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Flaky Salmon Salad

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A bright and creamy flaky salmon salad, perfect for lunch or dinner, packed with fresh flavors and crunchy vegetables.

Ingredients

Scale
  • 1 to 1 1/4 lb salmon fillet, skin-on or skinless
  • 1 tablespoon olive oil
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 1/2 cup plain Greek yogurt or mayonnaise (or half and half)
  • 1 tablespoon Dijon mustard
  • 2 tablespoons fresh lemon juice (plus zest from 1 lemon, optional)
  • 2 tablespoons fresh dill, chopped (or 1 teaspoon dried)
  • 1 tablespoon capers, drained (optional but great)
  • 2 ribs celery, finely chopped
  • 1/4 small red onion, finely chopped (or 2 scallions, sliced)
  • 1 small cucumber, diced (optional)
  • 1 tablespoon olive oil (extra, for dressing balance if needed)

Instructions

  1. Heat oven to 400°F (200°C). Line a sheet pan with parchment. Pat the salmon dry and place it on the pan.
  2. Rub salmon with 1 tablespoon olive oil. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
  3. Bake for 12–14 minutes, until the salmon flakes easily with a fork and reaches about 125°F for medium.
  4. Let salmon cool 5–10 minutes. Remove skin if present. Flake the fish into large, tender pieces with a fork.
  5. In a large bowl, whisk yogurt or mayo, Dijon, lemon juice (and zest, if using), dill, and capers. Taste and add a pinch of salt if needed.
  6. Add celery, red onion, and cucumber to the bowl. Fold in the flaked salmon gently.
  7. Chill 10–20 minutes to meld flavors, or serve right away over greens, on toast, or in a wrap.

Notes

Keep in an airtight container in the fridge for up to 3 days. Best served cold or at cool room temperature.

Nutrition

Find it online: https://recipesunfolded.com/flaky-salmon-salad/

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