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Lemon Dill Salmon Salad

Lemon dill salmon salad recipe with creamy dressing and fresh vegetables in a bowl.
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A refreshing and versatile salad featuring chilled, flaky salmon tossed in a creamy lemon dill dressing with crisp cucumber and red onion. Perfect for meal prep, light lunches, or elegant summer suppers.

Ingredients

Scale
  • 1 lb cooked salmon, chilled and flaked
  • 1/2 cup finely diced English cucumber
  • 1/3 cup finely diced red onion
  • 1/4 cup chopped fresh dill
  • 2 tablespoons capers, drained (optional)
  • 1/3 cup plain Greek yogurt
  • 3 tablespoons mayonnaise
  • Zest and juice of 1 large lemon (about 3 tbsp juice)
  • 1 tablespoon Dijon mustard
  • 1 garlic clove, minced
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly cracked black pepper

Instructions

  1. Ensure the cooked salmon is fully chilled. Flake it into a large mixing bowl, discarding any skin or bones.
  2. In a separate medium bowl, make the dressing. Whisk together the Greek yogurt, mayonnaise, lemon zest, lemon juice, Dijon mustard, minced garlic, salt, and pepper until smooth and creamy.
  3. Pour the dressing over the flaked salmon. Add the diced cucumber, red onion, fresh dill, and capers (if using).
  4. Using a spatula, gently fold all ingredients together until evenly coated. Be careful not to over-mix.
  5. Cover the bowl and refrigerate the salad for at least 15-20 minutes to allow the flavors to meld and the salad to chill thoroughly before serving.

Notes

Always start with chilled salmon to prevent a mushy salad. For best flavor, use fresh lemon juice and zest. The salad stores well in an airtight container in the refrigerator for 3-4 days.

Nutrition

Find it online: https://www.stacksipsnack.com/lemon-dill-salmon-salad/