Salmon Panzanella
Updated Jul 16, 2025
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This Salmon Panzanella is the kind of meal that makes you feel like a genius – a fresh, hearty bread salad that turns leftover salmon and slightly stale bread into a rustic, delicious dish that’s perfect for lunch, dinner, or picnics. Packed with tomatoes, herbs, and tossed in a simple vinaigrette, it’s truly summer in a bowl.
If you’ve got a piece of leftover salmon and a loaf of bread that’s gone a little stale, then congratulations — you’re halfway to making Salmon Panzanella, a smart, satisfying twist on the panzanella.
This recipe is the best example of turning some odds and ends into something pleasingly new and fabulous. Juicy tomatoes, toasted bread cubes, fresh herbs, and flaked salmon all tossed in a punchy vinaigrette. A beautiful array of colors and a variety of textures as well. There is nothing ho-hum about this salad in any way; it’s hearty enough for dinner, but feels light and bright, resourceful and summery.
What's In This Post?
Leftover Salmon in Panzanella
Leftover salmon is one of the best reasons to make salmon panzanella. You can use baked salmon, grilled salmon, or poached salmon. Flake it into large chunks and toss it into the salad just before serving. It adds protein and richness, and you’ve already got the cooking part out of the way!
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Make Ahead Tip
Make the basil oil up to a couple of days ahead of time, and store it in a container in the fridge. You’ll have some extra from this recipe: drizzle it over a Caprese Salad later in the week.
Salmon Panzanella Questions, Answered!
Use a rustic, crusty bread like ciabatta, sourdough, or a baguette. Day-old or slightly stale bread is ideal because it soaks up the vinaigrette without turning mushy. However, in this recipe, a quick toasting in the oven helps with that as well.
It’s usually served at room temperature or chilled — perfect for summer meals, picnics, or light dinners. However, you can also mix some warm ingredients (like the toasted bread right out of the oven, or the salmon fresh off the grill) and the cooler tomatoes and dressing for a contrast in temperatures and texture.
Cherry tomatoes are classic, but feel free to toss in cucumbers, bell peppers, or even blanched green beans. Fresh herbs like basil, parsley, or dill add extra brightness.
You can prep most components ahead (like toasting the bread, cooking the salmon, or mixing the dressing). It’s best to combine everything shortly before serving so the bread stays crisp and the salmon holds its best texture.
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Salmon Panzanella
Ingredients
- 8 ounces ciabatta or crusty country bread
- 5 tablespoons extra-virgin olive oil (divided)
- Kosher salt (to taste)
- 2 tablespoons white wine vinegar
- 1 tablespoon Dijon mustard
- freshly ground black pepper (to taste)
- 1 pound skinless salmon filet (or 1 pound simply cooked salmon)
- 1 pint cherry or grape tomatoes (halved; mixed colors look especially pretty)
- ¼ cup minced red onion
- 2 tablespoons Basil Oil (see Note)
Instructions
- Preheat the oven to 425 F. Tear the ciabatta into large chunks, about 1 1/2-inches big. Place them on a rimmed baking sheet and drizzle with about 2 tablespoons of the olive oil. Toss them to combine, then spread them out on the baking sheet and sprinkle with salt. Bake for 5 to 7 minutes, until the bread starts to brown at the edges. Remove the bread from the oven, transfer to a large bowl, and keep the oven on.
- Meanwhile, combine the remaining 3 tablespoons olive oil, the vinegar, mustard, and salt and pepper in a small bowl and stir to blend well. Spray the same rimmed baking sheet you used to toast the bread with nonstick spray, or line with parchment paper. If you are not using leftover salmon, place the salmon filets on the baking sheet, and drizzle over about half of the vinaigrette mixture using a brush to distribute it evenly over the filets. Roast for 10 to 12 minutes until cooked through. Remove and let cool slightly.
- Use your fingers or a fork to pull the salmon apart into large chunks. Add the halved tomatoes, onions, and the warm salmon chunks to the toasted bread in the bowl, drizzle over the rest of the dressing, and gently toss to combine. Transfer to a serving platter, drizzle over the Basil Oil, and serve slightly warm or at room temperature.
