During the warmer spring and summer months, we love nothing more than a freshly prepared salmon salad with some sprigs of tarragon to bring out the flavor of the fish.
However, it can be very easy to overkill on the tarragon and it can quickly distort the flavor of your meal if you don’t match it with the right ingredients.
We’ve been on the hunt for the best salmon tarragon salads to integrate into our weekly meal planning and we’ve finally found our list.
Keep on reading if you need some inspiration for your own salmon tarragon salads and you’re looking to try out some new recipes.
This salmon and green bean salad with a tarragon dressing is the perfect idea for a light lunch and will only take you less than 30 minutes to make.
The recipe uses tinned salmon but you can choose to use fresh salmon or whatever you have lying around in your refrigerator.
The dressing is the finishing touch to the recipe and requires you to mix your finely chopped tarragon with finely chopped capers, lemon juice, and olive oil for a subtle yet pronounced flavor to your green bean salad and salmon.
We sometimes make this recipe for dinner but add in some boiled potatoes to make it a bit more filling at the end of a busy day.
This salmon Nicoise salad is a more flavorful take on an absolute classic made up of spicy coated salmon fillets and drizzled with a sweet and tangy mango tarragon dressing that brings it all together.
The recipe is great for a summer BBQ and is best to do when you’ve got an hour or two spare to prepare all the ingredients and put it together.
Before this recipe, we would never have thought to incorporate mangos into a dressing but mixing them with lemon juice, tarragon, olive oil, red wine vinegar, and some salt and pepper seems to work magically.
Slightly different to a traditional salad, but still a salad just the same is this crusted salmon skewers with a lemon tarragon salad recipe. It’ll only take around twenty minutes to prepare and cook and can be served as an appetizer or main dish for dinner guests.
The salmon gets its crust from a roasted sesame seed coating that is cooked in a skillet to sear for one minute and then baked in the oven to cook the salmon through.
The dressing is the star of the show in this recipe, made up of shallots, lemon juice, fresh tarragon and chives, dijon mustard, zest from half a lemon, and of course some olive oil.
This fifteen-minute smoked salmon and white bean salad is great for making at the end of a busy day on a weeknight but will still offer tons of flavor and leave you feeling satisfied.
The greens of choice are baby spinach, but we like to swap out for some romaine lettuce for a less bitter flavor.
As the recipe calls for smoked salmon, it reduces the time to make the dish but if you’re going to be using a fillet of salmon then you’ll need to factor in additional cooking time.
Another quick and easy recipe to recreate is this tarragon potato salad with cured salmon that should take you no longer than 20 minutes to prepare and cook.
You can adjust the dressing to your preferred taste, adding in more or less lemon juice depending on how acidic you want it. Serve up with some creme fraiche or sour cream on the side and the recipe is good to go.
Many people don’t know how to include quinoa into their recipes without bulking it out too much, but in fact, it doesn’t need to be used as the base but it can be used as a topping, especially in salads.
In this recipe, the quinoa is broiled until it becomes crisp and is then sprinkled over the salmon and salad as if they are seeds.
The tarragon makes its appearance in the dressing of the salad. It’s mixed in with dijon mustard, vinegar, oil, and fennel fronds which balances out all the flavors.
The saltiness of the bacon and the bittersweet flavoring of tarragon seem to be the perfect pair and we think that’s why this recipe works so well. The tarragon is used when cooking the salmon and also in the tarragon vinaigrette dressing.
The dressing calls for 3 tablespoons of tarragon which may seem like too much for some but when paired with the honey, mustard, lemon juice, and oil, it’s not too overwhelming.
The recipe can be made in under 30 minutes but also looks great when plated up properly and served to dinner guests. Minimal effort but maximum execution.
This is such an easy but delicious recipe to make as you can prepare your salad elements whilst your salmon is slow cooking in the oven.
The salad is made up of asparagus, fennel, tarragon, cucumber, radishes, and cucumber, which is a bit different from what you’d usually find in a restaurant.
The dressing is kept simple, tarragon, lemon juice, olive oil, and salt and pepper, allowing the flavors of the slow-cooked salmon to remain as the main event.
You’ve tried watermelon and strawberries in your salads before, but have you tried raspberries yet? Well, we hadn’t until we tried this recipe out for ourselves.
The tarragon dressing has some different elements to ones we usually find and uses both ginger and chili powder to give it an extra kick and to help bring this simple recipe to life.
Your poached salmon will be arranged on a bed of arugula leaves, raspberries, pine nuts, and cucumber and then drizzled with your homemade dressing just before serving so it doesn’t go soggy.
This lentil salmon and tarragon salad recipe is a little more hearty but still fresh enough to enjoy in the hot summer months.
It’s made up of only five ingredients, green lentils, salmon, sprigs of tarragon, full-grain mustard, and olive oil but you can choose to add in other ingredients like shallots or some fresh vine tomatoes to add hints of other flavors.
You’ll boil your lentils first and then add in your salmon for the last 5 minutes then strain and leave to cool. Then wash and chop your tarragon, and add it into a bowl with your lentils and salmon then add your mustard and oil then mix with a large spoon.