Salmon Salad

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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

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  • 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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Showing 4 of 8 Comments

  • DPNY

    This sounds like the salad I had at an eatery in my town called Restaurant Repast. It was absolutely delicious!!! Too bad they went out of business. I never understood why since they made some outstanding gourmet dishes. They were a little high-priced but you definitely got what you paid for. I’m going to make this salad right now. Yummm!!!

  • 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.

  • 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 ;)

  • 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

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