Salmon Salad
Updated Feb 28, 2026
Salmon Salad made with fresh salmon, Greek yogurt, lemon, dill, capers, celery, and green onions. A high-protein lunch with 36g per serving.
This post may contain affiliate links. Please read our disclosure policy.
Jump to Section
My Salmon Salad is So Good!
Salmon salad is one of my favorite easy lunches lately. It’s similar to tuna salad, and soo good! I mix it with dill, lemon, and capers, which give it plenty of flavor. It still has that creamy, classic salad feel, just upgraded. I’ll stuff the salmon salad into a pita with lettuce and tomato for lunch, but it’s just as good on crackers or straight from the bowl. I usually use fresh salmon because the flavor really is better, imo, but canned salmon works if that’s what you have.
Salmon Salad Ingredients
- Salmon fillets: I use fresh salmon fillets and cook them skin-side down first so they crisp slightly and release easily from the pan. Let the salmon cool before flaking so it doesn’t turn mushy. If you’re short on time, canned salmon works, just drain it well and remove any large bones.
- Salt & black pepper: I season the salmon before cooking so the flavor is built in, not just in the dressing. You can always adjust more at the end after mixing.
- Olive oil: One tablespoon is for cooking the salmon and the rest goes into the dressing. Since it’s part of the flavor base, I use a good olive oil.
- Greek yogurt: Whole milk Greek yogurt keeps the salad creamy without being heavy. If you want it richer, you can replace part of it with mayonnaise. If it looks too thick after mixing, a small squeeze of lemon or splash of olive oil loosens it up.
- Lemon zest & juice: I use both because the zest gives more flavor without making it overly acidic. Fresh lemon really makes a difference in this salmon salad. Read my tips on how to zest a lemon.
- Fresh dill: Dill pairs well with salmon and gives it that classic flavor. If you don’t have fresh, use about 1 teaspoon dried, but fresh is better if possible.
- Capers with brine: I add them with a little brine for extra flavor. Alternatively, you can finely dice dill pickles and use a little of the juice to replace the capers in this salmon salad.
- Celery & green onions: Chop them finely so you get crunch in every bite without big chunks. Red onion works if you don’t have green onions, just use less since it’s stronger.
How to Make Salmon Salad
Creamy Salmon Salad Recipe
Ingredients
- 4 (6-ounce) salmon fillets or 2 (14–15 ounce) cans of salmon, drained
- 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
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Tips
- Chill your salmon salad before serving: Chilling this salmon mixture for 30 minutes (or longer) will give the dressing more time to soak into the salmon!
- Chop your ingredients evenly: If you chop your celery and green onions into small, even pieces, they’ll distribute well throughout the salad, so you’ll get a bit of everything in each bite.
Serving Ideas
- Serve with bread. I love eating this salmon salad as an open-faced sandwich on my air fryer bread, my oatmeal bread, or even a cottage cheese bagel.
- Pair with potatoes. This salmon salad is my favorite fresh accompaniment with oven baked French fries, sweet potato chips, or crispy air fried potatoes.
- Eat with greens. A bibb lettuce wrap is a great way to eat this salmon salad, but you can also try it with a simple green salad, or a garden salad.
FAQs
To prevent your salmon from drying out, try your best not to overcook it! Salmon cooks quickly, so be sure to watch it carefully. Once it flakes easily with a fork, it’s done. Then, make sure to rest your cooked salmon for a few minutes before you flake it to keep it plump and juicy.
If your dressing is too runny, you can try adding a bit more Greek yogurt, reducing the amount of olive oil, or adding a teaspoon of mustard or mayonnaise to give it a thicker texture.
Comments
This is really delicious! So flavorful, and the dressing compliments the salmon so well. Also, quick and easy.
So glad you love the dressing!! Thanks so much, Alexa!