This salmon quinoa salad features perfectly seared salmon, crisp cucumber, sweet cherry tomatoes, plenty of fresh herbs, and a bright lemon vinaigrette. It works well for lunch, weekly meal prep, or a picnic or barbecue.
Why You’ll Love Salmon and Quinoa Salad
This recipe is inspired by quinoa tabbouleh and uses fresh, simple ingredients you can make often. Nutty quinoa, crunchy cucumber, sweet cherry tomatoes, and lots of fresh herbs are brought together by a zesty lemon vinaigrette. Adding tender, savory salmon turns the salad into a satisfying meal.
The combination of textures and bright flavors keeps every bite interesting. It’s a nutritious, protein-rich dish with fiber and healthy fats, and it’s naturally gluten-free, making it a great option to bring to gatherings.
Because the salad is served chilled, it’s ideal for meal prep or packing for work or school.
What You’ll Need for Salmon Salad with Quinoa
Quinoa Salad
Quinoa: Any variety works—tricolor, white, red, or black.
Tomatoes: Cherry tomatoes are recommended for sweetness and texture; you can substitute a diced globe, roma, or beefsteak tomato if preferred.
Cucumber: English (hothouse) cucumbers don’t need peeling; for regular slicing cucumbers remove the seeds if desired.
Parsley & Mint: Use fresh parsley and mint for the best flavor; dried herbs won’t replicate the brightness.
Scallions: Thinly sliced scallions (green onions) add a mild onion flavor.
Olive oil, garlic, lemon juice, cumin (or coriander), kosher salt, and fresh black pepper: These form the lemon vinaigrette and seasoning. Fresh lemon juice and minced garlic give the best, brightest results.
Pan-Seared Salmon
Salmon fillets: Fresh or fully thawed frozen fillets work.
Oil: Olive oil or a neutral oil like grapeseed or avocado oil for searing.
Salt & pepper: Kosher salt for even seasoning and freshly ground black pepper if desired.
How to Make This Quinoa and Salmon Recipe
Step One — Cook the quinoa: Bring 3 cups water to a boil, add 1 cup quinoa and a pinch of salt, then reduce to a simmer, cover, and cook until the grains show a white ring, about 15–20 minutes.
Step Two — While the quinoa cooks, mince the garlic and prepare the vegetables and herbs.
Step Three — Make the dressing: combine lemon juice, olive oil, minced garlic, cumin (or coriander), salt, and pepper in a small bowl or jar; whisk or shake until emulsified.
Step Four — Finely dice the cucumber.
Step Five — Halve the cherry tomatoes.
Step Six — Chop the parsley.
Step Seven — Chop the mint.
Step Eight — Slice the scallions.
Step Nine — Cook the salmon: pat fillets dry, season with kosher salt, and heat a pan over medium. Add oil and sear skin-side down about 4 minutes.
Step Ten — Flip and cook another 3–4 minutes depending on thickness. Aim for about 125–130°F for medium-rare; the fish should flake easily.
Step Eleven — Remove the salmon from the pan and let it rest a few minutes.
Step Twelve — Remove skin if desired and flake the salmon into bite-sized pieces.
Step Thirteen — When the quinoa is done and cooled (spread on a plate or baking sheet to speed cooling if desired), combine the quinoa with cucumber, tomatoes, parsley, mint, scallions, dressing, and flaked salmon in a large bowl. Toss to combine.
Step Fourteen — Taste and adjust seasoning with salt, pepper, or lemon as needed, then serve.
Recommended Equipment
Kitchen knife, measuring spoons, cutting board, a small jar or bowl for the dressing, a large salad bowl, and serving spoons make this recipe easier to prepare and serve.
Frequently Asked Questions (FAQs)
Yes. The salad provides protein from salmon, fiber from quinoa and vegetables, and healthy fats from olive oil. Tomatoes add vitamin C and antioxidants, while cucumber contributes hydration. Fresh herbs add flavor without extra calories.
Salmon pairs nicely with bright, fresh elements—lemon, herbs, and crisp vegetables—or with whole grains like quinoa to create balanced texture and flavor.
Season cooked quinoa with olive oil, lemon juice, and salt. Adding fresh herbs such as parsley, mint, basil, or cilantro and spices like cumin or coriander enhances flavor.
Variations
- Red onion: Thin slices add a sharp bite.
- Arugula: Stir in a handful for a peppery note.
- Red bell pepper: Use diced red pepper in place of tomato for crunch and color.
- Paprika: Add a pinch to the vinaigrette for smokiness.
- Red pepper flakes: Include for a touch of heat.
How to Store Leftover Salmon Quinoa Salad
The salad stores well in an airtight container in the refrigerator for 3 to 4 days. I don’t recommend freezing it. If the salad seems dry after chilling, let it sit at room temperature briefly and drizzle in a little extra olive oil before serving.
Expert Tips
- Cool quinoa quickly: Spread it on a baking sheet to speed cooling.
- Remove excess moisture: To keep quinoa fluffy, place a kitchen towel between the pot and lid after cooking (ensure it won’t touch hot surfaces).
- Taste as you go: Adjust lemon and salt so the vinaigrette is bright and well-seasoned.
How to Serve this Salmon Quinoa Bowl
Serve this salad as a main course for lunch or dinner. It pairs well with other light salads or refreshing flavored waters for a complete, fresh meal.
Did you make this recipe? Be sure to leave a comment and rating where you found it. Tag photos on social media to share how yours turned out!
More Salad Recipes to Try
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Salmon Mango Salad with Jalapeño Vinaigrette
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Arugula Caprese Salad Recipe
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Orzo Pesto Salad with Feta and Tomatoes
📖 Recipe
Salmon Quinoa Salad
A bright, herb-forward quinoa salad with seared salmon and a lemon vinaigrette—perfect for lunches or a light dinner.
Ingredients
Quinoa Salad
- 3 cups water
- 1 cup quinoa
- 1 pint cherry tomatoes, halved
- 1 cucumber, finely diced
- 1 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
- 4 large scallions, sliced
- 1/4 cup extra-virgin olive oil
- 1/2 cup lemon juice
- 1 clove garlic, minced
- 1/2 teaspoon cumin or coriander
- Kosher salt and freshly ground black pepper to taste
Pan-Seared Salmon
- 12 ounces salmon fillets
- 1 tablespoon olive oil (or neutral oil)
- 3/4 teaspoon kosher salt, or to taste
Instructions
- Cook the quinoa: bring water to a boil, add quinoa and a pinch of salt, reduce to a simmer, cover, and cook until done (15–20 minutes). Spread to cool if desired.
- While the quinoa cooks, mince the garlic and prepare the vegetables and herbs.
- Make the dressing by whisking lemon juice, olive oil, garlic, cumin, salt, and pepper together.
- Dice cucumber, halve tomatoes, chop parsley and mint, and slice scallions.
- Pat salmon dry, season with salt, and sear in a hot pan with oil skin-side down about 4 minutes, then flip and cook another 3–4 minutes until it flakes easily.
- Let salmon rest, remove skin if desired, and flake into pieces.
- Combine cooled quinoa, vegetables, herbs, dressing, and flaked salmon in a large bowl. Toss to combine and adjust seasoning as needed.
- Serve chilled or at room temperature.
Notes
- If using table salt or sea salt, use about half the amount called for when a recipe specifies kosher salt.
- Taste the salmon after cooking and add more salt if needed.
- For a smokier flavor use cumin; for a lighter floral note use coriander.
Nutrition
Per serving (approx): Calories 462 | Carbohydrates 38 g | Protein 25 g | Fat 24 g | Fiber 5 g