Fresh salmon salad with lemon, dill and crunchy veggies packs on the flavor without mayo or fillers. It’s a great make-ahead lunch, dinner, appetizer or snack that you and your taste buds will feel good about eating!
Why You’ll Love This Salmon Salad
- Crazy delicious: bursting with lemony flavor, fresh dill and crunchy veggies, this salmon salad is far from boring! Plus, the salmon is extra moist and tender from poaching instead of baking.
- AND Nutritious: you don’t need mayo and other fillers to make a delicious salmon salad. This version proves that case.
- Easy to make: while the salmon is poaching in the oven, chop your veggies. Mix the salmon and veggies together, and you’re done!
- A make ahead dream: made up to 3 days in advance, this salmon salad is a great weekday lunch, dinner, appetizer or snack.
- Many ways to serve: it’s hard to find a bad way to serve salmon salad. Spoon on crackers, Garlic Naan Bread, crostini, lettuce wraps and more.
Ingredients in Salmon Salad
- Salmon fillets – you can ask your fish monger if he/she can skin the salmon for you! This will make your life easier than trying to do it at home.
- Celery – celery adds crunch and sweet, earthy flavor.
- Radishes – radishes add beautiful color and a mild spiciness.
- English cucumber – English cucumbers are extra crunchy.
- Red onion – red onion adds flavor and color.
- Capers – capers add a touch of briny saltiness.
- Fresh dill – dill adds herbaceous freshness.
- Lemons – lemon adds acidity and brightness.
- White wine vinegar – white wine vinegar adds depth, subtle acidity and fruitiness.
How to Make Salmon Salad
Full instructions in the recipe card; this is just an outline!
Place salmon in a baking dish.
Juice 1 lemon over the top of the salmon in the dish. Then add room temperature water, until the salmon is completely submerged, with an extra ½ inch of water added above the top of the salmon.
Place in oven at 375 degrees for 25-35 minutes.
While your salmon is in the oven, add celery, radishes, cucumber, red onion, capers, and dill to a large bowl.
Use a slotted spatula to remove salmon from poaching liquid and place on a clean plate. Use two forks to shred.
Let salmon stand for 5 minutes before mixing into veggies. After mixing with veggies, add white wine vinegar, juice of 1 lemon, and salt and pepper.
Stir, and serve.
How to Serve Salmon Salad
I’ve served salmon salad SO many different ways. Here are my top serving suggestions:
- Alone, with just you and a big fork
- On crostini, crackers, or Garlic Naan Bread
- On a sandwich with toasted bread and lettuce (and maybe a little Boursin cheese)
- With bibb lettuce leaves as lettuce wraps
- On top of a salad as a protein, like this Green Goddess Salad or a Simple Arugula Salad
- In an avocado boat, served like these Seared Tuna Avocado Boats
- Over rice, quinoa, or mixed into pasta
Frequently Asked Questions (FAQs)
Salmon salad is best enjoyed within 3 days.
Store in a covered container in the fridge.
Salmon salad is best enjoyed at room temperature (for up to 90 minutes) or chilled.
Yes, salmon salad is a great make ahead dish!
Yes, you can use either but nothing beats the taste and texture of fresh salmon.
Yes, you absolutely can! Here’s How to Bake Salmon (Best Method).
I don’t recommend freezing salmon salad.
Other Salmon Recipes You’ll Love!
- How to Bake Salmon (Best Method)
- Asian Salmon Rice Bowl
- Blackened Salmon (Easy Oven Baked!)
- Simple Poached Salmon
- Healthy, Fresh Salmon Burgers (With Sauce & Toppings!)
- 8×8" or 9×13" baking dish
- 1 ½ pounds salmon fillets skinned
- 3 medium celery stalks diced
- 3-4 medium radishes julienned or diced
- ½ English cucumber diced
- ½ medium red onion finely chopped
- 2 tablespoons capers
- 2 tablespoons fresh dill chopped
- 2 juicy lemons plus more lemon wedges for serving if desired
- 1 ½ tablespoons white wine vinegar
- Salt and pepper to taste
- Preheat oven to 375°F. Place salmon in a baking dish.
- Juice 1 lemon over the top of the salmon in the dish. Then add room temperature water, until the salmon is completely submerged in liquid, with an extra ½ inch of water added above the top of the salmon.
- Place salmon in the oven for 25-35 minutes depending on the thickness of your salmon, until the thickest part registers between 140-145℉ (or until opaque in the center).
- While salmon is in the oven, add celery, radishes, cucumber, red onion, capers, and dill to a large bowl.
- Use a slotted spatula to remove salmon from poaching liquid and place on a clean plate. Use two forks to shred salmon.
- Let salmon stand for 5 minutes before mixing into veggies. After mixing with veggies, add white wine vinegar, juice of 1 lemon, and salt and pepper to taste.
- Stir, and serve with lemon wedges as-is or chill until ready to serve.
- Mayo fan? Add a dollop or two of mayo or Greek yogurt!
- Other veggies on hand? Feel free to use other veggies that you have on hand.
- Enjoy this salad alone, with Bibb lettuce leaves as lettuce wraps, on toast or crackers, or as a sandwich! Other serving suggestions in the post above.