Salmon Salad

Hot days are upon us. A great way to cool off is with a refreshingly chilled salmon salad. This salad is also one way to use up leftover salmon from a summer barbecue. Easy and quick.

Salmon Salad Recipe

  • Yield: Serves 4.

Ingredients

  • 1 lb salmon fillet, cooked, either poached, grilled, or gently fried, and cooled to at least room temperature
  • 2 celery stalks - finely chopped
  • 1/2 red onion - peeled, finely sliced
  • 1 Tbsp of capers (strain out the pickling juice)
  • The juice of 1 lemon (regular lemon, not Meyer lemon)
  • 1 Tbsp extra-virgin olive oil
  • 2 Tbsp fresh dill - chopped
  • Salt and freshly ground pepper

Method

Break cooked salmon into chunk sized pieces and add to bowl. Combine celery, red onion, capers, lemon juice, olive oil, fresh dill in a separate dish. Gently add the dressing mixture into the bowl of salmon, mixing just enough so all pieces are coated. Add a sprinkling of salt and ground pepper to taste. Refrigerate for at least 30 minutes to cool and to allow the flavors to blend.

Serve with a slice of lemon.

For best results, do not over-cook your salmon!

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7 Comments

  1. Foodfreak

    Looks like perfect summer fare to me, although might use fennel instead of the celery (I really don’t care much for celery). Thanks for sharing.

  2. Lizzi

    We made this for dinner last night and it was, in a word, superb. I immediately decided that it was the perfect thing to make for a bridal shower luncheon because it’s also just beautiful with the pink of the salmon and the green freshness of the dill.

  3. claire

    This was wonderful. My husband asked if it could go into regular rotation. Thanks for sharing.

  4. Mc Muffin

    Really easy to do and super delicious! Thank You for this one.

  5. Carolyn

    What’s the recipe for the dressing mixture?

    The dressing mixture is the celery, red onion, capers, lemon juice, olive oil, and fresh dill. ~Elise

  6. Melanie

    A thank-you is long overdue, Elise! This has been my “summer staple” since you posted it – I just can’t get enough!

    Over the years I’ve made just a couple changes – I thinly slice (like paper thin) a bit of English cucumber if I have it, and I also plop my red onion slices in a pot with boiling water and a decent amount of vinegar for just a few minutes – it cuts the bite of them a little AND they turn hot pink!

    Everyone I serve this to swoons over how tasty and pretty it is, and I have you to thank! So, THANKS!

    - Longtime lurker ;)

  7. Michael

    I made two slight modifications… extra olive oil (as I am an olive oil pig), and a tablespoon or two of balsamic vinegar. The latter put the deliciousness through the roof – try it! Yum.

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