Dozer. Stay cool.
Hi Nagi,
We aren’t going antwhere or having guests for Christmas but I’m making my vegetarian husband a 3 cheese lasagna, Asparagus, stringbean casserole and Cinnamin walnut coffee cake for diner.
Wishing you and Dozer & family a very happy holiday and prosperous new year!
This is grand, my two grown sons just headed outside to crank up the smoker. We had some fresh whole salmon and they decided to make the smoked salmon for this recipe. We are going to include it in our Feast of 7 Fishes on Christmas eve, well that is if they don’t eat all the salmon before hand!!! Thank you and have a very Merry Christmas.
Hi nagi, your recipes always get rave reviews with my family!!
This year we are doing two Christmas dinners. Both will be traditional turkey, Yorkshire pudding, stuffing, mashed potatoes.
I do not write very often,but you should know that it is a pleasure to see around the table so many positive words regarding your recepies.
Thanks to you I made beautiful dishes.Thank you very much!
Merry Christmas to you!
Can’t wait to try this for my sister in Arizona. She has some health issues and this would be perfect for her!
For Christmas dinner, my Italian husband prepares a lovely lobster sauce with cream and brandy over pasta, then lobster with aioli a nd roasted red peppers. I make a light and not too sweet olive oil cake for dessert.
I usually don’t eat salad very often in the winter but this one could change my mind! Brilliant combination! Definitely gorgeous enough to be the Christmas centerpiece. Blood oranges would be superb in it. Hard to believe Dozer wasn’t interested in the smoked salmon! Merry Christmas from the snowy USA!
This looks delicious. 1 question…did you warm up smoked salmon or serve it room temp in salad?
Hi Nagi. Season Greetings from the Caribbean!
Loving your recipe and looks quite simple.
My Christmas menu:
Breakfast – Cranberry Banana bread w honey glazed ham
Lunch – slow cooked turkey breast w cranberry gravy.
Coconut seasoned rice with olives and pineapple chunks.
And shrimp/salmon pastelles.
Salad – melee of sliced fruits and nuts, mixed lettuce all tossed with pina colada yogurt.
Thank you for sharing your recipes and vacation moments. Loved the Vietnam video. And not forgetting Dozer!
Wishing you and Dozer a very Merry Christmas! 💖🎉🎄😊🤗
Thank you so much for this beautiful recipe. I know this will be a hit on our family Christmas table.
Hi Nagi, Happy New Year! Just wanted to let you know I made this dish for my sisters pre-Christmas Open House and it was a smash hit- everyone loved it!! So easy to prepare and assemble- thank you, thank you- I will be making it often- so versatile with any season!!! Love your humour, recipes & tips, and always look forward to receiving them!! Thanks again