The two of us love fish around here. We’ll get whatever looks good at the store and this week it happened to be salmon. One of the ways we like to have it is in a Salmon Niçoise salad. Not typically made with salmon, a Niçoise salad is usually made with tuna or more classically anchovies. I know, I’m so innovative swapping out one fish for the other. But salad prodigy accolades aside, the great thing about this is it’s mainly an assembly job. You can eat it any time of day, its mostly veg and it’s filling. At least in the quantity we make…
There aren’t any rules with this recipe, it’s just salad. So add what you like, leave out what you don’t, and make any substitutions you want. Your salad, your rules. But, if I may make one suggestion; it’s go seasonal, it’ll taste better. I promise.
Your salad, your rules. But, if I may make one suggestion; it’s go seasonal, it’ll taste better. I promise.
Salmon Niçoise Salad with Lemon Dijon Vinaigrette
A Fresh Twist on the French Classic
If you love a good Niçoise salad but want a fresh, flavorful twist, this Salmon Niçoise Salad is the perfect alternative. Traditionally made with tuna, this version features perfectly seared salmon, briny capers, tender potatoes, soft-boiled eggs, and a zesty lemon Dijon vinaigrette.
This French-inspired salad delivers the perfect balance of textures and flavors.
What is a Niçoise Salad?
Originating from Nice, France, a classic Salade Niçoise is a composed salad typically made with tomatoes, hard-boiled eggs, Niçoise olives, anchovies, and green beans. Everything gets dressed in a simple vinaigrette. Traditionally, it would be made with tuna, but for this version I’m swapping in rich, flaky salmon for an extra boost of flavor and a twist on the classic.
Why Use Salmon Instead of Tuna?
While tuna is the classic choice, and is absolutely delicious, seared salmon adds a delicious buttery texture and a slightly smoky, rich flavor, especially when pan-seared or grilled. It is also a great choice if you aren’t that into canned tuna.
Ingredients for Salmon Niçoise Salad
Here’s what you’ll need:
For the Salad:
- Salmon fillets – Fresh, skin-on salmon. Cook it however you like. This is great to use up any leftover salmon you may have. Grilled, seared, poached or roasted are all great options.
- Baby potatoes – Boiled until fork-tender. I like teeny, tiny, bite-sized potatoes here. Any waxy potato will work, Red Bliss, French Fingerlings and Yukon Gold are all good options. Cut them into bite sized chunks after boiling.
- Green beans – Lightly blanched. You want them to still be crisp.
- Cherry tomatoes – I like cherry tomatoes here, but any tomatoes that are ripe and available work perfectly.
- Niçoise or Kalamata olives – Salty, briny and savory olives are essential for this salad.
- Soft-boiled eggs – I like a jammy, soft-boiled egg here, but cook them however you like.
- Capers – I love the capers here. They are sharp and tangy and so delicious. You can use brined or salt packed, either way, make sure to rinse them before adding to the salad.
- Mixed greens or butter lettuce – The base of the salad. Make sure they are well washed and chilled.
For the Lemon Dijon Vinaigrette:
- Olive oil – Extra virgin olive oil, something fruity, or peppery. Whatever you have and like.
- Fresh lemon juice – The main acid used in our vinaigrette
- Dijon mustard – I like a smooth ground Dijon mustard for this, but whole grain would work too.
- Garlic
- Honey – Balances the acidity and a touch of sweetness will balance out any vinaigrette. It’s a game changer.
- Salt & Pepper
How to Make Salmon Niçoise Salad
Cook the Salmon
- Heat olive oil in a skillet over medium-high heat.
- Season salmon fillets with salt and pepper.
- Sear for 3-4 minutes per side, until golden brown and cooked through.
- Let rest before adding to the salad.
Prepare the Ingredients
- Boil baby potatoes until tender; let cool, then halve.
- Blanch green beans in salted water for 1-2 minutes; transfer to an ice bath.
- Soft-boil eggs (7 minutes for perfectly jammy yolks), then peel and halve.
Make the Vinaigrette
- Whisk together olive oil, lemon juice, Dijon mustard, garlic, and honey.
- Season with salt and pepper to taste.
Assemble the Salad
- Arrange greens on a large platter.
- Add potatoes, green beans, cherry tomatoes, eggs, olives, and capers.
- Top with your salmon filet.
- Drizzle with lots of that delicious lemon Dijon vinaigrette.
Tips for the Best Niçoise Salad
- Use high-quality salmon – Wild-caught salmon has the best flavor.
- Don’t overcook the eggs – A 7-minute soft-boil keeps yolks jammy.
- Season everything – A sprinkle of sea salt enhances every bite.
- Serve at room temperature – This allows flavors to shine.
Serving & Pairing Suggestions
This Salmon Niçoise Salad is a complete meal on its own, but it’s also excellent with:
- A crusty baguette – to soak up the dressing.
- Chilled white wine – like Sauvignon Blanc or a light rosé.
- A side of fresh fruit – for a bright, refreshing contrast.
Common Questions About Niçoise Salad
Can I meal-prep this salad?
Yes! Keep the vinaigrette separate and store components individually for freshness. I typically will make extra of everything, knowing that I’ll have an easy meal ready the following day.
What’s the best way to cook salmon for Niçoise salad?
Pan-seared, grilled, or oven-baked all work well.
What can I substitute for Niçoise olives?
Try Kalamata, Castelvetrano, or Gaeta olives for a similar briny kick. Any olive you like works here.
This Salmon Niçoise Salad is a fresh, healthy, and flavor-packed take on the French classic. Whether you’re serving it for a light dinner, a meal-prep lunch, or a weekend gathering, it’s sure to impress. Enjoy!
Here a few other recipes you might like:
Tomato Tonnato – The classic Italian tuna sauce is served with tomatoes, fried capers and crispy breadcrumbs
Pink Radicchio and Crab Caesar Salad – A stunning pink radicchio and crab caesar salad with a blood orange dressing, and crispy pumpernickel croutons.
Grilled Scallops – Quick grilled scallops topped with the best parsley and lemon chimichurri.
French Crepes – Sweet french crêpes served with whipped cream and homemade blackberry jam.
Eggs Benedict – With smoked salmon, homemade hollandaise and salmon roe.
Easy Homemade Croutons – The best homemade croutons ready in 30 minutes. perfect to toss in your next salad, soup or even as a snack!
French Onion Soup – Classic french onion soup made with homemade beef broth, caramelized onions and topped with lots of melted Gruyère.
Did you make this recipe?
Did you try this Salmon Niçoise Salad? Leave a comment and 5-star review below with your thoughts or share your version on Instagram by tagging @TheMostHungry. I’d love to see how you made it your own!
Salmon Niçoise Salad
Ingredients
For The Salad
- 2 fillets salmon ~6-8oz each
- 1 lb potatoes
- 1 handful green beans
- 1 c tomatoes cut into bite sized chunks
- 2 tbsp capers
- 1/2 c olives niçoise olives are very appropriate, kalamata and castelvetrano are good too
- 2 eggs at room temperature
Lemon Dijon Vinaigrette
- 1/4 c olive oil
- 1 tsp dijon mustard
- 1 lemon juiced
- 1 shallot finely diced
- 2 sprigs fresh thyme
- salt
- black pepper
Instructions
- First up is the salmon. I like it to be warm, or room temp, so I cook that first and let it sit while I get on with everything else. Lightly oil the fish, add some salt and pepper and let it cook for 4-5 mins on each side over medium heat. Cook it longer if you want it more done, totally depends on your preference.
- Next up are the potatoes. These were itty bitty, so they only took about 10 mins. Start them covered in cold water, bring em to a simmer, add a good tablespoon of salt and let them cook for about 10-20 mins or until they’re tender. The cooking time will depend on your potatoes. When they’re tender pull your potatoes from the water and let them cool a bit, but don’t dump the water out! I like to cook everything in the same boiling water, saves time, seems more efficient.
- Next, with the same water, bring it back up to a boil and blanch your beans. I let them lightly boil for about 3 mins, pull them from the water and immediately plunge them into a big bowl of salted ice water.
- Now for my favorite part, the eggs. I like mine with the white totally cooked and the yolk still runny. So, in the same pot of gently boiling water, lower your eggs in there for 6 mins, use a timer, and then immediately remove them from the water and drop them straight into ice water for 3-5 mins. If you didn’t prep ahead and your eggs are still cold from the fridge, typically what I do, let them cook for 7 mins in the boiling water. Adding an extra min of cooking time seems to make up for the extra chill from the fridge.
- While the eggs are cooling in the ice water I usually make the dressing. Just add everything into a small bowl, mix it up and you’re good to go. Check to make sure your seasoning is on point, and if it’s not, adjust.
- Then once everything is cooked, prepped, and cut you’re ready to assemble. I like to group things on the plate, as you can see from the pics, but it’ll taste good regardless. Make a bed of lettuce, pile on your topping and dress everything liberally. Now eat up!
Did You Make This Recipe?
Leave a comment with your thoughts or share your version on Instagram by tagging @TheMostHungry. I’d love to see how you made it your own!
5 thoughts on Salmon Niçoise Salad
Yum! Yum! Yum!!!!
Looks delicious! Can’t wait to try this Beauty!
This is the best yet. I just finished dinner and I’m thinking about your salad. Yummy!!
Followed this pretty much exactly with a few small tweaks (from aunt Anstice!)
1. Dress the potatoes while they’re warm with a little extra dressing! Sprinkle herbs liberally on the potatoes too.
2. Grilled the salmon (or better, find someone to grill it for you……)
Great option for a large group, especially on a summer weeknight!
Hi, Ann!! Thanks for the tips. Pro move to dress the potatoes when they’re warm. Gonna add these updates to the recipe for sure!