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Alaska Salmon Niçoise Salad

Alaska Salmon Niçoise Salad
Chunks of Wild Alaska Salmon marinated in a light vinaigrette, served over mixed greens with crisp-tender green beans, potatoes, olives and hard-cooked egg.
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Total Time: 20 minutes
  • Servings: 24
  • Yield: 3 to 4 oz salmon and egg/assorted vegetables per serving


  • 6 cups (64 oz.) prepared Italian dressing
  • 7 cans (14.75 oz. each) canned or pouched Alaska Salmon, drained and chunked, skin and bones removed; or 6 lb. 8 oz. leftover grilled fresh Alaska Salmon, chunked
  • 3 lb. butter, mesclun or baby lettuces
  • 4 lb. 8 oz. red potatoes, cooked and quartered
  • 3 lb. whole green beans, thawed or blanched
  • 4 lb. tomatoes, vertically sliced
  • 16 oz. olives
  • 12 hard-cooked eggs, halved
  • Capers, as needed


  1. Step 1 Prepare salmon

    Drizzle 1 cup dressing over salmon; cover and set aside.

  2. Step 2 Prepare vegetables

    Drizzle 1 cup dressing over warm potatoes; cover and set aside.

  3. Step 3 To serve

    For each serving, arrange on lettuce leaves the potatoes, green beans, tomatoes, olives, egg halves, and 3 to 4 oz. salmon. Sprinkle capers on egg halves. Serve with 2 oz. additional dressing on the side.