Smoked Salmon Salad with Caper Vinaigrette

This Smoked Salmon Salad is loaded with spinach, smoked salmon, walnuts and a delectable caper vinaigrette. Makes a hearty lunch or dinner!

One of my most popular recipes has always been my Baked Salmon with Lemon Caper Butter. And I totally understand because I just love the combination of salmon and capers together. That is why I just knew that a salad with both of those flavors would absolutely shine as well.

I’ve been on a big salad kick lately. Enjoying a big salad for lunch (and in the summer dinner too) is one of my favorite things. This salad doesn’t have a ton of ingredients but it is big on flavor. The smoked salmon, the walnuts, the caper vinaigrette. It really is a powerhouse of a salad and you’re going to love it.

Let’s talk about what you’ll need to make it.

Smoked Salmon Salad with Caper Vinaigrette Ingredients:

This recipe is essentially broken into two: the base of the salad and the vinaigrette.

For the salad you’ll need:

• BABY SPINACH LEAVES: I love to use baby spinach in salads because it is more tender than mature spinach so it’s great raw.
• WALNUTS: Chopped walnuts add protein and crunch to the salad. You can use salted or unsalted but keep in mind that smoked salmon and capers are both salty so adding salted walnuts might be a bit much.
• SMOKED SALMON: The star of the show! I’ve used a regular smoked salmon and a spicy smoked salmon and both were fantastic in this salad.
• PEPPER

For the dressing you’ll need:

• OLIVE OIL AND WHITE WINE VINEGAR: The base of any good vinaigrette starts with a good olive oil and vinegar. I use white wine vinegar in this recipe because of it’s subtle sweetness. If you don’t have any the best substitutes are rice vinegar, red wine vinegar or apple cider vinegar.
• GARLIC: The garlic in this recipe is raw so I don’t like to add too much or it will overpower the dressing. If you do want a garlic dressing though, be sure to check out my garlic vinaigrette.
• SHALLOTS: Shallots in the dressing will add a subtle oniony flavor to the salad without being overpowering.
• DIJON MUSTARD: Adds mustard flavor as well as helps the dressing emulsify when you whisk it together.
• CAPERS: Capers are the briny, salty bud of a flower and I absolutely adore them. They add such a burst of flavor to this salad and dressing.

Step by Step Photos and Instructions:

Making this salad is just as easy as making any other salad. You can even make the dressing in advance if you like. If you make it well in advance simply refrigerate it. Keep in mind that olive oil will solidify in the cold temperatures so you’ll need to bring it to room temperature before using.

• STEP #1: Make the dressing first since it is better after the flavors have had a chance to meld for a bit. Simply combine all of the ingredients together in a bowl and whisk together until emulsified. Alternatively, you can place all ingredients in a jar with a lid and shake to emulsify.
• STEP #2: When ready, combine the baby spinach, salmon and walnuts together in a bowl large enough that you can toss the salad in.
• STEP #3: Drizzle a couple tablespoons of the dressing over top of the salad and toss to coat. Add more dressing as desired. Add more fresh cracked pepper and serve.

Storage and Leftovers:

Like any salad, this smoked salmon salad is best enjoyed right after it is dressed. You can prepare both the dressing and the salad a head of time and refrigerate until just before serving. Once you’re ready, dress the salad. Any leftover dressing will keep in the refrigerator for several days.

Looking for more salads that eat like a meal? Try these hearty salad recipes:

With peppery arugula, sweet summer tomatoes, creamy burrata and crisp garlic toasts, this Arugula Burrata Salad will be your go-to all summer long.

You will love this Greek Chopped Salad! This hearty salad is made with lettuce, olives, tomatoes, red onion and chickpeas tossed in a creamy feta dressing.

Grilled Steak Salad with caramelized onions, mushrooms and a tangy Dijon Vinaigrette is a flavorful summer salad everyone will love!

Note: Originally published in 2010. Updated in 2025 with an improved recipe, new photos, step by step photos and nutrition information.