Authentic Martin Guitar-Smoked Salmon Salad

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

A refined salad featuring salmon cured with wood-smoked notes reminiscent of vintage Martin guitars, paired with lemon-dill dressing for a sophisticated lunch. This mediterranean-inspired salads ready in about 37 minutes pairs salmon fillets, smoked oak wood chips, mixed greens into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 480 calories and feeds 2, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 6 oz salmon fillets
• 1 tbsp smoked oak wood chips
• 4 cups mixed greens
• 1/2 cup cherry tomatoes
• 1/4 cup cucumber
• 2 tbsp red onion
• 1/2 lemon
• 3 tbsp extra virgin olive oil
• 1 tbsp fresh dill
• 1 tsp Dijon mustard
• 1/4 tsp kosher salt
• 1/8 tsp freshly ground black pepper

Instructions

1. Step 1: Preheat oven to 375°F. Place smoked oak wood chips in a smoker box or foil pouch, then position salmon fillets on a baking sheet lined with parchment paper.
2. Step 2: Bake salmon for 12 minutes until opaque at the edges, then let rest while preparing dressing.
3. Step 3: Zest and juice lemon, then whisk zest, juice, 3 tbsp olive oil, 1 tbsp dill, 1 tsp Dijon mustard, 1/4 tsp salt, and 1/8 tsp pepper in a small bowl until emulsified.
4. Step 4: Toss mixed greens, 1/2 cup cherry tomatoes, 1/4 cup cucumber, and 2 tbsp red onion with 2 tbsp dressing in a large bowl.
5. Step 5: Slice rested salmon into 1/2-inch pieces, arrange over salad, and drizzle with remaining dressing just before serving.