Hearty Salmon Salad Recipe with Wine Pairing

Are you ready to indulge in a mouthwatering dish that combines the richness of salmon, the smokiness of bacon, and the creaminess of goat cheese? This hearty salmon salad with bacon and goat cheese is not only satisfying, but it's also packed with flavors that will tantalize your taste buds!

Let's Get Started!

For the Salmon

• 4 salmon fillets (about 6 oz each)

• 1 tbsp olive oil

• Salt and freshly ground black pepper

• 1 tsp garlic powder

• 1 tsp smoked paprika

• ½ lemon, sliced

• Prep Time: 20 minutes

• Cook Time: 35 minutes

• Rest Time: 5 minutes

• Total Time: About 1 hour

Balsamic Vinaigrette

• 3 tbsp balsamic vinegar

• 1 tsp Dijon mustard

• 1 tsp honey

• ⅓ cup extra-virgin olive oil

• Salt and pepper to taste

• 6 slices thick-cut bacon

For the Roasted Potatoes

• 1 lb baby potatoes, halved

• 2 tbsp olive oil

• 1 tsp kosher salt

• ½ tsp black pepper

• 1 tsp dried thyme (or rosemary)

For the Bacon

• 6 slices thick-cut bacon

Salad Base

• 5 oz mixed greens (arugula, spinach, or spring mix)

• 4 oz goat cheese, crumbled

• ½ small red onion, thinly sliced

1. Roast the Potatoes

1. Preheat oven to 425°F (220°C).

2. Toss halved potatoes with olive oil, salt, pepper, and thyme.

3. Spread on a baking sheet cut-side down.

4. Roast for 25–30 minutes, flipping halfway, until golden and tender.

2. Cook the Bacon

1. Place bacon in a cold skillet and turn heat to medium.

2. Cook until crispy, about 8–10 minutes, flipping occasionally.

3. Transfer to a paper towel-lined plate and crumble once cooled.

3. Prepare the Salmon

1. Pat salmon dry and rub with olive oil.

2. Season with salt, pepper, garlic powder, and smoked paprika.

3. Place on a lined baking sheet with lemon slices on top.

4. Roast in the oven for 10–12 minutes, until just flaky.

5. Rest salmon for 5 minutes, then break into large chunks.

4. Make the Balsamic Vinaigrette

1. Whisk balsamic vinegar, Dijon mustard, and honey together.

2. Slowly drizzle in olive oil while whisking until emulsified.

3. Season with salt and pepper to taste.

5. Assemble the Salad

1. In a large bowl or serving platter, layer mixed greens.

2. Add warm roasted potatoes, tomatoes, and red onion.

3. Scatter bacon crumbles and goat cheese evenly.

4. Top with salmon pieces.

5. Drizzle with balsamic vinaigrette just before serving.

6. Finish with toasted nuts if using.

Instructions

• Sauvignon Blanc – Its crisp acidity cuts through the richness like a refreshing reset button between bites.

• Pinot Noir – Light enough for salmon but earthy enough to hang comfortably with bacon and roasted potatoes.

• Dry Rosé – Bright, fruity, and easygoing — basically the wine equivalent of saying “yes, this meal was a great idea.”

🍷 DON'T FORGET THE WINE!!