Salmon-and-Citrus Salad with Poppy Seed Dressing

Tangy grapefruit and creamy avocado are the perfect matches for rich salmon. Slideshow: More Salmon Recipes 

Salmon and Citrus Salad with Poppy Seed Dressing
Photo: © Eva Kolenko
4 to 6


  • 1 pound skin-on salmon fillet

  • Kosher salt

  • Pepper

  • 1/2 cup buttermilk

  • 2 tablespoon extra-virgin olive oil

  • 1 1/2 teaspoon poppy seeds

  • 2 medium navel or Cara Cara oranges, peeled and sliced 

  • 1 medium grapefruit, peeled and sections cut into thirds 

  • 1 Hass avocado, sliced into wedges

  • Snipped chives, for garnish


  1. Preheat the oven to 375°. Lay the salmon skin side down on a rimmed baking sheet and season with salt and pepper. Bake for about 20 minutes, until just cooked through. Let cool, then flake into large chunks; discard the skin.

  2. Meanwhile, in a small bowl, whisk the buttermilk with the olive oil and poppy seeds. Season the dressing with salt and pepper.

  3. Arrange the salmon, oranges, grapefruit and avocado on a platter or plates. Drizzle some of the dressing on top. Garnish with snipped chives and serve, passing additional dressing at the table.

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