10 High-Protein Cold Salmon Recipes

Salmon is a nutritional powerhouse, packed with high-quality protein, omega-3 fatty acids, and essential vitamins. While often enjoyed hot, cold salmon dishes offer a refreshing and convenient way to reap its benefits. From elegant appetizers to satisfying main courses, these 10 high-protein cold salmon recipes are perfect for meal prep, light lunches, or impressive entertaining.

---

1. Classic Cold-Roasted Salmon

This simple and versatile recipe from Bon Appétit [1] is a testament to the idea that sometimes less is more. Roasting the salmon at a low temperature ensures a buttery, moist, and tender result that is even more delicious when served cold.

Ingredients:

• 1 large salmon fillet (about 2 pounds)
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon red pepper flakes
• Lemon wedges, for serving
• Flaky sea salt, for serving

Instructions:

1. Preheat your oven to 300°F (150°C).
2. Place the salmon fillet, skin-on or skinless, on a baking sheet lined with parchment paper.
3. Drizzle the salmon with olive oil and season with kosher salt, black pepper, and red pepper flakes.
4. Roast for 20-30 minutes, or until the salmon is cooked through and flakes easily with a fork.
5. Remove the salmon from the oven and let it cool to room temperature. You can also chill it in the refrigerator for at least an hour.
6. To serve, drizzle with fresh lemon juice and sprinkle with flaky sea salt.

---

2. Cold Slow-Roasted Salmon with Mustard-Dill Sauce

This elegant recipe from Food52 [2] is perfect for a special occasion or a sophisticated lunch. The slow-roasting method yields incredibly tender salmon, and the zesty mustard-dill sauce provides a perfect counterpoint.

Ingredients:

• 1 side of salmon (about 2.5-3 pounds)
• 2 tablespoons olive oil
• 2 teaspoons kosher salt
• Freshly cracked black pepper
• For the Mustard-Dill Sauce:
  • 1/3 cup whole-grain mustard
  • 2 teaspoons sugar
  • 1/4 teaspoon kosher salt
  • 1 tablespoon white vinegar or lemon juice
  • 1/3 cup neutral oil
  • 1/3 cup chopped fresh dill

Instructions:

1. Preheat the oven to 300°F (150°C).
2. Place the salmon on a baking sheet, drizzle with olive oil, and season with salt and pepper.
3. Roast for 20-25 minutes. Let it cool completely, then chill for at least 4 hours.
4. For the sauce, whisk together the mustard, sugar, salt, and vinegar. Slowly stream in the oil while whisking, then stir in the dill and pepper.
5. Serve the chilled salmon with the mustard-dill sauce.

---

3. Spicy Salmon Poke Bowl

A vibrant and flavorful poke bowl is a fantastic way to enjoy cold salmon. This recipe from Jessica Gavin [3] is fully customizable to your liking.

Ingredients:

• 1 pound sushi-grade salmon, cut into ½-inch cubes
• 1/4 cup soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon sriracha
• 1 teaspoon sesame oil
• 2 green onions, thinly sliced
• For the Bowl:
  • Cooked sushi rice or quinoa
  • Sliced avocado, cucumber, and carrots
  • Edamame and seaweed salad

Instructions:

1. In a medium bowl, combine the soy sauce, rice vinegar, sriracha, sesame oil, and green onions.
2. Add the salmon cubes and gently toss to combine. Marinate for at least 15 minutes in the refrigerator.
3. Assemble your poke bowls by starting with a base of rice or quinoa, then adding the marinated salmon and your favorite toppings.

---

4. Salmon Tartare

This elegant appetizer from Allrecipes [4] is surprisingly simple to make. The key is to use the freshest, highest-quality salmon you can find.

Ingredients:

• 5 ounces very fresh salmon fillet
• 1 teaspoon minced shallot
• 1 teaspoon minced fresh parsley
• 1 teaspoon minced fresh chives
• 1 teaspoon minced cornichon
• 1 teaspoon fresh lemon juice
• Sea salt and freshly ground black pepper to taste

Instructions:

1. Remove the skin and any grey parts from the salmon, then dice the pink flesh into small cubes.
2. In a bowl, gently combine the salmon, shallot, parsley, chives, cornichon, and lemon juice.
3. Season with salt and pepper and let it marinate for 5 minutes before serving with toast points or crackers.

---

5. Homemade Gravlax

Curing your own salmon, or gravlax, is a rewarding experience. This recipe from RecipeTin Eats [5] results in silky, flavorful salmon that’s perfect for bagels, salads, or canapés.

Ingredients:

• 2 pounds salmon fillet, skin on
• 1 cup kosher salt
• 1 cup granulated sugar
• 1 tablespoon coarsely ground white peppercorns
• 1 large bunch of fresh dill, coarsely chopped

Instructions:

1. In a bowl, combine the salt, sugar, and peppercorns.
2. Lay a large piece of plastic wrap on your work surface and spread half of the dill on it. Place the salmon, skin-side down, on top of the dill.
3. Cover the salmon with the remaining dill and the salt-sugar mixture, patting it on to adhere.
4. Wrap the salmon tightly in the plastic wrap and place it in a shallow dish. Refrigerate for 36-48 hours, turning the salmon over every 12 hours.
5. Unwrap the salmon, rinse off the cure, and pat it dry. Slice thinly and serve.

---

6. Cold Poached Salmon with Green Goddess Dressing

Poaching is a gentle cooking method that results in moist, delicate salmon. Paired with a vibrant Green Goddess dressing, this dish is a true classic.

Ingredients:

• 1.5 pounds salmon fillet
• 1 cup dry white wine
• 1 lemon, sliced
• A few sprigs of fresh parsley and dill
• For the Green Goddess Dressing:
  • 1 cup mayonnaise
  • 1/2 cup chopped fresh parsley
  • 1/4 cup chopped fresh tarragon
  • 2 tablespoons chopped fresh chives
  • 2 anchovy fillets, minced
  • 1 tablespoon lemon juice

Instructions:

1. In a large skillet, combine the wine, lemon slices, and herbs. Bring to a simmer.
2. Gently place the salmon in the skillet, cover, and cook for 8-12 minutes, or until cooked through.
3. Carefully remove the salmon and let it cool, then chill in the refrigerator.
4. To make the dressing, combine all ingredients in a blender and blend until smooth.
5. Serve the chilled poached salmon with the Green Goddess dressing.

---

7. Salmon Niçoise Salad

A classic Niçoise salad gets a modern twist with the addition of flaked cold salmon instead of tuna.

Ingredients:

• 12 ounces cooked and chilled salmon, flaked
• 1 pound new potatoes, boiled and halved
• 8 ounces green beans, blanched
• 4 hard-boiled eggs, quartered
• 1 cup cherry tomatoes, halved
• 1/2 cup Niçoise olives
• For the Vinaigrette:
  • 1/4 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon Dijon mustard

Instructions:

1. Arrange the potatoes, green beans, eggs, and tomatoes on a large platter.
2. Top with the flaked salmon and olives.
3. Whisk together the vinaigrette ingredients and drizzle over the salad just before serving.

---

8. Salmon Ceviche

In ceviche, the acidity of citrus juice “cooks” the fish, resulting in a firm texture and fresh, zesty flavor.

Ingredients:

• 1 pound skinless, boneless, sushi-grade salmon, cut into ½-inch cubes
• 1 cup fresh lime juice
• 1/2 red onion, finely chopped
• 1 jalapeño, seeded and minced
• 1/2 cup chopped fresh cilantro
• 1 avocado, diced
• Salt and pepper to taste

Instructions:

1. In a glass bowl, combine the salmon, lime juice, red onion, and jalapeño. Make sure the salmon is fully submerged in the lime juice.
2. Cover and refrigerate for at least 4 hours, or until the salmon is opaque.
3. Gently stir in the cilantro and avocado, and season with salt and pepper.
4. Serve immediately with tortilla chips or on tostadas.

---

9. Smoked Salmon and Cucumber Rolls

These elegant and refreshing rolls are perfect for a light lunch or appetizer. They are quick to assemble and require no cooking.

Ingredients:

• 1 large English cucumber
• 8 ounces cream cheese, softened
• 4 ounces smoked salmon, chopped
• 1 tablespoon chopped fresh dill
• 1 tablespoon lemon juice
• Salt and pepper to taste

Instructions:

1. Use a vegetable peeler to slice the cucumber into long, thin ribbons.
2. In a bowl, combine the cream cheese, smoked salmon, dill, and lemon juice. Season with salt and pepper.
3. Lay a cucumber ribbon flat and spread a thin layer of the cream cheese mixture on top.
4. Roll up the cucumber ribbon tightly and secure with a toothpick if needed.
5. Repeat with the remaining cucumber ribbons and filling.

---

10. Salmon Avocado Salad

This simple salad is packed with protein and healthy fats, making it a perfect light lunch or dinner.

Ingredients:

• 12 ounces cooked and chilled salmon, flaked
• 2 ripe avocados, diced
• 1/4 cup chopped red onion
• 1/4 cup chopped fresh cilantro
• 2 tablespoons lime juice
• Salt and pepper to taste

Instructions:

1. In a medium bowl, gently combine the flaked salmon, diced avocados, red onion, and cilantro.
2. Drizzle with lime juice and season with salt and pepper. Toss gently to combine.
3. Serve immediately on a bed of greens or with whole-grain crackers.

---

These ten recipes showcase the versatility of cold salmon, offering a range of flavors and styles to suit any occasion. Whether you’re looking for a quick and easy meal or an elegant dish to impress your guests, cold salmon is a delicious and healthy choice.

References

[1] Bon Appétit. (2018, July 30). A Roasted Salmon Recipe That’s Even Better Served Cold. Bon Appétit. https://www.bonappetit.com/story/cold-roasted-salmon

[2] Billingskog, A. (n.d.). Cold Slow-Roasted Salmon with Mustard Dill Sauce. Food52. https://food52.com/recipes/89975-best-cold-slow-roasted-salmon-mustard-dill-sauce

[3] Gavin, J. (2024, April 25). Salmon Poke Bowl. Jessica Gavin. https://www.jessicagavin.com/spicy-wild-alaskan-sockeye-salmon-poke-bowls/

[4] grubdaily. (2025, May 7). Salmon Tartare. Allrecipes. https://www.allrecipes.com/recipe/263215/salmon-tartare/

[5] Maehashi, N. (2017, April 7). Cured Salmon Gravlax (crazy easy!). RecipeTin Eats. https://www.recipetineats.com/cured-salmon-gravlax/