Copycat Nordstrom Cafe Wild Salmon Nicoise Salad Recipe

This Copycat Nordstrom Café Wild Salmon Niçoise Salad is a bright, protein-rich dish inspired by the popular salad from Nordstrom Café. It features herb-crusted wild salmon, roasted potatoes, crisp green beans, hard‑boiled eggs, cherry tomatoes, Kalamata olives, and capers. With fresh greens and a simple dressing option, this Niçoise variation is full of flavor and balanced nutrients.

Ideal for lunch or dinner, this gluten-free and dairy-free salad provides a satisfying, high-protein meal with more than 30 grams of protein per serving. Whether you’re recreating a favorite café order or trying a healthy salmon salad for the first time, this recipe is easy to prepare and destined to become a go-to.

Nordstrom’s Famous Salmon Salad

I became obsessed with the Wild Salmon Niçoise from Nordstrom Café and ordered it constantly. After praising it to the chef, I was lucky enough to receive the recipe—printed for me—which inspired this home version. It’s proof that a department store café can serve a truly memorable salad. I’m excited to share the result so you can enjoy it at home.

Why You’ll Love This Recipe

• Inspired by the beloved Nordstrom Café Wild Salmon Niçoise.
• High in protein and rich in omega‑3s from wild salmon.
• Naturally gluten-free and dairy-free.
• Excellent for meal prep—keeps well as leftovers.
• Colorful vegetables and healthy fats make it nutritious and satisfying.
• Elegant enough for guests yet simple for weeknights.
• Ready in about one hour.

Nourishing Ingredient Benefits

Wild salmon is an excellent protein for salads. It offers omega‑3 fatty acids that support heart and brain health and provides important micronutrients. The herb crust adds fresh flavor and texture. Hard‑boiled eggs contribute additional complete protein, while mixed greens and cherry tomatoes provide vitamins and antioxidants. Together, these ingredients create a balanced and nutrient-dense plate.

• Wild salmon — high-quality protein and omega‑3s for heart and brain health.
• Green beans — add fiber, vitamins, and the classic Niçoise crunch.
• Potatoes — make the salad hearty and add potassium and complex carbs.
• Eggs — boost protein and healthy fats for a balanced meal.
• Kalamata olives and capers — bring salty, briny Mediterranean flavors typical of a Niçoise.

What Is a Niçoise Salad?

A Niçoise salad originates from Nice, France, and traditionally includes vegetables, olives, hard‑boiled eggs, potatoes, and seafood. While classic versions often use tuna, salmon has become a popular and delicious alternative, offering similar savory depth and heart‑healthy fats.

This recipe gives the classic a healthy twist by using herb-crusted wild salmon and straightforward whole-food ingredients. The result is salty, crunchy, and satisfying—perfect for lunch or dinner. Try it with a simple olive oil and lemon finish or the optional Dijon balsamic vinaigrette for more complexity.

Ingredients You’ll Need

Salad

• Wild salmon fillets
• Red potatoes
• Hard‑boiled eggs
• Cherry tomatoes
• Kalamata olives
• Fresh green beans
• Mixed greens
• Capers
• Fresh lemon

Herb crust for salmon

• Fresh basil
• Fresh oregano
• Fresh Italian parsley
• Green onion
• Extra virgin olive oil
• Pink salt and ground pepper

Optional dressing: Dijon Balsamic Vinaigrette

• Balsamic vinegar
• Dijon mustard
• Red onion
• Brown sugar (or coconut sugar)
• Extra virgin olive oil
• Sea salt, pepper, and fresh basil

How to Make the Nordstrom Salmon Salad

Potatoes and Green Beans

Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper. Quarter the red potatoes, toss lightly with olive or avocado oil, season with pink salt and pepper, and spread on the sheet. Roast for about 30 minutes, turning once about 10 minutes before they finish, until golden and tender. Set aside to cool slightly.

While the potatoes roast, steam the green beans until just tender and cut them into 2‑inch pieces. If you prefer a simple dressing of olive oil and lemon, you can skip the vinaigrette and proceed directly to the salmon.

Optional Dressing: Dijon Balsamic Vinaigrette

In a blender, combine balsamic vinegar, Dijon mustard, diced red onion, and brown or coconut sugar. Pulse until combined. With the blender running, slowly stream in extra virgin olive oil until the dressing emulsifies and becomes smooth. Season with sea salt and ground pepper, then stir in chopped fresh basil. Chill for up to three days.

Herb‑Crusted Salmon

Increase the oven temperature to 500°F (260°C). Finely chop the herbs and green onion, mix them with olive oil, salt, and pepper to form the herb crust. Place salmon fillets, presentation side up, on a parchment-lined baking sheet. Spread the herb mixture over the top of each fillet and bake for 5–7 minutes, depending on thickness, until cooked through but still moist. Remove from the oven and rest briefly.

Assemble the Salad

On a large platter or individual plates, arrange mixed greens, roasted potatoes, green beans, cherry tomatoes, olives, and quartered hard‑boiled eggs. Drizzle with the Dijon balsamic vinaigrette if using, or simply dress with extra virgin olive oil and a squeeze of fresh lemon. Top with the herb‑crusted salmon and scatter capers over the salad. Serve with additional lemon wedges on the side.

Recipe Substitutions & Tips

• Swap salmon for grilled chicken or seared tuna if preferred.
• Grill the salmon and potatoes for a smoky flavor instead of roasting or baking.
• Use baby Yukon Gold or new potatoes in place of red potatoes.
• Omit or replace ingredients you dislike—this salad is flexible.
• Finish with just olive oil and lemon for a lighter dressing option.

Variations

– Swap salmon for grilled chicken or tuna.
– Use baby potatoes instead of red potatoes.
– Add avocado for extra healthy fats.
– Substitute arugula, spinach, or romaine for mixed greens.
– Grill the salmon for added smokiness.
– Skip the vinaigrette and finish with fresh lemon and olive oil.

What dressing goes on Niçoise salad?

Traditional Niçoise salads are often finished with a Dijon vinaigrette. This recipe includes a Dijon balsamic option, but a simple drizzle of olive oil and fresh lemon juice is equally classic and delicious.

What’s the difference between farm‑raised and wild salmon?

Wild‑caught salmon is caught in natural waterways, while farm‑raised salmon is raised in aquaculture. Wild salmon often has a firmer texture and a more pronounced flavor. Many cooks prefer wild salmon for its taste, but both types provide high-quality protein.

More High‑Protein Salads and Meals

Pistachio‑Crusted Fish Tacos
Sesame Salmon Rice Bowls
Sausage, White Bean & Kale Soup
High‑Protein Chicken Caesar Wrap
Greek Chicken Salad with Feta Pesto