Recipes » Easy Weeknight Dinners » Salmon Salad (With Lemon & Dill)

Salmon Salad (With Lemon & Dill)

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5 from 7 votes

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.
salmon salad ingredients

How to Make Salmon Salad

Full instructions in the recipe card; this is just an outline!

  1. Prep.

    Place salmon in a baking dish.

  2. Flavor.

    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.

  3. Poach.

    Place in oven at 375 degrees for 25-35 minutes.

  4. Chop.

    While your salmon is in the oven, add celery, radishes, cucumber, red onion, capers, and dill to a large bowl.
    add all of the chopped veggies to a bowl

  5. Shred.

    Use a slotted spatula to remove salmon from poaching liquid and place on a clean plate. Use two forks to shred.

  6. Mix.

    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.
    let salmon stand at room temp for a few minutes before mixing with veggies

  7. Serve.

    Stir, and serve.
    Serve

How to Serve Salmon Salad

I’ve served salmon salad SO many different ways. Here are my top serving suggestions:

Frequently Asked Questions (FAQs)

How long does salmon salad last?

Salmon salad is best enjoyed within 3 days.

How do I store salmon salad?

Store in a covered container in the fridge.

Do I serve salmon salad chilled?

Salmon salad is best enjoyed at room temperature (for up to 90 minutes) or chilled.

Can I make salmon salad ahead?

Yes, salmon salad is a great make ahead dish!

Can I use canned salmon or canned tuna instead?

Yes, you can use either but nothing beats the taste and texture of fresh salmon.

Can I bake salmon instead?

Yes, you absolutely can! Here’s How to Bake Salmon (Best Method).

Can I freeze salmon salad?

I don’t recommend freezing salmon salad.

Other Salmon Recipes You’ll Love!

Salmon Salad (With Lemon & Dill)

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!
5 from 7 votes
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Course: Appetizer, Lunch, Main Course, Salad
Cuisine: American, Mediterranean
Keyword: spring, summer
Servings: 4 servings
Calories: 275kcal
Author: TastefullyGrace

Equipment

  • 8×8" or 9×13" baking dish

Ingredients

  • 1 ½ pounds salmon fillets skinned
  • 3 medium celery stalks diced
  • 3 medium radishes julienned
  • 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

Instructions

  • 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.

Video

Notes

  • 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.

Nutrition

Serving: 1serving | Calories: 275kcal | Carbohydrates: 9g | Protein: 35g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Cholesterol: 94mg | Sodium: 214mg | Potassium: 1073mg | Fiber: 3g | Sugar: 3g | Vitamin A: 275IU | Vitamin C: 32mg | Calcium: 59mg | Iron: 2mg
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