This salad uses two forms of salmon โ smoked and pan-cooked โ bound together with a dill-mayo dressing and served over napa cabbage leaves. The whole thing comes together in 15 minutes once the cooked fillet has chilled. Itโs a real dinner, not a side dish.
The short version of why this works
Using two textures of salmon is the move here. The finely chopped smoked salmon melts into the mayo dressing and seasons it, while the chilled cooked fillet adds chunky, flaky bites that hold their shape. Neither one alone gives you both. The napa cabbage leaves do double duty as a bowl and a base โ theyโre sturdy enough to hold the salad without going soggy the way loose greens would. Toast those sesame seeds until you actually see oil weeping from them; under-toasted seeds taste like nothing, and that crunch on top is the only textural contrast between the creamy filling and the soft cabbage.
Shopping notes
- Smoked salmon: Hot-smoked and cold-smoked both work, but they behave differently. Cold-smoked (lox-style) is silky and will almost dissolve into the dressing. Hot-smoked is flakier and meatier. Either is fine โ just chop it fine as the recipe says.
- Salad topper: This is a packaged mix of crunchy bits (seeds, dried cranberries, nuts). Any brand works. If you donโt have one, a small handful of sunflower seeds and a few dried cranberries gets you there.
- Endive: The recipe lists it in the ingredients but doesnโt mention it in the instructions. Slice it thin and scatter it over the top, or tuck leaves around the cabbage for extra bitterness to cut the mayo.
- Napa cabbage: You need a full head, but youโll only use four outer leaves as cups plus a bit of the inner cabbage, chopped fine. Buy the smallest head you can find.
Common problems and fixes
- The salmon mixture tastes flat: Smoked salmon varies a lot in saltiness by brand. Taste the mixture before you add the full teaspoon of sea salt โ you may need less, or a squeeze of fresh lemon juice instead to brighten it.
- The cabbage cups collapse when you add the filling: Stack two leaves together per serving. One leaf alone can buckle under the weight of the salmon mixture.
- The cooked fillet is still warm when you need it: Spread it on a plate and put it in the freezer for 10 minutes. It chills faster than in the fridge and wonโt continue cooking.
- The dressing looks greasy or broken: This usually means the mayo was cold and the smoked salmon was room temperature, or vice versa. Let both come to the same temperature before mixing โ cool, not cold.
- Sesame seeds burn before they release oil: Use a dry pan over medium heat, not high. Shake the pan constantly. Pull them the moment you see the first seeds start to glisten.
Keeping leftovers crisp
Store the salmon mixture and the cabbage separately โ dress it at the table, because a pre-dressed salad goes limp fast. The salmon-mayo mixture keeps well in a sealed container in the fridge for up to two days; after that the texture gets watery as the cucumbers release moisture. The cabbage leaves can be wrapped in a damp paper towel and refrigerated for the same window. The toasted sesame seeds should be stored at room temperature in a small jar โ theyโll stay crisp for a week and lose that crunch immediately if they go in the fridge with the damp filling.
Smoked Salmon Summer Salad with Napa Cabbage Cups
Equipment
- Medium skillet or sautรฉ pan
- Mixing bowl (medium)
- Sharp Chefโs Knife
- Cutting board
- Small dry skillet (for toasting sesame seeds)
Ingredients
- 3 oz smoked salmon chopped fine, 85g
- 3 oz salmon fillet cooked then chilled, 85g
- 2 medium cucumbers peeled and halved lengthwise, for serving alongside
- 1 medium cucumber peeled, deseeded, and chopped into small dice, about 1 cup / 150g
- โ cup mayonnaise 75g
- 1 tablespoon lemon pepper dill seasoning
- 1 teaspoon fine sea salt
- 2 tablespoons crunchy salad topper such as crispy onions, crouton crumbles, or toasted sunflower seeds
- 1 head napa cabbage
- 1 medium Roma tomato diced, for garnish
- 1 head Belgian endive leaves separated, for garnish or additional cups
- 2 tablespoons sesame seeds toasted
- 2-3 sprigs fresh dill fronds chopped, about 1 tablespoon chopped
Instructions
- Season the salmon fillet on both sides with the lemon pepper dill seasoning. Heat a lightly oiled skillet over medium heat (about 350ยฐF / 175ยฐC if using an electric skillet). Cook the fillet for 3-4 minutes per side until it reaches an internal temperature of 145ยฐF / 63ยฐC. Transfer to a plate and refrigerate until fully chilled, at least 30 minutes.3 oz salmon fillet, 1 tablespoon lemon pepper dill seasoning
- In a medium bowl, combine the finely chopped smoked salmon, diced cucumber, sea salt, chopped fresh dill, and mayonnaise. Fold gently until evenly mixed. Chop the chilled cooked salmon fillet into medium bite-sized pieces and fold into the smoked salmon mixture, being careful not to break the chunks apart.3 oz smoked salmon, 3 oz salmon fillet, 1 medium cucumber, 1 teaspoon fine sea salt, 2-3 sprigs fresh dill, 1/3 cup mayonnaise
- Peel 4 large outer leaves from the napa cabbage and trim 1/2 inch from the top of each leaf so the edges are straight. Finely shred a small handful of the remaining cabbage.1 head napa cabbage
- Place one cabbage leaf on each plate. Add a small mound of shredded cabbage in the centre of each leaf, then spoon the salmon mixture on top. Arrange diced Roma tomato and separated endive leaves around the plate or tuck them alongside.1 head napa cabbage, 1 medium Roma tomato, 1 head Belgian endive
- Toast sesame seeds in a dry skillet over medium heat (about 325ยฐF / 165ยฐC) for 3-4 minutes, shaking frequently, until deep golden and oil begins to bead on the surface. Sprinkle each portion with toasted sesame seeds and the salad topper. Serve immediately.2 tablespoons sesame seeds, 2 tablespoons crunchy salad topper
Notes
Nutrition
Frequently asked questions
Can I use all smoked salmon and skip cooking a fillet?
You can, but the salad will be much saltier and the texture will be uniform throughout. The cooked fillet is what gives the salad its chunky, substantial body โ without it youโre closer to a smoked salmon spread than a salad.
Can I make this ahead for a weeknight dinner?
Yes โ cook and chill the salmon fillet the night before or that morning. Mix the salmon-mayo filling up to a few hours ahead and keep it covered in the fridge. Assemble the cabbage cups and add the toppings right before you eat.
What can I use instead of napa cabbage?
Butter lettuce cups are the closest swap โ theyโre similarly mild and pliable. Romaine hearts work too, though theyโre narrower and hold less filling per leaf.
The recipe calls for lemon pepper dill โ is that a spice blend or separate ingredients?
Itโs a pre-mixed seasoning blend sold in the spice aisle. If you donโt have it, combine a pinch of lemon zest, cracked black pepper, and dried dill in roughly equal parts โ it gets you close enough.
How do I know when the cooked salmon fillet is done?
The recipe says cook to medium, which means the center should still be slightly translucent and the fish should flake when pressed. For a 3-ounce fillet in a pan over medium heat, thatโs roughly 2 to 3 minutes per side depending on thickness.