Dinner

Salmon Club Salad with Crispy Breadcrumbs and Basil Pesto Dressing Recipe

ByHailey Reed October 27, 2025October 27, 2025

Introduction

This Salmon Club Salad is a vibrant and satisfying meal that combines crispy baked salmon with fresh greens, creamy avocado, and flavorful toppings. With a zesty homemade dressing and crunchy garlic ciabatta breadcrumbs, it’s perfect for a hearty lunch or light dinner.

The image shows a large white bowl filled with a colorful grilled salmon salad. The base layer is fresh green leafy vegetables spread out evenly. On top, there are five grilled salmon fillets with a charred, golden-brown crust. Around the fish, sliced avocado pieces with a smooth texture and bright green color are placed on one side, and halved cherry tomatoes with a glossy red look are in the center. Crispy brown bacon strips are arranged near the edges, along with light brown croutons scattered throughout. Small cubes of pale yellow cheese are mixed in, and fresh basil leaves add a splash of green over everything. A wooden spoon leans against the side of the bowl, and a jar of green herb dressing sits in the background on a white marbled surface. The scene is lit warmly with natural sunlight. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 pounds salmon, cut into 1-inch strips
2 teaspoons smoked paprika
1 teaspoon dried thyme
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper, to taste
2 tablespoons olive oil
2 cups torn ciabatta bread
1 clove garlic, grated
4 tablespoons salted butter
6 cups mixed arugula and shredded romaine
1 cup fresh basil
1/2 cup cubed gouda or swiss cheese
2 cups cherry tomatoes, halved
1 avocado, sliced
8 slices cooked bacon
1/3 cup olive oil (for dressing)
1/3 cup basil pesto
1/4 cup mayo or plain Greek yogurt
2 tablespoons apple cider vinegar
Chili flakes, to taste

Instructions

Step 1: Preheat the oven to 450°F (230°C). On a baking sheet, place the salmon strips and season them with smoked paprika, dried thyme, garlic powder, onion powder, salt, and pepper. Drizzle olive oil over the salmon and toss gently to coat evenly.
Step 2: Bake the salmon for 10-15 minutes until it is cooked through and the top is slightly crispy.
Step 3: While the salmon bakes, prepare the garlic breadcrumbs. Toss the torn ciabatta bread with grated garlic, a pinch of salt, and butter slices. Spread on a separate baking sheet and bake for 10-12 minutes until toasted and golden.
Step 4: Make the dressing by whisking together olive oil, basil pesto, mayo or Greek yogurt, apple cider vinegar, and chili flakes in a bowl. Adjust seasoning with salt as needed.
Step 5: In a large salad bowl, combine the mixed greens, fresh basil leaves, cherry tomatoes, and cubed cheese. Pour the dressing over and toss gently to coat everything.
Step 6: Top the salad with the toasted breadcrumbs, sliced avocado, cooked bacon slices, and baked salmon strips. Serve immediately and enjoy your fresh, flavorful Salmon Club Salad.

Tips & Variations

Substitute salmon with cooked chicken or tofu for a different protein option.
Use gluten-free bread to make the garlic breadcrumbs suitable for gluten-intolerant diets.
Add a squeeze of fresh lemon juice over the salmon for extra brightness.
Mix in other fresh herbs like parsley or chives to enhance the salad’s aroma and flavor.

Storage

Store leftover salad components separately in airtight containers in the refrigerator for up to 2 days. Keep the dressing refrigerated as well. Reheat the salmon gently in the oven or microwave before serving. Avoid storing the salad fully dressed to maintain crispness.

How to Serve

A large white bowl filled with a colorful salad on a wooden stand resting on a white marbled texture surface. The salad has a base layer of fresh dark green arugula leaves with scattered light green lettuce pieces. On top are five grilled salmon pieces with a golden-brown crust and grilled marks, placed evenly around the bowl. Halved bright red cherry tomatoes sit in the center, surrounded by small cubes of white cheese. Sliced creamy green avocado fans out on two sides, with golden brown croutons sprinkled throughout. Crispy, dark reddish-brown bacon strips are placed in two sections on the salad. Fresh green basil leaves are scattered over the top. On the side, there is a glass jar of green dressing with a spoon inside and a wooden spoon resting on the bowl's edge. The photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen salmon for this recipe?

Yes, frozen salmon works well. Just be sure to thaw it completely and pat it dry before seasoning and baking.

How can I make the salad vegan?

Replace the salmon with grilled tofu or chickpeas, omit the bacon and cheese, and use a vegan mayo or dairy-free yogurt in the dressing. Ensure the bread is vegan-friendly as well.