Smoked Salmon Salad Nicoise


This twist on a classic Niçoise salad uses smoked salmon in place of tuna and adds extra vegetables in place of hard-boiled eggs and olives.

smoked salmon salad nicoise
Prep Time:
20 mins
Active Time:
10 mins
Total Time:
30 mins
2 servings

What Type of Smoked Salmon Should I Use?

We use cold smoked salmon for the salad, but feel free to use hot smoked salmon if you prefer. Cold smoked salmon is cured with salt and smoked at a low temperature, around 80°F-85°F. The texture of cold smoked salmon is smooth and silky, a similar texture to when it's raw. Hot smoked salmon is brined and smoked at a higher temperature. The texture of hot smoked salmon is tender and flaky. If possible, look for wild-caught smoked salmon versus farmed salmon. Wild-caught salmon from the Pacific is considered the best choice for the environment because it is more sustainably fished and has a more stable population.

Can the Salad Be Made Ahead?

You can cook the potatoes and green beans in advance. Prepare the recipe through Step 1. Make sure to cool and drain them completely. Refrigerate the cooked potatoes and green beans in an airtight container for up to 2 days.

Additional reporting by Jan Valdez


  • ½ small cucumber, halved, seeded and thinly sliced

  • 12 small cherry or grape tomatoes, halved

  • 4 ounces smoked salmon, cut into 2-inch pieces

  • 8 ounces small red potatoes, scrubbed and halved

  • 6 ounces green beans, preferably thin haricots verts, trimmed and halved

  • 2 tablespoons reduced-fat mayonnaise

  • 1 tablespoon white-wine vinegar

  • 1 teaspoon lemon juice

  • 1 teaspoon Worcestershire sauce

  • 1 teaspoon Dijon mustard

  • ½ teaspoon dried dill

  • ¼ teaspoon freshly ground pepper

  • 6 cups mixed salad greens


  1. Place a large bowl of ice water next to the stove. Bring 1 inch of water to a boil in a large saucepan. Place potatoes in a steamer basket over the boiling water, cover and steam until tender when pierced with a fork, 10 to 15 minutes. Transfer the potatoes with a slotted spoon to the ice water. Add green beans to the steamer, cover and steam until tender-crisp, 4 to 5 minutes. Transfer the green beans with a slotted spoon to the ice water. Transfer the potatoes and beans to a towel-lined baking sheet to drain.

  2. Meanwhile, whisk mayonnaise, vinegar, lemon juice, Worcestershire sauce, mustard, dill and pepper in a large bowl. Add the potatoes and green beans, salad greens, cucumber and tomatoes; toss gently to coat.

  3. Divide the salad and smoked salmon between 2 plates.


Large saucepan, steamer basket

Nutrition Facts (per serving)

271 Calories
6g Fat
39g Carbs
17g Protein
Nutrition Facts
Servings Per Recipe 2
Calories 271
% Daily Value *
Total Carbohydrate 39g 14%
Dietary Fiber 7g 26%
Total Sugars 6g
Protein 17g 35%
Total Fat 6g 8%
Saturated Fat 1g 6%
Cholesterol 17mg 6%
Vitamin A 3898IU 78%
Vitamin C 63mg 70%
Folate 147mcg 37%
Sodium 599mg 26%
Calcium 119mg 9%
Iron 4mg 21%
Magnesium 66mg 16%
Potassium 846mg 18%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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