This light, zesty Salmon Salad is the perfect mix of protein-packed goodness and refreshing flavours. Flaky baked salmon is tossed with crisp celery, tangy capers, and a creamy Greek yogurt dressing infused with lemon and fresh dill. It’s a nourishing meal that’s just as delicious served on its own, piled into wraps, or spooned over crunchy lettuce leaves. Ready in just 30 minutes, it’s ideal for weekday lunches or a fresh, make-ahead dinner.
Why You’ll Love This Recipe
You’ll love how effortlessly this recipe brings gourmet flavours to your everyday meals. The combination of flaky salmon, creamy yogurt, and fresh herbs creates a satisfying balance of richness and freshness — without feeling heavy. It’s naturally high in protein, gluten-free, and filled with omega-3 fats to keep you fuelled and satisfied. Plus, it tastes even better the next day, making it a dream for meal prep or healthy packed lunches.
Favourite Tools & Pantry Staples I Us
Having the right tools makes cooking so much easier (and more fun!). For this recipe, I recommend:
Non-stick deep frying pan or saute pan
Silicone cooking spoon or spatula
Nutrition & Wellness Benefits
This salmon salad is as nutritious as it is delicious:
Low-carb and nutrient-dense: Perfect for balanced eating and keeping blood sugar steady.
High-quality protein: Salmon provides complete protein to support muscle repair and fullness.
Heart-healthy fats: Rich in omega-3 fatty acids that reduce inflammation and support brain and heart health.
Probiotics for gut health: Greek yogurt adds creaminess plus a boost of beneficial bacteria.
Rich in vitamins and minerals: Celery and green onions contribute vitamin K, antioxidants, and hydration.
Ingredients
- 680 g salmon filets
- 4 tbsp. Greek yogurt
- 1 large lemon zest & juice
- 3 tbsp. fresh dill chopped
- 4 tbsp. capers with brine
- 3 celery stalks finely chopped
- 4 green onions finely chopped
Instructions
- Pat salmon dry with paper towels. Season with salt and pepper.
- Heat 1 tbsp olive oil in a large skillet over medium-high heat. Place salmon skin side down and cook for 5-7 minutes. Flip and cook 2-3 minutes more, until fully cooked.
- Let cool slightly. Discard the skin and flake salmon into bite-sized pieces.
- In a large bowl, whisk together 3 tbsp olive oil, Greek yogurt, lemon zest and juice, and dill.
- Add salmon, capers, celery, and green onions. Gently toss to combine.
- Chill for 30 minutes before serving.
Nutrition
Tips and variations
- Swap the protein: Try with tuna, trout, or leftover grilled chicken.
- Add crunch: Mix in diced cucumber or chopped nuts for texture.
- Make it dairy-free: Replace Greek yogurt with coconut yogurt or avocado.
- Serving ideas: Spoon over salad greens, stuff into pita pockets, or serve on toasted sourdough.
- Meal prep tip: Keeps well in the fridge for up to 3 days — store in an airtight container.
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