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.


  • 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


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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Showing 4 of 8 Comments

  • 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.

  • 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.

  • claire

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

  • Mc Muffin

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

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