Seasoned salmon—roasted or grilled! Smoked paprika, thyme, garlic, and onion give it so much flavor. It’s served over crisp greens with homemade croutons, crispy bacon, avocado, cherry tomatoes, cheese, and the most delicious basil pesto dressing. Imagine a classic club sandwich, but swap the turkey for salmon and turn it into a fresh, tasty salad. It’s just as satisfying and perfect for easy summer meals.
Summer makes me think of so many things. And if I’m being real, I might glamorize it a little—maybe remembering past summers as more dreamy than they actually were. But that’s half the charm, isn’t it?
I think of pool days and girls’ trips to Florida with my Nonnie. We spent summers together all the time. I was off school, and she was always down for shopping and lunch out. Then we’d go home for a simple dinner, usually starting with cheese and crackers. Nonnie had a way of making summer feel extra special.
Nonnie inspired so much of what I do today.
When Nonnie and I went out for lunch, I’d usually get a grilled chicken salad or one of my forever favorites—a loaded turkey club sandwich. No matter what, one of us always ended up ordering the club. Funny enough, my little brother Red is the same. He loves a California-style club with grilled chicken and avocado—or sometimes, a salmon club.
Red’s favorite salmon club sandwich got me thinking. At first, I planned to make that exact sandwich—but last minute, I really wanted a big, summery salad instead. And you know what? No regrets.
This salad is so good—packed with bold, fresh flavors from the salmon, juicy tomatoes, and herby basil pesto dressing. It’s a new go-to, and I can already tell I’ll be making it all summer.
Here’s how it’s done:
Ingredients – for the salmon
- Salmon
- Smoked paprika, dried thyme, onion powder, garlic powder
- Olive oil
Ingredients – for the croutons and salad
- Ciabatta bread
- Garlic
- Salted butter
- Arugula and shredded romaine
- Fresh basil
- Cubed Gouda or Swiss cheese
- Cherry tomatoes
- Avocados
- Crispy bacon
Dressing
- Olive oil
- Basil pesto
- Mayo or Greek yogurt
- Apple cider or balsamic vinegar
- Chili flakes
Special Tools
For this salad, you’ll need a sheet pan and a couple of mixing bowls. Or skip the oven and throw the salmon on the grill!
Steps
Step 1: Cook the salmon
I keep it simple—season the salmon with smoked paprika, dried thyme, onion powder, and garlic powder, then toss it with olive oil and roast until the top gets crispy. That’s all! I wanted this to be easy for quick summer dinners.
I roasted a whole fillet, but you could grill it too—honestly, that might be even tastier. Both ways work great!
Step 2: Make the homemade croutons
In my book, every salad is better with homemade croutons—especially this one, since bread is a key part of any club sandwich!
I make mine with cubed ciabatta, garlic, flaky sea salt, and butter. Just toss it all together and bake until golden and crispy. Trust me, it’s worth the extra step—homemade croutons beat store-bought every time.
Tip: If you’re grilling the salmon, leave the bread in whole slices and grill until toasted. Then just break it up over the salad—so good!
Step 3: Mix the dressing
While everything’s baking, whip up the dressing.
It’s a mix of olive oil, basil pesto (homemade if you’ve got fresh basil!), mayo or plain Greek yogurt, lemon juice, salt, pepper, and chili flakes.
Dairy-free tip: Use cheese-free pesto and swap the mayo/yogurt for tahini. It’s a great plant-based option if you’re skipping dairy.
Step 4: Toss the salad
Time to put it all together! I use a mix of shredded romaine and arugula, plus a big handful of fresh basil (expect lots of basil in my summer recipes!).
Add cherry tomatoes and cubed Gouda or Swiss cheese. Drizzle with the dressing and toss well.
Top it off with the roasted (or grilled) salmon, avocado, and crispy bacon. Extra dressing? Always a good idea!
Lastly, if you make this salmon Club Salad, be sure to leave a comment and/or give this recipe a rating! Above all, I love hearing from you and always do my best to respond to each and every comment.
