Salmon salad on a plate with crispbread next to a fork

A fun fact about me.....I used to hate salmon. I kind of thought salmon and I were a lost cause until I came across Jeffery Steingarten's book, The Man Who Ate Everything. In it he talks about how when he was named the food critic for Vogue magazine, he took it upon himself to eliminate all of his food biases. He felt that it wasn't fair, as a food critic, to bring his personal dislikes to the table. And how did he do this? By eating the foods he disliked over and over again until he learned to like them. I thought this might be a way in for me with salmon. I found a few relatively enticing recipes and began to frequently include salmon in my dinner rotation. It took a couple of months, but I eventually came to not only like but LOVE salmon. Is there something you wish you liked to eat but don't? Keep eating it and see what happens.

Thanks to my little experiment, I now have a wonderful repertoire of salmon recipes to draw on when the mood strikes. This Salmon Salad with Capers and Parsley is one of my favorites. It comes together in a flash, and its bright, bold flavors are just the thing to play off of the silky, richness of the salmon. It you are not a salmon lover already, this is definitely one of those gateway dishes that may just help you change your mind.

A close up of onions, capers, parsley and olive oil

This Salmon Salad with Capers and Parsley originally appeared in an issue of Everyday Food magazine by Martha Stewart. That original version is very similar to this one except that it calls for poaching the salmon rather than roasting it. You could certainly poach the salmon here if you would rather, but I just love the simplicity and texture of salmon roasted at high heat in the oven. It always comes out perfectly cooked; firm but still silky smooth.

You are going to want something crispy to serve along side this salad, preferably something sturdy enough to scoop a spoonful or two of salad on as you go. A toasted sourdough or rustic loaf would be very nice, but if you want maximum Nordic vibes, I suggest making a batch of Rye and Oat Crispbread to serve with it. It's perfect for scooping up luxurious bites of salad.

I hope this delicious Salmon Salad with Capers and Parley turns you into a salmon lover if you aren't one already. Simple, fast and only 6 ingredients means minimal effort for maximum flavor. What are you waiting for? Give it a try and leave me a note in the comments to let me know what you think. I always appreciate your feedback!

A close up of someone holding a piece of crispbread with salmon salad on top

Recipe

Roasted Salmon Salad with Capers and Parsley

A deliciously simple warm salad with the bold flavors of capers and parsley and silky, rich salmon.

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Prep Time: 10

Cook Time: 10

Total Time: 20

Servings: servings

Calories: 163kcal

Author: Kristi

Ingredients

2 tablespoons extra-virgin olive oil plus more for rubbing on salmon
2 tablespoons red wine vinegar
½ small red onion thinly sliced crosswise
3 tablespoons capers drained and rinsed
½ cup Italian parsley leaves stems removed
Coarse salt and freshly ground pepper
3 6- ounce salmon filets skin on is fine

Instructions

Preheat oven to 500 degrees. Combine olive oil, vinegar, red onion, capers, parsley and ¼ teaspoon coarse salt in a serving bowl. Let sit while you prepare the salmon.
Line a rimmed baking sheet with aluminum foil and place salmon filets on top. Rub with olive oil and season with salt and pepper.
Roast salmon until just cooked through, about 10 minutes.
While it is still warm, flake salmon into bite size pieces (leaving skin behind on the baking sheet) and add it to the bowl. Stir to combine. Season with additional salt and pepper to taste. Serve with Rye and Oat Crispbread or toasted sourdough or country bread.