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Seared salmon fillet over a creamy dressed green salad with lemon, similar to this salmon salad
Chef Emma

Salmon Salad With Lemon Dill Dressing

Flaked cooked or canned salmon with celery, red onion and capers, folded into a creamy lemon dill dressing of Greek yogurt and mayonnaise. Serve on greens, in sandwiches or on crackers.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Lunch, Salad
Cuisine: American
Calories: 245
Ingredients Equipment Method Notes

Ingredients
  

Salad
  • 12 oz cooked or canned salmon 340 g, about 2 1/2 cups flaked; one 14.75-oz can, drained, or 1 lb raw fillet, cooked and chilled
  • 2 ribs celery 100 g, finely diced (about 1 cup)
  • 1/4 cup red onion 40 g, finely diced
  • 2 tbsp capers 17 g, drained
Lemon dill dressing
  • 1/3 cup plain Greek yogurt 80 g, whole-milk or 2%
  • 1/4 cup mayonnaise 55 g
  • 1 tsp lemon zest finely grated
  • 2 tbsp lemon juice 30 ml
  • 3 tbsp fresh dill about 8 g, chopped, plus sprigs to finish
  • 1 tsp Dijon mustard 5 g
  • 1/4 tsp kosher salt or to taste
  • 1/4 tsp black pepper
To serve (optional)
  • 6 cups mixed greens or butter lettuce about 170 g
  • 8 slices whole-grain bread or crackers, cucumber rounds or croissants

Equipment

  • Medium mixing bowl
  • Fine-mesh strainer
  • Microplane or fine grater
  • Chef's knife and cutting board
  • Instant-read thermometer (if cooking fresh salmon)

Method
 

  1. Drain canned salmon well and remove any large skin and spine bones (soft small bones can be mashed in). If using fresh salmon, bake a 1-lb fillet at 400°F (200°C) for 12 to 15 minutes until it reaches 145°F (63°C), then chill.
  2. Flake the cold salmon into bite-size pieces in a mixing bowl, keeping some larger flakes. Pat dry if wet.
  3. Finely dice the celery and red onion (soak the onion in cold water for 5 minutes for a milder taste) and drain the capers.
  4. Stir the Greek yogurt, mayonnaise, lemon zest, lemon juice, chopped dill, Dijon, salt and pepper together until smooth.
  5. Add the celery, onion and capers to the salmon. Fold in three-quarters of the dressing, then add the rest if you like it creamier. Taste and adjust the seasoning.
  6. Chill for 30 minutes if you have time. Serve on greens, in sandwiches or with crackers, topped with dill sprigs.

Notes

For a seared salmon green salad, sear 4 fillets (5 to 6 oz each) skin-side down 4 to 5 minutes, flip and cook to 145°F (63°C), then serve over greens with the dressing thinned with 1 to 2 tbsp water. Refrigerate the salad within 2 hours and eat within 3 to 4 days; don't freeze it. Calories are an estimate per serving (without bread or greens) from USDA FoodData Central values.