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Smoky Salmon Salad

Smoky Salmon Salad with Everything Spice Croutons and Caper-Dijon Vinaigrette

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Recipe Details


This recipe's ideal for anyone who prefers their bagel scooped, or just wishes they could fit more veggies on a lox sandwich. Arugula, grape tomatoes, and red onion are dressed in a caper, Dijon, and white wine vinaigrette, then topped with flakes of hickory-rubbed salmon and the real showstopper: puff pastry croutons baked with everything bagel seasoning.


  • Quick Cook

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Shanna

By Chef Shanna

Nutritional info

  • Calories 700
  • Protein 36g
  • Total Carb 21g
  • Total Fat 53g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • puff pastry square
    puff pastry square
  • salmon
    10 ounces
  • hickory barbecue spice mix
    1 teaspoon
    hickory barbecue spice mix
  • everything bagel spice mix
    2 teaspoons
    everything bagel spice mix
  • grape tomatoes
    1/4 pint
    grape tomatoes
  • baby arugula
    4 ounces
    baby arugula
  • red onion
    red onion
  • white wine vinegar
    1 tablespoon
    white wine vinegar
  • Dijon mustard
    1 packet
    Dijon mustard
  • capers
    1 tablespoon
  • goat cheese
    1 ounce
    goat cheese
  • parchment paper
    parchment paper

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • baking sheets
  • aluminum foil

Cooking Steps

  1. Season salmon

    Season salmon

    Preheat oven to 425°F. Set puff pastry aside to soften at room temperature. Line 1 baking sheet with parchment paper and set aside for next step. Line a separate baking sheet with aluminum foil. Pat salmon dry with paper towel and place skin-side down on foil-lined sheet. Season tops of fish with hickory barbecue spice mix, then drizzle over 1 tablespoon olive oil and rub in spices (no need to add salt here—it's in the hickory mix).

  2. Bake croutons and salmon

    Bake croutons and salmon

    Cut puff pastry into 9 equal squares (cut in thirds in both directions). Transfer squares to parchment-lined sheet, spacing apart as much as possible. Lightly brush tops with olive oil, then sprinkle with everything bagel spice mix. Transfer croutons and salmon to oven together; bake until salmon is opaque and cooked through, and croutons are puffed and golden brown, 10-12 minutes.

  3. Prepare ingredients

    Prepare ingredients

    While salmon and croutons bake, rinse all produce. Quarter grape tomatoes. Pat arugula dry with paper towel. Peel onion, halve, and thinly slice 1 half (save remainder for another recipe). Place sliced onion in a small bowl with enough cold water to cover, then set aside until ready to serve (soaking raw red onion in water helps take some of the bite out of its strong flavor).

  4. Make caper-Dijon vinaigrette

    Make caper-Dijon vinaigrette

    In a large bowl (big enough for the salad), whisk together white wine vinegar, half of Dijon mustard (discard remainder), 2 tablespoons olive oil, ¼ teaspoon salt, and pepper as desired to fully combine. Drain off and discard any excess liquid from capers, add to bowl with vinaigrette, and toss to coat.

  5. Flake salmon

    Flake salmon

    Once cool enough to handle, transfer salmon to cutting board. Remove and discard skin; then, using 2 forks, flake salmon into large pieces.

  6. Plate smoky salmon salad

    Plate smoky salmon salad

    Drain onion, discarding liquid, then pat dry with paper towel (to keep excess moisture out of your salad) and add to bowl with vinaigrette. Crumble goat cheese on top. Add tomatoes and arugula; toss to coat. Divide salad between serving plates and top with smoky salmon. Garnish with everything spice croutons and enjoy!

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