Poached Salmon Salad with Honey-Yogurt Dressing

Poached Salmon Salad with Honey-Yogurt Dressing


"Honey helps blend oils and vinegars. In this Honey-Yogurt dressing, it's the perfectly sweet emulsifier."
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2 h servings 2349 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 2349 kcal
  • 117%
  • Fat:
  • 239.5 g
  • 368%
  • Carbs:
  • 18.8g
  • 6%
  • Protein:
  • 37.7 g
  • 75%
  • Cholesterol:
  • 110 mg
  • 37%
  • Sodium:
  • 744 mg
  • 30%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Ready In

  1. Preheat oven to 200 degrees.
  2. Place salmon filets skin side down in a 13-by-9-inch baking pan. Pour enough olive oil into pan to completely cover the salmon. Sprinkle with the sliced shallots and lemons, pressing them down to submerge them in the oil. Cover pan tightly with aluminum foil; bake until firm to the touch, 30 to 35 minutes. Allow to cool in the oil. Using a metal spatula, remove from the oil (reserving 1 tablespoon), cover and chill in the refrigerator for at least 30 to 45 minutes. In a medium bowl toss the arugula, salt and the reserved olive oil.
  3. To serve, divide the greens between four plates. Top with chilled salmon and coat with 1/4 cup of the honey-yogurt dressing (recipe follows). Serve immediately.
  4. For the honey yogurt dressing: In a medium bowl combine the yogurt, dill, honey, lemon juice, salt, lemon zest and mustard; whisk together. Cover and refrigerate if not using right away. You can make the honey-yogurt dressing a few days in advance if kept in airtight containers.