TARA'S SOHO'S SALMON SALAD
- WineCheeseScallops
- Nov 5
- 5 min read
There’s something magical about a perfectly cooked piece of salmon over a fresh, colorful salad — and Tara’s SoHo Salmon Salad captures that magic in every bite. Inspired by one of our favorite Charleston spots, SoHo’s, this dish combines the richness of buttery salmon with the bold, tangy flavors of sun-dried tomatoes, blue cheese, and our homemade Horseradish Remoulade Dressing.
It’s fresh yet indulgent, hearty yet light — a restaurant-quality salad you can easily recreate at home. Whether it’s a weekend dinner or a weekday lunch, this salmon salad is proof that simple ingredients can create something unforgettable.
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Salmon
Salmon is not only delicious but also packed with nutrients that make it a true superstar ingredient. Known for its rich omega-3 fatty acids, this fish supports heart health and gives your body a boost of healthy fats. When seared and basted in butter, it develops that irresistible golden crust while staying juicy and tender on the inside. In this recipe, the salmon’s buttery texture and delicate flavor are beautifully complemented by the zesty horseradish remoulade and salty blue cheese — a flavor trio that’s hard to beat.
Sun-Dried Tomatoes
Sun-dried tomatoes bring a burst of concentrated sweetness and tang that balances the richness of the salmon. They add texture, chew, and a deep umami note that makes this salad stand out from typical greens. Packed with vitamins and antioxidants, sun-dried tomatoes also add a touch of Mediterranean flair, enhancing the salad’s bright, coastal-inspired character.
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Recipe Origin / Inspiration
This recipe was born out of one of our favorite meals in Charleston — the incredible chopped salad from SoHo’s with our usual additions. It’s so delicious we decided we had to remake it at home! With its perfectly cooked salmon, vibrant vegetables, and a punchy dressing, the SoHo salad always left us craving it again the next day.
Our homemade version stays true to the original while adding that Wine Cheese Scallops touch — a little extra love in the pan-seared salmon and our signature Horseradish Remoulade Dressing to bring all those flavors together. It’s restaurant-inspired, home-approved, and totally crave-worthy.
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Tips, Serving Suggestions, and Storage Advice
Use fresh salmon fillets – the fresher the fish, the better the flavor and texture.
Don’t skip the resting time – letting salmon rest for a few minutes keeps it moist and juicy.
Control the heat – medium-high heat gives that perfect crust without overcooking.
Tilt and baste – spooning the foaming butter over the salmon adds incredible richness and flavor.
Mix up your greens – try arugula or baby spinach for a peppery twist.
Use quality blue cheese – creamy, tangy blue cheese adds the perfect bite to balance the salmon.
Add crunch – sprinkle toasted almonds or pecans on top for a little extra texture.
Serve dressing on the side – it keeps the greens crisp and lets each person drizzle to taste.
Chill the salad bowl – helps keep everything cool and crisp for a fresh presentation.
Repurpose leftovers – flake the leftover salmon into wraps, grain bowls, or sandwiches the next day.
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Unique Recipe Qualities
Inspired by the beloved SoHo’s Chopped Salad — recreated at home!
Features pan-basted salmon for perfect tenderness and flavor.
Balanced with creamy, tangy, and smoky elements in every bite.
Uses the homemade Horseradish Remoulade Dressing for a signature twist.
Packed with bold Mediterranean flavors from olives and sun-dried tomatoes.
Restaurant-quality meal ready in under 30 minutes.
Customizable — add avocado, hard-boiled egg, or nuts for extra flair.
Elegant enough for guests, easy enough for weeknights.
Colorful, vibrant, and Instagram-worthy presentation.
A perfect harmony of sweet, salty, zesty, and savory.
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Tara’s SoHo Salmon Salad
Ingredients (per salad):
Kosher salt and freshly cracked pepper
1 tablespoon olive oil
1 salmon fillet
1 tablespoon unsalted butter
2 ounces spring mix greens
2 tablespoons crumbled blue cheese
3–4 ounces sun-dried tomatoes
1 Roma tomato, quartered
1–2 slices red onion
3–4 slices English cucumber, halved
6–8 Kalamata olives
Instructions:
Prepare the salmon: Remove the salmon from the refrigerator 15 minutes before cooking to bring it to room temperature. Season both sides with kosher salt and cracked pepper.
Heat olive oil in a large nonstick skillet over medium-high heat. Add the salmon, presentation side down, and cook for about 3 minutes until golden.
Carefully flip the salmon and cook the other side for 1 minute. Add the butter to the skillet. Once melted and foaming, tilt the pan slightly and begin spooning the butter over the salmon continuously for about 1½ minutes.
Check the internal temperature — it should reach 50°C/122°F for medium-rare (optimum juiciness). Remove from the heat and let rest for 3 minutes.
Assemble the salad: In a large bowl or plate, arrange the spring mix, Roma tomatoes, cucumbers, red onions, Kalamata olives, sun-dried tomatoes, and blue cheese.
Add the Horseradish Remoulade Dressing — either toss it in or serve on the side for dipping.
Place the cooked salmon on top, drizzle with a touch more dressing if desired, and enjoy immediately.
MUST-HAVE TOOLS FOR THIS RECIPE
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FAQ Section
Q: Can I bake or grill the salmon instead of pan-searing it?
A: Absolutely! Baking at 400°F for 10–12 minutes or grilling over medium heat both work beautifully — just watch for that perfect flake.
Q: What kind of blue cheese works best?
A: A creamy Gorgonzola or Danish blue is ideal — they melt slightly into the dressing for extra richness.
Q: Can I use another dressing?
A: The Horseradish Remoulade is what makes this salad special, but a light vinaigrette or ranch can be substituted if needed.
Q: How far ahead can I prep the salad?
A: You can prep and chill all the veggies and dressing a day ahead. Cook the salmon just before serving for best flavor and texture.
Q: Is this salad gluten-free?
A: Yes! All ingredients listed are naturally gluten-free — just confirm your Worcestershire sauce is GF if making the remoulade.
Q: Can I make it more filling?
A: Definitely — add avocado, hard-boiled eggs, or a scoop of quinoa for a heartier meal.
For the freshest ingredients to recreate dishes like these at home, we always visit our local gem, General Steak and Seafood.
Their high-quality selection never disappoints!
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