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Salmon Niçoise Salad

Coral-hued baked salmon stands in for the traditional tuna in this olive-studded, vinaigrette-drizzled summery riff on the classic Niçoise salad.


Salmon Niçoise Salad with eggs, green beans, olives and tomatoes

Salmon Niçoise Salad

Mustardy vinaigrette, tender spring greens, briny capers and olives, the crunch of fresh green beans—Niçoise salad is a study in the beauty of contrasting textures and flavors.

Hailing from the town of Nice (hence “Niçoise”, pronounced nee-SWAZ and meaning “in the style of Nice”), this vegetable-loaded main-dish salad is perfectly evocative of the French Riviera—it sparkles with bright, sharp flavors and celebrates perfectly-prepared produce.

olive oil, mayonnaise, dried dill, salt, pepper, lemon juice and stone ground mustard in a bowl.
dressing made of olive oil, mayonnaise, dried dill, salt, pepper, lemon juice and stone ground mustard in a bowl.

Salmon Niçoise: Summer On A Plate

Niçoise salad is at once filling and refreshing, and quite possibly the perfect sunny day dinner. We’ve swapped the traditional oil-packed tuna for salmon, because wild-caught salmon is a more sustainable choice and it’s also so, so pretty. Meaty, rosy-pink salmon against vibrant salad greens and bright yellow, jammy egg yolks—tucking into this salad in the sun-dappled light of a summer evening is just pure bliss. Here’s what you’ll need to make it:

  • A slab of good salmon. Wild salmon usually has a much meatier more satisfying flavor than farmed, but beyond that, you should just talk to your local fishmonger—or the person behind the fish counter at your favorite grocery store—about what’s good today! They’re often the best resource for ensuring that you get the best bang for your buck in terms of quality. And if you’re thirsting for more info about how to select salmon, this is also a great resource.
  • Fresh green beans. Coming into season in mid-spring, green beans are usually abundant at local farmers markets throughout late spring and early summer, but you can always find them at the grocery store, too. Look for thin, bright, beans and don’t forget to snip off the ends (a great job for tiny kitchen helpers!).
  • Olives! French Niçoise olives are the classic choice for this salad for obvious reasons, but you can also use kalamata olives, which are easier to find. We like to buy the pitted kind for a salad like this.
  • Six-minute eggs. Six-minute eggs are perfect for this salmon Niçoise salad recipe. You want the yolk brilliantly yellow and tender, just-cooked and jammy.
  • Capers. Did everyone eat capers straight out of the jar as an after-school snack? Or was that just us? Salt-hounds of the world, unite!
  • Spring greens. Frisée is the classic Niçoise salad green, but we’ve opted for mixed spring greens here because it’s easier to find on an everyday basis. However, you can swap in almost any green that you’d like to! Mâche is lovely, as is butter lettuce, and romaine makes for a sturdier, crunchier salad if that’s more your speed.
1 salmon filet spread with marinade for Salmon Niçoise Salad on a sheet pan
capers frying in olive oil in a skillet

The Best Ever Salmon Niçoise Salad Dressing

Repeat after us: homemade dressing is easy, and better (always!) than store-bought. Because it just really, really is. Plus, you’ve probably got all of these ingredients on-hand already! The bright zing of fresh lemon juice, a little mayo for creaminess, the sharp bite of stone-ground mustard—there is something so gloriously French about a great homemade vinaigrette. Here’s what you need to make this good-on-everything mustardy vinaigrette:

  • Good mayonnaise
  • Extra virgin olive oil
  • Fresh lemon juice
  • Stone-ground mustard
  • Dill (dried)
  • Kosher salt & pepper
Salmon Niçoise Salad on a platter with olives, tomatoes, green beans, fried capers and soft boiled eggs.

How To Make A Six-Minute Egg

Call them soft-boiled, call them jammy, call them not-quite-hard-boiled—whatever you call them, they’re delicious. Here’s how to make a perfect, six-minute egg:

  1. Bring a small pot of water to a boil over high heat.
  2. Once the water is at a good, rolling boil, carefully lower in your eggs.
  3. Start a timer for six minutes exactly, lowering the heat so the water is at a constant, gentle simmer so the eggs won't crack.
  4. After six minutes, remove the eggs from the water and dunk them into an ice bath to stop the cooking.
Salmon Niçoise Salad on a platter with olives, tomatoes, green beans, fried capers and soft boiled eggs.

Baked Salmon 101

When it comes to a cooking great piece of salmon, us Pacific Northwesterners know to keep it simple. Preheat your oven to 375, and line a baking sheet with parchment paper for easy clean up. Lay your salmon in the pan (skin side down) and slather the fish with half of your Niçoise dressing. Bake for ten minutes, or until the salmon is cooked through—the time can vary a bit depending on the thickness of the fish. You could also grill the fish, which would add a lovely smokey element to the salad—if it’s just too hot to think about turning on your oven.

Salmon Niçoise Salad on a platter with olives, tomatoes, green beans, fried capers and soft boiled eggs.

What To Serve With This Salmon Salade Niçoise

Loaded with protein and a rainbow of flavors, colors and textures, this salad is fully a meal unto itself. However, some really good bread—a baguette or maybe an olive-studded focaccia—and a bottle of chilled rosé would round out this salmon Niçoise salad into a true summertime feast.

Tools You’ll Need:

Salmon Niçoise Salad on a platter with olives, tomatoes, green beans, fried capers and soft boiled eggs.

Salad For Dinner, S’il Vous Plait

When it’s too hot to turn on the stove, but you’ve still got to fill those tummies.

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Salmon Niçoise Salad

  • Serves: 6
  • Prep Time:  20 min
  • Cook Time:  15 min
  • Calories: 441



  • ½ cup mayonnaise
  • ¼ cup extra-virgin olive oil
  • ¼ cup stone-ground mustard
  • ¼ cup fresh lemon juice (from 2-3 lemons)
  • 1 teaspoon dried dill
  • ½ teaspoon ​ sea salt
  • ¼ teaspoon freshly cracked black pepper


  • 1 (1-pound) skin-on salmon fillet
  • 4 Six-Minute Eggs, sliced in half
  • ¼ pound green beans, trimmed
  • 3 tablespoons extra-virgin olive oil
  • 2-3 tablespoons capers, drained, rinsed, dried
  • 6 cups spring lettuce mix
  • ½ cup Greek olives, pitted
  • 1 cup cherry or grape tomatoes, halved


  1. Preheat the oven to 400°F with a rack in the center position. Line a rimmed sheet pan with parchment.

  2. Make the dressing. In a small bowl combine the mayonnaise, olive oil, mustard, lemon juice, dill, salt and pepper.

  3. Place the salmon skin side down on prepared sheet pan. Pat dry with a paper towel. Brush the salmon with ¼ cup of dressing. Bake until the salmon easily flakes with a fork, 12 to 15 minutes.

  4. Meanwhile, bring two small pots of water to a boil over high heat. Cook your Six Minute Eggs in one pot. In the second pot, add the green beans and cook until tender, about 3-4 minutes.

  5. Heat the olive oil in a small skillet over medium-high heat. Once the oil is glistening, fry the capers until they burst open, about 1 minute. Using a slotted spoon, transfer to a paper towel-lined plate.

  6. Make the salad. Place the lettuce on a large platter. Lift the salmon away from the skin and place it on top of the lettuce. Top with fried capers, green beans, eggs, olives and tomatoes.

  7. Drizzle with the remaining dressing. Serve family style.

Nutrition Info

  • Per Serving
  • Amount
  • Calories441
  • Protein27 g
  • Carbohydrates8 g
  • Total Fat33 g
  • Dietary Fiber2 g
  • Cholesterol132 mg
  • sodium918 mg
  • Total Sugars2 g

Salmon Niçoise Salad

Questions & Reviews

Join the discussion below.


    For the boiled eggs. Are they at room temperature or straight from the fridge before boiling them?

    They can be straight from the fridge. If you need some tips on boiled eggs we have a post on our site with great tips that you can check out "How to Make Hard-Boiled Eggs."

  • Jenn

    My husband and I loved this. The dressing was so good and our salmon turned out perfect!

    Thank you, we are so happy you guys enjoyed it!