American
Lemon Dill Salmon Salad
Flaked salmon sits with cucumber, celery, and red onion under a lemon-dill yogurt dressing. The salad stays cool and filling without mayonnaise heaviness.
- Prep
- 15 min
- Cook
- 10 min
- Total
- 25 min
- Servings
- 4
- Difficulty
- Easy
Photo: @joefoodie (CC BY). Source
Why you’ll love it
- Salmon cooks quickly on the stovetop and flakes cleanly into the bowl.
- Yogurt dressing adds tang without a heavy mayo base.
- Cucumber and celery keep every bite crisp.
- Leftovers pack well for next-day lunch.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
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Instructions
- 1
Pat salmon dry and season both sides with salt and pepper.
- 2
Heat olive oil in a skillet over medium heat and cook salmon 4 to 5 minutes per side until opaque.
- 3
Cool salmon 5 minutes, then flake into large pieces with a fork.
- 4
Whisk Greek yogurt, lemon juice, and dill in a large bowl.
- 5
Add cucumber, celery, red onion, and flaked salmon.
- 6
Toss gently until coated and taste for salt.
Pro tips
- Use center-cut fillets so pieces cook evenly.
- Chill 20 minutes before serving if you want a colder salad.
- Leave some larger salmon flakes for texture.
Easy substitutions
- salmon
- canned salmon, drained
- Greek yogurt
- sour cream
- dill
- parsley
Storage and reheating
Storage
Refrigerate in an airtight container up to 2 days.
Reheating
Serve cold; do not reheat.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 320
- Protein
- 34 g
- Carbs
- 8 g
- Fat
- 17 g
- Fiber
- 1 g
Moderate · Stovetop · High Protein
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From the kitchen
Kitchen tools we love
Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.
A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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