Summer Crispy Salmon Salad

Prep time: 15 minutes

Cook time: 8 minutes

Serves: 2 



⅓ cup pistachios, coarsely chopped

4 ounces goat cheese

1 head romaine lettuce

4 leaves basil, sliced

1/2 cup cucumber, thinly sliced half moons

1 cup strawberries, quartered

1 cup grape tomatoes, halved

1 tablespoon olive oil

8 ounce salmon, skin removed

½ teaspoon kosher salt

¼ teaspoon black pepper

1 teaspoon granulated sugar

2 tablespoons balsamic reduction


1. Prepare pistachio cheese balls: divide the goat cheese into roughly 8 balls. Press down and fully coat the goat cheese with the crushed pistachios. Set aside.

Goat Cheese Balls
Pistachio + Goat Cheese

2. Preheat a medium non-stick skillet with oil over medium high heat. Once the skillet is hot, sear the salmon for about 3 minutes on both sides until golden brown.

When you see that both sides are nicely golden, start to break up the salmon into smaller pieces with a wooden spoon so that the sides are now exposed to the oil. Season with salt, pepper, and sugar. The pieces of salmon should start to caramelize and get crispy, about 2 minutes. Remove from the pan and transfer to a plate lined with paper towels.

Seared Salmon

3. Assemble the salad: Among two bowls, equally divide the romaine lettuce, basil, cucumbers, strawberries, and tomatoes. Top with salmon pieces, pistachio cheese balls, and a drizzle of balsamic reduction.

Crispy Salmon Salad

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