Spring Salmon Salad Platter

spring salmon salad on a white platter with fresh veggies

This Spring Salmon Salad Platter is an ode to springtime ~ think Easter, Passover, Mother’s Day, or your best friend’s shower. It’s a healthy side of wild salmon served chilled over the prettiest spring themed greens and veggies.

spring salmon salad platter on a white plate

The possibilities are endless for this cold salmon salad, you’re limited only by the size of your imagination…and your platter.

I love to express myself in the kitchen, and salads can be a great creative outlet. This one is full on spring themed…grab your biggest platter, preferably white, and think of it as your blank canvas. Lay down a base coat of spring greens…baby lettuce, micro greens, sprouts, etc. Then center your main subject, the salmon, and frame it with colorful baby veggies.

spring salmon salad with lemon slices and capers

Ingredients for spring salmon salad

  • wild salmon ~ I bought a 2 pound side of salmon at Costco for just over $20, but if you can’t find that you can use smaller fillets.
  • spring lettuces, baby lettuce, and micro greens
  • red onion
  • cucumber
  • carrots
  • pea pods
  • fennel, very thinly sliced
  • radishes
  • asparagus
  • lemon
  • capers
  • pansies!
  • yogurt dill dressing

colorful spring salmon salad with yogurt dill dressing

Tips for cooking a whole side of salmon

  • First up, make sure you’ve got a platter long enough to accommodate your salmon.
  • If your salmon is too large for your plate, you’ll need to trim it. Do this with a sharp knife before cooking. It’s generally best to trim from the small tail end.
  • I like to cook the salmon on parchment paper or nonstick foil sprayed with cooking spray. The paper will be the easiest because the salmon won’t stick.
  • If you don’t have a roasting pan big enough for the salmon, use a baking sheet like I did with my Mediterranean Sheet Pan Salmon and my Sheet Pan Salmon Primavera.
  • You can roast the salmon at 400F for about 20 minutes, or go low and slow at 300F, for about 30 minutes, either will work fine. The exact timing will depend on the thickness of your fish. The higher roasting results in a firmer fish, and the lower temp will yield a softer texture.
  • For this recipe you can make the salmon a day ahead since it will need to be chilled first.

making yogurt dill dressing

What’s with the white stuff that seeps out of salmon as it cooks?

You know the stuff, it’s white and yucky. But it’s just coagulated protein known as albumin, and it’s harmless. It’s only a problem when you’re making a special presentation dish like this one. I brushed some of it away with a wet brush after my salmon came out of the oven. You can also dab with paper towels. If you’re seriously bothered by it you can follow America’s Test Kitchen’s suggestion and quick brine your salmon first. According to them that helps a lot.

salmon salad with colorful veggies and spring greens

Spring occasions are ideal times to go all out and serve a presentation salad like this one. One of my favorites are this Spring Salad with Eggs and Creamy Tarragon Dressing, the eggs make it a perfect choice for Easter. And my Pansy Salad or  Chopped Salad with Spicy Tomato Vinaigrette would be a good choice for a shower. My Fully Loaded Wedge Salad is a show stopper of a different sort, even the guys go wild for that one.




spring salmon salad on a white platter with fresh veggies
5 from 12 votes

Spring Salmon Salad Platter

This Spring Salmon Salad Platter is an ode to springtime ~ think Easter, Passover, Mother's Day, or your best friend's shower.  It's a healthy side of wild salmon is served chilled over the prettiest spring themed greens and veggies.
Course Main Course
Cuisine American
Diet Gluten Free
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Yield 8 servings
Calories 266kcal
Author Sue Moran


  • a large sheet pan



  • 2 lb side of wild salmon
  • olive oil
  • sea salt

yogurt dill dressing

  • 1/3 cup full fat yogurt
  • 1/3 cup mayonnaise
  • 2 Tbsp lemon juice
  • 1/2 cup fresh dill fronds, packed
  • 1/2 tsp dried dill (this is optional but gives an extra punch of flavor)
  • salt and fresh cracked pepper to taste

salad (the amounts are approximate)

  • 4 cups fresh spring greens of your choice, I used a spring greens mix along with some microgreens.
  • 1/4 small red onion, halved and thinly sliced
  • 1/2 cup thinly sliced baby carrots
  • 1/2 cup thinly sliced small cucumbers
  • 1 handful sugar snap pea pods, sliced in half on the diagonal
  • handful of baby asparagus stalks (I use them raw, but you can blanch in boiling water if you like them softer.)
  • handful of cherry tomatoes (if you can find them on the vine, that's nice)
  • 8 radishes, trimmed and halved or quartered
  • 1/2 fennel bulb, trimmed and sliced very thinly


  • fresh dill fronds
  • capers
  • thinly sliced lemon, seeds removed
  • edible flowers like pansies


  • Preheat oven to 325F Line a baking sheet large enough for your fish with foil.
  • Arrange your fish on the foil and brush with olive oil. Season lightly with sea salt. Bake for 30 minutes, then turn off the heat and let the fish sit in the oven for another 10 minutes, without opening the door. Remove the salmon and let cool, then chill until ready to serve.
  • Make the dressing: add the yogurt, mayo, lemon, and both dills to a small food processor and process until smooth. Taste and season with salt and pepper. Add more lemon if necessary.
  • When the fish is chilled, arrange your platter. Spread a layer of greens across the whole plate. Lay the salmon in the center. If the salmon is too large, trim a bit off the tail end with a sharp knife.
  • Arrange the rest of the veggies around the salmon. I like to add some lemon slices to the top of the fish. Sprinkle the capers and dill over all. Tuck in a few pretty edible flowers if you have them.
  • Serve the salmon asap after arranging your salad, along with the dressing on the side. The delicate spring greens will not last very long after arranging. If you must store it for a short while, wrap in plastic before refrigerating, and add the garnishes just before serving.


Calories: 266kcal | Carbohydrates: 8g | Protein: 25g | Fat: 15g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 164mg | Potassium: 960mg | Fiber: 3g | Sugar: 3g | Vitamin A: 10127IU | Vitamin C: 22mg | Calcium: 88mg | Iron: 3mg
The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.

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    Leave a Reply

    Please rate this recipe!

  • Reply
    April 6, 2021 at 7:35 am

    5 stars
    We made this as a “showstopper” to start our Easter meal (ham), and it was amazing. Thank you – this is a keeper and will be part of our special occasions for years to come.

  • Reply
    Kathryn Kariotis
    March 23, 2021 at 9:47 am

    If you don’t like dill (or rosemary) could you suggest an alternative?

    • Reply
      Sue Moran
      March 23, 2021 at 10:13 am

      You could go super simple with parsley, or I love basil or thyme.

  • Reply
    March 23, 2021 at 9:18 am

    5 stars
    Stunning presentation! Thank you for specifying wild caught salmon. The taste and color and nutrition are far superior to the farmed salmon raised in cramped pens, not allowed to swim freely and eat what salmon are designed to eat. (And I’m not a salmon industry spokesperson.)

  • Reply
    March 23, 2021 at 7:32 am

    A platter of Springtime!

  • Reply
    Ellen Easton
    March 23, 2021 at 6:49 am

    5 stars
    Your photography is stunning. Your presentation is equally beautiful. What time are you serving and I’ll be over to join you! Quick note, it may not be as rich but for those watching their cholesterol nonfat plain Greek yogurt can be substituted for the mayonnaise. EE

  • Reply
    March 19, 2020 at 4:16 pm

    5 stars
    That has to be one of the most beautiful salads I’ve ever seen! I’m sure the key is having high-quality ingredients. I’d go to the farmer market for the veggies, but I love to order my salmon online and get it delivered to me. I can’t wait to make this for when me and my wife have company.

  • Reply
    Tricia B.
    March 6, 2020 at 8:50 am

    Just found your blog/site while visiting another blog I like… found yours & I must admit…. loving what I’m seeing. I’m thinking of making the Mediterranean Pasta Salad with Tuna – reeeally soon!! Loved some of the other pasta recipes I’ve seen on your blog, too! Actually, I really like a lot of what I saw – PERIOD! I can’t wait to make this salad, as well as, pass your blog/site on to some friends who I know will enjoy your recipes. BTW… BEAUTIFUL PHOTOS!
    Thanks Sue!

    • Reply
      March 6, 2020 at 9:36 am

      Welcome in Tricia! Thanks for the kind words, I’m so happy to have you join us 🙂

  • Reply
    February 20, 2020 at 6:29 am

    Wow, this is a gorgeous idea that’s impressive to guests but also so simple. I love simple ideas for entertaining like this. Thanks so much for posting! Stunning photos.

    • Reply
      February 20, 2020 at 7:29 am

      I’m glad you approve, that’s just what I was after 🙂

  • Reply
    February 19, 2020 at 1:15 pm

    5 stars
    This is a drop-dead gorgeous dish, Sue! I love salmon, and you’re right – Costco is the place to get it! Beautiful fish, nice price! I love all of the accoutrements you put on this dish! So inviting!

  • Reply
    February 19, 2020 at 12:31 pm

    Sue, I am so glad you posted this! Two years ago, hubby and I were at some very dear old friends home in Normandy, France and she served a chilled (side of salmon) like yours. I had never had anything so elegant and delicious! It had never occurred to me to serve a salmon chilled before. I believe she cooked hers with white wine on it. I made it myself when we came home and it was so good! . Perfect for spring or summer! I am saving this recipe!

    • Reply
      February 19, 2020 at 12:55 pm

      Poaching the salmon in wine would be a nice adaptation and so French!

      • Reply
        February 20, 2020 at 4:38 am

        And she did it all wrapped in foil in the oven as well!

  • Reply
    Linda Martin-Desy
    February 19, 2020 at 9:55 am

    This is easily the most beautiful food photograph of any cooking blog. Can’t wait to replicate this! Your blog is one of my top two.

    • Reply
      February 19, 2020 at 9:59 am

      Thanks so much Linda, I hope that the photos in a post like this can work as a guide to making the dish. Glad you like it!

  • Reply
    February 19, 2020 at 8:23 am

    Photo is like a painting. So beautiful and appealing. Well done!

    • Reply
      February 19, 2020 at 8:24 am

      Aww thanks Nancy <3

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