Smoked Salmon Salad with Caper Vinaigrette

This is the first year in a while that I am finding it pretty easy to keep my New Year’s resolution. Who would’ve known that I would enjoy adding so much salmon to my diet. This lovely salad recipe is my latest experiment. With spinach, smoked salmon, walnuts and a caper vinaigrette its light yet filling and makes the perfect lunch or light supper.

When making this salad, it took me a little while to determine what kind of dressing I wanted to serve with it. As much as I love ranch, and my new found love jalapeno ranch, that wasn’t really what I was going for. This salad needed a vinaigrette. But what kind? I then started to think of flavors I enjoy with salmon and remembered how much I enjoyed my Baked Salmon with Lemon Caper Butter. Thus this Caper Vinaigrette was born. It was delicious on this salad and I can’t wait to try it on other things.

Smoked Salmon Salad with Caper Vinaigrette Recipe

Serves 2 - 4 Prep Time:

Smoked Salmon Salad Recipe:

  • 3 cups baby spinach leaves
  • 1/3 cup shelled chopped walnuts
  • 1/2 cup shredded smoked salmon
  • caper vinaigrette (recipe below)
  • fresh cracked black pepper

Caper Vinaigrette Recipe:

  • 3/4 cup olive oil
  • 1/4 cup white wine vinegar
  • 1 clove garlic, minced
  • 1 tablespoon minced shallots
  • 1 tablespoon Dijon mustard
  • 2 teaspoons nonpareil capers, rinsed
  • fresh cracked pepper and kosher salt



In a bowl combine spinach, walnuts and salmon.


In another bowl combine all ingredients for caper vinaigrette. Allow to sit at room temperature for 30 minutes.


Whisk once more to combine dressing. Adjust seasoning with salt and pepper if necessary.


Drizzle with a few tablespoons of caper vinaigrette. Toss to combine. Add more dressing if desired.


Sprinkle fresh cracked pepper over the top. Serve.



Leave a Comment

  • Reply
    January 15, 2010 at 8:04 pm

    A perfect lunch idea for me. Loving the vinaigrette.

  • Reply
    January 13, 2010 at 7:09 pm

    Oh yes, I am loving this one. I think this would be good with arugula too.

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