Name: Salmon Kale Salad with Greek Yogurt Caesar Dressing
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 2 Salmon Fillets (about 4 oz. each); 1 tsp. Dijon Mustard; 1 tsp. Everything Bagel Seasoning; 1/2 tsp. Smoked Paprika; 6 cups chopped Kale Leaves (packed cups); 2 tsp. Extra Virgin Olive Oil; pinch Salt; 2 tsp. fresh Lemon Juice; 1/4 cup chopped Red Onion (or Green Onion); finely grated Parmesan Cheese (to taste, for topping); 1 medium Avocado (sliced, for topping); 1/2 Everything Bagel; 1 tbsp. Extra Virgin Olive Oil; 1 tsp. Everything Bagel Seasoning; 1/3 cup plain Greek Yogurt; 3 tbsp. Mayonnaise (like Duke's or Hellmann's); 1 clove Garlic (minced, grated, or pressed); 1 tsp. Worcestershire Sauce; 2 tsp. fresh Lemon Juice; 1 tsp. White Miso Paste; 1/4 cup finely grated Parmesan (use the good stuff :)); 1 tsp. Dijon Mustard; 1/4 tsp. Salt (plus more to taste); 1/4 tsp. freshly cracked Black Pepper; 1 tbsp. Extra Virgin Olive Oil

This is a small batch salmon kale salad recipe that makes two entree-sized salads. It is made with massaged kale, seasoned baked salmon, crunchy everything bagel croutons, fresh avocado, red onion, and a creamy Caesar dressing made with Greek yogurt.

Salmon kale salad is one of my go-to lunches about once a week, and this is easily one of my favorite variations of it. If you’re looking to cut down on prep time, you’re welcome to use a store-bought Caesar dressing that you love, or a creamy dressing that you have on hand.

This blog is centered around small batch recipes that typically make 2-3 servings, and this salmon kale salad is no exception. This makes two entree sized salads, but you can definitely double or triple the recipe if needed. 🙂

A woman's hand holding a spoon and drizzling dressing over a ceramic bowl full of salmon kale salad. A small bowl of dressing is sitting nearby.

Below is the list of ingredients for the salad itself. I’ve included the Greek yogurt Caesar dressing ingredients in a separate box; you aren’t obligated to make your dressing from scratch, and I don’t want to intimidate you with too many ingredients, lol. But it really is delicious, and I highly recommend taking the time to make it! But either way, here’s what you’ll need for the salad itself, sans dressing:

Ingredients

For the Baked Salmon & Kale Salad:

2 Salmon Fillets (about 4 oz. each)
1 tsp. Dijon Mustard
1 tsp. Everything Bagel Seasoning
1/2 tsp. Smoked Paprika
6 packed cups chopped Kale Leaves
2 tsp. Extra Virgin Olive Oil
pinch of Diamond Crystal Kosher Salt or Sea Salt
2 tsp. fresh Lemon Juice
1/4 cup chopped Red Onion
finely grated Parmesan Cheese, to taste; for topping
1 medium Avocado, sliced, for topping

For the Everything Bagel Croutons:

1/2 Everything Bagel
1 tbsp. Extra Virgin Olive Oil
1 tsp. Everything Bagel Seasoning

I took my original Greek yogurt Caesar dressing recipe, tweaked it a bit to be even more flavorful and salmon-friendly, and this is what we got. The second I tasted it (after tweaking it a couple of times), I was hooked. I still have a little bit in my refrigerator to just dip leftover salmon into, because sometimes I’m lazy and hungry and don’t have time to do anything else.

This dressing will keep in the refrigerator for 3-4 days. The garlic flavor may intensify a bit as it sits, so just be warned of that part! Here’s what you’ll need to make it, and please feel free to use it for any other Caesar salads you make, too!

For the Greek Yogurt Caesar Dressing:

1/3 cup plain Greek yogurt
3 tbsp. Mayonnaise, like Duke’s or Hellman’s
1 clove Garlic, minced, grated or pressed
1 tsp. Worcestershire Sauce
2 tsp. fresh Lemon Juice
1 tsp. White Miso Paste or Anchovy Paste
1/4 cup finely grated Parmesan (I use a good block of Parmesan Reggiano and a microplane for this)
1 tsp. Dijon Mustard
1/2 tsp. Diamond Crystal Kosher Salt or 1/4 tsp. Sea Salt, plus more to taste
1/4 tsp. freshly cracked Black Pepper, plus more to taste
1 tbsp. Extra Virgin Olive Oil

Ingredient Notes and FAQs

Greek Yogurt / Mayonnaise

I tried making this Caesar dressing with just Greek yogurt, but the flavor was kind of lacking in my opinion. The mayonnaise adds depth and flavor, so I don’t recommend skipping it if you’re concerned about how delicious you want this dressing to be. If you’re looking to cut down on calories, you can omit the mayonnaise and just use more Greek yogurt.

I also only use full-fat Greek yogurt for most of my recipes (the same “flavor” concept applies here), but you can use non-fat plain Greek yogurt if that’s what you have. Don’t be scared to add some extra mayonnaise or olive oil for flavor, though. 🙂 Also, for mayonnaise, I recommend a quality brand like Duke’s or Hellmann’s.

White Miso Paste

White miso paste brings a layer of umami (kind of like rich, salty depth) to recipes. I prefer the white miso paste specifically as it is more versatile, and has a mellow sweetness to it, too. It’s used in my Small Batch Chicken and Vegetable Soup Recipe, my Date Night Slow Cooker Short Ribs, this Miso Teriyaki Glazed Salmon Bowl, and I even have a small batch Miso Caesar Dressing (made with egg yolk). You can find it in the refrigerated section at the store, usually near the produce or the dairy-free cheese section.

Traditional Caesar dressing uses anchovy paste, which is an easy shoe-in if you don’t have access to white miso paste. If you can’t find either, don’t stress too much about it. Yes, they add a depth of umami flavor to the dressing, but the parmesan cheese and Worcestershire sauce will add plenty of flavor.

Parmesan Cheese

If you’re been around my blog for a while, you know how I feel about Parmesan cheese. I always (and strongly) suggest buying a small chunk of Parmesan Reggiano from a grocery store that has a good cheese section, and using a microplane to grate the cheese into any recipe that calls for it. The flavor is exceptionally better than any packaged Parmesan cheese (unless it’s like Whole Foods, where they grate the good stuff in the store and then sell it in their cheese section). Don’t skip on the good stuff if you’re serious about making the best food possible at home.

Kale

I used organic curly kale in these photos. If you want to cut down on prep time, you can buy juicing kale (chopped kale), but it will have some tough stems in it. It’s pretty easy to just buy a bunch of kale, remove the stems, and chop the leaves. Tuscan kale (also known as Lacinato kale or Dinosaur kale) is also great for this salmon salad.

Can I use Another Green? Absolutely. You can use whatever you love (crunchy romaine, a spring mix, or arugula are all great options). If you’re really anti-kale, don’t hesitate to swap it out. BUT, if you haven’t tried massaging your kale before eating it in salads, you have to someday. 🙂 It makes all the difference, and my kale-hating husband actually doesn’t hate it when you put a little olive oil, salt, and massage work into it.

Salmon

I’ve been trying to be better about using fresh, wild caught salmon, but sometimes it can be harder to find. As with nearly every recipe,the best quality ingredients will usually result in the best tasting final dish. Use whatever salmon you have access to, and I recommend using a couple of salmon fillets that are roughly four ounces each. (There’s no need to be obsessive about making them exactly four ounces – most fillets at the store are portioned to be a single serving size anyway).

Everything Bagel Seasoning

I have a small batch recipe for this, but it’s super easy to just snag a bottle of it from the store, too. Trader Joe’s has a really popular one, and I honestly grabbed one from our Super Target the last time I ran out. It’s a blend of salt, dried garlic, dried onions, poppy seeds, and sesame seeds, and it is delicious as a finishing component for salads, eggs, avocado toast, and much more. 🙂

Everything Bagel

I usually have bagels on hand, and more often than note, they are everything bagels. (Everything bagels are topped with everything bagel seasoning, which is a blend of dried garlic, dried onion, salt, poppy seeds, and sesame seeds). You can freeze bagels and use them as needed (I usually snag a bag that has four bagels, and use it over the course of a couple of months). BUT, when I was making this recipe, I didn’t have any … so I went to the bakery section at the store and grabbed a single everything bagel from the cute little display case next to the doughnuts. It’s affordable, and makes sense if you don’t want a bunch of bagels hanging around. 🙂

Hopefully that covers the majority of ingredient questions, but you can always send me an email if you have a question that I didn’t cover! I definitely want to help you make the best recipes you can, so don’t hesitate to ask questions.

A ceramic bowl full of massaged kale, flaked salmon, crunchy croutons, avocado slices, and topped with creamy dressing. A small bowl of dressing rests in the back, alongside a small bowl with red onions.

Recipe Tips

Make the Greek Yogurt Caesar Dressing first. There’s a lot of flavor going on in this dressing, and those flavors need some time to hang out and blend together. Make it first so it can rest for a little while before you serve it over the salad. (You can make this a couple of days in advance if you like! Just store it in the refrigerator until you’re ready to use it. The garlic can tend to get a little strong after a couple of days, though.)
Let the Salmon Rest at Room Temperature. Tossing cold salmon into a hot oven (or into a hot pan) makes it prone to uneven cooking. Take the salmon fillets out of the refrigerator while you’re gathering your Caesar dressing ingredients, and let it rest at room temperature for about fifteen minutes before baking it. It tends to stay juicier and not overcook on the thinner parts this way.
Use your Favorite Toppings. I say this a lot for many of my recipes. The toppings included on the ingredient list are really, really good in this salad – but I always want to encourage you to make these recipes yours, too! If you have leftover green onions instead of red onions, use them! Have a favorite Caesar dressing in the refrigerator? Use that, too! Not super into salmon? You can use leftover shredded chicken instead. Use this recipe as a base, then adjust to make it your favorite if you like.

Directions

How to Make this Kale Salmon Salad

Set Out the Salmon Fillets. Set the salmon fillets out on to rest at room temperature for about 15 minutes while you make the dressing.
Make the Greek Yogurt Caesar Dressing and Mix the garlic, lemon juice, and salt together in a small bowl. Let those ingredients rest for about ten minutes, then mash in the white miso paste and Worcestershire sauce until well blended. Whisk in the Dijon mustard, Greek yogurt, mayonnaise, olive oil, and a healthy pinch of salt and freshly cracked pepper. (1/4 tsp. is a good start for both, but I always add more). Stir to thoroughly combine everything together, then cover and refrigerate until you’re ready to serve the salad.
Prep the Salmon. Preheat the oven to 350 F. Place the salmon fillets on a small rimmed baking sheet and pat them very dry, then spread 1/2 teaspoon of Dijon mustard over the top of each fillet. Mix one teaspoon of everything bagel seasoning and 1/2 teaspoon of smoked paprika together in a small bowl. Divide the seasoning over the tops of the salmon. Set aside for a moment.
Prep the Bagel Croutons. Cut half of an everything bagel into bite-sized pieces, about 1/2″ in size. Toss the bagel pieces in a small mixing bowl with a tablespoon of olive oil and a teaspoon of everything bagel seasoning, then spread them out onto a small rimmed baking sheet and set aside. (The everything bagel seasoning is in addition to the seasoning that is already on the bagel).
Bake the Croutons and Salmon. Place both baking sheets (of salmon and croutons) in the oven. Bake the bagel croutons at 350 F for 8-10 minutes until golden brown and crunchy. Bake the salmon at 350 F for about 11-14 minutes, depending on thickness, until it is cooked to your preference. Note: Salmon fillets come in various shapes and sizes, so your baking time will vary depending on your fillets. A meat thermometer will help you determine when your salmon is ready too! Most people enjoy their salmon cooked medium, which will be about 135 to 140 F.
Massage the Kale. Place the chopped kale leaves in a large bowl and add a drizzle of olive oil, a squeeze of fresh lemon juice, and a pinch of salt. Use your hands to massage the kale for a minute or two until it is tender.
Build Your Salmon Kale Salads. Divide the massaged kale between two bowls, followed by the salmon filets, everything bagel croutons, sliced avocado, chopped red onions, and Greek yogurt Caesar dressing. Use a microplane to grate a little more Parmesan cheese over the salads, then serve.

Step-By-Step Recipe Guide

See below for step-by-step instructions on how to make these Salmon Kale Salads.

A glass jar full of Greek yogurt Caesar dressing with a spoon resting in it. A squeezed lemon half rests nearby.

Step 1: Make the Greek Yogurt Caesar Dressing and Set the Salmon Out. The dressing needs some time to let the flavors blend together, so making it first gives it a little room to do just that. Mix the grated garlic, lemon juice, and salt together in a small bowl. Let them hang out for about ten minutes, then mash in the miso paste and Worcestershire until well blended. Whisk in the Dijon mustard, Greek yogurt, mayonnaise, olive oil, and a healthy pinch of salt and freshly cracked pepper. (1/4 tsp. is a good start for both, but I always add more). Stir to thoroughly combine everything together, then cover and refrigerate until you’re ready to serve the salad. Note: This can be made up to three days ahead of time.

While you’re gathering your ingredients to make the dressing, go ahead and take the salmon fillets out of the refrigerator, too. Let them rest at room temperature while you make the dressing. (Ideally, the salmon should rest at room temperature for about 15 minutes before cooking it. This helps them bake more evenly.)

Two salmon fillets each with a dollop of Dijon mustard on the top center of them, resting on a rimmed baking sheet.

A woman's hand using a spoon to spread Dijon mustard over the top of a salmon fillet that is resting on a small rimmed baking sheet.

Prep the Salmon. Preheat the oven to 350 F. Place the salmon fillets on a small rimmed baking sheet and pat them very dry, then spread 1/2 teaspoon of Dijon mustard over the top of each fillet.

A woman's hand sprinkling a seasoning blend over the top of a salmon fillet that is resting on a rimmed baking sheet next to another seasoned salmon fillet.

Two seasoned salmon fillets resting on a small rimmed baking sheet.

Mix one teaspoon of everything bagel seasoning and 1/2 teaspoon of smoked paprika together in a small bowl. Divide the seasoning over the tops of the salmon. Set aside for a moment.

A small bowl full of cubes of everything bagel tossed with olive oil and everything bagel seasoning.

A small rimmed baking sheet full of baked bagel croutons.

Prep the Everything Bagel Croutons. Cut the bagel half into bite-sized pieces, about 1/2″ in size. Toss the bagel pieces in a small mixing bowl with the olive oil and additional everything bagel seasoning, then spread them out onto a small rimmed baking sheet and set aside.

Two baked seasoned salmon fillets resting on a small rimmed baking sheet.

Bake the Croutons and Salmon. Bake the bagel croutons at 350 F for 8-10 minutes until golden brown and crunchy. Bake the salmon at 350 F for about 11-14 minutes, depending on thickness, until it is cooked to your preference. Note: Salmon fillets come in various shapes and sizes, so your baking time will vary depending on your fillets. A meat thermometer will help you determine when your salmon is ready too! Most people enjoy their salmon cooked medium, which will be about 135 to 140 F.

A woman's hand massaging kale leaves in a mixing bowl. A small bowl of salt, a lemon wedge, and a bottle of olive oil rest nearby.

Massage the Kale. Kale is infinitely better when it’s soft, trust me. 🙂 Place the chopped kale leaves in a large bowl, then add a drizzle of olive oil, a squeeze of fresh lemon juice, and a pinch of salt. Use your hands to massage the kale for a minute or two until it is tender.

A woman's hand grating a block of parmesan cheese into a micoplane over a bowl of salmon kale salad.

Build Your Salmon Kale Salads. Divide the massaged kale between two bowls, followed by the salmon filets, everything bagel croutons, sliced avocado, chopped red onions, and Greek yogurt Caesar dressing. Use a microplane to grate a little more Parmesan cheese over the salads, then serve immediately.

A woman's hand holding a ceramic bowl full of salmon kale salad, while her other hand holds a fork to scoop up some salad. A parmesan wedge and a small bowl of Caesar dressing rest nearby.

I sincerely hope you love this salmon kale salad as much as I do. I don’t repeat things too often (I’ve got so many recipes floating around in my head; I’m always onto something new!), but this is one recipe that I made twice in the same week. Yes, I had leftover kale and salmon, but typically I would try something new with them. Not this time. This salad was so good, I’m actually looking forward to making an Instagram reel for it. (And reels are not exactly something that excites me). 🙂

How to Store and Reheat Leftovers

Store leftover tacos in an airtight container in the refrigerator for up to three days. If you’d like to make multiple tacos to eat as leftovers throughout the week, I recommend making the creamy chimichurri sauce, cooking the chicken and jalapeños, then storing the ingredients separately and building the tacos right before you’re going to eat them. Then they won’t be soggy. 🙂

You’ve probably gathered by now that I focus on making small batch recipes for two people to share. I really, really love making up new salad combinations, and here are some of my other favorites that I want to share with you:

More Awesome Small Batch Salad Recipes

If you ever need to increase the amount you want to make in the recipe card, there is a little slider bar near the “servings” portion on the recipe card if you’re on a desktop, or if you’re on your phone, touch the number of servings on the recipe card (it will be a number and colored dark red). You can adjust the slider bar that way instead of doing the calculations on your own! 🙂

If you make this Salmon Kale Salad and love it, please leave a comment and / or star rating below! You can also share it on Instagram and tag me, or use the hashtag #aflavorjournal so I can see it! If you have any questions about the ingredients or how to make it, send me an email so I can help out.

xx Sara