Smoked Salmon Salad

How to Make Smoked Salmon Salad

Not only is this Smoked Salmon Salad visually appealing with its vibrant colors, but it is also packed with flavor. Additionally, the combination of salty and briny black olives with the citrusy and tangy lemon juice creates a mouth-watering taste experience.

Serve it as a light and refreshing appetizer to awaken your taste buds before the main course, especially if seafood is on the menu. Lastly, don’t forget to pair it with some crusty bread to soak up all the delicious juices!

Watch video recipe:

Smoked Salmon Salad | Vincenzo’s Plate

smoked salmon salad

Vincenzo’s Top Tips To Make Smoked Salmon Salad

Dash and sprinkle!

Pour a dash of extra virgin olive oil over the top  and sprinkle the chopped parsley on top of the salmon to let the aroma come out

Squeeze the zest

Squeeze a generous amount of lemon juice over the top of this layer ensuring it will be able to soak up the flavour.

Mixin’ and tossin’

The best way to mix your salad is…Your hands! Tossing it to ensure it is evenly dressed.

smoked salmon

Smoked Salmon Salad

Prep Time 5 minutes
Total Time 5 minutes
Course Antipasto
Cuisine Italian
Servings 2


  • Small plastic or glass container preferably with a lid


  • Rocket Salad
  • Smoked Salmon 3 fresh slices
  • Pitted Black Olives
  • 1 bunch Fresh parsley Medium size. Chopped finely
  • Lemon Juice or fresh lemon
  • Extra virgin olive oil EVOO
  • Table salt


  • Get your container and pour a small amount of extra virgin olive oil into this so there is a thin layer covering the bottom. This is where you will be able to marinate your salmon dish and allow it to rest.
  • Now, place one slice of salmon inside, keeping it to one side where possible.
  • Then, place another piece of salmon next to this, in the opposite direction ensuring it is also on top of the oil.
  • Pour another dash of extra virgin olive oil over the top (but not too much!), and sprinkle a serve of chopped parsley on top of the salmon.
  • Then, squeeze a generous amount of lemon juice over the top of this layer ensuring it will be able to soak up the flavour.
  • Next place the third piece of salmon on top, add a small amount of extra virgin olive oil, some more chopped parsley and of course (my favourite) some more lemon juice!
  • Now, you should be able to smell the parsley and lemon dancing with the salmon in your container.
  • Seal the container and then place it in the fridge. This will give your salmon time to drown in the flavours and will bring out the best of your salmon.
  • Leave in the fridge for 2 hours, (you can also prepare this the day before and the flavours will intensify even more), or at the very least, half an hour.
  • Now, time to prepare the salad.
  • Place the freshly washed rocket into a bowl and add a pinch of table salt, a small amount of extra virgin olive oil and some balsamic vinegar.
  • The best way to mix your salad is with your hands, tossing it to ensure it is evenly dressed.
  • Next, time for the secret ingredient, black pitted olives! Cut each olive in half, then in half again then into small pieces.
  • E ora si mangia, Vincenzo’s Plate….Enjoy!


Keyword Flavourful, Light, Refreshing, Seafood
Tried this recipe?Let us know how it was!

How to serve Smoked Salmon Salad

To make a Smoked Salmon Salad that not only tastes great but also looks beautiful, follow these easy steps. Start by using your hands to place a small bunch of your salad into the palm of one hand. Gently squeeze it to form a small ball, and place it onto the center of a plate.

Form the bed of the dish by repeating the process. Take one piece of salmon and place it around one side of the bed of rocket. Then wrap the next piece around the other side and place the third piece on top.

Finally, sprinkle black olives all over your dish, starting from the top and letting them fall down evenly. For the finishing touch, add another squeeze of lemon juice on top of the Smoked Salmon Salad, which perfectly matches seafood.

This dish is not only delicious but also pleasing to the eyes, making it a perfect appetizer to start off any seafood menu.

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