Crispy Salmon BLT Salad with Creamy Lemon-Dill Dressing

You’ll love this easy Salmon BLT Salad with a creamy homemade ranch. It blends the classic bacon, lettuce, and tomato flavors with broiled salmon for a satisfying, protein-packed meal.

I love a good BLT salad—the mix of crispy bacon, juicy tomatoes, and tangy ranch over crisp lettuce is irresistible. I used to make chicken BLT salads, until I realized leftover salmon would work beautifully. That discovery led to this Salmon BLT Salad, and it quickly became a favorite.

Why You’ll Love This Salmon Salad Recipe

• Familiar, comforting flavors: This salad stays true to the BLT concept with bacon, lettuce, and tomato, plus croutons for that bread-like crunch and creamy avocado for richness.
• Quick and easy: It comes together fast—about 10 minutes—using cooked salmon and simple ingredients.
• Fresh and flexible: Load it up with summer produce or swap in your favorite veggies. Keep it classic or customize to your taste.

What You’ll Need

For the Salad

• Cooked salmon: Any cooked salmon will work—broiled, grilled, or leftover.
• Salad greens: Romaine is crisp and satisfying, but any greens are fine.
• Tomatoes: Cherry or grape tomatoes, halved, are juicy and convenient.
• Croutons: Optional, for crunch.
• Avocado: Adds a creamy, rich element.
• Bacon: Pre-cooked and chopped.

For the Homemade Ranch Dressing

If you prefer store-bought dressing you can use it, but this simple homemade ranch is easy to make and fresh-tasting.

• Plain yogurt: A creamy base.
• Mayonnaise: Use regular mayonnaise for best texture and flavor.
• Sour cream: Adds richness.
• Lemon juice and white wine vinegar: For bright acidity.
• Honey: Balances the tang.
• Salt and freshly ground pepper: To taste.

How to Make Salmon BLT Salad

1. Prep the salmon and produce: Chop cooked salmon and set aside. Halve the tomatoes and slice the avocado.
2. Toss the base: In a large bowl combine lettuce, tomatoes, croutons (if using), avocado, and chopped bacon.
3. Make the dressing: Whisk together yogurt, mayonnaise, sour cream, lemon juice, white wine vinegar, honey, salt, and pepper until smooth. Taste and adjust seasoning.
4. Combine and serve: Add the chopped salmon to the salad and gently toss with the dressing. Serve immediately.

Tips and Tricks

These simple tips will help you get the best result:

• Avocado substitute: If you’re not an avocado fan, try cubed cheddar or crumbled blue cheese instead.
• Low-carb option: Skip the croutons to reduce carbs; you’ll still get crunch from chopped vegetables or toasted nuts.
• Salmon presentation: Chop the salmon for easy tossing, or serve whole fillets on top for a more elegant plate.
• Add-ins: Cucumber, radish, or bell pepper make great additions for extra crunch and color.

What to Serve With Salmon Salad

This salad can be a complete meal on its own thanks to the salmon, bacon, and avocado. It’s also excellent wrapped in a tortilla for lunches on the go. If you want a side, pair the salad with a comforting soup—potato leek or roasted tomato work nicely—or a slice of rustic bread to soak up any leftover dressing.

How to Store and Reheat Leftovers

For best quality, store components separately. Keep cooked salmon refrigerated in its own container. Store the homemade ranch in a sealed jar for 3–4 days. Bacon can be cooked ahead and kept chilled. Assemble the salad just before serving to preserve texture and freshness.

More Easy Salad Recipes

• Big Mac Salad
• Jennifer Aniston Quinoa Salad
• Italian Antipasto Pasta Salad

Salmon BLT Salad

by Katerina | Easy Weeknight Recipes

An easy salmon salad with all the classic BLT flavors, topped with broiled salmon and a creamy homemade ranch dressing.

Prep Time: 10 minutes

Servings: 4

Ingredients

For the Salad

• 12 ounces cooked salmon
• 10 to 12 cups chopped romaine or salad greens
• 2 cups cherry tomatoes, halved
• 1 to 2 cups croutons (optional)
• 1 large avocado, peeled and diced
• 6 slices cooked bacon, chopped

For the Dressing

• 1/2 cup plain yogurt
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• Juice of 1 lemon
• 1 tsp white wine vinegar
• 1 tsp honey
• Salt and freshly ground pepper, to taste

Instructions

1. Chop cooked salmon and set aside.
2. In a large bowl, toss together lettuce, tomatoes, croutons, avocado, and bacon.
3. Whisk yogurt, mayonnaise, sour cream, lemon juice, vinegar, honey, salt, and pepper until smooth. Taste and adjust seasoning.
4. Add chopped salmon to the salad and gently toss with dressing.
5. Serve immediately.

Nutrition

Calories: 465 kcal | Carbohydrates: 20 g | Protein: 26 g | Fat: 32 g | Saturated Fat: 7 g | Cholesterol: 76 mg | Sodium: 448 mg | Potassium: 1132 mg | Fiber: 4 g | Sugar: 6 g | Vitamin A: 1728 IU | Vitamin C: 45 mg | Calcium: 96 mg | Iron: 3 mg

Nutritional info is an estimate and provided as a courtesy. Values may vary with ingredients and preparation.