Salmon with Watermelon Salad

Why You’ll Love Salmon with Watermelon Salad Recipe

• Combines the richness of salmon with the refreshing sweetness of watermelon for a flavor pairing that’s both surprising and addictive.

• A colorful plate that’s as beautiful as it is nourishing—ideal for warm weather dining.

• Quick to prepare, making it perfect for weeknights or casual entertaining.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Salmon fillets (skin-on or skinless)

• Olive oil

• Salt

• Black pepper

• Fresh watermelon, cubed

• Cucumber, thinly sliced

• Red onion, thinly sliced

• Fresh mint leaves

• Feta cheese, crumbled

• Fresh lime juice

• Honey (optional, for dressing)

Directions

1. Pat salmon fillets dry with a paper towel, then season with salt and black pepper.

2. Heat olive oil in a skillet over medium-high heat.

3. Place salmon fillets skin-side down (if using skin-on) and cook for 3–4 minutes until crisp.

4. Flip and cook for an additional 2–4 minutes, depending on thickness, until the salmon is opaque and flakes easily with a fork.

5. While the salmon cooks, prepare the salad: In a large bowl, combine watermelon cubes, cucumber slices, red onion, mint leaves, and feta.

6. In a small bowl, whisk together lime juice and honey (if using), then drizzle over the salad and toss gently.

7. Serve salmon hot alongside the chilled watermelon salad for a contrast of temperatures and flavors.

Servings and timing

• Prep Time: ~10 minutes

• Cook Time: ~8 minutes

• Total Time: ~18 minutes

• Servings: 2–4, depending on portion size

Variations

• Swap feta for goat cheese or leave it out for a dairy-free option.

• Add arugula or baby spinach for extra greens.

• Grill the salmon instead of pan-searing for a smoky flavor.

• Sprinkle with toasted nuts or seeds for added crunch.

Storage/Reheating

• Store leftover salmon in an airtight container in the refrigerator for up to 2 days; reheat gently in a skillet or eat cold.

• Watermelon salad is best eaten fresh, but can be stored in the refrigerator for up to 1 day—drain excess liquid before serving again.

FAQs

Can I use frozen salmon?

Yes—thaw it completely and pat it dry before seasoning and cooking.

Can I make the salad ahead of time?

You can prep ingredients separately ahead of time, but mix just before serving to prevent excess liquid.

What’s the best way to cube watermelon neatly?

Cut off both ends, stand the watermelon upright, slice away the rind, then cut into planks and cube.

Can I use other herbs besides mint?

Yes—basil or cilantro also pair well with watermelon.

How do I know when salmon is cooked?

It should flake easily with a fork and have an internal temperature of 145°F (63°C).

Is there a vegetarian alternative to salmon for this dish?

Yes—grilled halloumi or marinated tofu works well with the watermelon salad.

Can I use skinless salmon?

Absolutely—just be gentle when flipping to keep the fillets intact.

How can I make the dish spicier?

Add sliced chili peppers or a sprinkle of chili flakes to the salad or salmon seasoning.

Can I replace lime juice with lemon juice?

Yes—lemon works well and offers a slightly different brightness.

How do I keep the watermelon salad from becoming watery?

Salt the watermelon cubes lightly and drain after 10 minutes before assembling the salad.

Conclusion

This Salmon with Watermelon Salad is a refreshing, elegant dish that balances rich and light elements in every bite. Quick to make, visually stunning, and bursting with contrasting flavors, it’s a perfect choice for warm days or whenever you want a meal that feels both healthy and indulgent.

Salmon with Watermelon Salad

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Colorful, refreshing, and satisfying—this lightly spiced salmon paired with a vibrant watermelon salad creates a fuss-free summer meal. Bright flavors, tender fish, and crisp fruits make it perfect for easy weeknight dinners or light entertaining.

• Author: Emily
• Prep Time: 5 minute
• Cook Time: 10 minutes
• Total Time: 15–20 minutes
• Yield: Serves approximately 3 people
• Category: Main Course
• Method: Pan-fry
• Cuisine: American

Ingredients

• Salmon fillets (skinless or skin-on) – ready to spice and pan-fry
• Spice blend: garlic powder, dried parsley, paprika, salt, sugar, lemon juice, and oil
• Fruits & Veggies for Salad: watermelon (cubed), strawberries, nectarines or peaches, cherries, cucumber
• Herbs: dill, cilantro, mint
• Salad Dressing: balsamic vinegar (or lemon juice), olive oil, honey, salt & pepper
• Topping: crumbled feta cheese (optional)

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Instructions

• In a bowl, whisk the dry spices with lemon juice and oil. Massage the mixture into salmon and marinate for 10 minutes.
• Whisk together the salad dressing ingredients in a separate bowl.
• Chop the watermelon, strawberries, nectarines (or peaches), cherries, cucumber, and finely chop the fresh herbs. Combine them with the dressing.
• Pan-fry the salmon in a skillet with a little oil—about 4 minutes per side (or adjust based on thickness).
• Serve the salmon alongside the fruit salad, and sprinkle feta over the top if desired.

Notes

• You can swap out or omit fruits based on preference—peaches, cherries, or berries work wonderfully.
• Feta adds a salty, creamy contrast to the sweet salad.
• The Salmon and salad are best enjoyed fresh for maximum flavor and texture.