Layered Salmon Salad

    1 hour 6 minutes

    This show-stopping salad with layers of barbecued salmon, green beans and tomatoes looks more like a work of art!

    2 people made this

    Serves: 6 

    • Dressing
    • 3/4 cup buttermilk
    • 4 tablespoons mayonnaise
    • 2 tablespoons white wine vinegar
    • 1/2 clove garlic, crushed
    • 2 teaspoons chopped fresh dill
    • salt and ground black pepper to taste
    • Cobb salad
    • 325g fresh green beans, trimmed
    • 450g salmon fillets
    • 1/2 teaspoon vegetable oil
    • 225g chopped lettuce
    • 450g tomatoes, cut into bite-sized pieces
    • 1 (420g) tin corn kernels, drained
    • 2 cucumbers, halved and sliced
    • 5 hard-boiled eggs, halved
    • 4 slices cooked bacon, cut into thin strips
    • 4 spring onions, thinly sliced

    Preparation:45min  ›  Cook:21min  ›  Ready in:1hour6min 

    1. Combine buttermilk, mayonnaise, white wine vinegar and garlic in a jar. Seal and shake well. Stir in dill, salt and pepper. Refrigerate dressing.
    2. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to the boil. Add green beans, cover and steam until tender, 4 to 5 minutes. Drain and let cool.
    3. Preheat barbecue for medium heat and lightly oil the grate. Brush salmon with vegetable oil; season with salt and pepper.
    4. Cook salmon on the preheated barbecue until flesh flakes easily with a fork, 6 to 8 minutes per side.
    5. Layer lettuce, tomatoes, corn, cucumbers, green beans and hard-boiled eggs in a large glass bowl. Place salmon on top. Garnish with bacon and spring onions. Serve dressing alongside.

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    Reviews and Ratings
    Global Ratings:

    Reviews in English (4)


    I made adjustments, but still gave the recipe 5 stars because it's a great recipe as a single entree. I replaced the green beans with asparagus, seared the salmon instead of grilling, used more salmon because my family loves protein and the salad was the main dish, added avocado, served the slide with cilantro lime dressing since some do not like mayonnaise. I served the dinner with bread and a basil butter from  -  29 Apr 2019  (Review from Allrecipes USA and Canada)


    I made it exactly as written and it is fabulous! I layered the ingredients in 4 mason jars to take for lunch. The salad stayed fresh and all my coworkers ooh’d and ahh’d at how great it looked in the refrigerator!  -  19 Jul 2018  (Review from Allrecipes USA and Canada)


    One of the better recipes on this site. Easy to make, healthy, and filling all in one.  -  19 Mar 2018  (Review from Allrecipes USA and Canada)