Salmon Salad

Salt and chill the salmon fillet first, before prepping the other ingredients.

  • Yield: Serves 4

Ingredients

Salmon:

  • 1 lb salmon fillet, cut in half
  • 1/2 teaspoon sea salt for the rub
  • 4 cups water
  • 1 1/2 teaspoons sea salt for the poaching liquid
  • 1 slice of lemon
  • 1 teaspoon lemon juice
  • 1 teaspoon olive oil

Salad:

  • 2 celery stalks, finely chopped
  • 1/2 red onion, peeled, finely sliced
  • 1 Tbsp of capers (strain out the pickling juice)
  • 1 teaspoon lemon zest
  • 3 Tbsp lemon juice
  • 1 Tbsp extra-virgin olive oil
  • 2 Tbsp fresh dill, chopped
  • 1/8 teaspoon freshly ground black pepper

Method

1 Salt the salmon fillets: Rub the salmon fillets all over with 1/2 teaspoon salt. Chill for 30 minutes in the refrigerator while you prep the other ingredients.

2 Combine celery, red onion, capers, lemon zest and juice, dill, olive oil, black pepper in a large bowl. Set aside for the flavors to blend.

3 Poach the salmon: Put 4 cups water, 1 1/2 teaspoons salt, and a slice of lemon in a pot wide enough to hold the salmon. Bring to a boil and simmer for about 5 minutes.

Add the salmon to the pot. Return to a simmer and cook for 4 minutes at a bare simmer.

When the salmon is just cooked through, remove it from poaching liquid and put it in a bowl. Drizzle with a teaspoon of olive oil and a teaspoon of lemon juice.

Once it has cooled to touch, break the salmon gently into chunks.

4 Combine with celery red onion mixture: Add the salmon to the bowl with the celery, onions, and capers and gently toss to combine.

 

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Comments

  • 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.

    • Teresa

      I made it tonight and did the same thing! Delicious! The only other thing I did differently was to poor the dressing over the salad. I like the salmon warm. I also added some fresh Parmesan cheese to the salad. 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

  • Mc Muffin

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

  • claire

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