Salmon Salad

Salmon salad is a light and delicious salad made with flaky salmon, fresh dill, chives and Greek yogurt. It's a nice alternative to your typical tuna salad and it's so simple to put together whether you cook salmon from scratch or use up some leftover cooked salmon. Serve this salad on thin bread with sliced cucumbers for refreshing tea sandwiches or just over greens.

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The Best Use for Leftover Salmon

It’s not often that I have leftover salmon kicking around, unless I’ve cooked a whole side of salmon (as is the case with one of my most popular recipes – the baked salmon with horseradish crust), but when I do, making this salad is a real treat. But you don’t have to have leftover cooked salmon to make this recipe. Salmon salad is so easy to put together that taking an extra 10 to 15 minutes to cook fresh fish specifically for this recipe is definitely worth it. Salmon salad is a very good way to use up any odd shaped pieces of salmon too, should you buy a whole side of salmon to cut up yourself

Ingredients on a cutting board - yogurt, lemon, dill, onions and cooked salmon.

How to Cook Salmon for Salmon Salad

The very easiest way to cook salmon for this recipe is to air fry it. You can read all about how to quickly air-fry a fillet of salmon here. It will only take 10 to 12 minutes and there’s very little clean up to do afterwards. If you don’t have an air fryer, you can also quickly pan-fry salmon. Either way, fish cooks very quickly and you’ll have your main ingredient in no time. For this recipe, start with one pound of raw salmon and then cook it with your preferred method.

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Flaked cooked salmon in a bowl with red onions, yogurt, fresh dill and a fork, measuring cups around the bowl.

Canned Salmon for Salad Salmon

To be completely honest, I much prefer fresh salmon over canned for this salad. The texture of freshly cooked fish is more tender than canned salmon and you’re able to season and flavor it the way you like when you cook it yourself. Having said that, if there is a brand of canned salmon that you like, you can certainly substitute about 12 ounces of canned salmon for the fresh salmon in this recipe.

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Salmon Salad in a glass mixing bowl with empty measuring cups on a counter.

Yogurt Dressing for Salmon Salad

Tuna salads are almost exclusively made with mayonnaise, but this salmon salad recipe uses yogurt for a lighter, tangier result. The Greek yogurt blends with lemon zest and juice, fresh dill, fresh chives, salt and pepper to create a nice light dressing. There’s no need to make the dressing on the side – just mix all the ingredients together in the bowl. The only other ingredient in the salad is red onion for a little bite. Speaking of that bite…whenever I add raw onion to a recipe, I like to soak it in cold water first. Soaking the minced onion for about 20 minutes takes away some of the harsh flavor of the onion and makes the flavor more palatable to me. If onions tend to bother you digestively, this is a great trick to have in your back pocket. If you love the flavor of raw onion, you can certainly skip this step and just stir it into the salad.

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Salmon Salad and cucumber tea sandwiches on a white plate with a green checkered napkin.

Salmon Salad Cucumber Tea Sandwiches

You can serve this delightful salad over some butter lettuce or with some water crackers, but it also makes perfect little tea sandwiches on thinly sliced white bread with the crusts cut off. A little cucumber for crunch makes it perfect. 

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Salmon Salad

  • Prep Time: 15 m
  • Total Time: 10 m
  • Servings:
    4

Ingredients

  • 2 tablespoons minced red onion
  • 1 pound salmon cooked
  • 2 tablespoons chopped fresh dill
  • 1 tablespoon chopped fresh chives
  • ½ cup Greek yogurt
  • zest and juice of ½ lemon
  • salt and freshly ground black pepper

Instructions

  1. Soak the minced red onion in cold water for at least 20 minutes and then strain and dry lightly with a paper towel.
  2. Place the cooked salmon in a large bowl and break it up gently with the back of a fork.
  3. Add the red onion, dill and chives to the bowl and toss together. Add the yogurt, lemon zest and lemon juice. Gently stir to combine. Season with salt and freshly ground black pepper. Refrigerate the salmon until you are ready to use. Serve in a sandwich or with salad greens.
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