Most salmon salad recipes I have come across are lacking in texture and very much drowned in mayonnaise. I’ll just come out and confess this right now, I do not love the taste of mayo. Still, l want to enjoy a little creaminess. Enter Greek yogurt! Combine Greek yogurt with Dijon mustard, lemon juice, and a generous drizzle of olive oil and you get a creamy salmon salad dressing with a nice zing to it! So much flavor and just the right amount of indulgence. And similar to my Tuna Salad and Chickpea Salad, this salmon salad recipe is layered with texture from crunchy veggies you likely have on hand like carrots, celery, and green onions. Capers bring a subtle brininess and a handful of parsley adds color and freshness. When I served this to my family, my husband Saba blurted out, “I am not sure I ever tasted a salmon salad like this one! What’s in it?” He’s not much for flattery, so I knew this healthy salmon salad was a winner.
Ingredients for this Salmon Salad Recipe
You know when you buy a large salmon filet and you know that if you bake the whole thing, you will inevitably end up with an overcooked tail by the time the center cut is at medium temp? Here is what you do: Cut the skinnier tail part off and save it in the freezer for this salmon salad! You won’t be disappointed. You’ll need:
For the Salmon Salad
Salmon filet: I used the tail end, but you can use any cut you like. Green onions (aka scallions) add sweet and savory depth of flavor. You can substitute with another mild allium, like chives, shallot, or red onion. Celery and carrot add crunch and a refreshing quality. You can substitute with green bell pepper if you’d like. Capers add a briny quality to balance the richness of the fish. Other pickles will work, like pickled red onions or chopped cornichons. Parsley adds a crucial freshness. I wouldn’t try to substitute with dried herbs, but other tender green herbs would work, like dill or cilantro. Kosher salt and black pepper enhance the flavor.
For the Dressing
Greek yogurt adds tang, creaminess, and a nice protein boost. Dijon mustard adds a punchy peppery quality. Stone ground or smooth both work, depending on your preference. Fresh lemon juice lifts the flavor, but lime just works in its place. Extra virgin olive oil ties the dressing together and adds a lot of flavor. I love our peppery Spanish Hojiblanca for a bolder approach, or our smooth Italian Nocellara for a more delicate oil. Ground coriander adds a warming aromatic quality. Cumin works as a substitute (or stock up at our shop). Sumac adds a bright, tart layer of flavor. You can leave it off, use lemon zest as a substitute, or stock up at our online shop. Urfa biber adds a layer of mild yet complex heat (more info below).
Ingredient Spotlight
Urfa biber is a Turkish red chili pepper that adds incredible depth to the salmon, giving it a mild kick, wine-like tannic quality, and a slightly smoky undertone. It’s optional, but you’ll love the nuance it brings to this simple dish.
READ MORE: Urfa Biber: The Turkish Chili Pepper You Want In Your Spice Drawer TRY IT: Order Urfa Biber from our shop. BEST SUBSTITUTE: Aleppo pepper or standard red chili flakes (keep in mind these will be hotter).
How to Make this Salmon Salad Recipe
The salmon is baked in this recipe, so it’s extra easy to make and virtually impossible to mess up. Here are the steps:
Get ready. Set a rack near the center of your oven and preheat to 400°F. Lightly oil a baking dish large enough to hold the salmon in one layer. Prepare the salmon. Season the salmon (10 ounces) with salt and pepper on both sides and place on the prepared baking dish. Bake the salmon. Bake on the center rack of the heated oven for 8 to 12 minutes, depending on the thickness. It should turn opaque pink and easily flake with your fork. Make the dressing. In a medium mixing bowl, whisk together 2 tablespoons Greek yogurt, 2 teaspoons Dijon mustard, and the juice of 1 lemon. While whisking, drizzle in about 1/4 cup of extra-virgin olive oil. Add 1/2 teaspoon each of coriander, sumac, and Urfa biber. Season with salt and pepper to taste. Whisk, taste, and adjust seasoning to your liking. Make the salad. Flake the salmon with your fork and add it to the bowl with the dressing. Add 2-3 trimmed and chopped green onions, 2 chopped celery stalks, 1 chopped carrot, 2 tablespoons capers, and 1/2 cup chopped fresh parsley. Gently mix until well combined. Chill and serve. Set in your refrigerator for a few minutes to chill, then serve (see serving suggestions below). Leftovers will keep for up to a day in the fridge in a tightly sealed container.
What to Serve with Salmon Salad
This salmon salad recipe can take many different paths. Here are some ideas:
Stuff it in your favorite flatbread, like Homemade Pita. Over toast. For a low-carb option, serve it in lettuce wraps or cups (I like butter lettuce.) As an appetizer over toasted baguette or crostini (it will serve up to 8 people this way.)
Browse all Mediterranean recipes.
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Mediterranean-Style Oven Baked Salmon in Foil (Video)
Visit Our Shop. Smoky with a deep wine-like flavor and a subtle kick. Stock up on this unique Turkish spice at our shop.
