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My Salmon Salad is So Good!
I’m a big fan of classic salads like egg salad, tuna salad, and chicken salad—they’re my go-to for easy lunches, and even my kids are on board.
This salmon salad is a fun twist on those favorites, and, I might love it even more. The fresh salmon, dill, lemon, and capers give it so much flavor, and it’s the kind of meal that feels fresh but still really comforting.
I usually stuff it into a pita with lettuce and tomato for a quick lunch, but it’s great on crackers or even straight out of the bowl.
While this recipe uses fresh salmon (because, let’s face it, the flavor is unbeatable), canned salmon works perfectly if you’re in a rush. It’s simple, delicious, and has become a regular in my lunch rotation!
Ingredients You’ll Need
- Salmon fillets: I use skin-on Salmon, but you can use skinless, fresh, or frozen salmon; just make sure to thaw if using frozen. Salmon is preferred for this recipe, but you can use other fish, such as tuna or white fish.
- Salt and pepper: Any type of salt or pepper will work.
- Olive oil: Any type of oil will work, some substitutes I like are avocado or coconut.
- Greek yogurt: You can use low-fat Greek yogurt or whipped cottage cheese.
- Lemon: Fresh is best, but you can also use bottled lemon juice or another citrus like lime.
- Dill, celery stalk, green onion: I use fresh versions of these ingredients but you can also opt for dried and ground spices.
- Capers: If you don’t have capers, you can use a similar pickled component like olives, onions, or artichoke hearts.
Popular Additions
- Cucumber: Dice finely if you don’t want big chunks, and you can deseed if you prefer.
- Avocado: Mash and add to the yogurt or cut into chunks.
- Paprika or Red Pepper Flakes: A little smoked paprika can add a smoky flavor to the salad or add red pepper flakes for a little heat.
- Quinoa or Farro: For a heartier version, you could serve this salmon salad over cooked quinoa or farro to turn it into a full meal.
- Apples or grapes: Adding diced apples or red grapes gives the salad a little natural sweetness.
How to Make a Salmon Salad
My Best Salmon Salad Tips
- Chill Before Serving: Chilling the salmon mixture for 30 minutes or longer allows the flavors to blend together, making the dish more flavorful. It also gives the dressing time to soak into the salmon.
- Herb Freshness: Fresh herbs make a huge difference in flavor. In addition to dill and green onion, try adding tarragon or basil for variety. Fresh herbs should be added right before serving to keep their vibrant color.
- Chop Ingredients Evenly: For the best texture, chop the celery and green onions into small, even pieces so they distribute well throughout the salad.
- Rest the Salmon: After cooking, allow the salmon to rest for a few minutes before flaking. This helps it keep its moisture and makes it easier to break apart.
What to Serve
Recipe Help & Common Questions
This salmon dish can be stored in the fridge for up to 3 days. To keep it fresh, store it in an airtight container.
To prevent the salmon from drying out, avoid overcooking it. Salmon cooks quickly—once it flakes easily with a fork, it’s done. Rest the cooked salmon for a few minutes before flaking to keep it plump and juicy.
If your dressing is too runny, you can try adding a bit more Greek yogurt to thicken it. You can also reduce the amount of olive oil or add a teaspoon of mustard or mayonnaise to give it a thicker texture.
More Salad Recipes:
- Chickpea Bulgur Salad
- Hearty Lentil Salad
- Yogurt Tuna Salad
- Turkey Salad with Cranberries
- Cool Chicken Salad
- Shrimp Orzo Salad
- Avocado Chicken Salad
- Chickpea Couscous Salad
- Cauliflower Potato Salad
- Avocado Egg Salad
If you try this feel good Salmon Salad recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. We would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!
Salmon Salad
Ingredients
- 4 (6-ounce) salmon fillets
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 4 tablespoons olive oil divided
- ¼ cup whole milk Greek yogurt
- 1 large lemon zest and juice
- 3 tablespoons chopped fresh dill
- ¼ cup capers with brine
- 3 celery stalks finely chopped
- 4 green onions finely chopped
Instructions
- Pat the salmon dry with a paper towel and season with salt and pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Place the salmon skin side down on the heated skillet and cook for 5-7 minutes until the salmon easily flips. Flip and continue cooking for 2-3 more minutes until fully cooked and flaking easily with a fork. Let cool, then remove and discard the skin and flake the salmon into bite-sized pieces.
- In a large bowl, whisk together the remaining 3 tablespoons olive oil, greek yogurt, lemon zest and juice and dill.
- Add the flaked salmon, capers with brine, chopped celery and green onions on top and toss gently until everything is well coated.
- Chill for 30 minutes if desired before serving.
Equipment
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.