Salmon shrimp salad is a vibrant and refreshing dish that perfectly balances fresh seafood, zesty citrus, and peppery greens. The combination of rich, flaky salmon and tender shrimp creates a satisfying bite, while grapefruit adds a bright, slightly bitter contrast that enhances the overall flavour. Arugula brings a peppery kick, making the salad feel light yet full of depth.
With a simple preparation process and minimal cooking time, this salad is perfect for quick lunches, light dinners, or even as an elegant starter for a dinner party. The natural sweetness of shrimp, the richness of salmon, and the tangy burst of citrus come together in a way that feels both refreshing and indulgent. Whether served on its own or paired with grains or bread, salmon shrimp salad is a must-try dish for seafood lovers.
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Why You Need to Cook Salmon Shrimp Salad
Bringing together a perfect mix of textures and flavours, salmon shrimp salad is more than just a healthy meal—it’s a dish packed with character and versatility. Here’s why it deserves a place on your menu:
- A perfect combination of flavours – The buttery richness of salmon, the subtle sweetness of shrimp, and the tartness of grapefruit make each bite exciting.
- Easy and quick to prepare – The entire dish comes together in under 30 minutes, making it a great option for busy days.
- Packed with nutrients – Salmon and shrimp offer lean protein and omega-3s, while grapefruit provides vitamin C and antioxidants.
- Versatile and adaptable – Enjoy it as a light meal, an appetiser, or even a side dish for a larger seafood feast.
- Ideal for any season – Fresh enough for summer yet satisfying enough to enjoy year-round, especially when citrus is in peak season.
Ingredients and Their Benefits
Every ingredient in salmon shrimp salad contributes to its unique balance of taste and texture:
- Salmon – Offers a rich, velvety texture with high omega-3 fatty acids, making it both delicious and heart-healthy. Use the skinless salmon fillet in 1 piece, around 200 gr each.
- Shrimp – Sweet and tender, shrimp add a light seafood flavour that pairs beautifully with citrus. Use prawns or king prawns, if you (as me!) can't tell the difference between them.
- Grapefruit – Slightly bitter and tangy, grapefruit brings brightness to the dish and balances the richness of the seafood.
- Arugula – A peppery, slightly spicy green that enhances the freshness of the salad.
- Garlic and Ginger – These aromatics add warmth and depth, making the shrimp even more flavourful.
- Olive Oil – A drizzle of good-quality olive oil brings everything together with a smooth, luxurious mouthfeel.
- Salt and Black Pepper – Basic seasonings that elevate the natural flavours of each ingredient.
How to Cook Salmon Shrimp Salad
How to Cook Salmon Shrimp Salad
Making a salmon shrimp salad at home is simple and rewarding. With just a few fresh ingredients and minimal cooking, you’ll have a dish that’s light, flavourful, and packed with protein.
- Step 1: Marinate and prep the ingredients
Finely chop the garlic and ginger, then mix with olive oil and a pinch of salt. Coat the shrimp in this marinade and let them rest for 15 minutes at room temperature. Meanwhile, zest one grapefruit over the salmon fillets and season with salt and black pepper. Peel and segment the grapefruit, collecting the juice for dressing. - Step 2: Cook the salmon
Heat a non-stick pan over medium heat. Place each salmon fillet skin-side down on a piece of baking parchment, then cook paper-side down for 1 minute per side. Remove from the pan and allow to rest while you cook the shrimp. - Step 3: Sear the shrimp and make the dressing
Using the same pan, cook the shrimp with their marinade for about 3 minutes, turning once until pink and cooked through. Deglaze the pan with the reserved grapefruit juice and a little olive oil, scraping up any browned bits to create a quick, flavourful dressing. - Step 4: Assemble the salad
Arrange arugula and grapefruit segments on each plate. Break the salmon into bite-sized chunks and add to the salad along with the shrimp. Drizzle with the warm citrus dressing, season with freshly ground black pepper, and serve immediately.
NOTE: This is how I usually cook salmon - I put parchment paper first, that's how my salmon never sticks to the pan. It is very convenient and newbie-proof method!
Substitutions and Variations
While the classic version is already delicious, salmon shrimp salad is highly customisable:
- Try a different seafood choice – Trout, sea bass, or even grilled scallops can replace salmon or shrimp.
- Experiment with different citrus fruits – Blood orange, tangerine, or lime can be used instead of grapefruit for a different flavour profile.
- Swap the greens – Arugula’s peppery bite is fantastic, but spinach, mixed greens, or even baby kale work just as well.
- Make it vegetarian – Replace the seafood with grilled halloumi, tofu, or roasted chickpeas for a plant-based version.
- Add some crunch – A handful of toasted nuts or seeds, such as almonds, walnuts, or sunflower seeds, can add extra texture.
- Enhance the dressing – A drizzle of honey or a teaspoon of Dijon mustard will create a more complex, slightly sweet contrast to the citrus.
How to Serve Salmon Shrimp Salad
A beautifully plated salmon shrimp salad stands well on its own, but pairing it with the right sides can elevate the experience even more:
- Serve it as a light meal – The balance of protein and greens makes it filling enough for lunch or dinner.
- Pair it with grains – A side of quinoa, wild rice, or couscous turns the salad into a heartier dish.
- Add some bread – A slice of crusty sourdough or warm focaccia soaks up the citrusy dressing beautifully.
- Complement it with wine – A crisp, citrus-forward white wine like Sauvignon Blanc or Albariño pairs perfectly.
- Serve it as an appetiser – Small portions can be elegantly plated for a refined starter at a dinner party.
How to Store Salmon Shrimp Salad
For the best taste and texture, salmon shrimp salad is best enjoyed fresh. However, if you need to store leftovers, follow these simple tips:
- Keep the cooked seafood separate – Store salmon and shrimp in an airtight container in the fridge for up to two days.
- Store grapefruit and arugula separately – Keeping them in different containers prevents the greens from becoming soggy.
- Refrigerate the dressing – Any leftover pan juices can be stored in a jar for up to two days; shake well before using.
- Reheat gently – If reheating the seafood, use a low heat setting in a pan to prevent overcooking.
Salmon Shrimp Salad Recipe
This salmon and shrimp salad is a light yet satisfying dish bursting with fresh, vibrant flavours. The combination of citrusy grapefruit, tender seafood, and peppery arugula makes it a refreshing and nutrient-packed meal. Perfect for a quick lunch or an elegant dinner.
Ingredients
- 2 salmon skinless fillets (200g each)
- 12 large raw shrimps (1 pack of king prawns)
- 2 grapefruits
- 100g arugula
- 2 garlic cloves, finely chopped
- 2 cm fresh ginger root, finely chopped
- 2 tablespoon olive oil
- Salt and freshly ground black pepper
Instructions
- Prepare the marinade – Mix the chopped garlic and ginger with a pinch of salt and 1 tablespoon olive oil. Coat the shrimp in the mixture and let them marinate at room temperature for 15 minutes.
- Season the salmon – Grate a little grapefruit zest over the fillets, season with salt and black pepper. Peel the grapefruit and cut out the segments, collecting any juice in a bowl.
- Cook the salmon – Heat a pan over medium heat. Place the salmon on a piece of parchment paper and cook for 1 minute on each side. Remove from the pan and let it rest.
- Cook the shrimp – In the same pan, cook the shrimp with the marinade for about 3 minutes, turning once, until pink and cooked through.
- Assemble the salad – Arrange the arugula and grapefruit segments on plates. Break the salmon into chunks and add to the salad along with the shrimp.
- Make the dressing – Deglaze the pan with the reserved grapefruit juice and a little more olive oil, scraping up any browned bits. Drizzle this over the salad.
- Serve – Finish with freshly ground black pepper and enjoy immediately.
